Meatball Parmigiana from Blimpie features tender, seasoned meatballs smothered in rich marinara sauce and melted provolone cheese, nestled on a toasted sub roll for a hearty and flavorful Italian sandwich experience.
Equipments
- Oven or conveyor toaster
- Sauce pot
- Ladle
- Baking sheet or pan
- Tongs
- Chef’s knife
- Cutting board
- Spoon
- Sandwich prep table
- Serving tray or paper
- Spatula
Ingredients
- 1 lb (450g) ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 6 slices provolone cheese
- 4 sub rolls
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Ground beef is the primary protein in this recipe, so selecting meat with a moderate fat content ensures juicy meatballs. Breadcrumbs and milk work together to bind the meat mixture, maintaining moisture and texture during cooking. Marinara sauce should be rich and flavorful, as it defines the overall taste of the Meatball Parmigiana. Fresh ingredients like minced garlic and Italian seasoning add depth to the meatballs, while provolone cheese provides creamy, melted coverage. You can recreate the classic taste of Meatball Parmigiana from Blimpie's copycat menu using these authentic ingredients and suggested preparations.
Instructions
- Preheat oven or conveyor toaster to 375°F (190°C).
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, Italian seasoning, salt, and pepper.
- Mix until just combined; do not overwork.
- Shape mixture into 12 equal meatballs.
- Heat olive oil in a sauce pot over medium heat.
- Add meatballs to the pot and brown on all sides using tongs.
- Remove browned meatballs and place on baking sheet or pan.
- Pour marinara sauce over meatballs in the baking sheet.
- Bake in oven for 15-20 minutes, until meatballs are cooked through.
- While meatballs bake, slice sub rolls using chef’s knife on cutting board.
- Optional: Toast sub rolls in oven or toaster until lightly crisp.
- Use ladle and spoon to arrange 3 meatballs with sauce onto each sub roll.
- Place 1 1/2 slices provolone cheese over meatballs on each roll.
- Return assembled sandwiches to oven or toaster; bake until cheese melts.
- Remove sandwiches from oven using spatula.
- Garnish with chopped fresh parsley, if desired.
- Serve hot on a serving tray or paper.
Substitution
Meatball Parmigiana from Blimpie copycat menu offers a classic Italian sandwich with flavorful meatballs, savory marinara, and gooey provolone cheese. You can substitute ground beef with ground turkey or chicken for a lighter option without sacrificing taste. If fresh sub rolls are unavailable, crusty French bread or Italian bread can be used as a sturdy alternative. When baking meatballs, a preheated oven set to 375degF (190degC) ensures even cooking and a tender texture. Using a spoon to evenly distribute marinara sauce helps achieve a well-balanced sandwich with every bite.
Tips
Ensure the ground beef mixture is mixed gently to keep meatballs tender and avoid toughness. When browning meatballs, use tongs to turn them carefully for an even sear without breaking their shape. Preheat the oven or toaster fully to 375degF (190degC) to guarantee proper cooking and melting of the cheese. You should arrange the toppings evenly and toast the rolls lightly before assembling to prevent sogginess in your Meatball Parmigiana sandwich.
Nutritions
Meatball Parmigiana from Blimpie provides a balanced source of protein from the ground beef and egg, essential for muscle repair and energy. The sandwich contains calcium and vitamin D from the provolone and Parmesan cheeses, supporting bone health. Marinara sauce adds antioxidants like lycopene, while olive oil contributes heart-healthy monounsaturated fats. Your meal also offers carbohydrates from the sub roll, supplying energy for daily activities.
Storage
Store leftover Meatball Parmigiana in an airtight container in the refrigerator to maintain freshness and prevent sogginess. Reheat your sandwich in an oven or toaster oven at 350degF (175degC) for 10-15 minutes to ensure the meatballs are warmed through and the cheese melts evenly. Avoid using the microwave to prevent the sub roll from becoming overly soft or chewy.
Variation or Alternatives
You can substitute ground beef with ground turkey or chicken for a leaner version of Meatball Parmigiana. Swap provolone cheese for mozzarella or a blend of mozzarella and Parmesan for a creamier texture and intensified flavor profile. Instead of baking meatballs in the oven, try simmering them gently in marinara sauce on the stovetop for a juicier result. For a crispier sandwich, toast your sub rolls under the broiler for 1-2 minutes before assembling.
Allergies
Meatball Parmigiana contains common allergens including dairy from provolone cheese and Parmesan, eggs in the meatball mixture, and gluten from breadcrumbs and sub rolls, which may trigger allergic reactions in sensitive individuals. If you have allergies to milk, eggs, or wheat, it is crucial to verify ingredient labels or seek alternatives to avoid adverse effects. Communicating your allergy concerns when ordering or preparing this sandwich ensures your meal remains safe and enjoyable.
Why this recipe?
Blimpie's Meatball Parmigiana menu features perfectly seasoned meatballs smothered in rich marinara sauce and melted provolone cheese, layered on freshly baked bread, creating a satisfying blend of flavors and textures. The hearty combination appeals to fans of classic Italian-American comfort food, making it a favored choice among customers seeking a filling and flavorful meal. Trying to make a copycat version allows you to customize ingredients to match your taste while recreating the restaurant-quality experience at home. Your homemade version can capture the authentic savoriness and freshness that sets Blimpie's Meatball Parmigiana apart.