The Ultimate Meatball Sub Sandwich Guide
Discover the best meatball sub recipe! It features juicy meatballs, rich marinara, and melted cheese on a toasted roll. It’s easy, delicious, and perfect for lunch or dinner.
Ingredients
Meatball Mix -
- 1 Tbsp (20ml) - Olive Oil (For Cooking)
- 500g (1.1lb) - Beef Mince (15% Fat)
- ½ - Large Brown (Yellow) Onion, Diced
- 3 - Garlic Cloves, Grated
- 1 Tbsp (10g) - Dried Italian Herbs (Optional)
- 1 - Whole Egg
- ¼ Cup (25g) - Panko or Regular Breadcrumbs
- ½ Cup (40g) - Parmigiano Reggiano, Freshly Grated
- 5g (0.2oz) - Basil Leaves, Torn or Chopped
- Salt & Pepper
Quick Marinara Sauce -
- ½ - Large Brown (Yellow) Onion, Diced
- 4 - Garlic Cloves, Grated
- 1 Can (400g) - Crushed or Diced Tomatoes
- 100g (3.5oz) - Tomato Passata
- 10g (0.3oz) - Basil Leaves, Torn or Chopped
- Salt & Pepper
Bread & Fillings -
- 1-3 - Hoagie or Sub Rolls, Halved
- Mozzarella Cheese
- Basil Pesto (Optional)
- Parmigiano Reggiano, Freshly Grated
- Fresh Basil Leaves
Instructions
- Add all of the meatball ingredients except the oil and mix to combine. Roll the meatballs into balls (the size is your preference). Note: The bigger they are, the longer they’ll take to cook.
- Place a pan over medium-high heat, add olive oil and sear the meatballs for 5-6 minutes, rotating frequently until all sides are browned. Remove and set aside.
- Add the onions and sauté in the same pan for 3-4 minutes or until slightly translucent. Add garlic and cook for 1 minute.
- Add crushed or diced tomatoes, a splash of water to rinse the can, tomato passata, torn or chopped basil leaves, and a good seasoning of salt and pepper. Bring to a boil, reduce heat to low, and simmer for 15-20 minutes. If you like to add sugar, do this now.
- Add the meatballs and resting juices to the sauce and cook for 1-2 minutes or until the meatballs are hot in the centre. Check and adjust the seasoning.
- Preheat oven to 200℃-390℃ on the grill or broiler setting.
- Slice your rolls and lather with butter or extra virgin olive oil (optional). Spread with basil pesto (optional), add slices of fresh mozzarella, and place in the oven to toast and melt. If your cheese doesn’t melt to your liking, you can use a blowtorch.
- Place the meatballs on the opposite side of the toasted roll and top with marinara sauce, freshly grated Parmigiano Reggiano, basil leaves and cracked black pepper. Close the roll, slice and dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Meatball Sub Sandwich Storage Instructions
Refrigeration
Store the meatballs and sauce in an airtight container in the fridge for up to 4 days. Keep the bread wrapped to prevent drying out. Don’t try and store the assembled sub, as it will be too soggy.
Freezing
Cooked meatballs and sauce can be frozen in a sealed container for up to 3 months. Thaw in the fridge overnight before reheating. To prevent soggy bread, avoid freezing assembled subs.
Meatball Sub Sandwich Reheating Instructions
Heat the meatballs and sauce in a pan or microwave until hot. Toast the bread separately, then assemble and enjoy!
Watch How To Make The Recipe
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