Meatball Sub w/ Homemade Marinara


For the Sauce

Tomato Sauce w/ Basil | 1 (15 oz.) can

Tomato Paste | 1, 6 oz can20170509_103227223_iOS

White Onion | 1 small, chopped (Replace with 1 TB Onion Powder)

Dry Red wine or Beef Broth | ½ C (Preferably Pinot Noir)

Water | 1/3 C

Garlic | 2 cloves, minced (1 tsp.)

Dried Oregano | 1 tsp.

Salt | ½ tsp. 

Pepper | ½ tsp.

For the Sub

Ciabatta | 1 per Serving

White Onion | 1, sliced thin and sauteed

Spanish | 1 C (replace with any type of greens) sliced into thin strips and sauteed

Prepared Meatballs | 1 package or 4 per serving (Replace with homemade meatballs)


  1. Heat a large pot on the stove top
  2. Add all sauce ingredients and stir until well combined
  3. When sauce starts to boil reduce heat and let it simmer for a while longer
  4. Stir occasionally;  Cook for at least 15 minutes if using Red Wine to cook off the alcohol
  5. While simmering, Sauté Onions and greens (I like to use Spanish); Set aside
  6. Warm Meatballs in Microwave or on the stove top, and cover with tin foil (I like to use the New Zealand premade mini meatballs)
  7. Toast Ciabatta; Just before serving (I like to use a Mediterranean ciabatta to bring out the flavors in the sauce)
  8. Top bun with sliced meatball halves, sautéed onions, and greens
  9. Layer on the freshly made Marinara sauce and enjoy immediately 🙂

*For those who prefer cheese on their meatball sub try adding a fresh slice of provolone or freshly grated parmesan

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