Kosher Meatball Subs

Meat is back! And it’s back in full force.

  
  For many, the nine days is a time of normalcy, with it being only 9 days after all, two meals of which are shabbos, it’s not that wild to abstain from meat for the remainder of the week. However, as someone who really does love to eat meat (guilty, sorry) I definitely rejoice when I can make a meat meal again. While I mildly “enjoy” the challenge of creating new ideas for dinners that don’t include meat and aren’t simply pizza and pasta, I am always relieved when the nine days are over – so many restrictions are lifted, and with it a sense of relief. 
  
  Our first meat meal was Meatball Subs. Being that I am 8 months pregnant (bh) I sometimes do get cravings, and this one was real. Growing up in a non-kosher home I often get a taste for something of my childhood and work to recreate it. This was a win. The top of the sub was garlicky, and crisp, while the bottom was that perfect “soggy” – the meatballs were super juicy, and the fake cheese did its job. This is a simple dinner, and one that can keep on giving. Being that I am in full out nesting mode, I made many extra meatballs to freeze that I can re purpose in different ways for future meals.

 

Kosher Meatball Subs

For the Meatballs:

  • 4lb ground beef (for juicy meatballs, don’t go for the lean – get it nice and marbled).
  • 1 onion, finely chopped in a food processor
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp fresh ground pepper
  • 1/3 C marinara sauce* (You can make your own, my recipe is below, or use your favorite jarred and doctor it

For the Sub:

  • sub rolls (these can be made, but I buy ours from my favorite local bakery).
  • olive oil (I use my homemade garlic infused) – recipe on my blog!
  • Everything But the Bagel Spice (Trader Joes)
  • garlic powder
  • fresh Basil
  • parev mozerella cheese (my favorite brand is Daiya)

Rustic Maidel Homemade Sugar Free Marinara Sauce  

  • 28 oz can Peeled San Marzano Tomatoes (no sugar added)
  • ¼ tsp black pepper
  • ½ tsp red pepper flakes
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 2 tsp salt 
  • 2 Tbsp red wine vinegar
  • ¼ cup extra virgin olive oil

Directions

Blend all ingredients together until smooth

Serving

This sauce recipe makes about 4 Cups of sauce

It keeps great in the fridge for up to two weeks and makes future meal prep quick & easy
    
Directions

  • Preheat oven to 400 F
  • Cut up one large onion into chunks, and place into a food processor. Run until very fine, but not all the way smooth. (I use the onion as a binder, my meatballs (and burgers) never have bread crumbs or eggs. The onion provides awesome flavor, creates moisture and works to hold them together).
  • Combine meat, onion, marinara sauce and spices until mixed thoroughly. Roll into even sized balls (I prefer larger, mine are about 2.5 inches wide) and place onto a baking pan evenly spaced. You will want a baking pan with sides, not a cookie sheet, as there will be juice you want to reserve!
  • Place meatballs into the oven, and allow them to cook until browned. Depending on size, about 15-20 minutes.
  • Broil on low for the final few minutes to brown/crisp the outsides. Remove from the oven.
  • Place the meatballs into a pot of marinara sauce (reserve the meat drippings)
  • If you are using jarred marinara, at this point I add some of the drippings to the sauce, as well as fresh cut basil.
  • Allow meatballs to cook in the sauce for at least 10 minutes.
  • Take out your sub bread, and slice down the center. Lightly brush the top of the bread with olive oil, and sprinkle with garlic powder and Everything but the Bagel spice.
  • Bake on a baking sheet lined with baking paper for 5-7 minutes, or until a little golden.
  • Remove from oven, and brush the meatball drippings onto the insides of the bread.
  • Place the meatballs, sauce and cheese onto the bread, and place back into the oven open. Allow the inside of the bread to toast, and the cheese to melt (5 minutes or so).

Remove, add fresh chopped basil, close, and enjoy!


Sarah Braun

Sarah Braun

In 2010, I married my better half, and we moved to Johannesburg, South Africa — his hometown, for four years to begin our life together.As a wife, I truly began loving to cook and experiment in the kitchen.From our tiny one bedroom apartment kitchen, and our first Thanksgiving (in South Africa) to our first home in Ohio, my husband and I enjoy spending time together tinkering around the kitchen, making new things, hosting those we love, and now; photographing and writing about it.

Sarah Braun AKA The Rustic MaidelKosher Food Blogger. Recipe Developer. Mamma. Extreme Crafter & Decorating enthusiast. Follow me @therusticmaidel on instagram. Email me at therusticmaidel@gmail.com
Check out My Site @ www.therusticmaidel.com
Sarah Braun

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About the Author Sarah Braun

In 2010, I married my better half, and we moved to Johannesburg, South Africa — his hometown, for four years to begin our life together. As a wife, I truly began loving to cook and experiment in the kitchen. From our tiny one bedroom apartment kitchen, and our first Thanksgiving (in South Africa) to our first home in Ohio, my husband and I enjoy spending time together tinkering around the kitchen, making new things, hosting those we love, and now; photographing and writing about it. Sarah Braun AKA The Rustic MaidelKosher Food Blogger. Recipe Developer. Mamma. Extreme Crafter & Decorating enthusiast. Follow me @therusticmaidel on instagram. Email me at therusticmaidel@gmail.com Check out My Site @ www.therusticmaidel.com

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