To Make The Meatballs
•1 pound of meatloaf mix or ground beef
•1/2 cup of gluten free Italian breadcrumbs (We use Aleia’s Gluten Free Foods Italian Breadcrumbs (affiliate link).)
•1/3 cup of milk
•1/4 cup of Parmesan cheese
•Salt and pepper (I use 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Adjust to your preferences.)
In a small bowl combine the breadcrumbs and milk and allow them to soak. In a large bowl, add the meat, egg, Parmesan cheese and soaked breadcrumbs. Season with salt and pepper. Mix well with your hands and form into balls. Lay on a baking sheet lined with parchment paper. Bake on 400° for 20 minutes.
To Make The Sub
•long sub rolls (We use Udi’s Gluten Free French Baguettes (affiliate link) or Schar Baguettes (affiliate link).)
•homemade meatballs (recipe above)
•marinara sauce of choice
Preheat the oven to 450°.
Cut the sub roll horizontally. Try not to cut all the way through the roll, if possible. Place the meatballs on one side of the roll and top it with the sauce and the sliced mozzarella. Spread sauce on the other side of the sub roll and top it with the Parmesan cheese. Put it in the oven for 3-5 minutes until the cheese is melted and the edges of the sub roll are a bit crispy.