The Best Meatball Sub You’ll Ever Try! · i am a food blog

Do you know how they say that access to a person’s heart is through their stomach? I believe it wholeheartedly because I’m pretty convinced that Mike married me because of that meatball sub.

I mean, who doesn’t love tender and juicy homemade meatballs that have been braised in a sweet and tangy tomato sauce nestled in a buttery toasted bun with lots of melty cheese?!

What makes a good meatball sub?

Good meatball subs contain large meatballs that are moist, tender and juicy. I feel like meatball subs shouldn’t have meatballs that are crispy or browned in any way. The meatballs should almost fall apart as soon as they touch your lips. The sauce should soak into and adhere to the surface of the balls and they should be good enough to eat on their own, but even better when put in a cheese sandwich and sauced.

The Best Way to Make Meatball Subs

Here’s how I like to prepare my sandwiches:

1. Choose good bread. You can accompany the bread you like. We used chopsticks here because it’s a love affair between meatball subs and baguettes. Cut the bread in half lengthwise.
2. Butter the bread. This is absolutely necessary because the buttered bread with the tomato sauce is heaven. Bonus points if you use garlic butter! You don’t need to toast the bread on its own, as it will get a little toasty in the oven while the cheese melts.
3. Sauce your bread. After the butter, you need to sauce your bread. Some people don’t put sauce in the bottom of their subs, but I feel like you need that flavor.
4. Cheese, meatballs and cheese. Top off the sauce with grated parmesan for cheese, then with a few extra meatballs for sauce. On top of that, you need a cozy blanket of low-moisture mozzarella cheese and an extra shower of Parmesan.
5. Melt. The other side of your sandwich should also get some extra sauce. Everything is put in the oven until the cheese becomes gooey and delicious. Close it and you’re in meatball heaven!

The magic happens when you make the meatballs from scratch:

1. Soak bread in milk. Bread soaked in milk makes the most tender, juicy meatballs ever.
2. Mix everything, but gently. Do it slowly. Mix the meat, bread, eggs, garlic, parmesan, flat-leaf parsley, salt and pepper.
3. Shape. Prepare your balls according to the size of the bread you plan to use. Don’t overpack them.
4. Braise. Add the meatballs directly to the tomato sauce and gently braise until cooked through. They are now ready for their bed of bread!

What toppings should you put on a meatball sub?

I keep it classic with melted mozzarella cheese and sauce but you can opt for onions, peppers, mushrooms, provolone, pepperoncini, jalapeños, parsley, the sky is the limit!

What kind of bread for a meatball sub?

You can use any long bread you like. We opted for a baguette for these photos because of my love of baguettes, but sometimes I like a soft, fluffy roll like a submarine sandwich or hoagie roll. We even made them with hot dog buns. Cursors And separate the buns works too!

-xoxo
Steph

Meatball Sub

Super tender and flavorful meatballs braised in tomato sauce topped with melty cheese in a toasted baguette.

Serves 2

Preparation time 30 minutes minutes

Cooking time 1 hour hour

Total duration 1 hour hour 30 minutes minutes

Meatballs

• 3 cups bread cut into small cubes
• 1 cup milk
• 1 kg Ground beef
• 3 eggs
• 3 cloves garlic
• 3/4 cups Parmigiano Reggiano cheese grated
• 2 tablespoon fresh flat-leaf parsley finely chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 4-5 cups basic tomato sauce or your favorite tomato sauce

For submarines

• 1 French half baguette or bread of your choice
• 4 meatballs and sauce
• 2-4 slices fresh low moisture mozzarella cheese
• Parmigiano Reggiano cheese gratedto serve

• Heat the oven to 400°F. In a large skillet or saucepan with a lid, heat your tomato sauce over medium-low heat.

• Place the bread cubes in a bowl and cover with milk, stirring so that all the cubes are saturated. After 1 to 2 minutes, the bread should be soggy and wet. Using your hands, extract as much milk as possible. Use your fingertips to break the bread into very small crumbs.

• In a large bowl, combine bread, ground beef, eggs, garlic, Parmesan, flat-leaf parsley, salt and freshly ground pepper. You want to mix everything together so it’s even, but loose – don’t overwork the meatball mixture.

• At this point, your sauce should be simmering with several bubbles breaking the surface. Form large balls (I made 7 large ones) and place them directly in the sauce. Let simmer in sauce, partially covered, over medium heat, turning occasionally. Simmer gently until cooked through, about 25 to 30 minutes.

• Cut the baguette in half to make two sandwiches, then cut it lengthwise. Garnish both sides of the baguette with a generous amount of sauce and a little grated parmesan. Place the meatballs on the bottom baguette and top with slices of mozzarella and a little parmesan.

• Bake until the cheese is gooey and melted. Place the top half of the sandwich on top of the meatballs and enjoy!

There will be extra meatballs left over.
Meatballs inspired by Mario Batali.

Nutrition Facts

Meatball Sub

Amount per serving

Calories 631
Calories from fat 163

% daily value*

Fat 18.1g28%

Saturated fat 7.3 g46%

Cholesterol 238 mg79%

Sodium 1114 mg48%

Potassium 755mg22%

Carbohydrates 59.8g20%

3.5g fibers15%

Sugar 8g9%

Protein 54.4g109%

*Percent Daily Values ​​are based on a 2,000 calorie diet.