Today, I’m going to share with you – grandma’s Italian meatball sub recipe – the ultimate comfort food that you can enjoy with the family. It’s super easy to make and so delicious when you are craving for tasty comfort food, right?
My husband is a fan of the meatball sub as it reminds and felt like his grandmother’s cooking. My children are also a great fan of the meatball sub as a meatball sub is covered in rich tomato sauce, melted cheese, and taste super delicious.
Well, if you are thinking that how can you make a good quality meatball sub – then the answer is quite simple. Quality ground beef or pork, fresh herbs, parmesan cheese, breadcrumbs, great seasoning and an egg to bind it all together – are required for a great quality meatball sub, right?
Though, I love to and would recommend grinding your meat on your own with a meat grinder. It ensures freshness, meat quality, and good moisture as well. It will save time, effort, and money too.
By using extra-virgin olive oil to browning the meatballs add extra flavor to the recipe. Then adding the meatballs to the saucepan of marinara to cook through the meatballs – and this is the secret to keep the meatballs nice and juicy as well.
8 slices Provolone cheese
4 uncut Hoagie rolls
1 tbsp chopped Italian parsley
1/3 cup of shredded Mozzarella cheese
1 ½ LB ground beef
2 tsp finely minced garlic
Salt & pepper to taste
Parmesan to grate over the tops
1 jar of pasta sauce or 18 oz of whatever sauce you prefer
½ cup of sweet onion – finely chopped
- In a medium-size bowl – add the parsley, onion, ground beef, salt, and pepper and mix them all together. I use my bare hands to mix the meat gently without overworking the meat. Now use your hand to make the meatballs. You may make 12 meatballs using the mixture. For each hoagie roll – 3 good size meatballs are enough. Depending on your preference – you can adjust the size accordingly for more sandwiches.
- Use a medium-size saucepan to heat the sauce you have prepared already.
- Now cook the well-shaped meatballs in a large skillet on over medium heat. Add a small amount of water to the skillet and frequently turn the meatballs to avoid burning. It’s necessary to add water. Well, cook the meatballs until the center of the meatballs turns pink.
- Now transfer the meatballs to the saucepan with sauce – once the meatballs are ready. In the meanwhile, prepare the hoagie rolls.
- While making the hoagie rolls – leave a sort of pocket in there to cradle the ingredient and don’t slice the hoagie rolls completely. In the crease of the hoagie rolls – place 2 slices of Provolone in each hoagie rolls.
- Now top with 3 meatballs along with some sauce. Over the top of the meatballs – sprinkle with shredded Mozzarella cheese. You can also grate Parmesan cheese over the subs.
- Server immediately to enjoy the best out of it.
- To save on prep time – you should prepare meatballs in bulk.
- You can also make several batches for the future – just bake them, freeze and use when you need them. When you need to use the frozen meatballs – simply thaw them in the refrigerator overnight and here you are ready to use the meatballs.
- If you have leftover spaghetti on the table – use some pizza sauce or spaghetti sauce to toss and make layers on the pizza with it before the meatballs and onion. These days, Spaghetti-and-meatball pizza is a great combined food idea by the way.
I hope you like the grandma’s Italian meatball sub and now you have the complete idea of how to make the Italian meatballs that your family would love, right?
Also, if you have made the meatball sub then please let me know how it was. You are always welcome to share your opinions, problems, or suggestions if you have. And I would love to hear from wonderful people like you guys!