Description: This isn’t your average meatball sub! We’re taking the comfort food classics of macaroni and cheese, crispy bacon, and juicy meatballs and mashing them together into a delicious, indulgent, and utterly satisfying sandwich experience. Prepare to have your taste buds blown away!
Ingredients:
- 1 lb ground beef (80/20 blend recommended for flavor)
- 1 cup cooked macaroni and cheese (homemade or good-quality store-bought)
- 4 slices bacon, cooked until crispy and crumbled
- 1/4 cup breadcrumbs (plain or Italian seasoned, Panko for extra crunch)
- 1/4 cup grated Parmesan cheese (freshly grated is best!)
- 1 large egg
- 4 sub rolls (Italian rolls or hoagie rolls work well)
- Marinara sauce (optional, use your favorite jarred or homemade recipe)
- Optional toppings: Shredded mozzarella cheese, chopped fresh basil, red pepper flakes
Preparation:
This recipe is relatively straightforward, but attention to detail will elevate the final product. Preparing the mac and cheese and bacon ahead of time can save you precious time during the final assembly.
Instructions:
Step 1: Prepare the Macaroni and Cheese (If Making Homemade)
If you’re making your own mac and cheese, start here. A creamy, cheesy sauce is key. Consider using a blend of cheeses like cheddar, Gruyere, and Monterey Jack for a complex flavor profile. Cook the macaroni according to package directions until al dente. While the pasta cooks, prepare your cheese sauce. A roux-based sauce (butter and flour) creates a smooth base, to which you’ll add milk or cream and your cheese blend. Season with salt, pepper, and a pinch of nutmeg for warmth. Fold the cooked macaroni into the cheese sauce and set aside to cool slightly. The mac and cheese should be thick enough to hold its shape within the meatball.
Step 2: Cook the Bacon
Whether you choose to bake, fry, or microwave your bacon, ensure it’s cooked until perfectly crispy. Once cooled slightly, crumble the bacon into small pieces. You can use kitchen shears to chop it directly into a bowl for easy cleanup. Reserve a tablespoon of bacon grease for added flavor in the meatball mixture (optional).
Step 3: Combine Meatball Ingredients
In a large mixing bowl, combine the ground beef, cooked macaroni and cheese, crumbled bacon, breadcrumbs, Parmesan cheese, and egg. Gently mix all the ingredients together until just combined. Be careful not to overmix, as this can lead to tough meatballs. Overmixing develops the gluten in the beef, resulting in a dense, less tender meatball. Your goal is to have all ingredients uniformly distributed throughout the meat mixture.
Step 4: Form the Meatballs
Using your hands or a medium-sized ice cream scoop, form the mixture into evenly sized meatballs. Aim for about 2-3 inches in diameter. This size will fit comfortably into the sub rolls. Place the meatballs on a baking sheet lined with parchment paper. The parchment paper will prevent the meatballs from sticking and make cleanup easier.
Step 5: Bake the Meatballs
Preheat your oven to 375°F (190°C). Bake the meatballs for 20-25 minutes, or until they are cooked through and the internal temperature reaches 160°F (71°C). Using a meat thermometer is the most reliable way to ensure the meatballs are fully cooked. The meatballs should be browned on the outside and no longer pink inside.
Step 6: Prepare the Sub Rolls
While the meatballs are baking, prepare your sub rolls. You can lightly toast them in the oven or under a broiler for a few minutes to add some texture and prevent them from becoming soggy when filled with the meatballs and sauce. Watch them closely to prevent burning.
Step 7: Assemble the Subs
Once the meatballs are cooked and the sub rolls are prepared, it’s time to assemble the subs. Place the desired number of meatballs (typically 3-4, depending on the size) into each sub roll. Generously spoon marinara sauce over the meatballs.
Step 8: Add Optional Toppings (if Desired)
For an extra layer of cheesy goodness, sprinkle shredded mozzarella cheese over the meatballs and sauce. Place the subs back under the broiler for a minute or two, or until the cheese is melted and bubbly. Top with chopped fresh basil and a sprinkle of red pepper flakes for added flavor and visual appeal.
Step 9: Serve Warm
Serve the Bacon Mac ‘n’ Cheese Meatball Subs warm and enjoy!
Why You Will Love This Recipe:
This recipe is a celebration of comfort food. It takes familiar flavors and combines them in a unique and exciting way. The salty bacon, creamy mac and cheese, and savory meatballs create a symphony of tastes and textures that will leave you wanting more. It’s a crowd-pleaser, perfect for casual gatherings, game day parties, or a satisfying weeknight dinner. The recipe is also customizable – feel free to adjust the ingredients and toppings to your liking.
Serving Suggestions:
- Serve with a side of coleslaw or potato salad for a classic picnic feel.
- Offer a variety of sauces, such as pesto, garlic aioli, or spicy sriracha mayo, for dipping.
- Pair with a simple green salad to balance the richness of the sub.
- Serve with French fries or onion rings for a more indulgent meal.
- Consider cutting the subs in half for easier handling, especially for younger eaters.
Tips:
- For a vegetarian option, substitute the ground beef with plant-based ground meat.
- If you don’t have time to make homemade mac and cheese, use a high-quality store-bought version.
- To prevent the meatballs from drying out, add a tablespoon or two of milk or broth to the meat mixture.
- Make the meatballs ahead of time and store them in the refrigerator until ready to bake.
- Freeze leftover meatballs for a quick and easy meal later on.
- Add finely chopped vegetables, such as onions, bell peppers, or mushrooms, to the meatball mixture for added flavor and nutrition.
- Experiment with different types of cheese in the mac and cheese sauce.
Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes
Nutritional Information: (Approximate, will vary based on specific ingredients and portion sizes)
- Calories: 700-900 per sub
- Protein: 40-50g per sub
- Sodium: 800-1200mg per sub
Conclusion:
The Bacon Mac ‘n’ Cheese Meatball Sub is a guaranteed hit. It’s a fun, flavorful, and satisfying meal that’s perfect for any occasion. Don’t be afraid to get creative with the toppings and customize the recipe to your liking. Enjoy!
Questions and Answers:
Q1: Can I use frozen meatballs for this recipe?
A: While you can use frozen meatballs in a pinch, I highly recommend using homemade meatballs for the best flavor and texture. Frozen meatballs often lack the depth of flavor and can be quite dry. If you must use frozen meatballs, thaw them completely before using and consider adding a bit of extra marinara sauce to keep them moist.
Q2: I don’t have sub rolls. Can I use something else?
A: Absolutely! You can use hoagie rolls, Italian bread, or even large hamburger buns. The key is to have a sturdy roll that can hold the meatballs and sauce without falling apart. If you’re using a smaller bun, you may need to adjust the size of the meatballs accordingly.
Q3: What if I don’t like marinara sauce? What other sauce would work?
A: Marinara sauce is a classic choice, but feel free to experiment with other sauces. Pesto, alfredo sauce, barbecue sauce, or even a spicy sriracha mayo would all be delicious alternatives. The best sauce is one that complements the flavors of the meatballs and mac and cheese.
Q4: Can I make this recipe ahead of time?
A: Yes, you can definitely prepare parts of this recipe in advance. The meatballs can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for longer storage. The mac and cheese can also be made ahead of time and reheated before assembling the subs. However, I recommend assembling the subs just before serving to prevent the rolls from becoming soggy.
Q5: How can I make this recipe healthier?
A: There are several ways to make this recipe healthier. You can use lean ground beef (90/10 blend), reduce the amount of cheese in the mac and cheese, use whole-wheat breadcrumbs, and add more vegetables to the meatball mixture. You can also bake the meatballs instead of frying them to reduce the fat content. Consider using Greek yogurt instead of sour cream in the mac and cheese sauce for added protein and a tangier flavor.
