Italian Meatball Sandwiches

Homemade meatball subs with basil, garlic, tomatoes, and parmesan nearby.

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Italian meatball sandwiches loaded with homemade meatballs, marinara sauce, and melted provolone are the kind of hearty sub that brings everyone to the kitchen fast. Each meatball sandwich comes hot from the oven with soft sub rolls, rich sauce, and plenty of grated parmesan for a meatball sub that’s warm, saucy, and impossible to resist.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Servings: people

Author: Amy Nash

Ingredients

Meatballs

1 pound ground beef
1 pound ground pork
1 ½ cups breadcrumbs
2 large eggs beaten
½ cup Parmesan or Romano cheese
4 Tablespoons chopped fresh parsley
3 teaspoons garlic powder
2 Tablespoons dried Italian seasoning
1 ½ teaspoons kosher salt
1 teaspoon black pepper

Sauce

1 Tablespoon olive oil
6 garlic cloves minced
2 (28-ounce) cans crushed tomatoes
1 ½ teaspoons dried Italian seasoning
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon sugar
¼ teaspoon crushed red pepper flakes
½ cup chopped fresh basil leaves

Assembly

2 French baguettes
2 Tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
¼ teaspoon kosher salt
8 slices provolone cheese (or a mix of provolone & mozzarella)

Instructions

In a large bowl, combine the ground beef, ground pork, breadcrumbs, eggs, Parmesan, parsley, garlic powder, Italian seasoning, salt, and pepper. Gently mix to combine using your hands. Shape into 24 meatballs.
1 pound ground beef, 1 pound ground pork, 1 ½ cups breadcrumbs, 2 large eggs, ½ cup Parmesan or Romano cheese, 4 Tablespoons chopped fresh parsley, 2 Tablespoons dried Italian seasoning, 1 ½ teaspoons kosher salt, 1 teaspoon black pepper, 3 teaspoons garlic powder
Place a wire cooling rack on a baking sheet lined with aluminum foil and spray it with cooking spray. Arrange meatballs on top and bake at 350°F for 15-20 minutes until they reach 160°F when tested with a digital meat thermometer. Add to the sauce.
Make the sauce by sauteing the garlic in a large skillet with the olive oil for about 1 minute. Add crushed tomatoes, Italian seasoning, onion powder, salt, sugar, crushed red pepper flakes, and basil. Stir to combine. Add the partly cooked meatballs if using the second, pan-searing method mentioned above. Simmer for 15-20 minutes, until the sauce thickens slightly.
1 Tablespoon olive oil, 6 garlic cloves, 2 (28-ounce) cans crushed tomatoes, 1 ½ teaspoons dried Italian seasoning, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon sugar, ¼ teaspoon crushed red pepper flakes, ½ cup chopped fresh basil leaves
Slice the baguettes in half and tear out some of the filling, if desired. Brush with olive oil. Season with garlic powder and salt. Toast in a 350°F oven for 5-10 minutes. Top with meatballs, sauce, and provolone cheese. Return the sandwiches to the oven to 2-3 minutes until the cheese has melted.
2 French baguettes, 2 Tablespoons olive oil, 2 teaspoons dried oregano, 1 teaspoon garlic powder, ¼ teaspoon kosher salt, 8 slices provolone cheese
Serve with freshly chopped parsley, oregano, and Parmesan cheese for sprinkling on top.

Notes

Recipe makes 12 large meatballs, 24 medium meatballs and 50 small meatballs. Cooking times will need to be adjusted if making smaller meatballs.

Storage & Make Ahead

Store: Store this recipe by keeping the meatballs and sauce in an airtight container in the fridge for up to 4 days. Keep the bread and cheese separate until ready to reheat.
Freeze: Freeze the meatballs and sauce in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight before reheating.
Make Ahead: You can make the meatballs and sauce up to 3 days ahead and stash them in the fridge. Just assemble and toast the sandwiches fresh when you're ready to serve.

Nutrition

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