Description
These Easy Italian Meatball Sub Sandwiches feature homemade juicy meatballs made from a blend of ground beef and pork, seasoned with garlic, onion, and Italian herbs. Simmered in a flavorful homemade marinara sauce with fresh basil and spices, then piled high on crusty sub rolls with melted provolone, fontina, and parmesan cheeses. This classic sandwich is perfect for a hearty meal and sure to be a crowd-pleaser.
Ingredients
Scale
Meatballs
- 1 pound (454g) ground beef
- 1 pound (454g) ground pork
- 3 1/2 teaspoons garlic powder
- 3 teaspoons onion powder
- 2 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
Sauce
- 1/3 cup (76ml) olive oil
- 8 cloves garlic (minced)
- 1/2 teaspoon crushed red pepper flakes
- 2 cans (28 ounces each) crushed tomatoes with basil
- 1 1/2 teaspoons salt
- 1/2 teaspoon granulated sugar
- 1 1/2 teaspoons Italian seasoning
- 1/2 cup fresh basil leaves (chopped)
Sandwich Assembly
- 8 crusty sub rolls (cut in half)
- 8 ounces provolone cheese (shredded)
- 6 ounces fontina cheese (shredded)
- 2 ounces Parmesan cheese (finely grated)
- Fresh basil (torn, for garnish, optional)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, ground pork, garlic powder, onion powder, Italian seasoning, salt, black pepper, eggs, finely grated Parmesan cheese, panko breadcrumbs, and water. Mix well until all ingredients are evenly incorporated, being careful not to overmix to keep the meatballs tender.
- Form the Meatballs: Shape the mixture into evenly sized meatballs, about 1 1/2 inches in diameter, and set them aside on a tray.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, gently browning them on all sides without overcrowding the pan. Remove browned meatballs and set aside.
- Make the Sauce: In the same skillet, add the minced garlic and crushed red pepper flakes, sautéing until fragrant, about 1 minute. Pour in the crushed tomatoes with basil, then add salt, granulated sugar, and Italian seasoning. Stir to combine and bring the sauce to a simmer.
- Simmer Meatballs in Sauce: Return the browned meatballs to the sauce, spooning some sauce over them. Cover and simmer gently for about 20 minutes until meatballs are cooked through and flavors meld.
- Preheat the Oven: While the meatballs simmer, preheat your oven to 375°F (190°C).
- Prepare Sub Rolls: Slice the sub rolls lengthwise without cutting all the way through, creating a pocket for the filling.
- Assemble the Sandwiches: Spoon meatballs and plenty of sauce evenly into each roll. Top with shredded provolone, fontina, and a sprinkle of grated Parmesan cheese.
- Bake Sandwiches: Place assembled sandwiches on a baking sheet and bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly and the rolls are slightly toasted.
- Garnish and Serve: Remove sandwiches from the oven, garnish with torn fresh basil leaves and additional Parmesan or red pepper flakes if desired. Serve immediately with napkins at hand for a delicious, satisfying meal.
Notes
- Homemade meatballs and tangy marinara sauce make these meatball sub sandwiches the best ever!
- Use a combination of fontina and provolone cheese for a gooey, flavorful topping, or substitute mozzarella if preferred.
- Top sandwiches with fresh basil, red pepper flakes, and extra grated Parmesan cheese for added depth of flavor.
- Serve with plenty of napkins as these sandwiches can be quite saucy and messy.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 8g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
