Meatball Sub Recipe

Prepare wet breadcrumbs

In a small bowl combine breadcrumbs and 3 tablespoons milk. Let sit 5 minutes until the breadcrumbs absorb the milk and become soft.

Mix meatball ingredients

In a large bowl add ground beef, ground pork, softened breadcrumb mixture, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Using clean hands or a spoon, gently combine until just incorporated — do not overmix to keep meatballs tender.

Form meatballs

Portion the mixture into 16 even meatballs (about 1.5 ounces / golf-ball size). Roll between your palms to form smooth balls and set on a plate or baking sheet.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add meatballs and brown on all sides, about 6–8 minutes total. They do not need to be cooked through — just nicely browned to develop flavor. Transfer browned meatballs to a plate.

In the same skillet (wipe out excess oil leaving about 1 tablespoon) or a medium saucepan, add 1 tablespoon olive oil and heat over medium. Add the chopped onion and sauté until softened and translucent, about 4–5 minutes.

Add 2 teaspoons minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to caramelize slightly, then add the crushed tomatoes, 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon sugar (if using), 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Stir to combine.

Bring sauce to a gentle simmer, then return the browned meatballs to the sauce, nestling them into the liquid. Reduce heat to low, cover partially, and simmer for 15–20 minutes until meatballs are cooked through (internal temperature 160–165°F) and sauce has slightly thickened.

Stir in torn fresh basil leaves in the last minute of cooking. Taste and adjust seasoning as needed.

Preheat broiler to high (or oven to 450°F if you prefer toasting under heat). Split hoagie rolls lengthwise without cutting through the back to create a hinge. If desired, lightly butter the cut sides of each roll.

Place rolls cut-side up on a baking sheet and toast under the broiler or in the oven until lightly golden, about 1–2 minutes under a broiler or 4–6 minutes at 450°F. Watch carefully to avoid burning.

Spoon 3–4 meatballs per roll into each toasted hoagie. Ladle 1/4 to 1/3 cup marinara sauce over the meatballs in each sandwich (reserve extra sauce for serving).

Divide shredded mozzarella evenly over the meatballs and sauce (about 1/2 cup per sandwich). Place the assembled sandwiches under the broiler for 1–2 minutes, just until the cheese melts and begins to bubble and brown slightly.

Remove from the oven, garnish with fresh basil leaves (2 per sandwich), and serve immediately with additional sauce on the side.