Description
These Easy Italian Meatball Sub Sandwiches feature tender homemade meatballs made from a blend of ground beef and pork, seasoned with Italian herbs and spices. Simmered in a rich, flavorful marinara sauce, the meatballs are piled high on crusty sub rolls and topped with a delicious blend of provolone, fontina, and parmesan cheeses. Garnished with fresh basil and optional red pepper flakes, these sandwiches are comfort food at its finest, perfect for a satisfying lunch or dinner.
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 Marinara 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 Assembly
- 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
- Prepare the Meatballs: In a large mixing bowl, combine the ground beef and ground pork, garlic powder, onion powder, Italian seasoning, salt, black pepper, eggs, parmesan cheese, panko breadcrumbs, and water. Mix gently until all ingredients are evenly incorporated, being careful not to overwork the meat to keep the meatballs tender.
- Form and Brown the Meatballs: Shape the mixture into evenly sized meatballs, about 1.5 to 2 inches in diameter. Heat a large skillet over medium heat and lightly oil it if necessary. Brown the meatballs on all sides until they develop a golden crust but are not fully cooked through, about 5-7 minutes. Remove from skillet and set aside.
- Make the Marinara Sauce: In the same skillet, add olive oil and minced garlic. Sauté until fragrant, about 1-2 minutes. Stir in crushed red pepper flakes, then add crushed tomatoes, salt, sugar, and Italian seasoning. Bring the sauce to a simmer.
- Simmer Meatballs in Sauce: Gently add the browned meatballs to the simmering marinara sauce. Cover and let them cook through for about 15-20 minutes, stirring occasionally to prevent sticking. Towards the end, stir in fresh basil leaves for added flavor.
- Prepare the Rolls and Cheese: While the meatballs simmer, preheat your oven to 350°F (175°C). Cut the sub rolls in half lengthwise and set them aside. Mix the shredded provolone, fontina, and parmesan cheeses together in a bowl.
- Assemble the Sandwiches: Once the meatballs are fully cooked and the sauce has thickened slightly, spoon generous portions of meatballs and sauce onto the bottom halves of the sub rolls. Sprinkle the shredded cheese mixture evenly over the meatballs.
- Bake the Sandwiches: Place the assembled sandwiches on a baking sheet and bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.
- Finish and Serve: Remove the sandwiches from the oven and top with torn fresh basil and additional grated parmesan cheese, if desired. Serve immediately, preferably with plenty of napkins for the deliciously saucy subs.
Notes
- Use a mix of ground beef and pork to keep the meatballs juicy and flavorful.
- For a milder sandwich, omit or reduce the crushed red pepper flakes.
- Substitute mozzarella cheese for fontina if preferred.
- Allow the meatballs to rest for a few minutes before slicing the rolls to prevent sogginess.
- These sandwiches pair wonderfully with a side of crispy fries or a fresh salad.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 8g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
