Classic Italian Meatball Sub Recipe for Homemade Sandwichs

Meatball Sub Sandwich

Meatball Mix –

• 1 Tbsp (20ml) – Olive Oil (For Cooking)
• 500g (1.1lb) – Beef Mince (15% Fat)
• ½ – Large Brown (Yellow) Onion, Diced
• 3 – Garlic Cloves, Grated
• 1 Tbsp (10g) – Dried Italian Herbs (Optional)
• 1 – Whole Egg
• ¼ Cup (25g) – Panko or Regular Breadcrumbs
• ½ Cup (40g) – Parmigiano Reggiano, Freshly Grated
• 5g (0.2oz) – Basil Leaves, Torn or Chopped
• Salt & Pepper

Quick Marinara Sauce –

• ½ – Large Brown (Yellow) Onion, Diced
• 4 – Garlic Cloves, Grated
• 1 Can (400g) – Crushed or Diced Tomatoes
• 100g (3.5oz) – Tomato Passata
• 10g (0.3oz) – Basil Leaves, Torn or Chopped
• Salt & Pepper

Bread & Fillings –

• 1-3 – Hoagie or Sub Rolls, Halved
• Mozzarella Cheese
• Basil Pesto (Optional)
• Parmigiano Reggiano, Freshly Grated
• Fresh Basil Leaves

• Combine the meatball ingredients in a bowl, excluding the olive oil. Mix gently until just combined, then shape into meatballs. Size is up to you—larger balls require more cooking time.
• Heat a pan over medium-high heat, add the olive oil, and sear the meatballs for about 5–6 minutes, turning to brown all sides. Remove and keep aside.
• In the same pan, sauté the diced onion for 3–4 minutes until softened, then add the garlic and cook for another minute.
• Add the crushed or diced tomatoes, a splash of water to rinse the can, the passata, torn basil, and season with salt and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes. Taste and adjust; add a pinch of sugar if desired to balance acidity.
• Return the meatballs and any resting juices to the sauce and simmer 1–2 minutes until heated through. Check seasoning.
• Preheat the oven to the broiler/grill setting (around 200°C/390°F) to toast the rolls and melt the cheese.
• Slice the rolls and brush with butter or olive oil if you like. Optionally spread a little basil pesto, add slices of fresh mozzarella, and broil until the cheese melts and the bread is golden. A kitchen blowtorch can help if you want extra browning.
• Fill one side of each toasted roll with meatballs, spoon over marinara, grate Parmigiano Reggiano, add fresh basil and cracked black pepper. Close, slice, and serve immediately.