Meatball Sub
Juicy, herb-seasoned meatballs nestled in a toasted hoagie roll, blanketed in marinara sauce and melted mozzarella.
Details
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan
- 1 large egg
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 2 cups marinara sauce
- 4 hoagie rolls, split
- 8 oz fresh mozzarella, sliced
- Salt and pepper to taste
Instructions
- 1
Preheat oven to 400°F (200°C). Combine beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, and oregano. Season with salt and pepper.
- 2
Roll mixture into 1.5-inch meatballs (about 16). Place on a parchment-lined baking sheet.
- 3
Bake 18-20 minutes until browned and cooked through (internal temp 165°F/74°C).
- 4
Warm marinara sauce in a saucepan. Add baked meatballs and simmer gently for 5 minutes.
- 5
Split hoagie rolls and toast cut-side up under the broiler for 1 minute.
- 6
Fill rolls with meatballs and sauce. Top with mozzarella slices and broil 2-3 minutes until cheese is bubbly and golden.
About This Recipe
There are few sandwiches that evoke such pure, unadulterated comfort as the Meatball Sub, a glorious invention born from the vibrant Italian-American culinary tradition. More than just a sum of its parts, this iconic sub represents a perfect harmony of textures and flavors: tender, well-seasoned meatballs, a robust blanket of marinara, and a crown of bubbly, melted mozzarella, all cradled within a perfectly toasted hoagie roll. The secret to an extraordinary meatball lies in the blend of ground beef and pork, providing both richness and succulence, bound lightly with breadcrumbs and Parmesan, and brightened by fresh parsley and aromatic garlic. The key technique involves gently browning the meatballs before allowing them to simmer slowly in the marinara, infusing them with depth and ensuring they remain incredibly moist. For an authentic experience, opt for fresh mozzarella, which melts beautifully and offers a superior creamy texture. While delicious as is, variations abound: try provolone for a sharper bite, or add sautéed bell peppers and onions for extra crunch and sweetness. Best served immediately, perhaps alongside a simple green salad to cut through the richness, it’s a hearty meal that truly satisfies.
Tips & Tricks
- • To ensure your meatballs are tender and not too dense, mix the ingredients just until combined, then avoid overworking the mixture when forming them. Browning the meatballs before simmering adds a crucial layer of flavor and helps them hold their shape.
- • For a zippier flavor profile, substitute fresh provolone for the mozzarella, or add a pinch of red pepper flakes to the marinara for a subtle heat. You could also mix in finely chopped sautéed onions to the meatball mixture.
- • Meatballs can be made ahead, browned, and simmered in sauce, then stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop before assembling the subs.
- • Serve these hearty subs with a crisp side salad dressed with a vinaigrette to provide a refreshing contrast to the richness. A handful of kettle chips also makes a classic accompaniment.
Nutrition Facts
Per serving (approximate)