Description
Enjoy these comforting Italian meatball subs filled with tender meatballs, savory tomato sauce, and melted cheese, all served on toasted rolls.
Ingredients
Scale
- 300 g (10.5 oz) ground beef (80/20)
- 200 g (7 oz) ground pork
- 60 g (2/3 cup) breadcrumbs
- 1 large egg
- 60 ml (1/4 cup) milk
- 40 g (1/2 cup packed) finely grated Parmesan
- 2 cloves garlic, minced
- 15 g (1/2 cup) chopped fresh parsley
- Salt and black pepper to taste
- 800 g (28 oz) canned crushed tomatoes
- 30 ml (2 tbsp) olive oil
- 1/4 tsp red pepper flakes (optional)
- 120–160 g (4–6 oz) provolone or mozzarella slices
- 4 large hoagie rolls or Italian rolls
Instructions
- Heat 15 ml (1 tbsp) olive oil in a saucepan over medium heat. Add minced onion and cook until translucent, about 5 minutes.
- Add minced garlic and red pepper flakes; cook for 30 seconds.
- Pour in crushed tomatoes, salt, and sugar; simmer for 10 minutes.
- Soak breadcrumbs in milk for 2 minutes in a large bowl.
- Add ground beef, ground pork, Parmesan, egg, parsley, salt, and black pepper; fold gently until combined.
- Form meatballs, about 55 g (2 oz) each.
- Heat olive oil in a skillet and brown meatballs on all sides, about 8-10 minutes.
- Lower sauce to a simmer and nestle meatballs into pan, simmer for 12-15 minutes until cooked through.
- Split rolls and toast under a broiler or in an oven.
- Place meatballs in rolls, spoon sauce over, and top with cheese; broil or bake until cheese is melted.
Notes
Mix meat mixture gently to avoid dense meatballs. Toast the rolls to prevent sogginess from the sauce.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 760
- Sugar: 10g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 185mg