Description
These Easy Italian Meatball Sub Sandwiches combine homemade, flavorful meatballs with a rich marinara sauce, topped with a melty blend of provolone, fontina, and parmesan cheeses, all nestled inside crusty sub rolls.
Ingredients
Scale
- 1 pound (454g) ground beef
- 1 pound (454g) ground pork
- 3 and 1/2 teaspoons garlic powder
- 3 teaspoons onion powder
- 2 and 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
- 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 and 1/2 teaspoons salt
- 1/2 teaspoon granulated sugar
- 1 and 1/2 teaspoons Italian seasoning
- 1/2 cup fresh basil leaves, chopped
- 8 crusty sub rolls, cut in half
- 8 ounces provolone cheese, shredded
- 6 ounces fontina cheese, shredded
- 2 ounces parmesan cheese, finely grated
- Fresh basil, torn, for garnish (optional)
Instructions
- In a large mixing bowl, combine ground beef and ground pork. Add garlic powder, onion powder, Italian seasoning, salt, freshly ground black pepper, eggs, parmesan cheese, panko breadcrumbs, and water. Mix everything thoroughly but gently to evenly incorporate all ingredients without overworking the meat.
- Using your hands or a scoop, form the meat mixture into evenly sized balls, about 1.5 to 2 inches in diameter, to ensure uniform cooking.
- Heat a skillet over medium heat and add a little olive oil if needed. Brown the meatballs on all sides until they develop a golden crust. Transfer the browned meatballs to a plate and set aside.
- In the same skillet, heat 1/3 cup olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sautéing until fragrant but not browned, about 1 minute. Pour in the crushed tomatoes with basil cans, add salt, granulated sugar, and Italian seasoning. Stir well and bring the sauce to a simmer.
- Gently add the browned meatballs into the simmering sauce. Cover and cook on low heat for 20 minutes, allowing the meatballs to cook through and the sauce to thicken, stirring occasionally.
- Stir in the chopped fresh basil leaves into the sauce and meatballs mixture right before serving to keep the fresh flavor intact.
- Preheat your oven to 375°F (190°C). Open the sub rolls and layer each with a generous spoonful of meatballs and sauce, then top evenly with shredded provolone, fontina, and grated parmesan cheese.
- Place the assembled subs on a baking sheet and bake in the preheated oven for about 8-10 minutes, or until the cheeses are melted and bubbly and the rolls are slightly toasted.
- Remove from oven, optionally garnish with torn fresh basil, extra grated parmesan, and a sprinkle of red pepper flakes for some heat. Serve immediately with plenty of napkins and enjoy!
Notes
- Use fresh ingredients for the best flavor.
- You can adjust the spice level by adding more or less crushed red pepper flakes.
- Leftover meatballs can be stored in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 6g
- Sodium: 1200mg
- Fat: 37g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg