Meatball Sub
This delightful Meatball Sub Recipe is an easy, homemade sandwich bursting with cheesy meatballs and tangy marinara sauce—your new go-to comfort food.
Ingredients
- 1 large egg beaten or flax “egg” for vegan swaps
- 1/4 cup grated Parmesan cheese (Parmigiano-Reggiano recommended)
- 2 cloves garlic minced
- 1 tablespoon fresh parsley finely chopped (dried parsley—1 teaspoon)
- 2 cups marinara sauce (see tip below)
- Marinara Sauce (homemade):
- 1 small onion finely diced
- 2 cloves garlic minced
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 teaspoon sugar (to tame acidity)
- Salt & pepper to taste
- 1 tablespoon fresh basil chiffonade
Instructions
- Line a baking sheet with parchment paper or foil for easy cleanup.
- Use your hands to gently mix—overworking makes meatballs tough.
- Place them on the baking sheet, spacing evenly. Drizzle or brush olive oil over each meatball to promote browning.
- until they’re cooked through and lightly browned. Meanwhile, start your marinara.
- Sauté onion until translucent, then stir in garlic and red pepper flakes. Add crushed tomatoes, tomato paste, sugar, and wine. Season with salt and pepper. Bring to a simmer, reduce heat, and let cook for 10 minutes. Stir in basil at the end.
- Slice sub rolls halfway through. Spoon marinara into each roll, nestle meatballs inside, and top with mozzarella.
- until cheese melts and bubbles. For a golden top, switch to broil for the last 1–2 minutes—watch closely!
Notes
Chilling the meatball mixture for 10 minutes before shaping helps them hold together. A pinch of sugar can smooth out an acidic sauce. Overmixing can result in tough meatballs. Toast rolls lightly for extra texture.
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