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. Perfect for a hearty, crowd-pleasing meal that’s both comforting and packed with classic Italian flavors.
Ingredients
Scale
Meatballs
- 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
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 and 1/2 teaspoons salt
- 1/2 teaspoon granulated sugar
- 1 and 1/2 teaspoons Italian seasoning
- 1/2 cup fresh basil leaves, chopped
Sandwich 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 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.
- Shape the Meatballs: 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.
- Cook the Meatballs: 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.
- Make the Sauce: 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.
- Simmer Meatballs in Sauce: 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.
- Finish the Sauce and Meatballs: Stir in the chopped fresh basil leaves into the sauce and meatballs mixture right before serving to keep the fresh flavor intact.
- Assemble the Sandwiches: 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.
- Bake the Sandwiches: 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.
- Serve: 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 homemade meatballs for the best texture and flavor.
- Substitute fontina cheese with mozzarella for a milder taste if preferred.
- Fresh basil and red pepper flakes add a vibrant flavor punch; add according to your taste preference.
- Use crusty hoagie rolls or your favorite sturdy sandwich bread to hold all the filling without getting soggy.
- Make the sauce a day ahead for even richer flavor.
- Keep some extra parmesan cheese on the side for sprinkling when serving.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 8g
- Sodium: 1120mg
- Fat: 37g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
