Italian Meatball Sub Sandwiches Recipe

why make this recipe

Italian Meatball Sub Sandwiches are a classic comfort food that brings people together. They are perfect for family dinners, game day snacks, or casual gatherings with friends. The combination of juicy meatballs, rich tomato sauce, and melted cheese on crusty rolls creates a delicious and hearty meal. Making these subs at home is satisfying and allows you to customize the flavors to your liking. The recipe comes together with simple ingredients, making it accessible for everyone, even those new to cooking.

how to make Italian Meatball Sub Sandwiches

Ingredients:

• 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
• 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
• 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)

Directions:

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. 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.
3. 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.
4. 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 it onto the prepared baking sheet. Repeat until all meat is shaped.
5. Bake the meatballs in the preheated oven for 20 minutes, or until cooked through and lightly browned.
6. 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.
7. 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.
8. Stir in chopped fresh basil and let the sauce cook for an additional 5 minutes. Adjust seasoning with extra salt and pepper if needed.
9. Once the meatballs are done, add them to the sauce, coating them thoroughly.
10. 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.
11. Evenly distribute the shredded provolone and fontina cheeses on top of the meatballs in each roll.
12. Arrange the assembled subs on a baking sheet and place them 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.
13. 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!

how to serve Italian Meatball Sub Sandwiches

Serve these Italian Meatball Sub Sandwiches hot, with a side of chips, salad, or fresh vegetables. You can also pair them with a cold drink or a glass of wine for a more enjoyable meal. Feel free to add extra toppings like jalapeños or additional cheese if desired.

how to store Italian Meatball Sub Sandwiches

If you have leftovers, store the meatballs and sauce separately from the bread in airtight containers in the refrigerator. They will keep for about 3 to 4 days. You can reheat the meatballs in the sauce on the stove or in the microwave. Serve the reheated meatballs in fresh rolls for the best taste.

tips to make Italian Meatball Sub Sandwiches

• Use a mix of beef and pork for better flavor and texture in your meatballs.
• Don’t overmix the meatball mixture to keep them tender.
• You can customize the spices and herbs in the sauce to your liking.
• For added richness, consider using a combination of cheeses.
• Keep an eye on the subs while broiling to prevent burning.

variation

For a spicy twist, add more crushed red pepper flakes or diced jalapeños to the meatball mixture or sauce. If you prefer a lighter option, you can use ground turkey instead of beef and pork. You can also swap the cheeses with mozzarella for a different flavor.

FAQs

Can I make the meatballs ahead of time?

Yes! You can prepare the meatballs and freeze them before baking. Just thaw and bake them later when you’re ready to make the subs.

How can I make the sauce from scratch?

You can make the sauce using fresh tomatoes instead of canned. Chop about 2 pounds of fresh tomatoes and follow the same steps for cooking.

What can I use if I don’t have panko breadcrumbs?

You can use regular breadcrumbs if you don’t have panko. Just be aware that the texture may be slightly different.

Enjoy your Italian Meatball Sub Sandwiches!

Italian Meatball Sub Sandwiches

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A classic comfort food featuring juicy meatballs, rich tomato sauce, and melted cheese on crusty rolls, perfect for family dinners or gatherings.

• Author: penny
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: None

Ingredients

Scale 1x2x3x

• 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
• 1/3 cup (76ml) olive oil
• 8 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 cans (28 ounces each) 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
• 8 crusty sub rolls, cut in half
• 8 ounces provolone cheese, shredded
• 6 ounces fontina cheese, shredded
• 2 ounces parmesan cheese, finely grated
• Fresh basil, torn, for garnish (optional)

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Instructions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. 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.
3. Gradually add water, mixing with your hands until the mixture is moist but holds together; avoid over-mixing.
4. Use a scoop to portion out the meat mixture into balls and place them on the prepared baking sheet.
5. Bake meatballs for 20 minutes, or until cooked through and lightly browned.
6. In a medium pan, heat olive oil over medium-low heat, add minced garlic, and sauté for one minute.
7. Stir in crushed red pepper flakes, then pour in crushed tomatoes, salt, sugar, and Italian seasoning. Simmer for at least 15 minutes.
8. Stir in chopped basil and let the sauce cook an additional 5 minutes, adjusting seasoning as needed.
9. Once meatballs are done, add them to the sauce, thoroughly coating them.
10. Preheat the oven broiler. Slice sub rolls in half, then place 5 meatballs in each and top with extra sauce and cheeses.
11. Broil until the cheese is melted and golden, watching closely to avoid burning.
12. Remove from heat, garnish with torn basil and grated parmesan, and serve immediately.

Notes

Serve with chips, salad, or fresh vegetables and enjoy with a drink. Customize with extra toppings as desired.

Nutrition

• Serving Size: 1 sub
• Calories: 480
• Sugar: 6g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 160mg