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Meatball Sub Sandwich

This Meatball Sub Sandwich is loaded with pan-seared meatballs coated in homemade tomato sauce and served on a toasted bun with cheese.

Prep Time
20 mins
Cook Time
20 mins
Servings: 6
Calories: 805 kcal
Course: Lunch
Cuisine: Italian-American Fussion

Ingredients

For the Meatballs:
  • 1/3 loaf of Italian bread
  • ½ pound ground 80/20 beef
  • ½ pound ground pork
  • ½ pound loose Italian Sausage
  • 2/3 cup breadcrumbs
  • ½ cup grated parmigiano reggiano
  • 1 seeded and small-diced red bell pepper
  • 2 large eggs
  • 2 teaspoons garlic granules
  • 2 teaspoons onion granules
  • 1 ½ tablespoons dry basil
  • 2 teaspoons dry oregano
For the Sauce:
  • 28 ounces tomato puree
  • 3 cups water
  • 2 tablespoons Italian seasoning
  • 6 Hoagie buns
  • Olive oil for brushing
  • coarse salt and freshly cracked pepper to taste

Instructions

    Cup of Yum
  1. Cover the bread entirely in cold water and let it sit for 5 to 6 minutes or until soaked and soft.
  2. Using your hands, squeeze as much water from the bread as possible.
  3. Add it to a large bowl with the beef, pork, Italian sausage, Parmigiano, eggs, breadcrumbs, onion and garlic granules, dry basil and oregano, bell peppers, salt, and pepper.
  4. Mix thoroughly until all the ingredients are combined. Form them into 18 equal sized meatballs.
  5. Add 2 tablespoons of olive oil to a large rondeau pot, heat over medium heat, and fry the meatballs until browned on both sides, about 2 to 3 minutes per side.
  6. Set them to the side. Add the tomato puree along with 3 cups of water, Italian seasonings, crushed red pepper flakes, and salt. Cook for 10 to 12 minutes or low to medium heat.
  7. Place the meatballs back in and cook for 10 to 12 minutes or until they are cooked through and reach 165° internally.
  8. Next, slice the hoagie buns in half without going through, and brush the insides with some olive oil. Add them to a sheet tray lined with parchment paper and bake them on a middle rack in the oven at 425° for 5 to 7 minutes or until toasted.
  9. Sprinkle about ¼ of shredded mozzarella to the bottom of the bun and then fill the sandwich with meatballs and sauce.
  10. Sprinkle on an additional ¼ cup of mozzarella and bake on a middle rack at 425° for 4 to 6 minutes or until the cheese is melted.
  11. Serve the subs with additional sauce and optional garnishes of grated parmigiano and minced parsley.

Notes

  • Make-Ahead: This is meant to be eaten as soon as it’s made. However, keeping the meatballs and sauce separate from the bread can be made up to two days ahead for freshness.
  • How to Store: It is best to store the meatballs and sauce separately from the bread in the fridge for 4 days. If the sub is already made, cover and keep in the fridge for 2 days. The sandwich will not freeze well.
  • How to Reheat: Heat the meatballs and sauce in a medium-sized pot over low heat until warm. If the sub is assembled, wrap it in foil, place it in the oven at 350°, and cook for 8 to 12 minutes or until warm.
  • Place some small plates onto the bread to help keep it submerged.
  • The bread for the meatball batter is about 4” to 5” thick.

Nutrition Information

Calories 805kcal (40%) Carbohydrates 71g (24%) Protein 35g (70%) Fat 43g (66%) Saturated Fat 17g (85%) Polyunsaturated Fat 4g Monounsaturated Fat 16g Trans Fat 1g Cholesterol 143mg (48%) Sodium 1000mg (42%) Potassium 1078mg (31%) Fiber 7g (28%) Sugar 20g (40%) Vitamin A 1506IU (30%) Vitamin C 40mg (44%) Calcium 226mg (23%) Iron 17mg (94%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 805

% Daily Value*

Calories 805kcal 40%
Carbohydrates 71g 24%
Protein 35g 70%
Fat 43g 66%
Saturated Fat 17g 85%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 16g 80%
Trans Fat 1g 50%
Cholesterol 143mg 48%
Sodium 1000mg 42%
Potassium 1078mg 23%
Fiber 7g 28%
Sugar 20g 40%
Vitamin A 1506IU 30%
Vitamin C 40mg 44%
Calcium 226mg 23%
Iron 17mg 94%

* Percent Daily Values are based on a 2,000 calorie diet.