American Italian Smoked Meatball Sub
- beef /
- brisket trim /
- gym /
- meatball sub /
- protein /
- sandwich /
- snack /
- subway
Simple and Quick Meatball Sub Using Leftovers
Rated 5.0 stars by 2 users
Category
Mains
Cuisine
American/Italian
Author:
John from AUSSIEQ BBQ
Servings
7
Prep Time
10 minutes
Cook Time
60 minutes
Calories
875
Whilst you can get the famous Italian Meatball sub from Subway, you will have a much tastier end result making it yourself!
Subway's meatball sub is like McDonald's Big Mac sauce - It's easily recognised and universally loved. But if you like the satisfaction on making your own food and using leftovers to achieve that you will love this recipe. Using brisket trim or any other trim for that matter, extends your dollar and you can get those trimmings out of the freezer that have been sitting in there for weeks.
🧑🏽🍳
Ingredients
Pizza or Marinara Sauce
Meatballs
-
1kg brisket trim at 70/30 meat to fat ratio
-
¼ Cup Hoyts Italian Herb mix
-
½ cup panko bread crumbs
-
½ cup fully leaded milk
-
1 egg
-
1-2 tbsp Oz Dirt BBQ rub (for seasoning once formed)
Extras
-
Crunchy baguette (I got the two pack from Aldi and baked for 5 mins)
-
Melted butter with dried oregano mixed in
-
fresh basil leaves as a topper
-
grated mozzarella, cheddar and parmesan cheeses
Directions
Meatballs
Place meat grinder components and brisket trimmings binto the freezer 2 hours ahead of time
with the larger grinding plate mince the brisket twice through
in a large bowl mix the mince, breadcrumbs, milk, Italian herbs and egg together until it forms a slightly sticky and consistent mixture
roll meatball mixture into approximately golf ball size, then refrigerate for 30 mins
season meatballs with award winning Oz Dirt rub
preheat your smoker ( i used cherry wood for smoke flavour) , kettle or oven to approximately 250f / 120C
pre heat your grill or broiler when meatballs are almost cooked through
cook meatballs until 150F / 65C internal temp, then sear at the end for some more colour and texture
pull meatballs off your cooker and rest for 5 mins.
Extras and Assembly
Whilst meatballs are resting, warm up your sauce in a small pot
grate the cheese fresh or use a pre blended grated packet
Slice the baguette down the guts and add a little sauce, then the meatballs on top
more sauce on top, then cheese over that
Cooking
place sub on a sheet pan then under your grill to melt the cheese. When small golden spots form on the cheese remove it.
brush bun with melted butter blend
lightly top with Italian herb mix and fresh basil leaves
Recipe Video
Recipe Note
"Just The Tip" with AUSSIEQ BBQ. A few tips and tricks!
1. What cheese should I put in my sub?: I like a blend of cheddar, mozzarella and parmesan as it provides a good balance of flavour and stringy texture. The french Gruyère would taste amazing too!
2. If you don't have panko crumbs: Tear out some of the sub when its fresh and pass through a food processor to use as the breadcrumbs
3. I don't have brisket trim for the mince: A pre ground mince with high fat content is great. Even a blend of pork and beef
Nutrition
Nutrition
- Serving Size
- 1 sub
- per serving
- Calories
- 875
- Fat
- 25 grams
- Saturated Fat
- 9 grams
- Protein
- 49 grams
- Carbs
- 116 grams
- Sodium
- 985 milligrams
