Meatball Subs

Meatball subs, meatball heroes, meatball hoagies, meatball parmesan. Whatever you call them, these meaty, cheesy, saucy, crispy, hot sandwiches are always delicious. Despite that, I rarely make them because I tend to think of meatball subs as being too messy or too complicated. The first can't really be helped, but the second can't be further from the truth, even if you make the meatballs from scratch. In this recipe the meatballs are dusted with breadcrumbs and then baked to keep them firm for the sandwiches. For pasta, you could bake them or cook them directly in the sauce (I prefer the latter), but either way, don't coat them in breadcrumbs.


Meatball Subs
Servings: about 4 large
Time: 45 mins

- 1.25 lbs meatball mix* (ground beef and pork)
- 1 egg
- 1/4 cup Italian seasoned breadcrumbs, plus extra for dusting
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 teaspoon pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- tomato sauce
- fresh mozzarella
- crusty bread

* You may not believe me, but a mix of ground meats is essential for flavor and texture. Some mixes come with a little ground veal or lamb in addition to pork and beef.

Preheat oven to 350 degrees. Line a baking sheet with foil and spray lightly with cooking spray. Pour a small amount of breadcrumbs into a small bowl for later.

In a large bowl, combine the meat, seasonings, breadcrumbs, and egg. Mix these well with your hands. Take a small amount in your hands (enough to form a ball somewhere between a golf ball and baseball - about 2-2.5") and gently roll. Try to avoid leaving cracks that may split during baking, but don't overwork the meat or it will not be tender after cooking. Roll each meatball in a small amount of breadcrumbs (a dusting). Place each meatball on the prepared sheet and place the tray in the oven for about 25 minutes. Check on the meatballs after about 15 minutes and adjust the cooking time if necessary (different amounts of fat cook differently).

In the meantime, cut the bread lengthwise, leaving the two halves attached as a cradle for the meatballs. Place a little cheese and sauce at the bottom and then slice or pull apart the rest of the cheese for the topping.

When the meatballs are done, you may want to cut a few in half for the sandwiches. They will be easier to eat than whole meatballs. Stuff a few halves in between the bread, then top with cheese and more sauce. Pop the sandwiches back into the oven for about 10 minutes, or until the cheese is melty.