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Meatball Subs

Meatball Subs

Cuisine:Italian

Course:Dinner

20m prep 10m cook 30m ready

Juicy meatballs made with sweet Italian sausage and ground beef, air-fried with cherry tomatoes and red chile, then served on toasted hero rolls with ricotta cheese.

Ingredients

Servings:

Nutrition (per serving, estimated)

Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).

Energy
551 cal
Protein
35.2 g
Carbohydrate
48.4 g
Fiber
2.86 g
Sugars
1.92 g
Sodium
615 mg
Total fat
25.7 g
Saturated fat
9.89 g
Monounsaturated fat
10.9 g
Polyunsaturated fat
2.15 g
Vitamins & minerals
  • Calcium: 376 mg
  • Iron: 4.59 mg
  • Magnesium: 59.7 mg
  • Phosphorus: 459 mg
  • Potassium: 869 mg
  • Zinc: 5.35 mg

Let's Cook

  1. Step 1.

    In a large bowl, whisk together the eggs, balsamic vinegar, and ½ teaspoon each salt and pepper. Stir in the panko breadcrumbs and let sit for 1 minute until softened. Stir in the grated garlic and Parmesan cheese, then the parsley. Add the sweet Italian sausage (casings removed) and ground beef, and gently mix with your hands until just combined. Shape the meat mixture into 20 meatballs, about 1½ inches each.

  2. Step 2.

    Preheat the air fryer to 400°F. Place the meatballs in a single layer on the air fryer rack; they can touch but should not be stacked (cook in batches if necessary). Air fry for 5 minutes.

  3. Step 3.

    While the meatballs cook, in a bowl toss the cherry tomatoes, sliced red chile, and chopped garlic with olive oil and ¼ teaspoon each salt and pepper. After the meatballs have cooked for 5 minutes, scatter the tomato mixture over the meatballs in the air fryer. Continue air frying until the meatballs are cooked through, 5 to 6 minutes more.

  4. Step 4.

    While the meatballs and tomatoes finish cooking, split and toast the hero rolls. Spread about 1½ tablespoons ricotta cheese on each toasted roll. Once done, top the rolls with meatballs, tomatoes from the air fryer, additional grated Parmesan cheese, and fresh basil if desired.

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