Name: Meatball Subs
Total time: 50 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb ground beef; 0.5 lb ground pork; 0.5 cup panko breadcrumbs; 0.25 cup whole milk; 0.5 cup Parmigiano-Reggiano cheese; 1 whole egg; 7 clove garlic; 1.5 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes; 28 oz canned crushed tomatoes; 2 tbsp tomato paste; 1.5 tsp dried basil; 1.5 tsp dried oregano; 3 tbsp olive oil; 4 whole sub rolls; 8 oz fresh mozzarella; 0.25 cup fresh basil

← Recipes · Comfort Food · Meatball Subs

685 cal42g protein58g carbs28g fat1240mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch50 min activeShortcut25 min active

Everyday 25nothing beyond the everyday cabinet

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Meatball Subs

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Comfort Food50 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

ground beef1 lb

ground pork0.5 lb

panko breadcrumbs0.5 cups

whole milk0.25 cups

Parmigiano-Reggiano cheesegrated0.5 cups

egg1 whole

garlic7 cloves

salt1.5 tsp

black pepper0.5 tsp

red pepper flakes0.25 tsp

canned crushed tomatoes28 oz

tomato paste2 tbsp

dried basil1.5 tsp

dried oregano1.5 tsp

olive oil3 tbsp

sub rollshoagie, torpedo or a split baguette — anything that holds up to sauce4 whole

fresh mozzarellasliced8 oz

fresh basilGarnishtorn0.25 cups

Cook it to

Ground beef160°F / 71°C

Ground pork160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Soak panko in milk for 2 minutes until softened.

2In a bowl, combine ground beef, ground pork, soaked panko, Parmigiano, egg, 4 minced garlic cloves, salt, pepper, and red pepper flakes. Mix gently with your hands until just combined—don't overmix.

3Roll mixture into 1.5-inch balls; you'll get about 16 meatballs.

4Heat 2 tbsp olive oil in a large skillet over medium-high heat. Working in batches, brown meatballs on all sides (about 8 minutes total per batch), then transfer to a plate.

5In the same skillet, heat remaining 1 tbsp olive oil. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds.

6Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, basil, and oregano. Bring to a simmer.

7Return meatballs to the skillet and gently stir to coat. Simmer uncovered for 15–20 minutes, stirring occasionally, until sauce thickens slightly and flavors meld.

8Split sub rolls and arrange on a baking sheet. Broil for 1–2 minutes until lightly toasted.

9Divide meatballs and sauce among the roll bottoms. Top each with fresh mozzarella slices.

10Broil for 2–3 minutes until cheese melts and bubbles. Scatter fresh basil on top.

11Serve immediately while warm and messy.