Description
This Italian Meatball Subs recipe features tender homemade meatballs baked to perfection and simmered in a rich tomato sauce, then layered with melted provolone cheese inside toasted hoagie rolls. Perfect for a comforting meal in just over an hour, these subs combine classic Italian flavors with an easy-to-follow preparation.
Ingredients
Meatballs
- 1/2 cup saltine crackers, crushed
- 1/4 cup low-sodium beef broth
- 2 tablespoons dried parsley flakes
- 1 large egg, lightly beaten
- 2 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1 pound lean ground beef (or ground turkey)
- 3/4 cup all-purpose flour, for dredging
Sauce
- 28 ounce can crushed tomatoes
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic salt
Assembly
- 5 hoagies or sub rolls
- 10 slices Provolone cheese (or mozzarella)
Instructions
- Prepare Meatball Mixture: In a large bowl, combine crushed saltine crackers, low-sodium beef broth, dried parsley flakes, beaten egg, dried oregano, garlic powder, salt, freshly ground black pepper, dried basil, and crushed red pepper flakes. Stir well and let rest for 10 minutes so the crackers absorb the liquid. Then add the ground meat and mix just until combined, being careful not to over-mix to keep the meatballs tender.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with aluminum foil for easy cleanup.
- Form and Bake Meatballs: Shape the mixture into 15 evenly sized meatballs about the size of golf balls. Lightly sprinkle the meatballs with all-purpose flour to help them brown and hold together during baking. Place them about one inch apart on the prepared baking sheet. Bake for 20 to 25 minutes or until the meatballs are cooked through and nicely browned.
- Make the Sauce: While the meatballs bake, combine the crushed tomatoes, dried basil, dried oregano, granulated sugar, and garlic salt in a saucepan. Stir to combine and let simmer gently over medium-low heat for 10 to 15 minutes to develop flavors.
- Simmer Meatballs in Sauce: Once the meatballs are fully baked, carefully transfer them into the simmering tomato sauce. Let them heat through in the sauce for a few minutes to absorb the flavors and stay moist.
- Toast Rolls and Melt Cheese: Slice the hoagie rolls lengthwise and layer each with 2 slices of provolone cheese. Place under the broiler on high heat for 2-3 minutes until the cheese is bubbly and the rolls are toasted lightly. Watch carefully to prevent burning.
- Assemble Subs: Remove the rolls from the broiler and arrange 3 meatballs on each sub. Spoon a generous amount of the tomato sauce over the meatballs. Serve the Italian meatball subs immediately while hot and melty for the best experience.
Notes
- For a leaner option, substitute ground turkey for beef.
- If you prefer spicier meatballs, add more crushed red pepper flakes.
- The resting time for the cracker mixture is important to ensure the meatballs are moist and tender.
- Use fresh herbs instead of dried if available, adjusting quantities accordingly.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for longer storage.
- Customize the cheese with mozzarella or provolone according to your preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Sandwich
- Method: Baking
- Cuisine: Italian
