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Italian Meatball Subs Recipe

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3.9 from 75 reviews

Classic Italian Meatball Subs featuring tender baked meatballs simmered in a flavorful homemade tomato sauce, layered with melted provolone cheese, and served on toasted hoagie rolls. This hearty sandwich is perfect for a comforting meal that combines rich Italian flavors and a satisfying texture.

Ingredients

Meatballs

  • 1/2 cup saltine crackers, crushed
  • 1/4 cup low-sodium beef broth
  • 2 tablespoons dried parsley flakes
  • 1 large egg, lightly beaten
  • 2 teaspoons dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound lean ground beef (or ground turkey)
  • 3/4 cup all-purpose flour, for dredging

Subs

  • 5 hoagies or sub rolls
  • 10 slices Provolone cheese (or mozzarella)

Tomato Sauce

  • 28 ounce can crushed tomatoes
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon garlic salt

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine the crushed saltine crackers, low-sodium beef broth, dried parsley flakes, lightly beaten egg, dried oregano, garlic powder, salt, freshly ground black pepper, dried basil, and crushed red pepper flakes. Stir well and let the mixture rest for 10 minutes to allow the crackers to soak up the liquid. Then add the lean ground beef and mix just until combined, being careful not to overmix.
  2. Preheat Oven: Set your oven to 400 degrees Fahrenheit. Grease a baking sheet or line it with aluminum foil to prevent sticking and to make cleanup easier.
  3. Form and Bake Meatballs: Shape the meat mixture into 15 evenly sized meatballs, about the size of golf balls. Lightly dredge each meatball in all-purpose flour to coat. Arrange the meatballs on the prepared baking sheet, spacing them about one inch apart. Bake in the preheated oven for 20 to 25 minutes, or until the meatballs are cooked through and golden.
  4. Prepare the Tomato Sauce: While the meatballs are baking, combine the crushed tomatoes, dried basil, dried oregano, granulated sugar, and garlic salt in a saucepan. Stir to blend all ingredients and bring to a gentle simmer. Let the sauce simmer for 10 to 15 minutes to develop the flavors.
  5. Combine Meatballs with Sauce: Once the meatballs are done baking, carefully transfer them into the simmered tomato sauce. Let them soak for a few minutes to absorb the sauce’s flavor and remain warm.
  6. Assemble the Subs: Slice each hoagie roll in half lengthwise. Layer each bottom half with 2 slices of provolone cheese. Place the sandwiches under the broiler on high for 2 to 3 minutes or until the rolls are toasted and the cheese has melted beautifully. Remove from the oven.
  7. Add Meatballs and Serve: Place 3 meatballs on each cheese-layered sub roll, then spoon a generous amount of the tomato sauce over the meatballs. Serve immediately while hot and enjoy a delicious Italian meatball sub.

Notes

  • For a leaner option, substitute ground turkey for beef.
  • Use low-sodium beef broth and reduce added salt if you want to control sodium intake.
  • Be careful not to overmix the meatball mixture to keep the meatballs tender.
  • The tomato sauce can be prepared ahead and refrigerated for up to 3 days or frozen for longer storage.
  • Adding crushed red pepper flakes gives a mild heat; adjust to taste.
  • Broiling the sandwich briefly melts the cheese and crisps the bread, but watch closely to prevent burning.

Find it online: https://justsosavory.com/italian-meatball-subs-recipe/