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Italian Meatball Sub Sandwiches Recipe

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★★★★★

5 from 91 reviews

These Italian Meatball Sub Sandwiches feature juicy, homemade meatballs simmered in a flavorful garlic and tomato basil sauce, served on crusty sub rolls with a blend of melted provolone, fontina, and parmesan cheeses. Perfect for a hearty and comforting meal, these subs bring classic Italian flavors to your table with tender meatballs and a robust, aromatic sauce.

Ingredients

Scale

For the 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

For the 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

For the Subs:

  • 8 crusty sub rolls, cut in half (cut 3/4 of the way through each roll)
  • 8 ounces provolone cheese, shredded
  • 6 ounces fontina cheese, shredded
  • 2 ounces parmesan cheese, finely grated
  • Fresh basil, torn, for garnish (optional)

Instructions

  1. Prepare the Meatballs: In a large mixing bowl, combine ground beef, ground pork, garlic powder, onion powder, Italian seasoning, salt, black pepper, eggs, parmesan cheese, panko breadcrumbs, and water. Mix thoroughly until all ingredients are evenly incorporated but do not overmix to keep meatballs tender.
  2. Form the Meatballs: Shape the mixture into evenly sized meatballs, approximately 1 1/2 inches in diameter, ensuring uniform cooking.
  3. Cook the Meatballs: Using a skillet over medium heat, brown the meatballs on all sides until nicely seared but not fully cooked through, about 5-7 minutes. Remove from skillet and set aside.
  4. Make the Sauce: In the same skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes; sauté until fragrant, about 1-2 minutes. Pour in crushed tomatoes with basil, then add salt, sugar, and Italian seasoning. Stir to combine and bring sauce to a gentle simmer.
  5. Simmer Meatballs in Sauce: Carefully add the browned meatballs back into the sauce. Cover and let simmer on low heat for 25-30 minutes, allowing meatballs to cook through and absorb the sauce’s flavors. Stir occasionally.
  6. Assemble the Subs: Preheat oven to 375°F (190°C). Cut sub rolls three-quarters of the way through. Spoon generous amounts of meatballs and sauce into each roll. Top with shredded provolone, fontina, and parmesan cheeses.
  7. Melt the Cheese: Place the assembled subs on a baking sheet and bake in the preheated oven for 10-12 minutes or until the cheeses are melted and bubbly.
  8. Garnish and Serve: Remove from oven, garnish with torn fresh basil if desired, and serve warm for a delicious Italian meatball sub experience.

Notes

  • For extra moisture, you can soak the panko breadcrumbs in milk before mixing with meat.
  • Adjust the crushed red pepper flakes according to your preferred spice level.
  • Using a mix of ground beef and pork gives the meatballs a balanced flavor and texture.
  • Leftover sauce and meatballs can be refrigerated up to 3 days or frozen for longer storage.
  • Sub rolls should be crusty to hold up well against the sauce and fillings without becoming soggy.

Keywords: Italian meatball sub, meatball sandwich, Italian sandwich, homemade meatballs, tomato basil sauce, provolone fontina cheese, classic Italian recipe

Find it online: https://busyrecipe.com/italian-meatball-sub-sandwiches-recipe/