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Take some simple stuff and make the best comfort food ever – meatball subs, but homemade! You get juicy, really tasty meatballs all cozy in toasted bread with tomato sauce and melty cheese. It's a super yummy meal that's easier to make than you might think. These subs are like the best of Italian-American food, and they're great for dinner any night of the week.
I've been making meatball subs for ages, and I've figured out that the secret is getting the meatballs seasoned just right and making sure the sauce isn't too runny or too thick. Every part of it matters if you want it to taste perfect.
Essential Ingredients
- Ground Beef: Use 80/20 mix – it makes the meatballs taste best and stay juicy
- Panko Breadcrumbs: These make them soft inside
- Fresh Garlic: Chop it up right before you use it
- Good Marinara Sauce: Not too thick, not too thin, just right
- Italian Sub Rolls: Get sturdy ones so they don't fall apart when you fill them
- Fresh Mozzarella: Melts the best
Detailed Instructions
- 1. Get the Meatballs Going:
- Grab a big bowl and mix together a pound of ground beef, half a cup of panko, 2 cloves of garlic you've chopped up, 1 egg that's been beaten, and some Italian seasoning. Mix it gently with your hands until it's just combined – don't mix it too much or the meatballs get tough. Roll it into balls about the size of golf balls (around 2 ounces each). Put them on a baking sheet with parchment paper while you make the rest.
- 2. Brown 'Em Up:
- Heat up a couple of tablespoons of olive oil in a big skillet over medium-high heat. Brown the meatballs in batches – about 3-4 minutes on each side until they're nice and golden brown all over. Don't cram the pan, give them some space. You should hear them sizzle when they hit the pan.
- 3. Sauce Time:
- Pour 2 cups of marinara sauce into the skillet with the meatballs. Turn the heat down to medium-low, put a lid on, and let it simmer for 15-20 minutes. You want the meatballs cooked through (they should be 165°F inside). The sauce should coat the meatballs nicely – if it's too thick, add a little water, if it's too thin, let it cook a bit longer without the lid.
- 4. Get the Rolls Ready:
- Move your oven rack so it's about 6 inches from the broiler. Turn on the broiler. Cut the sub rolls in half lengthwise, but don't cut all the way through, leave them hinged. Put them cut-side up under the broiler for 1-2 minutes until they're just a little golden. Keep a close eye on them so they don't burn.
- 5. Put It All Together:
- Put 3-4 meatballs on the bottom half of each roll. Spoon some extra sauce over the meatballs. Top with slices of mozzarella and anything else you want to add. Broil for another 2-3 minutes until the cheese is melted and bubbly and starting to get a little brown in spots.
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Serving & Storage Strategy
Serve these subs right away when the cheese is hot and gooey – that's when they're best. If you're making them ahead for later, keep the meatballs and sauce separate from the rolls in the fridge for up to 4 days. To reheat, warm up the meatballs and sauce in a skillet over medium heat before you put the subs together. Fresh rolls are key – try to buy them the day you're going to eat them if you can.
Perfect Pairings
These big, hearty subs go great with classic Italian sides. A crisp Caesar salad is good to balance out the richness, and garlic knots are perfect for soaking up extra sauce. If you're having people over, some potato chips or sweet potato fries on the side are always a hit. A simple plate of antipasto with olives, pepperoncini, and marinated veggies is also really nice with these.
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Make-Ahead Tips
To make it easier when you're ready to eat, you can do some of the steps ahead of time:
- Make the meatballs and brown them up to 2 days before, and keep them in the fridge. Just simmer them in the sauce right before serving.
- Grate the cheese and get any other toppings ready in the morning.
- If you want to keep them longer, freeze the cooked meatballs in the sauce for up to 3 months.
Temperature Considerations
Keep an eye on the broiler – every oven is different. If you want to keep the subs warm after you've made them, you can loosely cover them with foil, but don't wrap them up tight or the bread will get soggy. If you're making a lot, keep the meatballs and sauce warm in a covered pan on low heat.
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Frequently Asked Questions
- → Can I make the meatballs ahead of time?
- Yes, make and freeze meatballs for up to 3 months. Thaw before using in the recipe.
- → What's the best cheese to use?
- Mozzarella is traditional, but provolone or Italian cheese blend work well too.
- → Can I use different rolls?
- Yes, submarine rolls or Italian bread work great, adjust meatball quantity as needed.
- → How do I prevent soggy buns?
- Toast the buns lightly before adding toppings and don't use too much sauce.
- → Can I make these spicier?
- Add more red pepper flakes to meatballs or use spicy marinara sauce.