Meatball Sub Egg Rolls
Meatball Sub Egg Rolls are a fusion appetizer made by wrapping seasoned meatballs, marinara sauce, and melted cheese in egg roll wrappers, then frying until golden and crispy for a handheld twist on the classic meatball sub.
Ingredients
- 1 large egg
- 1 lb. ground beef
- 1/4 yellow onion, finely chopped
- 1 1/4 oz. finely shredded Parmesan (about 1/2 c.)
- 1 1/4 oz. finely shredded provolone (about 1/3 c.)
- 3 cloves garlic, finely chopped
- 2 Tbsp. chopped fresh flat-leaf parsley
- 2 Tbsp. Italian-seasoned bread crumbs
- 1 Tbsp. chopped fresh basil
- 1 Tbsp. chopped fresh oregano
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1 1/2 cups store-bought or homemade marinara sauce, divided
- 9 egg roll wrappers
- 2 cups shredded low-moisture mozzarella
- Neutral oil, for frying (about 6 c.)
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment. In a medium bowl, lightly beat egg. Add beef, onion, Parmesan, provolone, garlic, parsley, bread crumbs, basil, oregano, salt, and pepper. Gently mix to combine.
- Portion out 1/2-ounce balls (about 2 teaspoons) of beef mixture (you should have about 36 total). Arrange balls on prepared sheet.
- Bake meatballs until browned, about 10 minutes. Let cool 5 minutes.
- Transfer meatballs to a large bowl. Add 1/2 cup marinara sauce and toss to coat.
- With one corner of an egg roll wrapper facing you, sprinkle 1/4 cup mozzarella into the center of the wrapper, then arrange 4 meatballs on top, leaving a 1" border. Brush edges of wrapper with water, fold bottom corner up and over filling, then fold in the sides. Tightly tucking as you go, finish rolling wrapper away from you. Repeat with remaining filling and wrappers.
- Into a large Dutch oven or other heavy pot fitted with a deep-fry thermometer, pour oil to a depth of about 2 1/2". Heat oil over medium-high heat until thermometer registers 350°.
- Fry egg rolls, turning occasionally, until golden brown and crispy, 7 to 8 minutes. Transfer to a wire rack set inside a baking sheet to drain.
- Arrange egg rolls on a platter. Serve with remaining 1 cup marinara sauce alongside.
Nutrition
Calories: 5594kcalCarbohydrates: 209gProtein: 209gFat: 427gSaturated Fat: 105gTrans Fat: 6gCholesterol: 800mgSodium: 6141mgPotassium: 3308mgFiber: 15gSugar: 22gCalcium: 2806mgIron: 27mg
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