Meatball Sub

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Note to self: This was made the same day as the previous post…the spaghetti and meatballs. I had leftover meatballs and decided to make  meatball sub out of it. It was super yummy and very satisfying after a long day. I would totally recommend it, there’s so much flavor from the soy chorizo and the sautéed veggies it bring about a burst of flavor with every bite. Definitely try it out! The video is basically the same from the spaghetti and meatballs version since they’re the same meatballs. The best part is they’re versatile so you can use them in a variety of dishes. You can also eat it over rice, alone as little poppable bites or even make it with a gravy and serve over mashed potatoes. It’s always a great idea to keep these little guys in your freezer and pop them out whenever you don’t have a chance to cook.


  • ½ cup of grated carrots
  • ½ cup minced celery
  • ½ small onion (minced)
  • 3 cloves of minced garlic
  • 1 tbsp oil
  • ½ tsp oregano (you can substitute with marjoram)
  • ½ tsp caraway seeds (you can substitute with cumin seeds)
  • 1 tbsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ lb ground beef
  • 1 package of soy chorizo (12 oz) (You can double the ground beef instead)
  • 2 tbsp freshly chopped cilantro
  • 1 tbsp tomato paste
  • Hoagie or brioche rolls
  • Mozzarella or provolone cheese
  • You favorite jar of marinara sauce


  1. In a medium sauce pan over medium/medium high heat add 1 tbsp of oil and 3 cloves of minced garlic. Sauté for about 30 seconds then add ½ cup of grated carrots, ½ cup minced celery, and ½ of a small onion (minced).
  2. Sauté for about 2-3 minutes. Add ½ tsp oregano, ½ tsp caraway seeds, 1 tbsp paprika, 1 tsp salt, 1 tsp black pepper. Sauté for another 2-3 minutes or until the vegetables are softened.
  3. In a medium bowl, add ½ lb ground beef, 1 package of soy chorizo, 2 tbsp of chopped cilantro, 1 tbsp tomato paste, sautéed veggies. Mix well.
  4. At this point you want to check the seasoning so take a small portion of the meat and fry in a pan. Adjust seasonings to your taste if needed.
  5. Once you’re satisfied with the meat, make into meatballs and depending on how much you need you can freeze the extra meatballs into ziplock baggies. (That way you can pull them out whenever you need and just bake)
  6. Bake in the oven at 350 for about 25-30 minutes.
  7. Take Hoagie roll and scoop out some bread from the middle so the meatballs can sit in the well of the sub.
  8. Spray Pam and place under the broil for 30-45 seconds until it’s brown and toasty.
  9. Place meatballs into the well of the sub and add a few tbsp of marinara sauce. Put some mozzarella cheese and place under the broil until the cheese is melted.

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