Meatball Subs

I like to use this french bread roll recipe for my subs instead of store bought subs/rolls. Homemade is so much better!

Ingredients:
French bread subs
1 1/2 cups flour in a shallow baking dish

For the meatballs:
1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, lightly beaten
1 1/2 tablespoons dried oregano
3 cloves garlic, finely minced
1 1/2 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried basil
1/2 teaspoon red pepper flakes (optional)
2 pounds ground beef or ground turkey

For the sauce:
1 28-ounce can crushed tomatoes
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sugar (this helps cut the acidity of the tomatoes)
1/2 teaspoon garlic powder
1/2 teaspoon salt

Directions:
In a large bowl, mix all of the meatball ingredients together EXCEPT the meat. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the meat and mix well with your hands until all the ingredients are combined.

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and lightly grease the foil. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.

When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish (or similar size). Pour the hot tomato sauce over the meatballs.

For the sauce, combine the sauce ingredients in a medium saucepan and bring to a low simmer. Simmer for 10-15 minutes on low. Keep warm until the meatballs are finished baking.

To assemble the sandwiches, slice buns in half. (If desired, lay the buns flat open on a baking sheet and top one side with cheese – toast in the oven for 4-5 minutes at 400 degrees until the buns are toasted and cheese is melted.) Place 3-4 meatballs on each bun and top with desired amount of sauce. Serve immediately with lots of napkins.

Helpful Hints:
Next time I will make the meatballs a little smaller and I won't dredge them in the flour. Maybe I just don't know how to dredge them, but some of the meatballs had a little flour remaining on them which I didn't like.

If meatballs are prepared earlier, reheat by placing the meatballs in the pot with the simmering sauce and let them warm up together.

To freeze them, place them unbaked on a baking sheet in the freezer. Once frozen, place in a freezer-safe ziploc bags. Bake them (without thawing first), adding 6-7 minutes to the baking time. Or freeze after baked by placing them in a freezer-safe ziploc bag and when ready to eat, reheat them in the simmering sauce until they are warmed through.