Classic Meatball Sub
A hearty and satisfying sandwich featuring juicy homemade meatballs simmered in rich marinara sauce, topped with melted mozzarella, nestled in a crispy toasted hoagie roll.
Ah, the classic meatball sub: the ultimate hand-held comfort food. It's the sort of sandwich that embraces you with its warmth, cheese, and saucy goodness. With these homemade meatballs – not the rubbery ones that should be twice-moved company at a spaghetti party – you're in for a treat that doesn't just feed the belly, but the soul too.
Perfect for a Saturday lunch when the weather's just a bit grey, or even as a mid-week pick-me-up when you're dreaming of Italy, this meatball sub is here to remind you that sometimes the messier the meal, the greater the payoff.
The magic lies in simmering those juicy meatballs in marinara and giving them a mozzarella-lined finish in the oven. Once nestled in a crispy toasted roll, this sandwich transcends into something more than the sum of its parts. Every bite is a textural marvel – crispy bread, tender meatball, silky sauce, and melty cheese.
Ingredients
- 500 g ground beef
- 250 g Italian sausage
- breadcrumb — 1/2
- grated Parmesan cheese — 1/4
- 1 egg
- 3 garlic cloves
- fresh parsley — 1/4
- 5 ml dried oregano
- 5 ml salt
- black pepper — 1/2
- 30 ml olive oil
- 480 ml marinara sauce
- 240 ml mozzarella cheese
- 4 hoagie rolls
- 30 ml butter
Equipment
- Baking dish
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine ground beef, Italian sausage, breadcrumbs, grated Parmesan, egg, minced garlic cloves, chopped parsley, dried oregano, salt, and black pepper. Mix until just combined, being careful not to overwork the meat.
Shape the mixture into golf ball-sized meatballs, about 1.5 inches in diameter.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 8 minutes. Do this in batches to avoid overcrowding.
Transfer the browned meatballs to a baking dish. Pour marinara sauce over the meatballs, ensuring they are mostly covered.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Meanwhile, slice the hoagie rolls lengthwise and spread a thin layer of butter on each side. Place them on a baking sheet and toast in the oven for the last 5 minutes of the meatball cooking time.
Once the meatballs are cooked, remove the baking dish from the oven and sprinkle with mozzarella cheese. Return to the oven, uncovered, until the cheese is melted and bubbly, about 5 minutes.
Assemble the subs by placing 3-4 meatballs in each toasted hoagie roll, then spoon some sauce over the top. Serve hot.
Tips
- Don’t overmix the meat mixture: Work it just enough to combine the ingredients; otherwise, you'll end up with dense meatballs.
- Brown meatballs in batches: Overcrowding the skillet steams them, preventing that crucial crispy exterior.
- Use the full-fat version of mozzarella: It melts beautifully, providing that melty, stringy experience.
- Consider freezing uncooked meatballs: They're brilliant for batch cooking. Just brown before freezing and cook as needed.
- If the sauce thickens too much, add a splash of water or stock – you want it to coat and not overwhelm the sandwich.
Substitutions
Ground beef → Turkey or chicken
Noticeably differentItalian sausage → Chorizo
Noticeably differentParmesan cheese → Pecorino Romano
Stays closeMozzarella cheese → Provolone
Noticeably different
Nutrition
Per serving · estimated
- 780
- Calories
- 42 g
- Protein
- 58 g
- Carbs
- 45 g
- Fat
- 3 g
- Fibre
- 7 g
- Sugar
- 1800 mg
- Sodium
FAQ
Can I use store-bought meatballs?
Sure, but fresh homemade ones typically have superior taste and texture.
What if I don't have a baking dish?
Use an oven-proof skillet instead. It works just as well.
How can I prevent the hoagie rolls from getting soggy?
Toast them well and spoon only a modest amount of sauce over the meatballs.
Can I grill the meatballs instead?
Absolutely! Grilling will add a nice smoky flavour.
Is there a vegan alternative for the mozzarella?
Yes, opt for a vegan mozzarella which is widely available in shops.
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