Description
These Italian Meatball Sub Sandwiches are packed with juicy, flavorful meatballs made from a blend of ground beef and pork, seasoned with classic Italian herbs and spices. Simmered in a rich, homemade garlic tomato sauce and topped with a melty blend of provolone, fontina, and parmesan cheeses, these subs offer a hearty and satisfying meal perfect for family dinners or game day gatherings.
Ingredients
Scale
For the 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
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 1/2 teaspoons salt
- 1/2 teaspoon granulated sugar
- 1 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 each roll)
- 8 ounces provolone cheese, shredded
- 6 ounces fontina cheese, shredded
- 2 ounces parmesan cheese, finely grated
- Fresh basil, torn, for garnish (optional)
Instructions
- Make the Meatballs: In a large mixing bowl, combine the ground beef and ground pork with garlic powder, onion powder, Italian seasoning, salt, pepper, eggs, parmesan cheese, panko breadcrumbs, and water. Mix everything thoroughly by hand or with a spoon until just combined, being careful not to overmix to keep the meatballs tender.
- Form the Meatballs: Shape the mixture into evenly sized meatballs, about 1 1/2 to 2 inches in diameter, and place them on a lined baking sheet or plate ready for cooking.
- Cook the Meatballs: In a large skillet over medium heat, add a bit of olive oil and brown the meatballs on all sides, working in batches if necessary to avoid overcrowding. Once browned, remove the meatballs and set aside.
- Prepare the Sauce: Using the same skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sautéing until fragrant, about 1 minute. Stir in crushed tomatoes with basil, salt, sugar, and Italian seasoning. Bring the sauce to a simmer.
- Simmer Meatballs in Sauce: Carefully add the browned meatballs to the simmering tomato sauce. Cover and let the meatballs cook through and absorb the flavors, simmering gently for about 30 minutes, stirring occasionally to prevent sticking.
- Preheat the Oven: While the meatballs simmer, preheat your oven to 375°F (190°C) to prepare for melting the cheese on the subs.
- Assemble the Subs: Cut the crusty sub rolls almost through, creating a hinge. Spoon several meatballs and a generous amount of sauce into each roll. Top the meatballs with shredded provolone, fontina, and a sprinkle of parmesan cheese.
- Melt the Cheese: Place the assembled subs on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly and the bread is slightly toasted.
- Garnish and Serve: Remove the subs from the oven, garnish with torn fresh basil leaves if desired, and serve immediately while hot and delicious.
Notes
- For a spicier kick, increase the amount of crushed red pepper flakes in the sauce.
- Make sure not to overwork the meatball mixture to keep them tender and juicy.
- Using a blend of provolone and fontina cheeses gives the subs a nice melt and rich flavor.
- These meatballs can be made ahead and frozen before cooking; thaw before simmering in sauce.
- Serve with a side of crispy fries or a simple green salad for a complete meal.
