Meatball Sub
These meatball subs are the ultimate comfort food, combining tender, flavorful meatballs simmered in a rich marinara sauce with melty mozzarella, creamy burrata, and zesty pesto all tucked inside a warm, toasted sub roll. Perfect for a hearty dinner, game-day feast, or weekend indulgence, these subs strike the perfect balance of savory, cheesy, and herby goodness.
Why You’ll Love It
- Incredible Flavor: The meatballs are packed with Parmesan, garlic, and spices, while the marinara sauce is rich and herby. Add creamy burrata and pesto for an extra gourmet touch.
- Family-Friendly: This recipe is a crowd-pleaser that everyone—from kids to adults—will love.
- Easy Yet Impressive: While the meatballs simmer away, the recipe requires minimal hands-on effort, yet the results are restaurant-quality.
- Perfectly Melty Cheese: Combining mozzarella and burrata gives every bite a satisfying gooey, creamy texture.
How It’s Customizable
- Protein Options: Swap ground beef for ground turkey, chicken, pork, or even a plant-based alternative.
- Cheese Swaps: Try provolone, fontina, or even shredded Italian blends for a different cheese profile.
- Bread Choices: Substitute the sub rolls for ciabatta, baguettes, or even slider buns for smaller portions.
- Spice Level: Add a pinch of red pepper flakes to the marinara sauce or meatball mix for a spicy kick.
- Sauce Variations: Experiment with a vodka sauce or spicy arrabbiata instead of marinara for a twist.
- Toppings: Add caramelized onions, roasted red peppers, or fresh arugula for an extra layer of flavor.
Why We Don’t Sear the Meatballs
Simmering the meatballs directly in the marinara sauce ensures they stay tender, juicy, and infused with all the flavors of the sauce. While searing can create a crust, it risks drying out the meatballs and adds extra steps. By skipping searing, this method simplifies the process without sacrificing flavor.
(adsbygoogle = window.adsbygoogle || []).push({});Tips for Perfect Meatballs
- Don’t Overmix: Overmixing the meatball ingredients can lead to dense, tough meatballs. Mix just until combined.
- Uniform Size: Use a cookie scoop or wet hands to shape the meatballs evenly, ensuring they cook at the same rate.
- Simmer Gently: Keep the heat low while simmering to prevent the meatballs from breaking apart in the sauce.
What to Serve With Meatball Subs
- Sides: Pair these subs with a side of garlic Parmesan fries, a fresh Caesar salad, or roasted vegetables.
- Drinks: Serve with a crisp soda, iced tea, or a light red wine like Chianti or Pinot Noir.
- Dips: Offer extra pesto or marinara sauce on the side for dipping.
These hearty meatball subs feature tender, flavorful meatballs simmered in a rich marinara sauce, topped with gooey mozzarella, creamy burrata, and zesty pesto, all tucked inside a perfectly toasted sub roll. This easy recipe is customizable, family-friendly, and perfect for dinner or game day.
- 1 lb ground beef
- 2 cloves garlic (minced)
- 1/2 cup bread crumbs
- 1/2 cup grated parmesan cheese
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tbsp fresh parsley (finely chopped)
- 1/4 cup milk
- 2 eggs
- 1 onion (finely diced)
- 5 cloves garlic (minced)
- 2 jars Carbone's Mediterranean Marinara Sauce
- 1/2 tsp salt (adjust to preference)
- 1 tsp sugar
- 2 tsp italian seasoning
- 1 tbsp fresh parsley (finely chopped)
- 1 tbsp fresh basil (finely chopped)
- 1/2 cup chicken broth (water is fine)
- 1 tbsp olive oil
- 2 12-inch sub rolls
- pesto
- mozzarella cheese
- parmesan cheese
- burrata cheese
In a large mixing bowl, combine the ground beef, minced garlic, breadcrumbs, grated Parmesan, salt, garlic powder, onion powder, black pepper, chopped parsley, milk, and eggs.
Using your hands, gently mix until all ingredients are well incorporated. Be careful not to overmix, as this can make the meatballs tough.
Shape the mixture into meatballs, about 1 to 1.5 inches in diameter, and set them aside on a plate.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onions are translucent and the mixture is fragrant, about 5 minutes.
Pour in the Carbone’s Mediterranean Marinara Sauce and chicken broth. Stir to combine.
Add the salt, black pepper, sugar, Italian seasoning, chopped parsley, and chopped basil. Stir well. Adjust seasoning to taste.
Gently place the prepared meatballs into the simmering marinara sauce. Ensure they are submerged in the sauce.
Bring the sauce to a gentle simmer, then reduce the heat to low.
Cover the pot and let the meatballs cook for 2 hours. This slow simmer allows the meatballs to become tender and absorb the flavors of the sauce.
Preheat your oven to 350°F (175°C).
Slice the sub rolls lengthwise, ensuring one edge remains connected to hold the sandwich together.
Place slices of mozzarella cheese inside each roll.
Place the rolls on a baking sheet and bake in the preheated oven for about 7 minutes, or until the bread is toasted and the cheese has melted.
Remove the toasted, cheesy sub rolls from the oven. Spread a generous layer of pesto sauce on the side of the roll opposite the melted cheese.
Place several meatballs into each roll, spooning additional marinara sauce over them.
Top the meatballs with grated parmesan cheese and pieces of burrata cheese.
Drizzle a bit more pesto over the burrata for added flavor.
Serve the meatball subs immediately, while they're warm and the cheeses are melty.