Description
Delicious Italian Meatball Subs featuring juicy homemade meatballs simmered in rich marinara sauce, topped with melted mozzarella cheese, and served on buttered, toasted French bread or sub rolls. A comforting sandwich perfect for a hearty lunch or dinner.
Ingredients
Scale
Meatballs
- 1 1/2 lbs. Ground Beef (preferably 80/20)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
- 1 large Egg
- 3/4 cup Panko Bread Crumbs
- 3/4 cup Freshly Grated Parmesan Cheese (high-quality)
- 1/4 cup Fresh Italian Parsley (diced)
Sauce
- 24-32 ounces Marinara Sauce
Assembly
- 2 cups Mozzarella Cheese (or more depending on taste)
- 4 Sliced French Bread or Sub Rolls
- Butter (for spreading and toasting)
- Extra Fresh Italian Parsley (for garnish)
- Optional: Marinated Italian Peppers (for added spice)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground beef, salt, pepper, garlic powder, panko bread crumbs, fresh diced Italian parsley, egg, and freshly grated Parmesan cheese. Use your hands to thoroughly mix all the ingredients until well incorporated.
- Cook the Meatballs: Roll the meat mixture into large balls of your desired size. Heat extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add the meatballs and cook for 5-7 minutes, turning once to brown all sides evenly.
- Simmer Meatballs in Sauce: While browning the meatballs, heat your marinara sauce in a large pot. Once browned, transfer the meatballs into the simmering sauce. Lower the heat and cook for about 20 minutes, or until meatballs are fully cooked through.
- Toast the Bread: Slice the French bread or sub rolls in half without cutting all the way through. Spread butter on both sides of the bread. Preheat the oven on broil and place the buttered bread inside until the butter melts and the bread is lightly toasted—watch closely to prevent burning.
- Assemble and Melt Cheese: Place the cooked meatballs along with some marinara sauce onto the toasted bread. Generously cover with mozzarella cheese and return to the oven for about 2 minutes, or until the cheese melts. Garnish with fresh Italian parsley and serve immediately with extra sauce on the side for dipping. Optionally, add marinated Italian peppers for a spicy kick.
Notes
- Use 80/20 ground beef for juicier meatballs, but 85/15 can be used for a leaner option.
- Watch the bread carefully while broiling to avoid burning.
- Homemade marinara sauce is preferred but store-bought sauce works well too.
- You can adjust the size of meatballs based on your preference.
- Additional toppings like marinated Italian peppers add a nice spicy flavor.
