Name: Savory Meatball Sub
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American, Italian
Ingredients: 3 submarine rolls.; 12-15 homemade meatballs.; 1-1.5 cups tomato sauce.; 3 tablespoons freshly shredded Parmesan.; 1-1.5 cups chunky Mozzarella shreds.; 2 teaspoons dry oregano.; 1/2 pound beef mince (85%/15%).; 1/2 pound minced pork.; 1 fresh egg.; 1 piece whole grain bread, soaked in milk and wrung out.; 1/4 cup finely chopped onion.; 1/4 cup newly grated Parmesan.; 2 garlic cloves, crushed.; 1 tablespoon chopped fresh basil.; 1/2 tablespoon chopped fresh parsley.; 1/2-1 teaspoon sea or kosher salt.; 1/8-1/4 teaspoon ground pepper.

A close-up image of a sliced meatball sandwich topped with marinara sauce and melted cheese. | emilyscooks.com

Gotta share our family's number one comfort dish - these meatball subs pack serious flavor in every mouthful. I've spent ages playing around with this recipe till it's just right - you'll get super juicy meatballs tucked into crispy bread and loaded with gooey cheese. They're what we turn to for everything from regular Tuesday dinners to watching sports with friends.

Crafted with Passion

There's something extra special about whipping these up yourself. You could grab stuff from the store, but honestly, making your own meatballs and sauce is what makes these stand out. My grandma always said real food needs time and heart, and boy do these subs show she was right.

Basic yet Wonderful Ingredients

Fantastic meatball subs start with top-notch stuff. My mix combines beef and Italian sausage for the meatballs, herbs straight from the garden, and I always grate Parmesan myself - never touch that container stuff! Each thing you put in works together to create something you won't forget.

Love in Every Stage

Making these has turned into a kitchen tradition at my house. First I mix the meatballs with a light touch - don't squish them too much or they'll get tough. As they cook in the oven, I let the sauce bubble away, building up all those amazing flavors. The whole place smells fantastic and gets everyone excited.

Creating the Stack

I've figured out that putting it all together is like making art. Start with sauce on the bottom so your bread stays moist, then throw on some Parmesan for extra kick. Next come the meatballs tucked in just so, more sauce drizzled over, and finally that gorgeous blanket of fresh mozzarella. Every layer adds to the magic.

A zoomed-in view of gooey meatball subs garnished with herbs, presented on a metal serving tray. | emilyscooks.com

The Wonderful Wait

Nothing beats watching these beauties cook up in the oven. You see the cheese getting all melty and bubbly while the bread edges turn golden and crunchy. I can't help peeking through the door to watch it happen. Half the fun is waiting for them to finish.

Prep Now Enjoy Later

My clever trick is cooking loads of meatballs and sauce to freeze. It's like giving my future self a present. When life gets crazy I just pull them out, let them thaw overnight and boom - amazing dinner ready super fast. My family thinks I've got some kind of kitchen superpowers.

Keeping the Flavor Alive

You'll want to eat these right away, but sometimes you've got extras. I've learned that wrapping them in foil and warming them slowly brings them back to life. The bread stays crispy, the cheese melts again, and they taste almost as good as when you first made them.

Great Side Matches

Though these subs can easily be a meal by themselves, I like adding simple sides that work well with them. A fresh Caesar salad or some garlicky broccoli balances things out nicely. When I've got friends over, I'll chop them into smaller bits - they vanish in seconds!

Crowd Pleaser

What's great about these subs is how you can switch them up. Toss in hot peppers for folks who like some kick, go basic for the purists, or pile on extra cheese for those who can't get enough dairy. You can make them your own way and they'll still turn out fantastic.

A pair of toasted rolls stuffed with meatballs and covered in melty cheese and herbs, resting in a dark baking dish. | emilyscooks.com

Gathering Gold

These subs are my go-to for get-togethers. I set up everything in a row and can knock out a whole batch fast. Making them smaller turns them into perfect finger food, and seeing people's eyes light up with that first bite always makes me smile.

Cheese Experiments

While regular mozzarella works great, I love trying different cheeses too. Bold provolone adds nice tang, smoky Gouda brings something different, and fontina melts beautifully. Sometimes I'll mix a few kinds together just for fun.

Play with Your Sauce

The sauce gives you room to get creative too. My spicy version has quite a following among my crew. Sometimes I'll whip up a creamy pink sauce that takes these subs somewhere totally new. You can really go wild here.

Open to All

I've changed up these subs many times for different food needs. The gluten free rolls work way better than you'd think, and my friends with celiac are always so happy. It's important that everyone gets to enjoy good food together.

Veggie Victory

My meatless version using mushroom and lentil balls has won over even hardcore meat fans. Packed with veggies and herbs, these plant versions prove you don't need meat to make something amazing.

A detailed shot of a meatball sandwich topped with gooey cheese, red sauce, and fresh herbs, nestled in a crispy roll. | emilyscooks.com

Children Love It

The kids in my family go nuts for these, especially when I make tiny ones just for them. Using milder cheese and taking it easy on the spices makes them perfect for little ones without making them boring. It's so cool watching the younger bunch fall for our family classic.

Mastering the Melt

Getting that cheese just right takes some know-how. I always shred it myself and spread it out so every bite has that awesome stretchy pull. A quick minute under the broiler at the end gives you those amazing brown spots everyone fights over.

The Right Bread

Picking good bread really matters. I look for rolls with a solid outside that can handle all the sauce but stay soft inside. Toasting them quickly before you start building helps keep them from getting soggy - total game changer.

Drink Partners

These subs deserve something good to wash them down. I like serving them with a rich Italian red wine for grown-up meals or homemade Italian sodas when the whole family's around. Something about drinking the right thing makes every bite taste even better.

Smart Leftovers

Any extra bits become starters for new meals. Leftover meatballs and sauce can jump onto pasta or top homemade pizza. It's like getting several dinners from one cooking session - smart kitchen work that tastes amazing.

A close view of two juicy meatball subs with red sauce and stretchy melted cheese, served in a dark dish. | emilyscooks.com

Common Questions

→ Can I make the meatballs ahead of time?: You sure can. Make your meatballs a day early and keep them in the fridge. The dish actually turns out better with day-old meatballs because they soak up more sauce flavor.
→ What's the best bread to use for meatball subs?: Fresh sub rolls or deli hoagies work great. Look for bread with a crispy outside and soft middle that won't fall apart when it meets the sauce and meatballs.
→ How many meatballs should I put in each sub?: You'll want about 4-5 meatballs in each sandwich, but it really depends on how big your bread and meatballs are. This recipe makes enough for roughly 12-15 meatballs total.
→ Can I freeze these meatball subs?: It's best to eat the full sandwiches right away, but you can freeze the cooked meatballs and sauce on their own. When you're ready to eat, let them thaw overnight and build fresh subs. Just cook them a bit longer since the filling will be cold.
→ How do I prevent the bread from getting soggy?: Don't go overboard with sauce on the bread. Just put a couple tablespoons on the bottom and another bit on top of the meatballs. Also, grab sturdy, fresh hoagie rolls that can stand up to the moisture.

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