A classic Italian meatball sub is one of my top 5 favorite sandwiches!
I make a lot of meatballs in my house. My husband is Italian and grew up eating a lot of them so he’s always excited when I go to the trouble to make a big batch. For this dinner instead of eating the meatballs on pasta, I wanted them nestled in bread covered in sauce and cheese.
Just like my Italian meatloaf, my meatballs include plenty of fresh herbs, balsamic vinegar and cheese. The fresh herbs really keep the meatball lighter and less dense, you really gotta try it! These are great to make on a Sunday then eat the leftovers all week or freeze them for later. I like a meal that does double duty! 🙂
- 1 lb ground beef – I use 80/20
- 1 lb Italian pork sausage
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1 garlic clove, grated on a microplane
- 1 medium onion, grated on a microplane
- 5 or 6 fresh basil leaves, chopped
- a small handful of fresh parsley, chopped
- 2 eggs
- 2 TBL olive oil
- 1/2 tsp salt (+/- to your taste)
- 1/2 tsp black pepper (+/- to your taste)
- 3 TBL thick balsamic vinegar
- 2 jars of your favorite marinara sauce
- 4 slices of provolone cheese
- 4 hoagie or hot dog buns
*Special spice from France: Provence Epices Rabelais use about 2 teaspoons for this recipe. This spice is great for all types of food, anything you want to be savory. It adds so much flavor you’ll find tons of uses! It’s not necessary to make the recipe delicious but it definitely adds to the flavors.
- In a large bowl place the pork and ground beef (do not mix yet). Add the breadcrumbs, grated Parmesan, basil, parsley, olive oil, salt pepper and balsamic vinegar (and Provence Epices if using) to the meat. Holding the microplane over the bowl, grate the garlic and onion.
- In a small bowl whisk together the eggs and add to the bowl with the other ingredients. Thoroughly combine everything, try not to over mix, stop when everything is just combined. (Over-mixing leads to tough meatballs)
- Add both jars of marinara sauce to a deep pot and heat over medium heat.
- Make the meatballs – Using a cookie scoop, scoop out and form the meat into ball shapes. Place into a hot skillet and brown on all sides (the meatballs should not be cooked through) then place the browned meatballs into the warm sauce. Repeat until finished. Cover the sauce and meatballs and simmer for 1 hour, stirring occasionally.
- Assemble the sub – Toast buns in the oven for about 5 minutes. Place 4 meatballs into the bun, top with a little sauce and finally the cheese. Then place the assembled subs on a baking sheet and place under the broiler until the cheese starts to brown and is melted.
- Serve while hot and with your favorite side!
Keywords: Italian Meatball Sub or Hoagie