Open-Faced Ricotta Meatball Subs

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These Open-Faced Ricotta Meatball Subs are made with light, fluffy, and healthier meatballs but you’d seriously never know it! These meatballs taste like they would be a guilty pleasure, but I promise they’re a lighter version of the meatballs we all love.  

  Open-Faced Ricotta Meatball Subs | Bites of Bri

I hope everyone had a great Father’s Day weekend! What did you do? How did you celebrate the fathers in your life? We celebrated my dad with a little pulled pork barbecue and some fixins…in other words, his all time favorite meal! And it didn’t disappoint my grandfather either. He told me he’d been smiling ever since he heard what was on the menu.

On to other news…Bites of Bri got a little makeover this past weekend. It was something I’d been putting off for quite some time. I finally bit the bullet and installed this snazzy new theme that is built specifically for food blogs. I’ve worked quickly to fix some of the most important parts of the site but there may be a few little glitches. I hope you’ll excuse them over the next week or so while I get everything worked out. And, if you want to email me any issues you see, I’d be forever grateful!

Now on to the recipe…These meatball subs are awesome! The meatballs on their own are so so good…they’re light and fluffy and super tender. They are some of the best meatballs I’ve ever enjoyed and probably the healthiest too! Can you believe it!?! Yes, You heard me. Light in texture and calories…Score!

Open-Faced Ricotta Meatball Subs 11 | Bites of Bri
These meatballs go well with anything you’re making and since this recipe makes about 30 meatballs, you can use the leftovers on pizza, on their own as an appetizer, with pasta, or pack them for lunch.

Start by combining the romano cheese, panko bread crumbs, Italian breadcrumbs, ricotta cheese, minced garlic, and egg together in a mixing bowl. Stir gently until barely combined.  Add the Italian seasonings, dried parsley, and salt. Stir to combine.

Open-Faced Ricotta Meatball Subs 21 | Bites of Bri    Open-Faced Ricotta Meatball Subs 20 | Bites of Bri
Add the ground beef and using your hands, gently toss together the ingredients. Avoid overmixing.

Open-Faced Ricotta Meatball Subs 19 | Bites of Bri
Using a cookie scoop, scoop enough meat for one meatball. Roll then set aside on a baking dish. Continue until you’ve used all of the meat mixture. You should have around 30 meatballs.

Open-Faced Ricotta Meatball Subs 17 | Bites of Bri   Open-Faced Ricotta Meatball Subs 16 | Bites of Bri
To cook the meatballs, heat a large skillet over medium high heat. Melt the butter and the olive oil together. Add the meatballs and sear on each side until golden brown. Use two forks to flip and rotate them. You may need to do this in batches if your pan is too small to accommodate all of the meatballs at once.

Open-Faced Ricotta Meatball Subs 18 | Bites of Bri   Open-Faced Ricotta Meatball Subs 15 | Bites of Bri
Cook the meatballs for 5 minutes per side. They will still be pink in the center. If you’re cooking them in batches, you can set them aside at this point while you cook the remaining meatballs. Once all of the meatballs are browned, you’ll need to finish cooking them.

Open-Faced Ricotta Meatball Subs 14 | Bites of Bri   Open-Faced Ricotta Meatball Subs 13 | Bites of Bri
To cook them through, add 1 ½ cups of  marinara sauce to the pan with the meatballs and cover the pan tightly. Cook for 5-7 minutes until they’re cooked through.

Open-Faced Ricotta Meatball Subs 12 | Bites of Bri   Open-Faced Ricotta Meatball Subs 11 | Bites of Bri
To make the meatball subs, slice a baguette into the desired size for each sandwich. Slice horizontally and then drizzle with olive oil on the cut side up. Broil 2 minutes or so, depending on the strength of your broiler. Once toasted, remove the bread from the oven and add a large spoonful of sauce to each piece.

Open-Faced Ricotta Meatball Subs 10 | Bites of Bri   Open-Faced Ricotta Meatball Subs 9 | Bites of Bri
Add a few meatballs and a little more sauce. Add about 2 tbsp of shredded mozzarella to each sub.

Open-Faced Ricotta Meatball Subs 8 | Bites of Bri   Open-Faced Ricotta Meatball Subs 6 | Bites of Bri
Broil until the cheese is melted to perfection.

Open-Faced Ricotta Meatball Subs 5 | Bites of Bri
Serve these with a little basil if desired.

Open-Faced Ricotta Meatball Subs 4 | Bites of Bri

Open-Faced Ricotta Meatball Subs 2 | Bites of Bri

Open-Faced Ricotta Meatball Subs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 30 meatballs

These Open-Faced Ricotta Meatball Subs are made with light, fluffy, and healthier meatballs but you’d seriously never know it! These meatballs taste like they would be a guilty pleasure, but I promise they’re a lighter version of the meatballs we all love.

Ingredients

  • 1 lb 96% lean ground beef
  • ½ cup romano cheese, grated
  • ½ cup panko breadcrumbs
  • ½ cup Italian breadcrumbs
  • ¾ cup ricotta cheese
  • 1 egg
  • 2 garlic cloves, minced or grated
  • 1 tsp Italian seasoning
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 ½ + 1 cups of marinara sauce
  • 1 cup mozzarella cheese, grated
  • Baguettes
  • Basil for topping

Instructions

  1. Start by combining the romano cheese, panko bread crumbs, Italian breadcrumbs, ricotta cheese, minced garlic, and egg together in a mixing bowl. Stir gently until barely combined. Add the Italian seasonings, dried parsley, and salt.
  2. Add the ground beef and using your hands, gently toss together the ingredients. Avoid overmixing.
  3. Using a cookie scoop, scoop enough meat for one meatball. Roll then set aside on a baking dish. Continue until you’ve used all of the meat mixture. You should have around 30 meatballs.
  4. To cook the meatballs, heat a large skillet over medium high heat. Melt the butter and the olive oil together. Add the meatballs and sear on each side until golden brown. Use two forks to flip and rotate them. You may need to do this in batches if your pan is too small to accommodate all of the meatballs at once.
  5. Cook the meatballs for 5 minutes per side. They will still be pink in the center. If you’re cooking them in batches, you can set them aside at this point while you cook the remaining meatballs. Once all of the meatballs are browned, you’ll need to finish cooking them.
  6. To cook them through, add 1 ½ cups of marinara sauce to the pan with the meatballs and cover the pan tightly. Cook for 5-7 minutes until they’re cooked through.
  7. To make the meatball subs, slice a baguette into the desired size for each sandwich. Slice horizontally and then drizzle with olive oil on the cut side up. Broil 2 minutes or so, depending on the strength of your broiler.
  8. Once toasted, remove the bread from the oven and add a large spoonful of sauce to each piece. Add a few meatballs and a little more sauce. Add about 2 tbsp of shredded mozzarella to each sub.
  9. Broil until the cheese is melted to perfection.
  10. Serve these with a little basil if desired.
http://bitesofbri.com/2014/06/open-faced-ricotta-meatball-subs/

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Comments

  1. says

    Love your new design, Bri! Definitely fits your blog! :) These meatball subs look delicious! I love foods that are opened face…and with that cheese on top, yum! I would definitely make extra meatballs and use on some pizza and pasta, like you suggested!

    • Bri says

      Gayle, thanks! I love open-faced too…The bread is definitely a supporting character in these sammies. It’s all about the meatballs!

  2. says

    The new site looks fabulous! So far, I haven’t had any issues. But I’ll let you know if I do.

    Okay, and can I just say I make the worse meatballs. Ever! I don’t even know if my husband will give me another chance (he’s given me so many already) but I’m eager to try. I want to make good meatballs, really. Ever better, I have been craving meatball subs, it’s been on the brain for the past few months, but I haven’t actually just done it so thanks for posting.

    I will be looking for the 96% lean meat though, I didn’t even know I could go that lean on a meatball, but yes, what a good idea! Much less greasy. Can’t wait to try and savor.

    • Bri says

      Laura, Try these! I think you’ll find them foolproof so long as you don’t overmix the meat mixture. Enjoy!

    • Bri says

      Annie, I always make meatballs too but rarely for subs. The nice thing about this recipe is that there are plenty of meatballs for everything!

  3. says

    I love meatball subs!! For some reason, I don’t make them that often, but when I do I think how I should be making them all time since they are so good!! I love these open faced ones! I wish I had all the ingredients to make these for dinner tonight because they look delicious! Also, your new site looks great :)

    • Bri says

      Seriously…I wonder what the odds are! Less bread more meatballs is right. It’s all about the meatballs. The bread is just a supporting character.

  4. Shashi @ runninsrilankan(dot)com says

    My daughter would so love these meatballs with an extra dose of cheese! These open faced sandwiches look seriously dope!
    Glad to have stumbled by – I have been tossing the idea of upgrading to Genesis too so am so glad to have stumbled by your newly upgraded site. Have a wonderful weekend!

    • Bri says

      Shashi, thanks! Glad you came by. I was majorly concerned about the upgrade and it was a piece of cake.

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