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Smoky Chilli Meatball Subs Recipe Easy Homemade Cheddar Melt

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A flavorful smoky chili meatball sub with juicy meatballs coated in a smoky chili sauce and topped with melty sharp cheddar cheese, perfect for a cozy and satisfying meal.

Ingredients

Scale
  • 1 lb (450 g) ground beef (80/20 lean-to-fat ratio)
  • 1/2 cup (50 g) breadcrumbs
  • 1 large egg, room temperature
  • 2 cloves minced garlic (for meatballs)
  • 1 tsp smoked paprika (for meatballs)
  • 1/2 tsp ground cumin
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley, chopped (optional)
  • 1 tbsp olive oil (for sauce)
  • 1 small onion, finely chopped
  • 2 cloves minced garlic (for sauce)
  • 1 tbsp chili powder
  • 1 tsp smoked paprika (for sauce)
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 1 tbsp chipotle in adobo sauce, finely chopped (optional)
  • 1 tsp brown sugar
  • Salt and pepper to taste
  • 4 soft hoagie rolls or sub buns
  • 8 oz (225 g) sharp cheddar cheese, sliced or shredded
  • Fresh cilantro or parsley for garnish (optional)

Instructions

  1. In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, smoked paprika, ground cumin, salt, pepper, and chopped parsley if using. Mix gently until just combined.
  2. Shape the mixture into about 16 evenly sized meatballs, roughly 1.5 inches in diameter.
  3. Preheat oven to 400°F (200°C). Place meatballs on a lined baking sheet and bake for 15 minutes, flipping halfway through, until browned and cooked through (internal temp ~160°F / 71°C). Alternatively, pan-fry meatballs in olive oil over medium heat for about 10 minutes, turning to brown all sides.
  4. While meatballs cook, heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes.
  5. Add minced garlic, chili powder, and smoked paprika to the skillet; stir for 1 minute until fragrant.
  6. Pour in crushed tomatoes and add chipotle in adobo sauce if using. Stir in brown sugar, salt, and pepper. Simmer gently for 10-15 minutes until sauce thickens slightly.
  7. Add cooked meatballs to the sauce, spooning sauce over them. Let simmer together for 5 minutes to absorb flavors.
  8. Slice hoagie rolls lengthwise, leaving a hinge if desired. Spoon meatballs and sauce evenly into each roll.
  9. Top meatballs with about 2 oz (55 g) sharp cheddar cheese per sub. Place subs on a baking sheet.
  10. Broil subs in the oven for 2-4 minutes until cheddar is bubbling and golden, watching carefully to avoid burning.
  11. Garnish with fresh cilantro or parsley if desired and serve immediately while hot and melty.

Notes

Do not overmix meatball mixture to avoid dense meatballs. Baking is less messy, pan-frying gives a better crust. Simmer meatballs in sauce for at least 5 minutes for flavor absorption. Broil cheese carefully to avoid burning. Use fresh, sturdy rolls to prevent sogginess. Add water or beef broth if sauce is too thick. For gluten-free, substitute breadcrumbs and rolls accordingly. Cheese alternatives and spice adjustments can customize the recipe.

Nutrition

Keywords: smoky chili meatball subs, meatball sandwich, cheddar melt, smoky paprika, chipotle, easy meatball recipe, homemade subs, spicy sandwich

Find it online: https://swooshspice.com/smoky-chilli-meatball-subs-recipe-easy-homemade-cheddar-melt/