Who doesn’t love a good meatball sub? These remind me of my childhood and I haven’t had one in years to my recollection. They are delicious and messy and it is hard to eat just one. This version isn’t necessarily kid friendly, unless your kid likes spicy – but you can easily omit the crushed red pepper for a milder version. Meatball subs are great for a cold, rainy day when you want something warm to feed your soul. Or if you are hosting a game day event since they are easy to make and the sauce and meatballs can be prepped and made ahead of time so when it is game time, you can watch and enjoy instead of worrying about what to serve. You deserve these meaty, saucey, cheesy meatball mess of a sandwich for the ultimate comfort meal. Like I mentioned above, you can make everything ahead of time. The meatballs can be stored in an airtight container for 2-3 days and then you can pull them out to cook.
For the Meatballs:
- 1 Lb 96/4 Ground Beef
- 2 Tbsp Minced Garlic
- 2 Tbsp Onion Powder
- 2 Tbsp Basil
- 2 Tbsp Oregano
- 1 Tbsp Thyme
- 1 Tbsp Parsley
- 1 Tbsp Crushed Red Pepper
- 1 Tsp Pepper
- 2 Tsp Salt
- 2 Eggs
- 2/3 Cup Breadcrumbs
- 1 oz Grated Pecorino (or Parmesan)
For the Sauce:
- 32 oz Can Crushed Tomatoes
- 15 oz Tomato Sauce
- 3 Tbsp Minced Garlic
- 2 Tbsp Onion Powder
- 2 Tbsp Basil
- 2 Tbsp Oregano
- 2 Tbsp Crushed Red Pepper
- 1 Tbsp Rosemary
- 3 Tsp Salt
- 1 Tsp Pepper
Additional Ingredients:
- 6 Hoagie Buns
- 3-4 Cups Shredded Mozzarella
- 2 Tbsp Olive Oil
- Makes: 6 Sandwiches
- Prep Time: 60 Minutes
- Cook Time: 20 Minutes
- Total Time: 80 Minutes
To Make:
- First you need to let the sauce simmer for at least 60 minutes. In a pot, combine the crushed tomatoes, tomato sauce, 3 tbsp minced garlic, 2 tbsp onion powder, 2 tbsp basil, 2 tbsp oregano, 2 tbsp crushed red pepper, 1 tbsp rosemary, 3 tsp salt, and 1 tsp pepper. Stir to mix well and simmer on low for 60 minutes, stirring occasionally.
- While the sauce simmers, let’s make the meatballs. In a large mixing bowl combine the ground beef, 2 tbsp minced garlic, 2 tbsp onion powder, 2 tbsp basil, 2 tbsp oregano, 1 tbsp thyme, 1 tbsp parsley, 1 tbsp crushed red pepper, 1 tsp pepper, 2 tsp salt, 2 eggs, breadcrumbs, and cheese. Using your hands, mix until well combined.
- Divide the ground beef mixture in to 1 oz portions and form in to balls.
- When the sauce is almost ready to go, heat a large pan over medium heat and add in the olive oil.
- Add a layer of meatballs, making sure to not overcrowd the pan, cover and cook for 5 minutes. Flip the meatballs, cover and cook for another 5 minutes. Remove the meatballs and transfer to a plate.
- Repeat step 5 until all the meatballs are cooked.
- While the meatballs are cooking, toast the hoagies for about 6 minutes, just enough time to warm them through but you don’t want them to get crispy.
- Now it is time to assemble! Take a hoagie and gently open it and place 3-4 meatballs in the bun. Sprinkle about 1/3-1/2 cup of mozzarella cheese on top* (you can also sprinkle some of the cheese on the bun before placing the meatballs).
- Finally, top a generous helping of sauce on the sandwiches and serve with a side of sauce for dunking!
Aly Eats Food 
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