Ingredients
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Meatballs:
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1 cup soft bread crumbs
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1 cup dry bread crumbs
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½ cup milk
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1 pound ground beef
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1 pound sweet Italian sausage
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1 cup prepared marinara sauce
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2 eggs
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1 tablespoon minced garlic
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1 tablespoon Italian seasoning
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1 teaspoon red pepper flakes
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1 cup olive oil for frying
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1 cup prepared marinara sauce
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Filling:
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1 tablespoon olive oil
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1 onion, sliced
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1 red bell pepper, sliced
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1 serrano pepper, sliced
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2 tablespoons Marsala wine
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salt and ground black pepper to taste
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Assembly:
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4 Italian-style hoagie buns, split lengthwise
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1 cup mascarpone cheese, divided
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¼ cup garlic basil spread (see footnote for recipe link)
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4 cups shredded mozzarella cheese, divided
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½ cup chopped fresh basil, divided
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½ cup grated Parmesan cheese, divided
Directions
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Preheat oven to 500 degrees F (260 degrees C).
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Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow to soak until the bread crumbs absorb most of the milk, about 10 minutes. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes and mix until thoroughly combined. Form into 16 large meatballs.
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Heat 1 cup olive oil in a large pot or Dutch oven over medium-high heat. Cook meatballs until browned, about 10 minutes. Transfer to a baking sheet and bake in the preheated oven until no longer pink in the center, about 10 minutes.
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Bring 1 cup marinara sauce to a simmer in a large saucepan over medium heat. Add cooked meatballs and heat through, about 5 minutes.
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Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and serrano pepper in the hot oil until onion softens, 5 to 6 minutes. Add Marsala wine, salt, and black pepper; cook until wine has evaporated and onion turns golden, about 10 minutes.
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Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place four meatballs and a spoonful of marinara sauce on top. Sprinkle each sandwich with 1 cup mozzarella cheese.
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Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Top each sandwich with 1/4 of the onion mixture; garnish each sandwich with 2 tablespoons of basil and 2 tablespoons of Parmesan cheese.
Tips
Here's the recipe for Garlic Basil Spread.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
986 | Calories |
61g | Fat |
65g | Carbs |
45g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 986 | |
% Daily Value * | |
Total Fat 61g | 78% |
Saturated Fat 25g | 125% |
Cholesterol 189mg | 63% |
Sodium 1790mg | 78% |
Total Carbohydrate 65g | 23% |
Dietary Fiber 5g | 19% |
Total Sugars 13g | |
Protein 45g | 89% |
Vitamin C 24mg | 27% |
Calcium 580mg | 45% |
Iron 6mg | 33% |
Potassium 726mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.