Italian Meatball Subs
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a small bowl, combine breadcrumbs and milk. Let soak for 5 minutes until the breadcrumbs absorb the liquid.
- 3
In a large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, parmesan cheese, eggs, minced garlic, chopped parsley, oregano, salt, and black pepper. Mix gently with your hands until just combined - don't overmix or the meatballs will be tough.
- 4
Form the mixture into 16 meatballs, about 2 inches in diameter each. Use a small ice cream scoop for uniform sizing.
- 5
Heat olive oil in a large oven-safe skillet over medium-high heat. Brown the meatballs on all sides, about 2-3 minutes per side. Work in batches if necessary to avoid crowding.
- 6
Once browned, transfer the skillet to the preheated oven and bake for 15-20 minutes until the meatballs are cooked through (internal temperature of 160°F/71°C).
- 7
While meatballs finish cooking, warm the marinara sauce in a large saucepan over medium heat.
- 8
Remove meatballs from the oven and add them to the marinara sauce. Simmer together for 5 minutes to allow flavors to meld.
- 9
Slice the sub rolls lengthwise, leaving one edge attached as a hinge. Lightly toast them in the oven for 2-3 minutes if desired.
- 10
Place 4 meatballs in each sub roll and spoon generous amounts of marinara sauce over them.
- 11
Top each sub with sliced mozzarella cheese. Place under the broiler for 2-3 minutes until the cheese is melted and bubbly.
- 12
Garnish with fresh basil leaves and serve immediately while hot.
Chef's Note
"These hearty meatball subs are perfect for feeding a hungry crowd—the combination of beef and pork creates incredibly tender meatballs, and toasting the rolls with melted mozzarella takes them over the top. Don't skip browning the meatballs first; it adds a depth of flavor that makes all the difference."
