Broiled Meatball Subs
Marinara-simmered beef meatballs tucked into baguette and broiled under mozzarella.
- Serves
- 4
- Total time
- 45 min
- Cost per serving (United States)
- $11.24
Ingredients
- 1 1/4 lb ground beef (80/20)
- 1/2 cup plain breadcrumbs
- 1 large eggs
- 2 oz grated parmesan cheese
- 24 oz jarred marinara sauce
- 2 french baguette
- 8 oz shredded mozzarella
- 3 clove garlic
- 2 tsp italian seasoning blend
- 1 1/2 tsp kosher salt
- 2 tbsp extra virgin olive oil
Method
Heat the oven to 425F. Mix the beef with breadcrumbs, egg, Parmesan, minced garlic, Italian seasoning, and salt.
Roll into 16 meatballs and set on an oiled sheet pan. Bake 15 minutes until browned.
Warm the marinara in a wide skillet and slide the meatballs in to simmer 5 minutes.
Split the baguettes lengthwise and hollow them slightly. Toast cut-side up under the broiler for a minute.
Fill with meatballs and sauce, cover with mozzarella, and broil 2 to 3 minutes until melted and spotted.
Cut each baguette into two portions and serve hot.
What this costs, country by country
Each figure is the ingredients for the full recipe at prices read in that country’s own shops, in its own currency. Nothing here is converted from dollars.
| Country | Whole recipe | Per serving | Priced from |
|---|---|---|---|
| United Kingdom | £44.69 | £11.17 | 11 of 11 ingredients |
| Australia | $96.50 | $24.13 | 11 of 11 ingredients |
| United States | $44.95 | $11.24 | 10 of 11 ingredients |
| Canada | $106.00 | $26.50 | 10 of 11 ingredients |
| Egypt | ١٬١٨٧٫٩٣ ج.م. | ٢٩٦٫٩٨ ج.م. | 9 of 11 ingredients |
| Mexico | $1,455.04 | $363.76 | 9 of 11 ingredients |
| Spain | 23,66 € | 5,92 € | 8 of 11 ingredients |
| Austria | € 39,34 | € 9,84 | 8 of 11 ingredients |
| New Zealand | $77.04* | $19.26 | 7 of 11 ingredients |
| Germany | 45,14 €* | 11,29 € | 7 of 11 ingredients |
| Greece | 21,95 €* | 5,49 € | 6 of 11 ingredients |
* We have read fewer than seven in ten of these ingredients in that country, so the total is a partial figure and the real one is higher.
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