Description
These Easy Italian Meatball Sub Sandwiches feature homemade meatballs simmered in a rich, flavorful marinara sauce, layered on crusty sub rolls, and topped with a blend of melted provolone, fontina, and parmesan cheeses. Garnished with fresh basil and a sprinkle of red pepper flakes, they make a hearty, satisfying meal perfect for family dinners or gatherings.
Ingredients
Scale
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
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
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 Meatball Mixture: In a large bowl, combine ground beef and ground pork with garlic powder, onion powder, Italian seasoning, salt, black pepper, eggs, parmesan cheese, panko breadcrumbs, and water. Mix thoroughly until all ingredients are evenly incorporated.
- Form the Meatballs: Shape the mixture into evenly sized meatballs, about 1 1/2 inches in diameter, to ensure uniform cooking.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding, and cook until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from the skillet and set aside.
- Make the Marinara Sauce: In the same skillet, add minced garlic and crushed red pepper flakes; sauté briefly until fragrant, about 1 minute. Pour in crushed tomatoes with basil, then season with salt, sugar, and Italian seasoning. Bring sauce to a simmer, stirring occasionally.
- Simmer Meatballs in Sauce: Return meatballs to the skillet with the simmering marinara sauce. Let them cook together on low heat for 15 minutes to meld flavors and heat through. Stir in chopped fresh basil just before turning off the heat.
- Prepare the Sub Rolls: Preheat oven to 350°F (175°C). Split sub rolls and place them on a baking sheet.
- Assemble the Sandwiches: Spoon meatballs and sauce onto the bottom halves of the rolls. Top with shredded provolone, fontina, and a sprinkle of parmesan cheese.
- Melt the Cheese: Place the assembled sandwiches in the oven for 5-7 minutes until the cheese is melted and bubbly.
- Finish and Serve: Remove sandwiches from the oven. Optionally garnish with torn fresh basil. Close sandwiches with the top halves of the rolls and serve immediately with plenty of napkins.
Notes
- Homemade meatballs and tangy marinara sauce make these meatball sub sandwiches the best ever!
- Topped with gooey fontina (or mozzarella cheese) AND provolone cheese, and piled on top of a hoagie roll, these are a crowd-pleaser!
- Top with fresh basil, red pepper flakes, and grated parmesan cheese for extra flavor.
- Serve with plenty of napkins as these sandwiches can be deliciously messy!
- For a spicier kick, add extra crushed red pepper flakes.
- You can substitute ground turkey or chicken for a lighter version.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 8g
- Sodium: 1100mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
