Meatball Sub Recipe

Mix

In a large bowl combine ground beef, ground pork, breadcrumbs, milk, egg, 1/2 cup grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 1/4 tsp salt and 1/2 tsp black pepper. Mix gently with your hands or a fork just until combined; avoid overworking.

Form

Portion the mixture into 16 equal pieces (about 1.25 oz / golf-ball size). Roll gently into smooth balls with lightly moistened hands.

Sear

Heat 2 tbsp 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. Transfer browned meatballs to a plate. They do not need to be cooked through — they will finish cooking in the sauce.

Sweat aromatics

In a medium saucepan heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes. Add 2 tsp minced garlic and cook until fragrant, about 30 seconds — do not brown.

Add tomatoes & season

Stir in the crushed tomatoes and tomato paste. Add 1/2 tsp sugar (optional), 1 tsp dried basil, 1/2 tsp dried oregano, 1 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer.

Simmer with meatballs

Carefully add the seared meatballs to the simmering sauce, nestling them into the liquid. Reduce heat to low, cover partially, and simmer gently for 18–22 minutes, turning once, until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has thickened. Stir in torn fresh basil leaves in the last 2 minutes.

Prepare rolls

Preheat broiler to high (or oven to 425°F / 220°C). If you like toasted rolls, lightly butter the cut sides of each sub roll.

Assemble subs

Slice rolls open on one side. Spoon a generous layer of marinara onto the bottom of each roll. Place 3–4 meatballs per roll (depending on roll length) into the sauce. Spoon additional sauce over the meatballs so they are well coated.

Add cheese & broil

Top each sandwich with about 1/2 cup shredded mozzarella and a tablespoon of grated Parmesan. Place the assembled subs on a baking sheet and broil 3–4 inches from the heat for 2–4 minutes, watching closely, until cheese is melted and bubbling and edges of rolls are lightly toasted. Alternatively bake at 425°F for 5–7 minutes.

Serve

Remove from oven, let rest 1 minute, garnish with extra chopped parsley or basil if desired, and serve hot.