The Best Meatball Sub Recipe | SAM THE COOKING GUY 4K
Today I'm making the best meatball sub sandwich - starting with my recipe for homemade meatballs
00:00 Intro
00:46 Making the meatballs
2:53 Baking the meatballs
3:06 Making the sauce
6:35 Slicing the bread
6:49 Building the sandwich
7:45 Broiling the sandwich
8:48 Plating
9:40 First Bite
10:25 Outro
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???? INGREDIENTS:
➔ Bread (I used a Sourdough Baguette)
➔ Shredded Cheese - Monterey Jack or Mozzarella & Parmesan
⭕ FOR THE MEATBALLS...
➔ Ground Meat (I used Beef, Pork & Veal)
➔ Ricotta
➔ Parmesan
➔ Bread Crumbs
➔ Garlic Powder
➔ Salt
➔ Pepper
➔ Red Pepper Flakes
➔ Minced Parsley
➔ Egg
⭕ FOR THE TOMATO SAUCE -
➔ Olive Oil
➔ Yellow Onion
➔ Garlic
➔ Canned Whole Peeled Tomatoes
➔ Tomato Paste
➔ Balsamic Vinegar
➔ Red Pepper Flakes
➔ Sugar
➔ Dried Oregano
➔ Salt
➔ Pepper
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
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The Best Baked Meatballs! Served as: Meatball Subs, Spaghetti & Meatballs, Sweet & Spicy Meatballs
Learn how to cook The Best Baked Meatballs. Make them into spaghetti using the featured Simple Marinara recipe. Use the marinara & meatballs to make Meatball Subs. Make the Sweet & Spicy Apricot Glaze to make Sweet & Spicy Meatballs!
Meatball Ingredients:
1lb ground beef
1lb ground italian sausage
4 cloves garlic minced
1tsp salt
1/2 tsp cayenne
1/2 tsp pepper
1/2 tsp sage
1/2 tsp crushed red
1 tsp dried parsley
1 cup Italian bread crumb
1 cup fresh shredded Romano cheese
2 eggs
1/2 cup water
Olive Oil for basting (I used about 2 Tbsp)
*The Marinara recipe was adapted from:
I made a few of my own changes.
Marinara Ingredients:
2 Tbsp olive oil (sub water if avoiding oil)
3 large cloves garlic (minced)
2 28-ounce cans peeled crushed (I used Muir Glen fire roasted)
1 tsp dried or fresh oregano
1 Tbsp sugar
1 tsp sea salt
1/2 tsp red pepper flake (reduce or increase according to spice preference)
2 Tbsp dried basil
3 Tbsp nutritional yeast (optional)
4 Tbsp tomato paste
Spicy Apricot Glaze Recipe:
1/2 cup Apricot Jam or Preserves
1 Tbsp Soy Sauce
2 Tbsp Sriracha
1Tbsp Brown Sugar
1 tsp onion powder
optional garnish: chives, sesame seeds
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**FULL DETAILED RECIPES NOW AVAILABLE AT: **
Meatballs:
Best & Simple Marinara Sauce:
Sweet & Spicy Apricot Glaze:
Recommended Equipment:
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Extra Large Sheet pan :
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Gordon Ramsay Meatball Recipe: A Classic Mixture of Beef and Pork
Gordon Ramsay's Meatballs recipe combines the rich flavors of beef and pork to craft meatballs that are succulent, tender, and full of taste. Perfect for a cozy family dinner or as a standout dish at your next gathering, these meatballs bring the culinary expertise of Gordon Ramsay into your kitchen. Follow this video to mix, season, and perfectly cook your meatballs. Discover the key to balancing herbs and spices, achieving the right texture, and cooking them right.
Actual Recipe:
Directions:
00:01 Begin by sweating finely chopped onions and thinly sliced garlic to create a flavorful meatball base.
00:40 The key to a good meatball is achieving the right texture with minced beef, breadcrumbs, milk, and seasoning.
00:54 Enhance the meatball mix with dried chili flakes and cumin for added flavor.
01:52 Combine milk with breadcrumbs to create a slightly doughy mixture that lightens the meatball texture.
02:05 Mix the cooked onions, garlic, and chili into the meat; the correct ratio of milk and breadcrumbs eliminates the need for eggs.
02:17 Form the meat mixture into balls roughly the size of a golf ball; a tight squeeze ensures they hold together during cooking.
02:34 Double the Recipe and make extra meatballs to freeze for later use.
02:47 Cook the meatballs in a hot pan with olive oil, using a palette knife to gently turn and cook them evenly.
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The Meatball Sub That’s Better Than a Michelin 3-Star Meal?
This Meatball Sub is the best thing I've eaten all year. That includes the 3 Michelin star $850 meal I ate in France. Visit to sign up to Notion for free!
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????MY GEAR:
BAGUETTE PAN:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
--RECIPE--
Makes 5 sandwiches + 1 extra roll
SUB ROLLS
▪380g or 1 5/8c water 86F/30C
▪12g or 3tsp instant yeast
▪20g or 1 3/4Tbsp granulated sugar
▪525g or 4 1/4c bread flour
▪12g or 2tsp salt
▪Untoasted white sesame seeds
Add water, yeast, sugar, flour, & salt to mixer with dough hook. Mix on high for 6min. When ready dough should be formed into a ball that clears the sides of mixer and should pass the tug test (see @0:42). Place dough into a bowl and round as shown @0:49. Cover and let sit at room temp for 45min.
Perform a strength building fold then round and tuck into a ball as shown @1:09. Cover and allow to sit at room temp again for another 45min.
Flip dough onto floured cutting board and degass well. Divide dough into 6 pieces (about 150g each). Preshape each piece as shown @4:20. Cover dough balls with damp towel and rest for 15min.
Prepare 2 trays/plates: 1 with white sesame seeds, the other with a wet towel. Spray/oil baguette pan (if you don’t have a baguette pan, proof in couche and bake on sheet tray)
Shape rolls as shown @5:12. Place shaped roll onto wet towel, seam side up, then into sesame seeds. Place in baguette proof pan, seed side up. Cover with a towel and proof for 45-60min.
Score rolls and mist well with water. Load pan into 400f/205C oven to bake for 18-20min, spritzing rolls and oven again before closing door.
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MEATBALLS
▪200g 3/4c + 1Tbsp whole milk
▪50g or 1/4c sour cream
▪1 egg
▪150g white bread (about 6 slices), cut into cubes
▪1lb/.5kg 80/20 ground beef
▪1lb/.5kg 80/20 ground pork
▪125g or 1 1/4c grated parm
▪15g or 1/4c fresh parsley, chopped
▪15g or 4-5 cloves garlic, minced
▪Pinch chile flakes
▪3g or 1.5tsp ground black pepper
▪18g or 1Tbsp salt
▪15g lemon juice (juice ½ lemon)
Whisk milk, sour cream, and egg. Add bread. Whisk/stir until pasty and broken down. Add the remaining ingredients and mix well. Divide into 15 100-105g balls. Work and roll balls between your hands. Place each ball on parchment lined sheet tray. Bake at 475F/245C for 25min, flipping after 15min.
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SAUCE
▪Olive oil
▪White onion, small diced
▪15g (4-5 cloves) garlic
▪Salt
▪Chile flakes
▪28oz can tomato puree
▪28oz can crushed tomatoes
▪sugar
Preheat large, heavy bottomed pot over medium. Add in a long glug of olive oil. Add onion, garlic, and pinch of salt. Sweat, stirring every couple of minutes until onions have softened. Add pinch of chile flakes and allow to bloom for about a minute. Stir in tomatoes and bring to a simmer. Reduce heat to med low to reduce for about 25min.
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PUTTING IT ALL TOGETHER
▪Full fat mozzarella, sliced (2 per sandwich)
▪Giardinara, chopped finely (recipe below)
Gently stir cooked meatballs into pot of sauce. Taste for seasoning. Stir in pinch of salt and pinch of sugar. Roast in 350F/175C oven to reduce for 20-25min.
To prep sub rolls, halve then remove about half of bready filling from the top piece. Put 2 pieces of mozz on bottom piece and place under broiler on high until cheese is melted and bread is a little toasty (30-50sec).
Spoon giard on top of cheese followed by 3 saucy meatballs. Top with toasty top bun.
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GIARDINIERA (makes 1qt/ltr)
▪150g or about 1 1/3c each of Cauli, Celery, Green Bell Peppers, Carrots
▪75g or 1/2 c serrano (or another hot pepper of choice)
▪400g or 1 3/4c white distilled vinegar
▪200g or 3/4c water
▪24g or 1 1/2 tbsp salt
▪300g or 1 1/3c light olive oil
▪150g or 3/4c ex virgin olive oil
Chop all veg into small dice and mix to combine. Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp. Transfer to container and refrigerate 2 days.
After 2 days, strain liquid off veg. To the strained veg mix, add oils & store in fridge until ready to use.
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#meatballsub #meatballs #sandwiches
CHAPTERS
0:00 Intro
0:19 Mixing the bread
1:40 Meatballs
3:49 Bread: shaping
5:58 Baking the balls and starting the sauce
7:09 Organizing my videos with Notion (ad)
8:19 Finishing the balls and sauce
10:03 Baking the rolls
11:03 Assembly
13:08 Let’s eat this thing
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