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Italian Meatball Sub Sandwiches

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Juicy meatballs nestled in crusty sub rolls, drenched in tangy tomato sauce, and topped with melted cheese.

Ingredients

Scale
  • 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)
  • 8 ounces provolone cheese, shredded
  • 6 ounces fontina cheese, shredded
  • 2 ounces parmesan cheese, finely grated
  • Fresh basil, torn, for garnish (optional)

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 a few tablespoons at a time, mixing with your hands until the mixture is moist but still holds together well when formed into balls.
  4. Using an ice cream scoop, portion out about two and a half tablespoons of the mixture, roll it into a ball, and place onto the prepared baking sheet.
  5. Bake the meatballs 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.
  7. Stir in crushed red pepper flakes, then pour in the crushed tomatoes with basil, salt, sugar, and Italian seasoning. Stir to combine.
  8. Bring the sauce to a gentle simmer and cook for at least 15 minutes, stirring occasionally.
  9. Stir in chopped fresh basil and let the sauce cook for an additional 5 minutes.
  10. Once the meatballs are done, add them to the sauce, coating them thoroughly.
  11. Preheat your oven broiler and carefully slice the sub rolls in half.
  12. Place 5 meatballs inside each sub roll and spoon extra sauce over them. Distribute provolone and fontina cheeses on top.
  13. Arrange the subs on a baking sheet and broil until the cheese is melted and golden, watching closely to avoid burning.
  14. Remove the subs from heat, sprinkle with torn fresh basil and grated parmesan cheese. Serve immediately.

Notes

Pair with a Caesar salad or crispy roasted potatoes. Store leftover meatballs and sauce in airtight containers for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/italian-meatball-sub-sandwiches-recipe/

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