At the beginning of my career, commuting 2.5hrs and eventually moving to New York City, I was scrambling to survive on $5 foot-longs. Subway’s meatball subs were my lifeline. Honestly, one sub would easily last me two meals! But let’s be real, there’s nothing quite like the satisfaction of a homemade meatball sub.
Fast forward to now, and our meatball sub game has seriously leveled up. We’ve ditched the store-bought stuff in favor of homemade everything. Why? Because homemade is always better!
The Secret to Elevated Meatball Subs: Homemade Everything
What makes these meatball subs “elevated”? It’s all about the details. From the homemade sauce to the perfectly toasted bread, to the fresh arugula, every component contributes to a truly delicious experience. While store-bought ingredients can be convenient, making things from scratch allows you to control the quality and flavor, resulting in a far superior sandwich.
Building the Perfect Meatball
We make meatballs out of turkey, chicken, and beef. Lately, I’ve been loving chicken-based meatballs. For these meatballs I use beef, but free free to substitute your choice of meat.
- Ground Meat: Your choice – beef, pork, chicken, or a mix!
- Breadcrumbs: Panko for that extra crispiness.
- Cheese: Grated Parmesan adds a savory punch.
- The Flavor Boosters: Fresh garlic, onion, parsley, oregano – the aromatics are key!
- Seasoning: Salt, pepper, and a pinch of red pepper flakes for a touch of heat.
The Simple, Yet Delicious Homemade Red Sauce
This marinara is a game-changer. It’s incredibly easy to make, tastes infinitely better than anything you can buy in a jar, and reduces those pesky red sauce stains on your kids’ clothes. We stopped buying jarred sauces because they left the worst stains!
- Olive oil
- White onion
- Whole peeled tomatoes
- Salt, garlic, onion, Italian seasoning
- Fresh basil leaves
The sauce is so simple, allowing you to add in your own flavors and twists.
Choosing the Right Bread
The bread is crucial. You need something sturdy enough to hold up to those juicy meatballs but still soft and slightly chewy. Here are my top picks:
- Hoagie rolls
- French bread
- Italian bread
A quick toast under the broiler adds a delightful crispiness and prevents the bread from getting soggy.
Assembling Your Elevated Meatball Sub
Now for the fun part! Here’s how to put it all together:
- Cook the Meatballs: Cook your meatballs using your preferred method (baking, pan-frying, or simmering in the sauce). Usually I bake meatballs, for this sandwich we’ll be pan-frying.
- Simmer in Sauce: Once the meatballs are cooked through, gently simmer them in the homemade red sauce for at least 15-20 minutes to allow the flavors to meld.
- Toast the Bread: While the meatballs simmer, slice your bread and lightly toast it under the broiler or in a toaster oven.
- Assemble the Subs: Generously spoon the saucy meatballs onto the toasted bread.
- Add Cheese (Optional but Highly Recommended): Top with shredded mozzarella, provolone, or a blend of Italian cheeses. Place the subs back under the broiler for a minute or two until the cheese is melted and bubbly.
- Garnish: Top off with a handful of arugula for that final, elevated touch.
Why These Meatball Subs are Worth the Effort
These aren’t your average meatball subs. The homemade sauce and perfectly seasoned meatballs take this classic comfort food to a whole new level. The fresh ingredients, like the arugula, and attention to detail make all the difference.
Homemade Meatball Subs with the Best Red Sauce
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Loading...Ingredients
- Red Sauce
- 2 tbsp Olive oil
- 1/2 white onion, diced into fine pieces
- 28oz can whole peeled tomatoes
- 1 tsp kosher salt
- 1 tsp garlic
- 1 tsp onion
- 1 tsp Italian seasoning
- 2 basil leaves, chopped/torn
- Meatballs and Sandwich
- 1lb ground beef (prefer 80/20)
- 1 cup unseasoned panko
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 red onion, finely diced
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- Pinch of red pepper flakes (optional)
- 3 tbsp olive oil
- 1 hoagie roll per person
- 1-2 slices of mozzarella cheese per sandwich
- 1/2 cup arugula per sandwich
Instructions
Red sauce
Heat olive oil in dutch oven over medium heat.
Add onions and cook until fragrant and translucent.
Blend peeled tomatoes until smooth.
Add blended tomatoes to the onions and stir.
Add in salt, garlic, onion powder, and Italian seasoning.
Bring sauce to a boil and lower to a simmer. Let simmer for 30 minutes, stirring every 5-10 minutes.
Remove from heat and use in your meal or cool before storing.
Meatballs
Dump ground beef, panko, grated Parmesan cheese, egg, diced red onion, oregano, basil, garlic powder, kosher salt, black pepper, and a pinch of red pepper flakes into a large bowl.
Gently toss and mix everything. This is easiest with your hands, but feel free to use a spatula or other utensil to mix. Do not over mix!
Form medium to large meatballs by taking 2-3 tbsp of the meat mixture and rolling gently into a ball. Set aside and continue with remaining meat.
Heat olive oil in a skillet over medium-high heat.
When oil is heated, place meatballs in the skillet and cook until side starts to brown (~2 minutes). Rotate meatballs and brown for another 2 minutes.
Lower the heat to medium and continue cooking for about 10-15 more minutes until crisp and meatballs are cooked through. Time will depend on the size of your meatballs.
If you want to continue cooking in the red sauce, sear the meatballs and throw them into the sauce for about 10 minutes (instead of cooking them in the skillet for 10-15 minutes).
Slice your hoagies and place onto a baking sheet. Lightly toast the bread with your oven's broiler.
Generously spoon meatballs onto bread and top with a slice of mozzarella cheese.
Place the sheet back in the oven and broiler until the cheese melts.
Remove the oven, top with arugula, and serve.
What are your favorite meatball sub toppings? Let me know in the comments below! And don’t forget to share this recipe with your friends and family.
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