Italian Meatball Sub
This Easy Italian Meatball Sub Sandwich recipe features tender, juicy homemade meatballs made from a blend of ground beef and pork, seasoned with classic Italian herbs and spices. Baked to perfection and topped with a flavorful homemade marinara sauce simmered with fresh garlic, basil, and crushed tomatoes, these subs are layered with gooey fontina and provolone cheeses for a melty, rich finish. Served on crusty sub rolls and garnished with fresh basil and Parmesan, they’re a hearty, satisfying meal perfect for lunch or dinner. The recipe is straightforward, quick to prepare, and ideal for feeding a crowd or meal prepping for the week. With a balanced combination of protein, healthy fats from olive oil, and the freshness of herbs, these sandwiches are as nutritious as they are delicious.
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.
