Description
Italian meatball subs deliver the perfect balance of saucy, warm, and aromatic flavors with juicy meatballs wrapped in a crusty roll.
Ingredients
Scale
- 900 g (2 lb) ground beef, 80/20
- 100 g (1 cup) fresh breadcrumbs
- 120 ml (1/2 cup) whole milk
- 1 large egg
- 30 g (1/4 cup) grated Parmesan cheese
- 15 g (1 tbsp) kosher salt
- 5 g (1 tsp) freshly ground black pepper
- 15 g (1 tbsp) chopped fresh parsley
- 5 g (1 tsp) dried oregano
- 800 g (28 oz) canned crushed tomatoes
- 30 ml (2 tbsp) extra-virgin olive oil
- 1 small onion, finely diced (about 120 g)
- 4 cloves garlic, minced
- 1 tsp sugar (optional)
- 4 crusty sub rolls, about 180 g (6–7 oz) each
- 200 g (7 oz) provolone or mozzarella, sliced or shredded
Instructions
- Measure 120 ml (1/2 cup) whole milk and pour over 100 g (1 cup) fresh breadcrumbs in a bowl. Let soak 5 minutes until the crumbs absorb the milk and feel pasty. Add 900 g (2 lb) ground beef, 1 large egg, 30 g (1/4 cup) grated Parmesan, herbs, 15 g (1 tbsp) kosher salt, and 5 g (1 tsp) pepper; mix gently until combined, about 20–30 strokes.
- Portion the mix into 16 meatballs, each about 50 g (1.75 oz) — roughly 3.5 cm (1.5 in) spheres. Roll with light pressure so they’re smooth. Do not overwork the meat — stop as soon as the mixture holds.
- Heat 30 ml (2 tbsp) olive oil in a large sauté pan over medium-high until shimmering, about 2 minutes. Brown meatballs in batches, 2–3 minutes per side, turning to get even color; they don’t need to be cooked through. Transfer to a plate.
- Lower heat to medium. Add 30 ml (2 tbsp) olive oil, 120 g (1 small) diced onion, and sauté until translucent and fragrant, about 5 minutes. Add 4 cloves minced garlic and cook 30 seconds. Pour in 800 g (28 oz) crushed tomatoes, 1 tsp sugar if needed, and simmer 10 minutes to meld flavors.
- Nestle browned meatballs into the simmering sauce, cover partially, and cook gently 12–15 minutes until internal temp reaches 74°C (165°F) and sauce thickens slightly.
- Split 4 rolls and toast cut sides in the broiler or skillet until golden, 1–2 minutes. Spoon 3–4 meatballs per roll with sauce, top with 50 g (1.75 oz) cheese per sandwich. Broil 1–2 minutes until cheese melts and bubbles — watch closely to avoid burning.
Notes
To prevent dry meatballs, avoid overworking the mixture when shaping. For make-ahead, form meatballs and freeze them raw.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 820
- Sugar: 9g
- Sodium: 1200mg
- Fat: 44g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 46g
- Cholesterol: 155mg