A Serious Meatball Sub

Name: A Serious Meatball Sub
Cuisine: American
Ingredients: 1/2 lb (225 g) ground pork (80/20); 1/2 lb (225 g) ground beef (80/20); 1 slice quality bread, lightly toasted, crust removed; 2 –3 tbsp milk (enough to soak bread); 1 small egg; 1/4 cup finely grated Parmesan or Pecorino; 1 large garlic clove, minced; 1 –2 tbsp fresh parsley, finely chopped; 1/2 tsp fennel seeds, lightly crushed; 1/2 tsp dried oregano; 1/2 tsp freshly ground black pepper; 1 1/2 –2% salt by weight of meat (about 7–9g for 1 lb); Olive oil, for frying; 2 –3 tbsp olive oil; 2 garlic cloves, minced or smashed; 1 can (28 oz) San Marzano tomatoes, pureed; 1 sprig fresh basil (remove before serving); Salt, black pepper, and red pepper flakes to taste; Bagette or Hoagie Roll; 1 Head Garlic; Fresh Basil; Thin Sliced Mozarella

JANDRE @jandrefoodfilms

Big flavor, tender meatballs, and melty cheese stuffed into a crusty roll — this is the ultimate homemade Meatball Sub.

JANDRE @jandrefoodfilms

Big flavor, tender meatballs, and melty cheese stuffed into a crusty roll — this is the ultimate homemade Meatball Sub.

Saved

Ingredients

1/2 lb (225 g)ground pork (80/20)
1/2 lb (225 g)ground beef (80/20)
1 slicequality bread, lightly toasted, crust removed
2–3 tbsp milk (enough to soak bread)
1small egg
1/4 cupfinely grated Parmesan or Pecorino
1large garlic clove, minced
1–2 tbsp fresh parsley, finely chopped
1/2 tspfennel seeds, lightly crushed
1/2 tspdried oregano
1/2 tspfreshly ground black pepper
1 1/2–2% salt by weight of meat (about 7–9g for 1 lb)
Olive oil, for frying
2–3 tbsp olive oil
2garlic cloves, minced or smashed
1 can (28 oz)San Marzano tomatoes, pureed
1 sprigfresh basil (remove before serving)
Salt, black pepper, and red pepper flakes to taste
For the sandwich
Bagette or Hoagie Roll
1 HeadGarlic
Fresh Basil
Thin Sliced Mozarella

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Steps

1

Make the Panade – Finely chop toasted bread slice, soak in milk until soft and paste-like.
2

Mix Meatball Base – In a large bowl, combine pork, beef, panade, egg, Parmesan, garlic, parsley, fennel seed, oregano, pepper, and salt. Mix gently until combined.
3

Shape Meatballs – Roll into golf ball–sized portions (about 2 bites each).
4

Brown Meatballs – Heat olive oil over medium-high. Brown meatballs on two sides, then transfer to a plate (they’ll finish cooking in sauce).
5

Start Sauce – Drain excess oil if needed, sauté garlic briefly, then add tomatoes, basil, salt, pepper, and red pepper flakes. Simmer 5–10 minutes.
6

Simmer Meatballs – Add meatballs to sauce, cover partially, and simmer 30 minutes until cooked through (160°F internal temp). Add water as needed to keep sauce from thickening too much.
7

Roast a head of garlic: drizzle with olive oil, sprinkle with salt, and bake at 400°F for 30–45 minutes until soft and sweet.
8

Add the Cheese – Layer mozzarella slices on both sides of the roll and broil until melted.
9

Build the Sub – Load in meatballs for full coverage, then spoon over plenty of tomato sauce. Top with grated Parmesan, chiffonade basil, cracked pepper, close the roll, slice in half, and enjoy.