Ingredients
Method
- Prepare the Vegetable Base for Meatballs: Preheat your oven to 400 degrees Fahrenheit. Using a food processor or a box grater, pulse or grate the onion, carrots, and celery stalks in batches. Place the processed vegetables into a large mixing bowl.1 small yellow onion, 5 carrots, 5 stalks celery
- Sauté the Vegetables: Heat a large skillet over medium-high heat and add one tablespoon of olive oil. Sauté the vegetable mixture for about 3 minutes, stirring constantly. Turn off the heat and let the mixture cool in a large mixing bowl.1 tablespoon olive oil
- Mix and Shape the Meatballs: To the cooled vegetables, add the ground meat, chopped basil, chopped parsley, breadcrumbs (or ground almonds), and grated parmesan cheese. Use two forks to stir and fluff the mixture until completely combined. Use a 2-inch ice cream scoop to portion the meatballs onto a baking sheet lined with parchment paper.3 lbs lean ground turkey, ground beef, or Italian pork sausage, 1/2 cup fresh basil, 1/2 cup fresh parsley, 1 cup breadcrumbs or ground almonds, 1/2 cup parmesan cheese
- Bake the Meatballs: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes until the meatballs are golden brown with slightly crispy edges.
- Simmer the Marinara Sauce: In a heavy pan, heat the butter and olive oil. Add the diced onions and sauté for 5 minutes until soft. Stir in the Italian seasoning, black pepper, red pepper flakes, garlic powder, sugar, salt, diced tomatoes, and tomato paste. Let the sauce simmer and thicken for 10 to 15 minutes.2 tablespoons butter, 1 tablespoon olive oil, 1 large yellow onion, 1 teaspoon Italian seasoning mix, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon sugar, 1 teaspoon sea salt, 28 oz diced tomatoes, 6 oz tomato paste
- Assemble the Subs: Place 3 to 4 meatballs into each sliced baguette or sub roll. Generously spoon the warm marinara sauce over the meatballs.3 baguettes or sub rolls, 25-30 meatballs, 16 oz marinara sauce
- Melt the Cheese: Top each sandwich with slices of mozzarella cheese. Place the subs on a sheet pan and put them under the broiler for about 5 minutes. Watch them closely to ensure the cheese becomes gooey and golden brown without burning the bread.1 package mozzarella cheese
Notes
Store any leftover meatballs and marinara sauce in an airtight container in the refrigerator for up to 3 to 4 days. You can also freeze the cooked meatballs for up to 3 months.
