We love our meatballs and have many recipes for them. These are Italian style but are minimalist when it comes to ingredients. Using high quality 80-20 ground beef will yield the best results here. Our favorite application for these is this Italian Meatball Sub sandwich with just enough Italian red sauce (sugo di pomodoro) to make it messy and a generous amount of Parmigiano Reggiano on top.
100% Beef Meatballs
What we like the most about these meatballs is that the beef has a chance to shine through. There is just a bit of oregano and parsley but does not have any Parmigiano or Pecorino cheese, which is a bit different than a lot of recipes out there. Although we do like cheese in our meatballs, it's not always necessary and when we want the protein to shine through, we leave it out.
If you are looking for another great meatball recipe, we included a pork and beef version in our cookbook, Mangiamo! Learn more about it HERE (Magiamo: The cookbook).
A Hint of Spice
Getting your hands on Calabrian chili peppers isn't very hard and it's worth it! There is a great flavor when adding it to these meatballs that is just hard to replicate with anything else.
Enjoy!
We hope you enjoy this recipe for Italian Meatball Sub Sandwiches! If you give them a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Looking for more recipes like this? Check these out:
- Italian-Style Meatloaf
- Baked Rigatoni with Tomato Herb Meat Sauce
- Fettuccine with Winter Spiced Cream Sauce and Rosemary Sage Meatballs
- Mozzarella Stuffed Sausage Meatballs
📖 Recipe
Italian Meatball Sub Sandwich
Ingredients
For the Meatballs
- ¼ cup panko breadcrumbs
- 1 lb. ground beef
- 1 teaspoon kosher salt
- 1 egg
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh parsley
- 1 teaspoon crushed red pepper flakes
- 1 clove minced garlic
- 1 tablespoon Calabrian chile peppers (optional)
For the Sandwiches
- 4 hoagie rolls (1 per person)
- 1 recipe Sugo di Pomodoro (alternatively 1 jar of your favorite tomato sauce, marinara or spaghetti sauce)
- 8 slices provolone cheese (optional)
- Parmigiano Reggiano, freshly grated
- Fresh basil for garnish
Instructions
Form the meatballs
- Measure out the panko breadcrumbs, then place them into a food processor for about 5-7 seconds to break them up a little. Add the breadcrumbs and the rest of the ingredients to a large bowl and mix the mixture well by hand.
- Form the meatballs: if you are measuring by weight, 38 grams each is ideal. Let the meatballs sit for about 15 minutes in the refrigerator. Remove and reshape a little if needed before cooking.
Cook the meatballs
- Preheat the oven to 410°F. These meatballs can be placed on a sheet tray or in a mini muffin tin - either works. Place in the preheated oven for about 20 minutes. While the meatballs cook, gently heat your marinara in a saucepan for serving.
- After 20 minutes, remove the pan from the oven and then remove the meatballs from the pan and assemble your sandwich.
Assemble Your Sandwich
- To assemble your sandwich, split the hoagie roll and place the cheese slices (optional) on the inside (2 per hoagie). Toast the hoagie roll briefly in a toaster oven or broil in your oven to melt the cheese and toast the bread slightly.
- Once toasted, add a little of your pomodoro sauce followed by the meatballs, then more sauce. Top with freshly grated parmesan cheese and basil. Enjoy!
Nutrition
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