Description
These Meatball Sub Egg Rolls combine the flavors of classic meatball subs into a crispy, golden fried egg roll. Filled with tender baked meatballs, melted mozzarella, and marinara sauce, these appetizers are perfect for parties or a delicious snack.
Ingredients
Scale
Meatball Mixture
- 1 large egg
- 1 lb. ground beef
- 1/4 yellow onion, finely chopped
- 1 1/4 oz. finely shredded Parmesan (about 1/2 cup)
- 1 1/4 oz. finely shredded provolone (about 1/3 cup)
- 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
Other Ingredients
- 1 1/2 cups store-bought or homemade marinara sauce, divided
- 9 egg roll wrappers
- 2 cups shredded low-moisture mozzarella cheese
- Neutral oil, for frying (about 6 cups)
Instructions
- Prepare the Meatball Mixture: Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, lightly beat the egg. Add ground beef, chopped onion, Parmesan, provolone, garlic, parsley, bread crumbs, basil, oregano, salt, and pepper. Gently mix all ingredients until just combined, ensuring not to overwork the meat.
- Shape the Meatballs: Portion the meat mixture into 1/2-ounce balls, about 2 teaspoons each, aiming for approximately 36 meatballs. Arrange these evenly on the prepared baking sheet.
- Bake the Meatballs: Bake in the preheated oven until meatballs are browned, about 10 minutes. Once baked, allow them to cool for 5 minutes to firm up.
- Coat with Marinara: Transfer the cooled meatballs to a large bowl and pour in 1/2 cup of marinara sauce. Toss gently to coat the meatballs without breaking them.
- Assemble the Egg Rolls: Place an egg roll wrapper on a work surface with one corner pointing towards you. Sprinkle about 1/4 cup of shredded mozzarella in the center of the wrapper. Arrange 4 meatballs on top of the cheese, leaving about a 1-inch border around the edges. Brush the edges of the wrapper with water. Fold the bottom corner over the filling, then fold in the sides. Roll tightly away from you to seal. Repeat the process with remaining wrappers and filling.
- Heat the Oil: In a large Dutch oven or heavy pot fitted with a deep-fry thermometer, add neutral oil to a depth of approximately 2 1/2 inches. Heat the oil over medium-high heat until it reaches 350°F.
- Fry the Egg Rolls: Carefully fry the assembled egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 7 to 8 minutes. Once cooked, transfer them to a wire rack set inside a baking sheet to drain excess oil.
- Serve: Arrange the fried egg rolls on a platter and serve warm with the remaining 1 cup of marinara sauce for dipping.
Notes
- You can prepare the meatballs in advance and refrigerate before assembling the egg rolls.
- Ensure the oil temperature is maintained at 350°F to prevent soggy or overly greasy egg rolls.
- Use fresh herbs for the best flavor, but dried basil and oregano can be substituted if needed (use 1 teaspoon each dried).
- For a lighter version, you can bake the egg rolls at 425°F until crisp instead of frying, about 15-20 minutes, flipping halfway through.
- This recipe yields 9 egg rolls, perfect for sharing or as a hearty appetizer.
Nutrition
- Serving Size: 1 egg roll
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
