Today we are going to make meatballs and serve them in a sub! To make it is ridiculously easy and absolutely delicious. They're so good, I crave them on a regular basis! Try this sub-sliders recipe.
Turn on oven to 425°F. basil and tomatoes.Pick and chop basil leaves.
Drain turkey and pat dry with paper towel. Add turkey to a medium mixing bowl with breadcrumbs, spice blend, and half of the parmesan cheese. to taste with salt and pepper. Mix well with clean hands. Form into 8 firm meatballs.
Heat 2 tbsp in a large skillet over medium-high. Once hot, add meatballs to the skillet. Cook for 5–6 minutes, turning as needed until brown on the outside
Stir half of the garlic into the skillet for 30seconds, or until fragrant. Add tomato sauce with 1/2 cup water, red pepper flakes to taste, and half of the basil.
Bring to a simmer, turn heat to medium-low and cover with a lid. Cook for 6–8 minutes, or until meatballs are at an of 165°F and sauce thickens.
Meanwhile, cut white buns in half. In a small bowl, mix remaining garlic with 3 tbsp. softened butter. Spread garlic butter evenly between buns.
Place buns face up on a baking sheet and put in the oven. for 6–8 minutes, or until buns are hot and crispy around the edges
In a second medium mixing bowl, add spring mix, onion, tomatoes, and half of the remaining parmesan cheese.
Toss to taste with balsamic dressing. Season to taste with salt and pepper.
Place 4 meatballs on each bottom bun. Spoon tomato sauce on top to taste. with remaining basil and parmesan cheese. Close sub with op bun. Serve with a side of salad.
This recipe is one of 320 in the OCS library — structured into 41 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Garlic burns fast and turns bitter — add it after the onions have softened, not at the start. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
