Homemade Open-Faced Meatball Subs

5 from 1 vote

A healthier meatball sub made homemade with your favorite meatballs or my eggplant and beef meatballs.

Course Entree, Lunch

Cuisine American Italian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 325kcal

2 whole wheat sandwich rolls or use regular bread
4 ounces mozzarella cheese
12-16 beef and eggplant meatballs or meatballs of choice…OR just use regular ground beef and brown it in a pan before adding to sauce

½ onion any kind, diced
3 cloves garlic minced
½ large carrot shredded (or about 1 cup shredded)
2 cups tomato sauce of your choice Or, to make as you go: 2 tablespoon tomato paste and 2 cups water, or just use fresh tomatoes/canned tomatoes, etc.
1 cup water or broth
½ teaspoon dried oregano or one Tablespoon fresh oregano
½ teaspoon red pepper flakes
salt to taste
pepper to taste

Preheat oven to 400ºF. Slice buns in half and toast for about 5 minutes.
Sauté onions for about 5 minutes, until soft and fragrant. Add carrots, garlic, and tomatoes/tomato sauce/paste&water, etc. Stir well and bring to a simmer. Stir in red pepper flakes, salt, pepper, and dried oregano (if using fresh, add it in the next step), and cook for 10-15 minutes, until fragrant and uniform.
Add meatballs (and fresh oregano) to pot and cover with sauce. Reduce heat to low and cover for 5 minutes, or until meat balls are warmed through.
Remove bread from oven and add a layer of cheese, then divide meatballs sauce among the bread. Top with more cheese and bake for about 5-8 minutes, or until cheese is melted and bread is slightly crispy. Top with fresh oregano, parsley, or basil, and serve!