Meatball Sub Sandwich

It’s raining meatballs and this sandwich is the main beneficiary! Everyone loves a bowlful of spaghetti and meatballs, but I’m here for the Meatball Sub! This sub is a top tier sandwich! It pairs juicy and tender meatballs, with a vibrant tomato sauce, Parmigiano Reggiano, fresh herbs and a soft Italian Submarine bun.

A good sandwich is made up of 4 key pillars: bread, protein or vegetables of choice, toppings and a delicious condiment, sauce or spread. My Easy Meatball Sub Sandwich recipe checks all the boxes! Every sandwich needs a solid base and that’s why the Italian submarine bun is the bun of choice! This long bun has a crispy exterior and a chewy and pillowy interior. It’s built to go the distance - long and sturdy enough to hold copious amounts of ingredients.

Next, flavourful, juicy and tender beef and pork meatballs are added to the mix. These meatballs are large and in charge and give the sandwich substance. I love using homemade meatballs in this recipe but if you’re looking for a timesaving alternative, opt for the store-bought variety. Either option works beautifully in this recipe! The meatballs are cooked in a fresh, sweet, spicy and vibrant Arrabbiata Pomodoro sauce, Italian seasoning and some fresh basil, allowing the flavours to meld.

Toppings can make or break a sandwich but that isn’t the case with this Meatball Sub. A dusting of Parmigiano Reggiano and slices of Mozzarella are layered over the meatballs. Parmigiano Reggiano gives this sandwich BIG flavour with salty and nutty tasting notes. While Mozzarella, known for its superior meltability, envelops the meatballs when broiled. Mozzarella gives this hot sandwich the signature “cheese pull” one craves! Fresh parsley leaves and red pepper flakes are sprinkled over top for some added freshness and a touch of heat. All that’s left to do at this point is dig in and enjoy!

Whether you enjoy this sub as a meal or snack, you really can’t go wrong! My Meatball Sub recipe couldn’t be easier to make, comes together in under 20 minutes and uses a handful of simple and everyday ingredients. So, let me show you how it’s done. Grab a spoon and come and cook with me!

For more fun and exciting sandwich ideas, try my Schnitzel Sandwich, Easy Breakfast Sandwich, Smoked Salmon Sandwich on Rye Bread and Turkey Sandwich with Apple, Brie and Cranberry recipes!

Prep Time: 2 minutes

Cook Time: 15 minutes

Total Time: 17 minutes

Serves: 1 (Makes 1 sandwich)

Ingredients:

• ¾ cup store-bought or homemade Arrabbiata Pomodoro sauce (See Notes below) 

• ¼ tsp dried Italian seasoning

• 1 sprig of fresh basil

• Freshly ground pepper, to taste

• 4 cooked, store-bought or homemade meatballs

• 1 gluten-free or regular Italian submarine bun

• 2 Tbsp grated Parmigiano Reggiano (See Notes below) 

• 1 ½ Tbsp fresh parsley leaves, finely chopped

• ¼ tsp red pepper flakes (optional)

• 3 slices of Mozzarella, cut into ¼ inch slices

Instructions:

1. Place a submarine bun onto a cutting board and using a knife, cut it in half lengthwise. Set aside.

2. To a medium pot, set over medium-low heat, add the Arrabbiata Pomodoro sauce, Italian seasoning, basil, ground pepper and meatballs, cover and simmer for 15 minutes or until the meatballs have warmed through. Remove the sprig of basil and discard.

3. Place the sliced bun onto a stainless steel baking dish. Add the meatballs to the sub and ladle sauce over top. Top with Parmigiano Reggiano, parsley leaves and red pepper flakes and lay slices of Mozzarella over the meatballs.

4. Transfer the Meatball Sub into the oven and broil on high for 2 – 3 minutes or until the cheese has melted.

5. Remove the Meatball Sub from the oven and let it stand for at least 5 minutes. Serve and enjoy!

   
   

Notes:

1. Arrabbiata Sauce: Some like it spicy! I love using Rummo’s Arrabbiata Pomodoro sauce in this recipe! If you tend to shy away from heat and prefer a milder bite, simply substitute the Arrabbiata sauce with your favourite homemade or store-bought pasta sauce.

2. Fresh is where it’s at: Nothing quite compares to freshly grated Parmigiano Reggiano! It’s rich, nutty and too savoury for words. At your local grocer, you’ll find pre-grated Parmigiano and the shelf-stable varieties but, I highly recommend buying a piece of fresh Parmigiano and doing the grating on your own. It makes a world of difference. Once you try freshly grated, you’ll never go back!