Meatball Sub Recipe
Make Meatball Sub Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Sauce
Assembly
Method
Meatballs
- 1
Soak breadcrumbs
In a small bowl, combine the fresh breadcrumbs and whole milk. Let sit for 5 minutes until milk is absorbed and mixture is moistened.
- 2
Mix meatball ingredients
In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, salt, pepper, and dried oregano. Use your hands to gently combine until just incorporated; avoid overmixing to keep meatballs tender.
- 3
Form meatballs
Portion the mixture into 12 equal portions (about 1 1/4 ounces or slightly larger than golf-ball size). Roll each portion into a smooth ball, placing them on a 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 without crowding (work in batches if needed). Brown on all sides, turning gently, about 6–8 minutes total. You do not need to cook them through; just develop a nice brown crust. Transfer browned meatballs to a plate and set aside.
Sauce
- 5
Sauté aromatics
In the same skillet (drain excess fat leaving about 1 tablespoon), add 1 tablespoon olive oil if skillet is dry. Reduce heat to medium, add chopped onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook another 30 seconds until fragrant.
- 6
Build the sauce
Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, black pepper, and red pepper flakes. Stir to combine.
- 7
Simmer with meatballs
Return the browned meatballs to the skillet, submerging them partially in the sauce. Bring to a gentle simmer, then 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. Taste and adjust seasoning.
Assembly & Finish
- 8
Prep rolls
Preheat broiler to high (or oven to 425°F / 220°C for toasting). Split the Italian rolls lengthwise, leaving a hinge if desired. Spread a thin layer of softened butter on the cut sides.
- 9
Toast rolls
Place rolls cut-side up on a baking sheet and broil/ bake until lightly golden and toasted, about 1–2 minutes under a broiler or 4–6 minutes at 425°F. Watch closely to avoid burning.
- 10
Assemble subs
Spoon 3 meatballs (with sauce) into each toasted roll. Top each sandwich with about 1/2 cup shredded mozzarella (divide 2 cups among 4 subs).
- 11
Melt cheese
Return assembled subs to the oven or under the broiler for 1–2 minutes until the cheese melts and bubbles. Remove carefully when cheese is melted and rolls are warmed through.
- 12
Garnish and serve
Top each sandwich with fresh basil leaves if using. Serve immediately with extra sauce on the side if desired.