Tyler Smith’s Homemade Meatball Sub

Total Time Prep: 20 min. Cook: 35 min.
Yield 4 servings
These meatballs are big and full of Italian flavor. Pile them on a toasted sub roll with mozzarella or provolone cheese for a hearty hot sandwich. —Tyler Smith, Virginia Beach, Virginia

Ingredients

  • MARINARA SAUCE:
  • 2 tablespoons olive oil
  • 1/4 cup chopped white onion
  • 3 garlic cloves, minced
  • 2 cans San Marzano crushed tomatoes
  • 3 to 5 fresh basil leaves
  • 1 tablespoon salt
  • 1 tablespoon Italian seasoning
  • MEATBALLS:
  • 1/4 cup chopped white onion
  • 3 garlic cloves, minced
  • 1/2 pound ground sirloin
  • 1/2 pound mild Italian sausage
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 cup whole milk
  • 1 large egg
  • 1/3 cup grated Parmesan cheese
  • 3 to 5 fresh basil leaves, chopped
  • 1/2 teaspoon salt
  • 1 cup olive oil, for frying
  • ASSEMBLY:
  • 4 submarine buns, split and toasted
  • Shredded provolone or mozzarella cheese

Directions

  1. Heat oil in a large saucepan over medium-low heat. Cook onions until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add canned tomatoes, basil, salt and Italian seasoning. Bring to a boil. Reduce heat; simmer until flavors have melded, 15-20 minutes.
  2. Meanwhile, for the meatballs, in a large skillet, cook onions until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Remove to a large bowl; cool completely.
  3. Add all remaining meatball ingredients; mix lightly but thoroughly. Shape into 2-inch balls.
  4. In the same skillet, heat oil to 325°. Fry meatballs until browned, 2-3 minutes per side. Drain on plates lined with paper towels.
  5. Add meatballs to sauce; cook on medium-low heat until internal temperature reaches 160°, 15-20 minutes.
  6. Put meatballs and sauce on toasted submarine buns. Top with cheese. If desired, place subs on baking sheets. Preheat broiler; cook until cheese has melted, 1-2 minutes.
These meatballs are big and full of Italian flavor. Pile them on a toasted sub roll with mozzarella or provolone cheese for a hearty hot sandwich. —Tyler Smith, Virginia Beach, Virginia
Recipe Creator

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