Meatball Sub Recipe

soak breadcrumbs

Place the breadcrumbs in a small bowl and pour the milk over them. Let sit 5 minutes until absorbed.

mix meatball ingredients

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

shape meatballs

Portion the mixture into 12 even meatballs (about 1.5 ounces / golf-ball size). Roll each between your palms to form smooth spheres.

brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning to get an even golden crust, about 2–3 minutes per side. They do not need to be fully cooked through—just nicely browned. Transfer browned meatballs to a plate.

sauté garlic

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 teaspoon minced garlic and cook until fragrant, about 30 seconds, being careful not to brown it.

Add the crushed tomatoes and tomato paste, stirring to combine. Add dried basil, dried oregano, sugar, salt, and pepper. Bring the sauce to a gentle simmer.

Return the browned meatballs to the sauce, nestling them into the liquid. Reduce heat to low, cover, and simmer gently for 15–20 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has slightly thickened. Stir occasionally to prevent sticking. If using, stir in fresh basil leaves in the last 2 minutes.

Cook the fries according to package directions or your preferred method. For oven-baked fries: preheat oven to 425°F (220°C). Toss fries with 1 tablespoon oil and spread in a single layer on a baking sheet. Bake 20–25 minutes, turning once, until golden and crisp. Season with 1/2 teaspoon salt immediately after cooking.

prepare rolls

Preheat broiler or oven to 450°F (230°C) on the broil setting. Slice sub rolls lengthwise without cutting through, spread softened butter on cut sides, and place cut-side up on a baking sheet. Toast under broiler 1–2 minutes until just golden — watch closely to avoid burning.

assemble subs

Spoon a few tablespoons of marinara onto the bottom of each toasted roll. Place 3 meatballs per roll (adjust to fit roll size), spoon additional warm marinara over the meatballs (about 1/3 to 1/2 cup per sandwich), then top with about 1/2 cup shredded or sliced mozzarella per sandwich.

melt cheese

Return assembled sandwiches to the oven or under the broiler for 1–3 minutes until the mozzarella melts and bubbles. Remove carefully.

Finish each sandwich with a sprinkle of grated Parmesan and chopped parsley, if desired. Serve immediately with fries on the side and extra marinara for dipping.