This mouthwatering meatball sub from @daniliciousdishes features provolone and smoked mozzarella, our rich and flavorful Zesty Tomato Basil & Cheese pasta sauce, and juicy golden brown sun-dried tomato meatballs on a toasted whole wheat bun. It’s a delicious meal that’s bursting with flavor sure to please the entire family! ⠀⠀
ingredients
1/2 cup Italian bread crumbs
1/4 cup grated parmesan cheese plus extra for garnish
1 teaspoon salt
1 teaspoon Italian seasoning
Pepper to taste
1/4 cup chopped sun-dried tomatoes in oil with excess oil removed
1 tablespoon sun-dried tomato oil
1/4 cup greek yogurt
1 pound ground beef I used 85% lean
1 24 oz jar of Just Like Home Zesty Tomato Basil & Cheese pasta sauce
5 whole wheat hot dog buns hoagies work too
5 large slices of deli style provolone cheese
4 ounces fresh smoked mozzarella cut into thin slices
Basil leaves for garnish
instructions
Pre-heat oven to 400 degrees.
In a large mixing bowl, combine the bread crumbs, parmesan cheese, and seasonings and mix well. Add the sun-dried tomatoes, oil, and greek yogurt, and blend until it forms a paste like substance. Add in the meat and gently combined until everything is well-combined.
Form into 16-18 small meatball. Place in fridge to rest for about 30 min.
Heat olive oil in a large cast iron skillet. Sear meatballs on each side for 2-3 minutes, or until golden brown crust forms. Remove from pan.
Deglaze the pan with the Zesty Tomato Basil & Cheese pasta sauce, scraping up the brown bits and incorporating into the sauce. Heat sauce over medium heat to a gentle boil. Add meatballs back to the pan with sauce and simmer for about 12-15 minutes or until cooked all the way through.
While the meatballs simmer, toast the buns. To do so, drizzle each bun with olive oil and season with sea salt or garlic salt (just a pinch). Top each bun, with cheese on both sides of the bun. Bake for 6-8 minutes or until cheese is melted. Broil for 1-2 minutes to get the cheese extra golden brown.
Top each bun with about 3 meatballs and extra sauce. Garnish with parmesan cheese and fresh basil.
Recipe Author: Dani Davis
Danilicious