Save The first time I made meatball subs for my roommates, we ended up eating them standing around the kitchen counter because nobody wanted to wait for a proper table. There's something wonderfully chaotic about a sandwich that demands your full attention. Sauce dripping down your wrist is practically part of the experience. I've since learned to embrace the mess and keep extra napkins nearby.
My grandmother would shake her head at how casually we treat what she called Sunday food. But some Tuesday nights just call for comfort food that hits every satisfying note. I've started doubling the meatball recipe and freezing half, because the smell of them baking has become my family's version of a dinner bell.
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Ingredients
- Ground beef and pork mixture: The combination keeps meatballs tender while beef provides depth
- Breadcrumbs soaked in milk: This prevents the meatballs from becoming tough or dense
- Fresh garlic and onion: These aromatics build the foundation of that classic Italian American flavor
- Marinara sauce: Use your favorite brand or homemade, but choose one you'd happily eat on pasta
- Provolone cheese: It melts beautifully and has a mild sharpness that cuts through the rich meat
- Sub rolls: Look for rolls with a soft interior but sturdy enough to hold everything together
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Instructions
- Preheat and prep:
- Get your oven to 200°C (400°F) and line a baking tray with parchment paper.
- Mix the meatball base:
- Combine both meats, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and pepper in a large bowl.
- Form the meatballs:
- Shape the mixture into 16 balls about 3 cm each, handling the meat gently to keep them tender.
- Bake until browned:
- Cook the meatballs for 15 to 18 minutes until they're cooked through with a nice exterior crust.
- Start the sauce:
- While meatballs bake, heat olive oil and cook the onion for about 3 minutes before adding garlic for another minute.
- Combine and simmer:
- Pour in the marinara sauce, add the baked meatballs, and let everything bubble gently for 10 minutes.
- Prepare the rolls:
- Split the rolls lengthwise, optionally butter the insides, and toast them until golden under your broiler.
- Assemble the subs:
- Place four meatballs with sauce in each roll, top with two provolone slices, and broil until melted.
Save These subs have become my go-to for feeding a crowd without spending hours in the kitchen. Something about building your own sandwich makes people happy, and the way the cheese stretches when you pull apart a sub is basically dinner table entertainment.
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Making Them Your Own
Swap turkey or chicken for a lighter version that still delivers comfort. I've added sautéed peppers and onions to the rolls when I need to stretch the recipe or just want more vegetables. A pinch of red pepper flakes in the sauce gives a gentle warmth that lingers.
The Bread Matters
A great sub deserves a roll that can handle the weight. Too soft and it turns to mush, too crusty and you lose the tender contrast. I spend an extra minute at the bakery selecting rolls that feel substantial but give when squeezed. The toasting step isn't optional, it creates that barrier between bread and sauce.
Serving Suggestions
A crisp Italian lager cuts through the richness beautifully, though a glass of Chianti works if you want something red. I like serving these with a simple green salad dressed with vinaigrette to balance the heavy main event. When my brother visits, he demands a side of extra marinara for dipping.
- Cut the subs diagonally for easier eating
- Let them rest a few minutes before serving so the cheese sets slightly
- Always make more than you think you'll need
Save Some recipes are just worth the inevitable sauced stained shirt. These meatball subs are messy, satisfying, and exactly what you need when only comfort food will do.
Recipe FAQs
- → What type of meat works best for meatball subs?
A combination of ground beef and pork creates the most flavorful and tender meatballs. The beef provides richness while the pork adds moisture and fat. You can also use ground turkey or chicken for a lighter version.
- → Can I make the meatballs ahead of time?
Absolutely. You can prepare and bake the meatballs up to 2 days in advance. Store them in the refrigerator, then reheat in the marinara sauce before assembling your subs. The flavors often improve after sitting overnight.
- → What's the best cheese for meatball subs?
Provolone is traditional for its excellent melting properties and mild, nutty flavor that complements the marinara without overpowering it. Mozzarella works well too, offering a milder taste and creamier texture.
- → How do I prevent the sandwich rolls from getting soggy?
Lightly toasting the cut sides of the rolls creates a barrier that helps prevent sogginess. You can also brush them with butter and toast under the broiler for extra crispness. Don't over-sauce the meatballs when assembling.
- → Can I freeze assembled meatball subs?
It's best to freeze the components separately. Freeze cooked meatballs in sauce, and freeze the rolls. When ready to eat, thaw the meatballs, reheat them, and use fresh rolls for the best texture and taste.
- → What sides pair well with meatball subs?
A crisp green salad with vinaigrette cuts through the richness. Potato chips, coleslaw, or roasted vegetables also work beautifully. For beverages, try an Italian lager, Chianti, or even a sparkling soda.
