Description
Italian Meatball Subs are a classic comfort food featuring juicy, flavorful meatballs simmered in rich marinara sauce, nestled inside warm, buttered French bread or sub rolls, and topped with melted mozzarella cheese. Perfect for a hearty lunch or dinner, these subs bring the taste of Italy to your table with simple ingredients and an inviting aroma.
Ingredients
Scale
Meatballs
- 1 1/2 lbs. Ground Beef (preferably 80/20)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
- 1 large Egg
- 3/4 cup Panko Bread Crumbs
- 3/4 cup Freshly Grated Parmesan Cheese (high-quality)
- 1/4 cup Fresh Italian Parsley (diced)
Marinara Sauce
- 24-32 ounces Marinara Sauce (homemade or jarred)
Subs
- 4 sliced French Bread or Sub Rolls
- Butter (for spreading)
- 2 cups Mozzarella Cheese (or more depending on taste)
Optional Garnish
- Fresh Italian Parsley (for topping)
- Marinated Italian Peppers (for extra spice)
Instructions
- Mix the Meatball Ingredients: Start with high-quality ground beef (preferably 80/20 for optimal juiciness). In a large bowl, combine ground beef, salt, pepper, garlic powder, panko bread crumbs, fresh parsley, egg, and freshly grated parmesan cheese. Use your hands to thoroughly mix and incorporate all ingredients.
- Form and Brown Meatballs: Shape the meat mixture into large meatballs according to your preferred size. Heat extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add the meatballs and cook for 5-7 minutes, turning once to brown all sides evenly.
- Simmer Meatballs in Marinara Sauce: While browning meatballs, prepare your marinara sauce by heating homemade or jarred sauce in a large pot. Remove browned meatballs from the skillet and place them carefully into the simmering marinara sauce. Cook on low heat for about 20 minutes until the meatballs are cooked through and flavorful.
- Toast the Bread: Slice the French bread or sub rolls in half, not cutting all the way through. Spread butter generously on both cut sides. Preheat your oven to the broil setting and place the buttered bread inside. Toast until the butter has melted and the bread edges are lightly golden—watch closely to avoid burning.
- Assemble and Melt Cheese: Place the cooked meatballs and sauce onto the toasted bread. Generously top with mozzarella cheese. Return the assembled subs to the oven and broil for about 2 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove the subs from the oven and sprinkle with fresh Italian parsley. Serve immediately with extra marinara sauce on the side for dipping. Optionally, add marinated Italian peppers for an extra kick of spice.
Notes
- Use 80/20 ground beef for juicier meatballs; 85/15 will yield a leaner final product.
- Keep an eye on the bread when broiling to prevent burning, as it browns quickly.
- Feel free to make your own marinara sauce for enhanced flavor or use a good quality jarred sauce.
- Meatballs can be made in advance and reheated in the marinara sauce.
- Add fresh chopped basil or oregano to the meatball mixture for an Italian herb twist.
- Substitute the bread with gluten-free rolls to accommodate dietary restrictions.
