Italian Meatball Sub Recipe

The perfect meatball sub combines tender, flavourful meatballs, rich tomato sauce, and melted cheese on a crusty roll. This recipe elevates the classic sandwich by incorporating restaurant techniques and premium ingredients for the ultimate comfort food experience.

The Perfect Meatball Sub – Taste Of Italy

Meatball Ingredients

• 1 pound ground beef (80/20)
• 1/2 pound ground pork
• 3 slices white bread, cubed
• 1/2 cup milk (for soaking bread)
• 2 eggs
• 4 cloves garlic, minced
• 1 cup freshly grated Parmigiano Reggiano
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Enhanced Sauce

• 2 tablespoons olive oil
• 1 onion, finely diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 (28 oz) can crushed San Marzano tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 teaspoon sugar
• Salt and pepper to taste

Assembly Components

• 4 Italian sub rolls or demi baguettes
• 4 tablespoons garlic butter (1 stick butter + 3 cloves minced garlic + parsley)
• 8 slices low-moisture mozzarella
• 1/2 cup freshly grated Parmigiano Reggiano
• Fresh basil for garnish

Instructions

1. Prepare Meatballs

• Soak bread cubes in milk for 10 minutes
• Mix remaining meatball ingredients gently with soaked bread
• Form into 16 golf ball-sized meatballs
• Brown meatballs in sauce pot, then set aside

2. Make Sauce

• In same pot, sauté onions until translucent
• Add garlic and tomato paste, cook 2 minutes
• Add remaining sauce ingredients
• Return meatballs to sauce
• Simmer 25-30 minutes, partially covered

3. Assembly

• Preheat oven to 400°F
• Split rolls and spread with garlic butter
• Toast rolls face-down on baking sheet for 2 minutes
• Layer bottom of rolls with sauce
• Add 4 meatballs per sub, slightly crushing them
• Top with more sauce, mozzarella, and Parmigiano
• Broil 2-3 minutes until cheese bubbles
• Garnish with fresh basil

Top Tips

• Let meatballs rest 5 minutes before browning to help them hold shape
• Use room temperature cheese for better melting
• Toast both sides of the bread for optimal texture
• Keep sauce slightly thicker than normal pasta sauce
• Score meatballs before adding to rolls for better bite-through

Variations

Classic Italian

• Add fennel seeds to meatballs
• Use provolone instead of mozzarella
• Top with hot giardiniera

Spicy Version

• Add calabrian chilies to sauce
• Include spicy Italian sausage in meatball mix
• Top with pepper jack cheese

Lighter Version

• Use ground turkey or chicken
• Whole wheat rolls
• Part-skim mozzarella
• Extra vegetables in sauce

Nutritional Information (per sub)

Nutrient	Amount
Calories	850
Protein	45g
Fat	48g
Carbs	65g
Fiber	4g
Sodium	1280mg

Can Osso Buco Ingredients Be Used to Enhance an Italian Meatball Sub Recipe?

Infusing an Italian meatball sub recipe with the rich flavors of italian osso buco can elevate it to new levels. Braised vegetables like carrots, celery, and onions, along with a splash of white wine and herbs, bring depth to the meatballs and sauce, transforming a simple sandwich into a gourmet delight.

FAQ

Can I make the meatballs ahead of time?
Yes, meatballs can be made up to 3 days ahead and stored in the refrigerator, or frozen for up to 3 months.

Why do you soak the bread in milk?
This creates a panade, which keeps the meatballs tender and prevents them from becoming too dense or tough.

Can I use store-bought sauce?
Yes, though homemade sauce provides better flavor. If using store-bought, choose a high-quality marinara and simmer meatballs in it for at least 20 minutes.

How do I prevent my sub from getting soggy?
Toast the bread well, use garlic butter as a barrier, and don’t over sauce the bottom of the roll. Serve immediately after assembly.