Meatball Sub Recipe
Fresh bread meatballs, mozzarella and marinara sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatballs
Marinara Sauce
Assembly
Method
Meatballs
- 1
Soak breadcrumbs
Place the fresh breadcrumbs in a small bowl and pour the milk over them. Let soak for 5 minutes until softened.
- 2
Mix meatball ingredients
In a large bowl combine ground beef, ground pork, soaked breadcrumbs (with any remaining milk), egg, grated Parmesan, chopped parsley, minced garlic, salt, and black pepper. Gently mix with your hands or a spoon until just combined — avoid overworking to keep meatballs tender.
- 3
Form meatballs
Lightly wet your hands and shape the mixture into 12 evenly sized meatballs (about 1.5 ounces / golf-ball size). Place them on a rimmed tray or plate.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed) and brown on all sides, about 2-3 minutes per side. They do not need to be fully cooked through. Transfer browned meatballs to a plate and set aside.
Marinara Sauce
- 5
Sauté aromatics
In a large saucepan heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes. Add 2 minced garlic cloves and cook 30-45 seconds until fragrant.
- 6
Add tomatoes and seasonings
Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, sugar (if using), salt, and black pepper. Bring to a gentle simmer.
- 7
Simmer sauce with meatballs
Carefully add the browned meatballs into the simmering sauce. Reduce heat to low, cover partially, and simmer for 15-20 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has thickened slightly. Taste and adjust seasoning.
Assembly
- 8
Prepare rolls
Preheat oven to 400°F (200°C). If toasting rolls, split each sub roll lengthwise without cutting through completely. Lightly butter the cut sides and place open-faced on a baking sheet. Toast in the oven for 4-6 minutes until lightly golden.
- 9
Assemble sandwiches
Spoon 3 meatballs (with sauce) into each toasted roll. Top each sandwich with about 1/2 cup mozzarella (sliced or shredded).
- 10
Melt cheese
Return assembled subs to the oven (or broiler) for 2-4 minutes until mozzarella melts and becomes bubbly. Watch closely if using broiler to avoid burning.
- 11
Finish and serve
Remove subs from oven, garnish with fresh basil leaves if using, and serve hot with extra marinara on the side.