Description
These Easy Italian Meatball Sub Sandwiches combine juicy, tender homemade meatballs with a rich and flavorful marinara sauce, all tucked inside crusty sub rolls and topped with a blend of molten provolone and fontina cheeses. Perfectly broiled for that irresistible gooey finish, this classic Italian-American sandwich is a comforting and satisfying meal that’s simple to prepare.
Ingredients
Scale
For the Meatballs:
- 1 pound (454g) ground beef
- 1 pound (454g) ground pork
- 3 and 1/2 teaspoons garlic powder
- 3 teaspoons onion powder
- 2 and 1/2 teaspoons Italian seasoning
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 2 large eggs
- 1 cup (100g) parmesan cheese, finely grated
- 1 cup panko breadcrumbs
- 3/4 cup (171ml) water
For the Sauce:
- 1/3 cup (76ml) olive oil
- 8 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 28-ounce cans crushed tomatoes with basil
- 1 and 1/2 teaspoons salt
- 1/2 teaspoon granulated sugar
- 1 and 1/2 teaspoons Italian seasoning
- 1/2 cup fresh basil leaves, chopped
For the Subs:
- 8 crusty sub rolls, cut in half (cut 3/4 of the way through)
- 8 ounces provolone cheese, shredded
- 6 ounces fontina cheese, shredded
- 2 ounces parmesan cheese, finely grated
- Fresh basil, torn, for garnish (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and set aside.
- Mix Meatball Ingredients: In a large bowl, combine ground beef, ground pork, garlic powder, onion powder, Italian seasoning, black pepper, salt, eggs, parmesan cheese, and panko breadcrumbs thoroughly.
- Add Water Gradually: Slowly add water, a few tablespoons at a time, mixing by hand until just combined. The mixture should be moist but still hold its shape when formed into meatballs. Avoid overmixing to prevent toughness.
- Form Meatballs: Use an ice cream scoop or large spoon to portion about 2 1/2 tablespoons of meat mixture and roll into balls with your palms. Place each meatball on the prepared baking sheet evenly spaced.
- Bake Meatballs: Bake the meatballs in the preheated oven for 20 minutes, or until cooked through and no longer pink inside.
- Make Marinara Sauce: While baking, heat olive oil in a medium pan over medium-low heat. Add minced garlic and sauté for about one minute until golden and fragrant. Stir in crushed red pepper flakes.
- Add Tomatoes and Seasoning: Pour in crushed tomatoes, salt, sugar, and Italian seasoning. Stir well and let simmer for at least 15 minutes, stirring occasionally.
- Add Fresh Basil and Finish Sauce: Stir in chopped fresh basil leaves and cook for an additional 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Coat Meatballs in Sauce: Once meatballs are cooked, add them to the marinara sauce and stir gently to coat evenly.
- Prepare Subs for Broiling: Preheat your oven broiler. Slice sub rolls in half, ensuring to cut 3/4 of the way through to keep them hinged. Place 5 meatballs inside each roll, spoon extra sauce on top.
- Add Cheese: Divide shredded provolone and fontina cheeses evenly over the meatballs and sauce.
- Broil Subs: Place the assembled subs on a baking sheet and broil until the cheese melts, becomes gooey, and edges turn slightly golden brown. Keep a close eye to prevent burning; use the low broiler setting if available.
- Garnish and Serve: Remove from oven, sprinkle with torn fresh basil and grated parmesan cheese, and serve warm for a delicious meal.
Notes
- Do not overmix the meatball mixture to keep them tender and juicy.
- If using a hot broiler, keep the subs at a safe distance and watch closely to avoid burning the cheese.
- Leftover meatballs and sauce can be refrigerated and reheated for another meal.
- For a spicier sandwich, add extra crushed red pepper flakes to the sauce or meatballs.
- Substitute ground turkey or chicken for a leaner meatball option if desired.
Nutrition
- Serving Size: 1 sandwich
- Calories: 700
- Sugar: 7g
- Sodium: 1200mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 140mg
