Meatball Subs

By Ali Slagle

Published June 14, 2021

Meatball Subs
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(1,303)
Comments
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In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience.

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Ingredients

Yield:4 servings
  • 4(6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
  • 1egg
  • Kosher salt and black pepper
  • 2garlic cloves, peeled
  • Extra-virgin olive oil, for greasing
  • 1pound ground beef (at least 15 percent fat)
  • ½cup finely grated Parmesan, plus more for serving
  • 2tablespoons chopped basil leaves, plus more for serving
  • 2cups marinara sauce (homemade or from a 24-ounce jar)
  • 4slices mozzarella or provolone
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

679 calories; 43 grams fat; 17 grams saturated fat; 1 gram trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 39 grams protein; 1243 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with ½ cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.

  2. Step 2

    Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.

  3. Step 3

    Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.

  4. Step 4

    Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.

Tip
  • If you don’t have a broiler, you can make this recipe using a 450-degree oven. The meatballs will take about 15 minutes to cook through (or you can sear them on the stove), and the bread-toasting and cheese-melting will take 2 to 4 minutes each.

Ratings

4 out of 5
1,303 user ratings
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Comments

Carol Barber

This is pretty darn close to my meatball recipe, so it's a good one. The one critique I have is to NOT use water as it has no flavor. Use broth of choice or milk. If you only have water, hopefully you will have a stock base of choice (such as Better Than Bouillon) -- mix a 1/2 tsp or so with the water (or milk, if using!) to help boost flavor.

babsymac

I would not use straight beef in this recipe. Use a mix of beef, pork and veal instead. Much more flavorful.

Eugene Ely

We mix ricotta cheese in our meatballs and stew the meatballs in our marinara sauce. Juicy, tender, flavorful meatballs. And provolone in lieu of mozzarella.

Carolyn

I bake my meatballs 425 for 15 mins. The last time I made it with ground chicken and it was fantastic.

Gail

Less water, try to get lumps out of bread.

TS

I used two cups of sauce from a 32 ounce jar (instead of a 24 ounce jar per the recipe), and you can’t tell the difference.

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