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meatball sub recipe easy
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy meatball sub recipe elevates a classic comfort food by adding a creamy, spicy Calabrian chili ricotta swirl that cuts through the rich sauce. It’s streamlined for a quick weeknight meal, delivering tender, juicy meatballs and vibrant flavor.
Ingredients
Scale
- 500g (1.1 lb) lean ground beef
- 60g (2/3 cup) plain breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 0.25 small yellow onion, finely grated
- 15g (0.25 cup) fresh parsley, chopped
- 30g (0.25 cup) grated Pecorino Romano style cheese
- 30ml (2 tablespoons) whole milk
- 5g (1 teaspoon) fine sea salt
- 2g (0.5 teaspoon) freshly ground black pepper
- 30ml (2 tablespoons) olive oil, divided
- 794g (28 oz) can crushed tomatoes
- 2g (0.5 teaspoon) dried oregano
- 1g (0.25 teaspoon) red pepper flakes (optional)
- 5g (1 teaspoon) granulated sugar
- 15g (0.25 cup) fresh basil leaves, torn
- 250g (1 cup) whole milk ricotta cheese
- 10g (2 teaspoons) Calabrian chili paste
- 1g (0.25 teaspoon) garlic powder
- 1g (0.25 teaspoon) fine sea salt
- 5g (1 tablespoon) finely chopped fresh parsley
- 4 large sub rolls (8–10 inches)
- 200g (7 oz) low-moisture mozzarella, shredded
- 100g (3.5 oz) provolone cheese, thinly sliced
- 5g (1 tablespoon) fresh parsley, chopped (for garnish)
- 5g (1 teaspoon) grated hard cheese (for garnish)
Instructions
- Prepare Meatballs: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, grated onion, chopped parsley, hard cheese, milk, salt, and black pepper. Mix gently until just combined; avoid overmixing.
- Form and Sear Meatballs: Form the mixture into 16-20 meatballs (about 1.5 inches in diameter). Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the meatballs in batches until browned on all sides, about 2-3 minutes per side. Remove the browned meatballs and set them aside on the prepared baking sheet.
- Simmer Sauce: In the same skillet, reduce heat to medium. Add the remaining 1 tablespoon of olive oil and minced garlic, cooking for 1 minute. Stir in the crushed tomatoes, dried oregano, red pepper flakes (if using), and granulated sugar. Bring the sauce to a gentle simmer.
- Cook Meatballs in Sauce: Return the browned meatballs to the simmering sauce in the skillet. Cover and place in the preheated oven. Cook for 20 minutes. Uncover and cook for another 10-15 minutes, until the meatballs are cooked through and tender. Stir in the fresh basil and season with salt.
- Prepare Ricotta Swirl: While the meatballs cook, prepare the ricotta swirl. In a small bowl, combine the whole milk ricotta cheese, Calabrian chili paste, garlic powder, fine sea salt, and finely chopped parsley. Mix until smooth.
- Assemble and Bake Subs: Slice the sub rolls lengthwise without cutting completely through. Spread a generous layer of the ricotta swirl inside each roll. Fill each roll with meatballs and sauce. Top generously with shredded mozzarella and sliced provolone cheese. Place the filled subs on a baking sheet and bake for 8-10 minutes, or until the cheese is melted and bubbly. For extra browning, broil for 1-2 minutes.
- Garnish and Serve: Carefully transfer the hot subs to plates. Drizzle any remaining ricotta swirl over the top and garnish with fresh parsley and grated hard cheese. Serve immediately.
Notes
To avoid tough meatballs, be careful not to overmix the ingredients. For the best result, choose sturdy sub rolls like hoagie or Italian loaves that can hold up to the sauce. Make-ahead tip: The meatballs and sauce can be prepped in advance and refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stove Top, Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sub
- Calories: 850 kcal
- Sugar: 10 g
- Sodium: 1000 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 100 mg