Homemade Meatball Sub

Make these homemade meatball subs today! Tender home-cooked meatballs simmered in a hearty marinara, and them smothered in cheese and sauce on garlic butter toasted rolls.

Course Main Dish

Cuisine American

Keyword easy dinner, kid-friendly

Prep Time 30

Total Time 30

Servings subs

Calories 1547kcal

Author Nicole Johnson

Ingredients

Meatballs

⅓ cup olive oil
1 cup onion sliced
1 pound ground beef
1 slice white bread
¼ cup milk may need a little more or a little less. You want enough to soak the bread.
1 large egg
2 tablespoon garlic diced
2 teaspoons garlic salt
2 teaspoons onion finely sliced and chopped
½ teaspoon basil dried
½ teaspoon oregano dried
¼ teaspoon ground black pepper

Sauce

2 tablespoons garlic diced
28- ounce can crushed tomatoes
28- oz can tomato sauce
14.5 - 15 oz canned diced tomatoes
½ teaspoon cayenne pepper
2 tablespoons fresh basil chopped
2 teaspoons fresh oregano chopped
1 cup water

Sub

5 fresh sub buns
½ cup butter softened
½ teaspoon garlic salt
1 teaspoon parsley
¼ cup grated parmesan cheese
4 cups shredded mozzarella
1 cup shredded parmesan

Instructions

Heat onion & olive oil in large sauce pan over medium-low heat, and saute until translucent. Reduce heat to low.
Soak the bread with milk and squeeze out excess. Tear into small chunks and put into a mixing bowl with egg, garlic, garlic salt, onion, dried basil, dried oregano, and black pepper. Mix well until bread and seasonings are well combined with meat.
Form into small 1 inch in diameter balls. Turn heat in sauce pan up to medium and brown meat balls. Remove from pan and set aside.
Add 2 tablespoons chopped garlic to sauce pan and saute approximately 1 minute. Add all other sauce ingredients except water, and heat to a simmer. Return meat balls to pan, reduce heat to low, and simmer on low stirring frequently until meat balls are cooked through and sauce is your desired thickness.
Before assembling the subs, mix together the butter, garlic salt, parsley, and parmesan cheese.
Spread onto both sides of the sub buns, and then place face-up under the broiler for about 2 minutes, or until the subs are golden brown.
Top each bun with copious amounts of mozzarella on the both sides of the bun, and top with 3-4 meatballs, and a little more mozzarella and parmesan on top of the meatballs.
Place the subs under the broiler again until the cheese is bubbly and melted, top with a little more marinara, and ENJOY.

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