The temperatures lately have been, like, FREEZING—literally. I mean, come on: -50 degrees?! Come on!
One of my friends sent me this crazy Snapchat of him and some friends throwing boiling water off the deck and it evaporating instantly (or maybe it froze instantly—I’m not totally sure). My point here is that is too darn cold.
If you want to warm yourself up and impress some people in the process, try out my Turkey Meatball Marinara Sub. The best part about this sandwich isn’t the gooey cheese or the delish turkey meatballs—it’s the homemade marinara sauce.
Before you throw your arms up in the air and proclaim that you don’t have the time or skill to make homemade marinara, think again. It takes 10 minutes to prep and then it simmers for 30 minutes before you use it. It’s sweet, thick, and just tastes so much better than sauce from a jar.
It literally couldn’t be easier. And every time I go home to my parents’ house, this is the first thing they always want me to make. The marinara sauce is officially a staple in my cooking repertoire and something I’ll never be able to escape, but that’s totally OK by me. I could eat this stuff for days.
And if you don’t want to use it on the subs, try it as a dipping sauce, on pizza, pasta. Whatever your heart desires, really.
Next comes the fun part: the spices. Add the sugar (yes, sugar), oregano, and salt and pepper to the pot. If you have other spices you love to cook sauce with, like rosemary or basil, throw it in, too. It’s all about making it your own and to your liking.
Turkey Meatball Marinara Sub
Get the recipe for these delicious turkey meatball marinara sub sandwiches. They're quick and easy to make, and your family will love the homemade marinara.
- For the Sub:
- 4 sandwich rolls (cut ¾ way through)
- 20 cooked meatballs (frozen or homemade)
- Marinara sauce (recipe below)
- Shredded cheese
- For the Marinara Sauce:
- 2 tablespoons olive oil
- ½ cup finely chopped onion (more more if you really love onion)
- 3 cloves garlic, minced
- 1 28oz can crushed, peeled tomatoes
- 1 6oz can tomato paste
- 1 tablespoon dried oregano (equal amounts of basil or any other seasoning you love—go wild!)
- 5 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- Spray glass cake pan with cooking spray. Preheat oven to 400°F.
- If using homemade meatballs, cook until browned. If using frozen, skip this step.
- Cook marinara sauce according to instructions. Add meatballs (frozen or homemade) to mixture before turning to lowest setting.
- Fill rolls with as many meatballs as you can. Top with more pasta sauce.
- Top rolls with shredded cheese.
- Bake until cheese is melted and bubbling (about 10–15 minutes).
- Serve immediately.
- Heat a large pot over medium heat. Add the oil and swirl to coat the bottom of the pan. Add the onion and garlic and sauté, stirring occasionally until browned. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more intense the flavor will be.
- Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined.
- Add the remaining ingredients (oregano through pepper), stir, and bring the mixture to a simmer. Lower the heat to the lowest setting, cover and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.