These cheesy meatball subs are easy and cheap for a weeknight dinner. Make them once and enjoy them twice: first, as the meatball subs pictured here, then served with some spaghetti for round two!
This comforting meatball sub recipe is a dish that the whole family will enjoy. However, it’s a little messy, so get ready to do a proper clean-up afterwards.
Related: Chicken and Mozzarella Schnitzel Sandwich with Vodka Sauce
ingredients
directions
In a large bowl, combine ½ cup plain breadcrumbs and 3 tablespoons of milk. Mix with your hands until the breadcrumbs are slightly rehydrated. To that add ground beef, ground pork, 1 tablespoon Italian seasoning, 1 teaspoon salt, half the shredded mozzarella and 1 large egg. Mix until evenly incorporated.
Using your hands, shape the mixture into 12 large meatballs and set aside.
Heat a large saucepan with the matching lid on medium. Add enough olive oil to coat the bottom of the pan. Add your meatballs and cook until golden brown on one side. Remove from the pan and set aside.
Back in the pan add 3 cloves of garlic, sliced. When your kitchen smells of garlic add pasata (strained tomatoes). Fill the jar ⅓ of the way with water and add the tomato-y water to the pan. Season with ½ teaspoon salt and 5-6 fresh basil leaves with stems. Add your meatballs back to the pot and bring the sauce to a boil. Lower to a simmer, cover and cook for 20 minutes.
While you wait, toast up your buns.
You’ll know the meatballs are done when the internal temperature reaches 160°F. Remove from heat and serve on the toasted buns with the remaining shredded mozzarella. If you want, broil the subs on high to melt the cheese. Enjoy with a side of tomato sauce for dipping.
