Meatball Sandwich Recipe

Okay, so I’m obsessed with meatball subs. Like, seriously obsessed. I’ve tried them everywhere, from fancy Italian restaurants to that hole-in-the-wall place downtown, and nothing ever quite hit the spot. So, I decided to make my own. It took a few tries, but I finally cracked the code to the perfect meatball sub, and I’m sharing it with you!

What makes this recipe so good? It’s all about the balance. The meatballs are juicy and flavorful, the sauce is rich and garlicky, and the cheese is, well, melty and delicious. Plus, it’s way easier than it looks. I’m all about those weeknight dinners that feel fancy but don’t take forever.

Honestly, you can even use store-bought marinara sauce in a pinch. But I highly recommend giving the homemade sauce a try at least once – it’s worth it! This recipe is messy, yeah, but that’s half the fun.

What You’ll Need

• Meatballs:
  • 1 lb – ground beef (preferably 80/20)
  • 1 lb – ground pork
  • 1 tbsp – garlic, minced
  • ½ cup – yellow onion, finely chopped
  • ¾ cup – Parmigiano Reggiano, grated
  • 1 cup – breadcrumbs
  • 2 each – eggs
  • ¼ cup – fresh parsley (or 2 tbsp of dried parsley)
  • 1 tbsp – salt
  • 1 tsp – ground black pepper
• Sauce:
  • 2 tbsp – extra virgin olive oil
  • 1 cup – yellow onion, finely chopped
  • 1 tbsp – garlic, minced
  • 1 (6 oz) can – tomato paste
  • 2 (16 oz) cans – crushed tomatoes
  • 8 each – fresh basil leaves, chopped (or 2 tsp – dried basil)
  • 1 tbsp – fresh oregano, chopped (or 1 tsp – dried oregano)
  • ⅛ tsp – red pepper flakes
  • 1 tbsp – kosher salt (plus more to taste)
  • 1½ tsp – ground black pepper (plus more to taste)
  • 2 tbsp – granulated sugar
• Other:
  • 3 cups – Mozzarella Cheese, shredded
  • 6 each – Italian Sub Rolls
  • Butter, melted

Steps

1. Preheat the oven to 400°F. In a large bowl, mix the ground beef, ground pork, garlic, onions, Parmigiano Reggiano, breadcrumbs, eggs, parsley, salt, and pepper. I always use my hands – it’s the best way to make sure everything’s mixed well.
2. Line a sheet tray with parchment paper. Roll the meatball mixture into large balls (about 2 – 3 oz each) and place them on the tray. Bake for 20-25 minutes, or until they’re cooked through.
3. While the meatballs are baking, make the sauce. Heat olive oil in a large pot over medium-high heat. Add the onions and cook until they’re translucent (about 3-5 minutes). Add the garlic and tomato paste and cook for 2 minutes more.
4. Stir in the crushed tomatoes. Turn the heat down to medium and let it simmer for 10-15 minutes. Season with red pepper flakes, salt, pepper, and sugar. Add the herbs and cook for another 5 minutes. Taste and adjust seasoning as needed.
5. Take the meatballs out of the oven and keep them warm. Brush the sub rolls with melted butter. Now for the fun part: layer the rolls with sauce, 3-4 meatballs per sub, and more sauce. Top with shredded mozzarella.
6. Bake for 5-7 minutes, until the cheese is melted and bubbly (or broil on low for 2-3 minutes). Garnish with some fresh parsley if you’re feeling fancy. Serve hot and enjoy!

Substitutions That Actually Work

• Ground turkey or chicken can be substituted for the beef/pork mix, but they might be a little drier. Add a little extra breadcrumbs to help.
• Provolone or a mix of Italian cheeses works great instead of just mozzarella.

Making It Diabetes-Friendly

• Use whole wheat sub rolls.
• Reduce the sugar in the sauce or use a sugar substitute. You can also use no sugar added crushed tomatoes.
• Serve with a side salad instead of fries or chips.

Tips & Storage

• These meatballs freeze really well. Just cook them completely, let them cool, then freeze in a freezer bag.
• Leftover subs are best eaten within a day or two. Reheat them in the oven or a skillet for best results. Don’t microwave them – they’ll get soggy.