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This Easy Italian Meatball Sub Sandwich recipe is a delicious blend of homemade comfort and classic Italian flavors.
What makes it truly special is the perfect balance between juicy, tender meatballs made with a combination of ground beef and pork, and a richly flavored marinara sauce bursting with fresh garlic, basil, and crushed tomatoes.
The use of two types of cheese—melty fontina (or mozzarella) paired with sharp provolone—adds an irresistible gooey texture and depth of flavor.
Nutritionally, this recipe packs a solid protein punch from the meat and cheese, while incorporating fiber and antioxidants from fresh basil and tomatoes.
Despite its indulgence, the recipe uses olive oil for heart-healthy fats and avoids overly processed ingredients, making it a more wholesome choice.
It’s ideal for everyday cooking because it’s straightforward to prepare, can feed a crowd, and is satisfying enough for lunch or dinner.
Plus, it lends itself well to meal prep and reheats beautifully, ensuring you can enjoy comforting Italian flavors any day of the week.
Must-Have Tools for Perfect Results
Ice Cream Scoop
Perfect for portioning uniform meatballs quickly and evenly, ensuring consistent cooking. Beyond this recipe, it’s a versatile tool for scooping cookie dough, muffins, and even portioning salads.
Large Mixing Bowl
Essential for combining meatball ingredients thoroughly without mess. A sturdy bowl is a kitchen staple, ideal for mixing batters, tossing salads, or marinating meats.
Baking Sheet with Parchment Paper
Provides a non-stick surface for baking meatballs evenly, minimizing cleanup. A versatile cookware piece, perfect for roasting vegetables, baking cookies, or reheating leftovers.
Chef’s Knife
Critical for finely mincing garlic and chopping fresh basil for the sauce. A high-quality, sharp chef’s knife streamlines prep work and improves kitchen safety.
Large Skillet or Saucepan
Needed to sauté garlic and simmer the marinara sauce to develop deep flavors. A multi-purpose pan useful for sauces, sautés, and one-pot meals.
Italian Meatball Sub
Equipment
- 1 large mixing bowl
- 1 Ice cream scoop (or large spoon)
- 1 Baking Sheet (lined with parchment paper)
- 1 Chef’s knife
- 1 Large skillet or saucepan
Ingredients
For the Meatballs:
- 1 pound 454g ground beef
- 1 pound 454g ground pork
- 3 ½ teaspoons garlic powder
- 3 teaspoons onion powder
- 2 ½ teaspoons Italian herb seasoning
- 2 teaspoons salt
- ¾ teaspoon freshly ground black pepper
- 2 large eggs
- 1 cup 100g finely grated Parmesan cheese
- 1 cup panko breadcrumbs
- ¾ cup 171ml water
For the Marinara Sauce:
- ⅓ cup 76ml olive oil
- 8 garlic cloves minced
- ½ teaspoon crushed red pepper flakes
- 2 cans 28 ounces each crushed tomatoes with basil
- 1 ½ teaspoons salt
- ½ teaspoon granulated sugar
- 1 ½ teaspoons Italian seasoning
- ½ cup fresh basil leaves chopped
For Assembling the Subs:
- 8 sturdy sub rolls sliced in half
- 8 ounces shredded provolone cheese
- 6 ounces shredded fontina or mozzarella cheese
- 2 ounces finely grated Parmesan cheese
- Fresh basil leaves optional, for garnish
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy. Set it aside while you prepare the meatball mixture.
- Mix the Meatball Ingredients: In a large mixing bowl, combine the ground beef and pork. Sprinkle in the garlic powder, onion powder, Italian seasoning, salt, and freshly ground black pepper.Add the eggs, Parmesan cheese, and panko breadcrumbs. Begin incorporating the ingredients gently by hand.
- Add Water for Moisture: Slowly pour in the water in small increments, mixing just until the mixture holds together but remains moist. Avoid overworking the meat to keep the meatballs tender and juicy.
- Shape the Meatballs: Using a large spoon or an ice cream scoop, portion out about 2 ½ tablespoons of the meat mixture. Roll each portion gently between your palms to form smooth, round meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Transfer the baking sheet to the preheated oven and bake for approximately 20 minutes. The meatballs should be cooked through and browned on the outside when done.
- Make the Marinara Sauce: While the meatballs bake, heat the olive oil in a large skillet or saucepan over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for 1-2 minutes until fragrant but not browned.
- Simmer the Sauce: Pour in the crushed tomatoes with basil, then stir in the salt, sugar, and Italian seasoning. Let the sauce simmer gently on low heat for 15-20 minutes to allow the flavors to meld. Stir in the fresh chopped basil near the end of cooking.
- Assemble the Meatball Subs: Slice the sub rolls open and layer the baked meatballs evenly inside. Spoon a generous amount of marinara sauce over the meatballs. Sprinkle shredded provolone and fontina cheeses on top, followed by a dusting of grated Parmesan.
- Melt the Cheese (Optional): If desired, place the assembled subs on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until the cheese melts and becomes bubbly.
- Garnish and Serve: Top the sandwiches with torn fresh basil leaves and a pinch of red pepper flakes for extra flavor. Serve immediately with napkins handy!
Notes
- Meatball Texture: Avoid overmixing the meat mixture to keep the meatballs tender. The water helps maintain moisture but add it gradually to avoid a soggy mix.
- Cheese Options: Fontina provides a creamy, slightly nutty flavor, but mozzarella is a great substitute for a milder taste. Provolone adds a sharp, smoky note that balances the sandwich.
- Make Ahead: Meatballs and sauce can be prepared in advance and refrigerated for up to 3 days or frozen for up to 1 month, making this recipe meal-prep friendly.
- Spice Level: Adjust crushed red pepper flakes in the sauce and as garnish according to your heat preference.
- Bread Choice: Use sturdy, crusty sub rolls that can hold up to juicy meatballs and sauce without becoming soggy.
Chef’s Secrets for Juicy Meatballs
The key to perfectly juicy and tender meatballs lies in balancing the ingredients and gentle mixing.
Combining both ground beef and pork adds flavor and moisture, as pork is naturally fattier, preventing dryness.
Adding water slowly keeps the mixture moist without becoming soggy, while avoiding overmixing ensures the meatballs stay tender rather than tough.
Using panko breadcrumbs instead of regular crumbs contributes a lighter texture, and incorporating plenty of grated Parmesan cheese enhances richness and umami.
Baking the meatballs at a high temperature (425°F) ensures they cook evenly and develop a beautiful golden crust.
Don’t skip letting the marinara sauce simmer gently — this step deepens the flavors and softens the garlic’s sharpness, making it perfect for soaking into the bread and meatballs.
Serving Suggestions to Impress Guests
These meatball subs are delicious served fresh and hot, ideally with a crisp side salad or roasted vegetables to balance the rich flavors.
For a classic Italian touch, pair with a simple Caesar salad or garlic Parmesan fries. Offering extra crushed red pepper flakes and fresh basil on the side lets guests customize their sandwiches to taste.
For a cozy family meal, serve with warm soup like minestrone or tomato basil.
If you want to elevate your sandwich game, add a drizzle of balsamic glaze or a few sautéed mushrooms for extra umami and sweetness.
Remember, plenty of napkins are a must—these sandwiches are satisfyingly messy!
Storage Tips for Best Freshness
Store leftover meatballs and marinara sauce separately in airtight containers in the refrigerator for up to 3 days to maintain freshness.
Reheat gently on the stovetop or in the microwave to avoid drying out the meatballs. If assembled sandwiches are leftover, wrap tightly in foil and reheat in a moderate oven (around 350°F) for 10-15 minutes to revive the bread’s crustiness and melt the cheese evenly.
For longer storage, freeze cooked meatballs and sauce together in freezer-safe bags or containers for up to 1 month. Thaw overnight in the fridge before reheating.
Avoid freezing the assembled sandwich, as bread texture suffers.
Frequently Asked Questions About Meatball Subs
Q1: Can I make meatballs without pork?
Yes! You can use all ground beef or substitute with ground turkey or chicken for a leaner option, though the texture may be slightly less moist.
Q2: What cheeses work best if I can’t find fontina?
Mozzarella is an excellent mild alternative. Provolone adds nice sharpness, and a bit of mozzarella mixed with provolone can create a balanced flavor.
Q3: Can I make this recipe gluten-free?
Absolutely. Use gluten-free breadcrumbs and ensure your sub rolls are gluten-free. Most other ingredients are naturally gluten-free.
Q4: How can I make the sauce spicier?
Add more crushed red pepper flakes while cooking or include a dash of cayenne pepper. Fresh chili slices can also be sautéed with garlic for heat.
Q5: What’s the best way to reheat leftover meatball subs?
Reheat in a 350°F oven wrapped in foil for about 10-15 minutes to warm through and melt the cheese without sogginess. Avoid microwaving for best texture.
This recipe is inspired by bakerbynature and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.