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Simple Oil-Bound Meatballs with Rich Marinara and Flatbread Sub
A no‑egg, oil‑bound meatball recipe that stays juicy and flavorful, simmered in a quick garlic‑beef‑stock marinara and served on toasted flatbread for a satisfying sub. Perfect for a fast weeknight dinner.
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Cost Breakdown
Critical Success Points
- • Mix the meat until just combined – over‑mixing makes meatballs tough
- • Use a thin splash of oil for binding instead of eggs to keep flavor pure
- • Sear meatballs until a deep brown crust forms before simmering in sauce
Safety Warnings
- • Handle raw ground meat with clean hands and sanitize surfaces to avoid cross‑contamination
- • Hot oil can splatter – keep a lid nearby and use a splatter guard if desired
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