Meatball Sub Recipe

Soak breadcrumbs

Place fine breadcrumbs in a bowl and pour in the milk. Stir and let sit 5 minutes until the crumbs absorb the milk.

Mix meatball mixture

In a large bowl combine ground beef, ground pork, soaked breadcrumbs, beaten egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Use your hands or a spoon to mix gently until just combined; avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into roughly 12 equal portions (about 2 ounces / 55 g each). Roll each portion into a compact ball between your palms and place on a tray.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer without overcrowding (work in batches if needed). Brown on all sides, about 2–3 minutes per side, using tongs to turn. You are not cooking them through — just developing a crust. Transfer browned meatballs to a plate.

Sauté aromatics

In a medium saucepan heat 1 tablespoon extra-virgin olive oil over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add 2 teaspoons minced garlic and cook 30–45 seconds until fragrant.

Simmer sauce

Add crushed tomatoes, tomato paste, dried basil, dried oregano, sugar (if using), salt, black pepper, and red pepper flakes. Stir to combine and bring to a gentle simmer.

Finish with meatballs

Add the browned meatballs to the simmering sauce, nestling them into the sauce. Reduce heat to low, partially cover, and simmer for 18–22 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has melded. Taste and adjust seasoning.

Prep rolls

Preheat broiler or oven to 425°F (220°C). Slice sub rolls lengthwise, leaving a hinge if desired. Spread softened butter on cut sides of rolls.

Toast rolls

Place buttered rolls cut-side up on a baking sheet and toast under the broiler or in the oven for 2–3 minutes until edges are golden. Watch carefully to prevent burning.

Assemble subs

Spoon 3 meatballs (or 2–4 depending on roll size and appetite) into each toasted roll. Spoon generous marinara over the meatballs so they are well coated.

Add cheese and melt

Top each sandwich with two slices of provolone (or enough to cover). Return to the oven under the broiler for 1–2 minutes, or bake at 375°F (190°C) for 4–6 minutes, until cheese is melted and bubbly.

Finish and serve

Remove subs from oven, garnish with torn fresh basil leaves and a sprinkle of grated Parmesan. Serve immediately while hot.