Meatball Sub Sandwich

5 from 4 votes

Meatball Sub Sandwich

Juicy, well-seasoned meatballs simmered in marinara, tucked into soft but sturdy rolls, then crowned with melty mozzarella and a sprinkle of Parmesan, this is the perfect meatball sub you get at the best Italian take-out joint. (See you later, Subway!)

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American, Italian

Servings: People

Author: Katie Workman

Ingredients

1 slice plain bread
¼ cup milk
1 ¼ pounds ground meat (preferably a combination of beef, pork, and veal)
1 large egg (lightly beaten)
½ cup finely grated Parmesan cheese (divided)
2 tablespoons finely minced fresh parsley
½ teaspoon finely minced garlic
½ teaspoon kosher salt (plus more for cooking the pasta)
Freshly ground black pepper to taste
2 tablespoons olive oil (if sautéing)
4 cups homemade marinara sauce (or jarred)
1 loaf Italian bread (sliced lengthwise and cut into 4 inch pieces)
1 cup shredded mozzarella cheese

Instructions

Tear the bread into pieces and place them in a small bowl, pour the milk over, stir to combine, and let sit for 5 minutes until the bread has absorbed most of the milk. Squeeze out the excess milk and shred the bread into little pieces.
Place the meat in a large bowl. Add the soaked bread, egg, 1/4 cup Parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to the meat and use your hands to blend it well, but try not to squeeze the mixture too much as you blend it. Make nice, round meatballs 2 inches in size.
To bake the meatballs: Preheat the oven to 350 F. Spray a baking sheet with sides with nonstick cooking spray, or lightly oil it. Place the meatballs on the tray, without touching, and bake until almost cooked throughout, about 15 minutes.Meanwhile, bring the marinara sauce to a simmer in a medium-sized pot over medium-low heat. Add the partially cooked meatballs to the sauce and simmer until they are fully cooked, about 10 more minutes.
While the meatballs are cooking, prepare the rolls. You can leave them soft, or toast them by placing them opened up and cut side down in a hot skillet with a touch of olive oil for a couple of minutes until the interior is golden brown.
When the meatballs are removed from the oven and added to the sauce, turn the oven to broil. Transfer the meatballs with their sauce to a shallow baking dish so that the meatballs are in a single layer. Sprinkle the top with the mozzarella and the remaining 1/4 cup Parmesan cheese. Return to the oven and broil for 1 to 2 minutes until the cheese is melted. Use a spoon to transfer two meatballs with some sauce and cheese to the rolls. Serve hot.

Notes

For this meatball sub recipe, I'm offering the option of making your own meatballs. BUT believe me, you can make a terrific meatball sub with frozen meatballs as well.
I like to start cooking the meatballs in the oven so they hold their round shape. Then, when they are firmed up, transfer them to a pot of simmering marinara sauce.
After the meatballs are totally cooked through, transfer them to a baking dish (unless you have used a nice ovenproof skillet to cook them in; then you are all set) and sprinkle over the cheese. Give them a quick broil to melt the cheese, and then scoop them into the awaiting rolls. This is easier and less potentially messy than melting the cheese on the meatballs once they are already in the sub rolls.
I made these in smaller sub versions, two meatballs to a 4-inch or so sub. You can also make longer subs and cut them into pieces.
When you are making the meatballs, try not to squeeze the mixture too much as you blend it, or the meatballs will become dense.
I like 2-inch meatballs in sub sandwiches, but you can make them larger or smaller.
You can make your own marinara sauce or use a jar of your favorite brand. If you want to add a pinch of dried basil and or oregano to the sauce to boost the flavor, go for it.
Some folks like their bread toasted, some like their rolls soft — you decide!

Nutrition