Ingredients
Equipment
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper; set aside.
- In a medium bowl, combine the bread crumbs and milk; let soak for 5 minutes.
- Meanwhile, heat olive oil in a frying pan over medium-high heat. Add onions and cook 6–7 minutes, until softened.
- Transfer onions and soaked bread crumbs into a mixing bowl. Add beef, pork, egg, parsley, garlic, salt, pepper, oregano, red pepper flakes, and Parmesan. Mix until just combined.
- Shape mixture into 1-inch balls and arrange 1 inch apart on prepared baking sheet.
- Bake for 16–20 minutes, or until meatballs are cooked through and no longer pink inside.
- Whisk together barbecue sauce, Worcestershire sauce, honey, and smoked paprika in a mixing bowl. Pour into a slow cooker.
- Add cooked meatballs to the slow cooker, stir gently to coat, and cook on low for 3–4 hours.
- Set oven to low broil. Open sub rolls and lay flat on a parchment-lined sheet pan. Place 4–5 meatballs on each roll and top with sauce.
- Broil subs for 3–5 minutes, or until rolls are lightly toasted. Serve warm.
Notes
For extra flavor, sprinkle shredded mozzarella or provolone over the subs before broiling. You can also use store-bought frozen meatballs to save time. Serve with a side salad or fries for a hearty meal.
