Description
These Easy Italian Meatball Sub Sandwiches feature juicy homemade beef and pork meatballs baked to perfection, simmered in a rich, garlicky marinara sauce, and layered with melted provolone, fontina, and parmesan cheeses on crusty sub rolls. Finished under the broiler for a golden, gooey top, these hearty sandwiches make for a satisfying and delicious meal perfect for any occasion.
Ingredients
Scale
For the Meatballs:
- 1 pound (454g) ground beef
- 1 pound (454g) ground pork
- 3 1/2 teaspoons garlic powder
- 3 teaspoons onion powder
- 2 1/2 teaspoons Italian seasoning
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 2 large eggs
- 1 cup (100g) parmesan cheese, finely grated
- 1 cup panko breadcrumbs
- 3/4 cup (171ml) water
For the Sauce:
- 1/3 cup (76ml) olive oil
- 8 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 28-ounce cans crushed tomatoes with basil
- 1 1/2 teaspoons salt
- 1/2 teaspoon granulated sugar
- 1 1/2 teaspoons Italian seasoning
- 1/2 cup fresh basil leaves, chopped
For the Subs:
- 8 crusty sub rolls, cut in half (cut 3/4 of the way through each roll)
- 8 ounces provolone cheese, shredded
- 6 ounces fontina cheese, shredded
- 2 ounces parmesan cheese, finely grated
- Fresh basil, torn, for garnish (optional)
Instructions
- Prepare the Meatballs: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a large bowl, combine the ground beef and pork with garlic powder, onion powder, Italian seasoning, salt, black pepper, eggs, parmesan cheese, and breadcrumbs. Gradually add water a few tablespoons at a time, mixing with your hands until the mixture is moist but still holds together well when formed into balls. Avoid over-mixing to keep meatballs tender.
- Shape and Bake Meatballs: Using an ice cream scoop or large spoon, portion out about two and a half tablespoons of the mixture, roll it into a ball with your hands, and place onto the prepared baking sheet. Repeat until all meat is shaped. Bake the meatballs in the preheated oven for 20 minutes, or until cooked through and lightly browned.
- Make the Marinara Sauce: While the meatballs bake, heat olive oil in a medium pan over medium-low heat. Add minced garlic and sauté for about one minute until fragrant and golden. Stir in crushed red pepper flakes for a bit of heat. Pour in the crushed tomatoes with basil, salt, sugar, and Italian seasoning. Stir to combine and bring the sauce to a gentle simmer. Cook the sauce for at least 15 minutes, stirring occasionally.
- Finish the Sauce: Stir in chopped fresh basil and let the sauce cook for an additional 5 minutes. Adjust seasoning with extra salt and pepper if needed. Once the meatballs are done, add them to the sauce, coating them thoroughly.
- Assemble the Subs: Preheat your oven broiler. Carefully slice the sub rolls in half without cutting all the way through. Place 5 meatballs inside each sub roll and spoon extra sauce over them. Evenly distribute the shredded provolone and fontina cheeses on top of the meatballs in each roll.
- Broil the Subs: Arrange the assembled subs on a baking sheet and place under the broiler. Broil until the cheese is melted, gooey, and lightly golden in spots. Watch them closely to avoid burning, and if your broiler runs hot, use a lower setting.
- Serve: Remove the subs from heat, sprinkle with torn fresh basil and grated parmesan cheese. Serve immediately while warm and enjoy your delicious Italian Meatball Subs!
Notes
- Do not over-mix the meatball mixture to keep the meatballs tender.
- Adding water gradually to the meat mixture helps keep the meatballs moist.
- Keep a close watch while broiling the subs to prevent burning.
- Use day-old sub rolls or crusty rolls for the best texture and structure.
- If you prefer a milder sauce, reduce or omit the crushed red pepper flakes.
- Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 680 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 140 mg
