Meatballs subs

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

• Servings: 4

• Difficulty: Medium

• Cuisine: Italian-American

• Category: Main Course / Sandwich

Ingredients

For the Meatballs:

• 1 lb (450g) ground beef (80/20 or leaner)

• ½ lb (225g) ground pork (optional but adds great flavor)

• 1/3 cup plain breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1/4 cup milk

• 1 large egg

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp crushed red pepper flakes (optional for heat)

• Salt and freshly ground black pepper, to taste

• 2 tbsp olive oil (for browning)

For the Sauce:

• 2 cups (500ml) marinara sauce (store-bought or homemade)

• 1 tsp Italian seasoning

• 1 garlic clove, minced

• Salt & pepper, to taste

For Assembly:

• 4 hoagie or sub rolls (about 6–8 inches each)

• 1 ½ cups shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• Fresh basil or parsley for garnish (optional)

• Butter (for toasting buns)

Instructions

Step 1: Prepare the Meatball Mixture

1. In a large mixing bowl, combine the ground beef and pork.

2. Add in breadcrumbs, grated Parmesan, minced garlic, milk, egg, oregano, basil, red pepper flakes, salt, and pepper.

3. Use clean hands or a spoon to mix everything until just combined. Avoid overmixing to keep the meatballs tender.

4. Shape the meat mixture into small balls about 1½ inches in diameter. You should get approximately 16–20 meatballs depending on size.

Step 2: Cook the Meatballs

1. Heat olive oil in a large skillet over medium heat.

2. Add the meatballs in batches, being careful not to overcrowd the pan.

3. Sear the meatballs on all sides until browned, about 5–6 minutes total. They don’t need to be fully cooked through yet, just well-browned.

4. Once browned, transfer the meatballs to a plate lined with paper towels to drain.

Step 3: Simmer in Sauce

1. Drain excess oil from the skillet, but leave a bit of the browned bits behind for flavor.

2. Add the marinara sauce to the same pan. Stir in the minced garlic and Italian seasoning.

3. Bring the sauce to a simmer, then gently add the browned meatballs back to the skillet.

4. Cover and cook on low heat for 15–20 minutes, or until the meatballs are cooked through and the sauce is thickened and flavorful. Stir occasionally.

Step 4: Prepare the Rolls

1. Preheat your oven to 400°F (200°C).

2. Slice the sub rolls lengthwise, being careful not to cut all the way through.

3. Lightly butter the insides of the rolls and place them on a baking sheet, open-faced.

4. Toast the rolls in the oven for 4–5 minutes until slightly crispy. This helps prevent the bread from becoming soggy when the sauce is added.

Step 5: Assemble the Subs

1. Spoon 3–4 meatballs (depending on roll size) into each toasted roll.

2. Drizzle a generous amount of marinara sauce over the top.

3. Sprinkle with mozzarella cheese and a bit of Parmesan.

4. Return the subs to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.

5. Garnish with fresh basil or parsley, if desired. Serve hot.

Serving Suggestions

• Pair your meatball subs with a side of crispy fries, a fresh garden salad, or garlic bread.

• For a spicy kick, add sliced pickled jalapeños or a dash of hot sauce.

• Turn this into a party platter by making mini meatball sliders using dinner rolls.

Make Ahead Tips

• Freezing Meatballs: You can freeze the uncooked or cooked meatballs for later use. Just thaw overnight in the refrigerator and cook or reheat as needed.

• Sauce Storage: The marinara sauce can be made in advance and stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutritional Information

(Per sandwich — estimate; values may vary based on ingredients used)