Print

Italian Meatball Subs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 1 review

This classic Italian Meatball Subs recipe features tender homemade beef meatballs simmered in a rich tomato basil sauce, nestled inside crusty sub rolls loaded with melty provolone cheese and finished with a sprinkle of Parmesan and fresh basil. A hearty and comforting sandwich perfect for entertaining or satisfying family meals.

Ingredients

For the Meatballs

  • 1 pound 80–85% lean ground beef
  • 2 slices stale bread
  • ½ cup milk
  • ½ cup Parmigiano Reggiano, finely grated
  • 1 egg, beaten
  • 3 tablespoons fresh parsley, minced
  • Optional: 1 tablespoon fresh garlic, minced
  • Salt and black pepper, to taste
  • Breadcrumbs, for rolling the meatballs
  • Extra Parmigiano, for serving

For the Sauce (Sugo)

  • 1 28-oz can crushed tomatoes, good quality
  • ½ medium onion, diced
  • 2 tablespoons extra-virgin olive oil
  • 5 fresh basil leaves, whole

For Assembling

  • 5 crusty sub rolls or hoagie rolls, split
  • 10 slices provolone or mozzarella cheese
  • ½ cup Parmigiano, finely grated
  • Fresh basil, torn (optional, for garnish)

Instructions

  1. Prepare the Meatball Base: In a small bowl, soak stale bread slices in milk until softened. Squeeze out excess liquid and tear the bread into small pieces. Combine the soaked bread, ground beef, Parmigiano, beaten egg, minced parsley, garlic (if using), salt, and black pepper in a large mixing bowl. Mix gently with your hands just until combined, being careful not to overwork the mixture.
  2. Form the Meatballs: Roll the mixture into about 15 meatballs, each roughly the size of a golf ball. Lightly roll each meatball in breadcrumbs for a soft, tender exterior.
  3. Start the Sugo (Tomato Sauce): Heat olive oil in a large, wide pot over medium heat. Add the diced onion and cook until soft and translucent, about 5–7 minutes. Stir in the crushed tomatoes and whole basil leaves, then season lightly with salt. Bring the sauce to a gentle simmer.
  4. Cook the Meatballs in the Sauce: Nestle the uncooked meatballs gently into the simmering tomato sauce. Cover the pot with a lid, leaving a small vent to allow steam to escape, and simmer on low heat for 35–40 minutes. Stir occasionally and let the meatballs cook through, becoming tender and infusing the sauce with flavor.
  5. Assemble the Subs: Preheat your oven to 400°F (200°C). Place the split sub rolls on a baking sheet and lay 2 slices of provolone or mozzarella inside each roll. Warm the rolls in the oven for 3–5 minutes until the cheese starts to melt.
  6. Add Meatballs and Sauce: Spoon 2–3 meatballs along with a generous amount of sauce into each warmed roll. Sprinkle with additional Parmigiano cheese.
  7. Melt Everything Together: Return the assembled subs to the oven for an additional 2–3 minutes if you want the cheese and sauce extra bubbly and warm.
  8. Garnish and Serve: Remove from the oven, garnish with torn fresh basil if desired, and serve warm for a delicious, comforting meal.

Notes

  • Soaking stale bread in milk helps keep the meatballs tender and moist.
  • Rolling meatballs in breadcrumbs gives them a delicate crust without becoming tough.
  • Simmering meatballs directly in the sauce allows them to cook gently and impart a rich flavor to the sauce.
  • Use good quality crushed tomatoes for the best tasting sauce.
  • You can substitute provolone with mozzarella or another melty cheese of your choice.
  • To make ahead, meatballs can be prepared and shaped ahead of time, then refrigerated until ready to cook.
  • For a spicier kick, add red pepper flakes to the sauce while simmering.

Find it online: https://marthatasty.com/italian-meatball-subs-recipe/