Go Back
alt=""

Italian Meatball Subs

Yield: 8 Meatball Subs
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

Ingredients

For the meatballs:

  • 1 cup unseasoned bread crumbs or crushed saltines
  • ¾ cup shredded Parmesan or mozzarella cheese
  • ½ cup milk
  • ½ cup low-sodium beef broth
  • ½ cup chopped fresh parsley
  • 2 large eggs, lightly beaten
  • 1 ½ tablespoons dried oregano
  • 3 cloves garlic, finely minced
  • 1 ½ teaspoon salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried basil
  • ½ teaspoon red pepper flakes, optional
  • 2 pounds ground beef or ground turkey

To dredge the meatballs:

  • 1 ½ cups flour in a shallow baking dish

For the sandwiches:

  • 1 recipe French Bread Rolls, shaped into sub rolls and baked according to the recipe
  • Sliced mozzarella or provolone cheese

For the sauce:

  • 1 (28-ounce) can crushed tomatoes
  • 1 ½ teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon sugar, this helps cut the acidity of the tomatoes
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

Instructions 

  • In a large bowl, mix all of the meatball ingredients together EXCEPT the meat. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the meat and mix well with your hands until all the ingredients are combined.
  • Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and lightly grease the foil. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.
  • When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish (or similar size). Pour the hot tomato sauce over the meatballs.
  • To assemble the sandwiches, slice the buns in half. (If desired, lay the buns flat open on a baking sheet and top one side with cheese – toast in the oven for 4-5 minutes at 400 degrees until the buns are toasted and cheese is melted.) Place 3-4 meatballs on each bun and top with desired amount of sauce. Serve immediately with lots of napkins.
  • For the sauce, combine the sauce ingredients in a medium saucepan and bring to a low simmer. Simmer for 10-15 minutes on low. Keep warm until the meatballs are finished baking.

Notes

Make-Ahead: when I make these, I often prepare and bake the meatballs earlier in the day. To reheat, I place the meatballs in the pot with the simmering sauce and let them warm up together.
Freezable: and since I know someone will ask, the meatballs freeze great. Freeze them, unbaked, on a baking sheet. Once frozen, they can be placed in a freezer-safe ziploc bag. Bake them (without thawing first), adding 6-7 minutes to the baking time. Incidentally, they also freeze great after they have been baked. Freeze them in a freezer-safe ziploc bag and reheat them in the simmering sauce until they are warmed through.