Meatball Sub Recipe
This easy meatball sub recipe is loaded with juicy meatballs, marinara sauce, and melty cheese on a toasted roll. A quick and delicious meal perfect for dinner or game day. Learn how to make the best meatball sub sandwich at home!
Servings: 4 subs
Calories: 528Kcal
Ingredients
Meatballs
- ½ lb ground beef
- ½ lb ground pork
- ¼ cup grated parmigano cheese or parmesan
- ½ cup breadcrumbs moisten with ½ cup water
- ½ cup ricotta cheese
- 2 large eggs lightly beaten
- 1 tablespoon basil optional - from a tube, or pesto from a jar or finely chopped fresh basil. If I have it I add it, but the Italian breadcrumbs are already flavored.
Sauce (easy version)
- 1 24 oz Rao's Homemade Marinara
- Parmigiano cheese optional - to taste
- salt and pepper optional - to taste
- 6 leaves basil optional as garnish
For the Meatball Subs
- 4 rolls Italian Sub Rolls ciabatta rolls, or baguette style french bread are also good.
- 4 slices provolone cheese mozzarella cheese
Instructions
- Heat sauce to a simmer (you don't want it bubbling too hard). As sauce heats up put your meatballs together.
- Prior to mixing all ingredients together, ensure you have added enough water to moisten breadcrumbs (about ¼ cup of water).Mix all meatball ingredients together. Form into golf ball sized balls.
- Gently place the meatballs into the gently simmering sauce, making sure they are not too packed.
- Stir meatballs very gently so they don't fall apart. You want to stir the bottom of the pot so the sauce doesn't scorch. Stir regularly.
- Check at the 20-minute point by cutting into a meatball, making sure there is very little pink (internal temp of meatballs should be 160℉).
Assembling Meatball Subs
- Sauce both sides of sliced roll.
- Cut meatballs in ½. I normally put 2 or 3 halves per roll.
- Top with a little more sauce.Add cheese. Broil for 1 - 2 minutes, watching closely for the cheese to melt.
Notes
The meatballs and sauce freeze well. I like freezing them in straight-sided mason jars (traditional-shaped ones can crack from the expansion when freezing). The recommended freezing time is up to 4 months; however, I have kept mine in a chest freezer for over 6 months with no adverse effects on the flavor and texture of the meatballs. You can also freeze this in freezer bags or plastic freezer containers.
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 4g | Calories: 528Kcal | Carbohydrates: 11g | Protein: 35g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 468mg | Potassium: 445mg | Fiber: 1g | Sugar: 1g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 341mg | Iron: 3mg