Ultimate Meatball Subs

This hearty meatball sub recipe has been my secret weapon for game day gatherings and weekend family dinners for years. The combination of homemade meatballs simmered in rich tomato sauce and topped with melty mozzarella creates the ultimate comfort food experience that never fails to impress.

I first created these meatball subs when trying to recreate my favorite sandwich from a local Italian deli that closed down. After several attempts, my version became so popular that friends started requesting I bring them to every potluck and sports viewing party.

Ingredients

• Ground beef: Provides the hearty base for our meatballs with excellent flavor when choosing 80/20 lean to fat ratio
• Ground pork: Adds juiciness and a slightly sweeter flavor profile that complements the beef beautifully
• Breadcrumbs: Help bind the mixture while keeping meatballs tender
• Parmesan cheese: Introduces savory depth and saltiness throughout each meatball
• Fresh garlic: Delivers aromatic punch that canned varieties simply cannot match
• Dried herbs: Infuse the meat mixture with classic Italian flavors
• Crushed tomatoes: Create the perfect sauce consistency not too thick or thin
• Submarine rolls: Should be slightly crusty outside but soft inside for ideal texture contrast

Step-by-Step Instructions

Prepare the Meatball Mixture:

Combine ground beef and pork in a large bowl ensuring both meats are at room temperature for better binding. Add breadcrumbs that have been sitting for a minute with a splash of milk for extra tenderness. Incorporate Parmesan cheese, minced garlic, chopped parsley and seasonings with a gentle folding motion using your hands. The key is mixing just until combined as overmixing will result in tough meatballs.

Shape Perfect Meatballs:

Form the mixture into uniform balls approximately 1.5 inches in diameter using slightly damp hands to prevent sticking. A medium cookie scoop helps maintain consistent sizing which ensures even cooking. Arrange formed meatballs on a parchment lined tray and allow them to rest for 10 minutes to help ingredients bond together.

Brown the Exterior:

Heat olive oil in a large skillet until shimmering but not smoking. Add meatballs carefully leaving space between each one to prevent steaming. Cook for about two minutes per side developing a deep brown crust that seals in juices and creates flavor. Work in batches if necessary to avoid overcrowding the pan.

Simmer in Sauce:

Create your sauce in the same pan using all those beautiful browned bits from the meatballs. Add crushed tomatoes tomato paste and seasonings stirring to combine. Return meatballs to the sauce ensuring they are partially submerged. Cover and simmer on low heat allowing the flavors to meld together and the meatballs to finish cooking through to 165°F internal temperature.

Assemble for Maximum Enjoyment:

Slice submarine rolls three quarters of the way through creating a pocket that will hold ingredients while preventing spillage. Toast rolls lightly if desired for structural integrity. Place three to four meatballs in each roll spooning extra sauce generously over top. Cover completely with shredded mozzarella ensuring cheese reaches all edges.

Create Melty Perfection:

Position assembled subs on a baking sheet and place in preheated oven. Bake until cheese is completely melted with light golden spots appearing on the surface. The bread edges should become crispy while the interior remains soft and sauce soaked. Watch carefully during the final minutes to prevent burning.

Pin it

My Italian grandmother always insisted on adding a pinch of nutmeg to the meatball mixture which I was skeptical about until trying it. That subtle warming note makes all the difference and has become my secret ingredient that guests can never quite identify but always compliment.

Meatball Magic Tricks

The key to truly exceptional meatball subs lies in the texture of your meatballs. Many home cooks make the mistake of packing the meat mixture too tightly resulting in dense tough balls. Instead work with cold ingredients and handle the mixture as little as possible. Think of shaping rather than compressing and you will achieve that perfect tender bite that makes restaurant quality meatballs so desirable.

Sauce Secrets

While the recipe calls for canned crushed tomatoes you can elevate your sauce by using fire roasted varieties which add a subtle smoky depth. For an extra layer of flavor consider adding a tablespoon of butter during the final simmer which creates silkiness and helps cut the acidity of the tomatoes. Some Italian chefs also swear by adding a parmesan rind to the simmering sauce which infuses incredible savory notes before being removed prior to serving.

Bread Considerations

The submarine roll you choose makes a tremendous difference in the final result. Look for rolls with a slightly chewy exterior and soft interior that can stand up to the sauce without becoming soggy. Fresh bakery rolls are ideal but if using store bought varieties consider warming them in a 350°F oven for 5 minutes before filling. For an extra touch brush the inside of the rolls with garlic butter before adding meatballs for an aromatic flavor boost.

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These meatball subs are the ultimate crowd-pleaser bringing together comfort and elegance in every bite.

Frequently Asked Questions

→ Can I make the meatballs ahead of time?

Yes! You can prepare the meatballs up to 2 days in advance and store them in the refrigerator. You can also freeze raw or cooked meatballs for up to 3 months. If frozen, thaw overnight in the refrigerator before simmering in the sauce.

→ What's the best type of bread for meatball subs?

Traditional submarine rolls or hoagie rolls work best as they have a slightly crusty exterior and soft interior that can hold up to the sauce. Italian bread, ciabatta, or even baguettes cut to size are good alternatives.

→ Can I use store-bought meatballs instead?

Absolutely! While homemade meatballs offer the best flavor, good quality pre-made meatballs can save time. Simply warm them in the sauce until heated through before assembling your subs.

→ How can I make these meatball subs less messy to eat?

Toast the inside of the rolls before adding the meatballs to create a barrier against the sauce. You can also hollow out some of the bread from the center to create a deeper pocket for the meatballs, sauce, and cheese.

→ What sides pair well with meatball subs?

Classic pairings include a simple green salad, coleslaw, potato chips, French fries, or roasted vegetables. A pickle spear on the side adds a nice tangy contrast to the rich flavors of the sub.

→ Can I make these subs vegetarian?

Yes! Substitute the meat with plant-based ground products or make vegetable-based meatballs using mushrooms, lentils, chickpeas, or eggplant. The sauce and cheese assembly remains the same for a delicious vegetarian version.