Description

Growing up in an Italian-American household, meatball subs were the ultimate after-school treat. My grandmother would pile homemade meatballs onto fresh bread, smother them in her signature sauce, and top everything with enough cheese to make any kid’s eyes light up. The beauty of a great meatball sub lies in its simplicity – it’s comfort food that doesn’t require fancy techniques or hard-to-find ingredients.

Ingredients

Scale

For the Meatballs:

1 pound ground beef (80/20 blend)
½ pound Italian sausage, casings removed
½ cup breadcrumbs (panko or regular)
¼ cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper

For Assembly:

4–6 sub rolls or hoagie buns
2 cups marinara sauce (store-bought or homemade)
2 cups shredded mozzarella cheese
½ cup shredded provolone cheese
2 tablespoons olive oil
Fresh basil leaves for garnish (optional)

Substitution Options:

Gluten-free: Use gluten-free breadcrumbs and sub rolls
Lower fat: Substitute ground turkey for half the beef
Dairy-free: Use plant-based cheese alternatives
Spice lovers: Add ¼ teaspoon red pepper flakes to the meat mixture

Instructions

1. Prepare the Meatball Mixture

Combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, Italian seasoning, salt, and pepper in a large mixing bowl. Mix gently with your hands until just combined – overmixing will result in tough meatballs. The mixture should hold together but still feel light and airy.

2. Shape and Cook the Meatballs

Roll the mixture into golf ball-sized meatballs, about 1½ inches in diameter. Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook for 12-15 minutes, turning occasionally to brown all sides. They should develop a beautiful golden crust while staying tender inside.

3. Simmer in Sauce

Pour the marinara sauce over the meatballs in the skillet. Reduce heat to medium-low and simmer for 5-8 minutes, allowing the flavors to meld together. The sauce should bubble gently around the meatballs, creating an aromatic base for your subs.

4. Prepare the Bread

While meatballs simmer, slice the sub rolls lengthwise, leaving them hinged. Lightly toast them under the broiler for 1-2 minutes until golden. This step prevents soggy subs and adds a delightful crunch.

5. Assemble and Melt

Spoon 4-5 meatballs into each toasted roll, generously ladling sauce over them. Top with mozzarella and provolone cheese. Place under the broiler for 2-3 minutes until the cheese is bubbly and golden. Watch carefully to prevent burning.

Nutrition

Calories: 650 par serving
Fat: 30-35 grams
Protein: 35-40 grams