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.
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.
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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