Meatball Sub Sandwich
Homemade beef meatballs simmered in a quick marinara, piled onto a toasted roll with melted mozzarella. A proper sub, built from scratch in 35 minutes.
Don’t skip searing the meatballs before they go into the sauce, the browned crust is what holds them together through the simmer, not just colour. Check for doneness with a thermometer in the centre of the largest meatball too, rather than cutting one open to check.
The meatballs and sauce keep in the fridge for 4 days or the freezer for 3 months. Assemble the sub fresh each time though, toasted bread doesn’t hold up to storage or freezing.
Meatball Sub Sandwich
BEEF · DINNER · MEDIUM
Real meatballs, not just a sauce with mince in it
Searing the meatballs properly before they hit the sauce builds a crust that holds them together through the simmer, so they stay whole instead of falling apart into the marinara.
Checking for 71°C with a thermometer instead of cutting one open means every meatball gets properly cooked without drying out the ones you don't check.
The roll gets toasted and the cheese melted while the meatballs finish in the sauce, not before, so everything meets in the middle: hot sauce, melted cheese, and bread that's still got some crunch to it.
Meatball Sub Sandwich
Ingredients
Meatball Mix
- 15 ml Olive Oil
- 500 g Beef Mince 15% Fat
- ½ Brown (Yellow) Onion Diced
- 3 Garlic Cloves Grated
- 10 g Dried Italian Herbs Optional
- 1 Whole Egg
- 25 g Panko or Regular Breadcrumbs
- 40 g Parmigiano Reggiano Grated
- 5 g Basil Leaves Torn
- Salt & Pepper
Quick Marinara Sauce
- ½ Brown (Yellow) Onion Grated
- 4 Garlic Cloves Grated
- 400 g Crushed or Diced Tomatoes
- 100 g Tomato Passata
- 10 g Basil Leaves Torn
- Salt & Pepper
Bread & Fillings
- 4 Hoagie or Sub Rolls Halved
- 200 g Mozzarella Cheese Grated
- Basil Pesto Optional
- Parmigiano Reggiano Grated
- Basil Leaves Torn
Method
- Add all of the meatball ingredients except the oil and mix to combine. Roll into meatballs (size is your preference) — note that larger meatballs will take longer to cook through.
- Place a pan over medium-high heat, add the olive oil, and sear the meatballs for 5–6 minutes, rotating frequently until browned on all sides. Remove and set aside.
- Add the onion to the same pan and sauté for 3–4 minutes, until slightly translucent. Add the garlic and cook for 1 minute.
- Add the crushed or diced tomatoes, a splash of water to rinse the can, tomato passata, basil, and a good seasoning of salt and pepper. Bring to a boil, reduce the heat to low, and simmer for 15–20 minutes. Add a pinch of sugar here if you like.
- Return the meatballs and any resting juices to the sauce and cook for 6–8 minutes, or until the internal temperature of the meatballs reaches 71°C (160°F). Check and adjust the seasoning.
- Preheat the oven to 200°C (390°F) on the grill/broiler setting.
- Slice the rolls and lather with butter or extra virgin olive oil. Spread with basil pesto, top with sliced mozzarella, and place under the grill to toast and melt. Use a blowtorch to finish the cheese if needed.
- Place the meatballs on the other 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.
Why sear the meatballs before adding them to the sauce?⌄
The browned crust from searing holds the meatballs together during the simmer. Skip it and they're more likely to break apart in the sauce.
Can I bake the meatballs instead of searing them in a pan?⌄
Yes, bake at 200°C (390°F) for around 15-18 minutes until browned, then transfer them into the sauce to finish simmering and reach 71°C (160°F) internally.
Can I make the meatballs ahead of time?⌄
Yes, the meatballs and marinara sauce keep in the fridge for 4 days or the freezer for 3 months. Just build the sub fresh each time, the toasted bread won't hold up if assembled ahead.
What can I use instead of basil pesto on the roll?⌄
A simple garlic butter works well, or skip it entirely and let the marinara and cheese carry the flavour. It's there for extra depth, not essential.
