Meatball Subs Recipe

Name: Meatball Subs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lbs (.7 kg). ground sirloin; 1 large egg, beaten; 1 cup (225 ml) Italian bread crumbs; 1 medium onion, chopped fine; 4 cloves garlic, crushed and minced; 1/2 tsp (2 ml) crushed red pepper flakes; 2 tsp (10 ml) Worcestershire sauce,; 1/4 cup (60 ml) flat-leaf parsley leaves, chopped; 1/4 cup (60 ml) grated Parmigiano or Romano cheese; coarse salt and black pepper, to taste; 2 tbsp (30 ml) extra-virgin olive oil; 4 cloves garlic, crushed and chopped; 1/2 tsp (2 ml) crushed red pepper flakes; 2 tbsp (30 ml) flat-leaf parsley leaves, chopped; 1/2 tsp (2 ml) dried oregano; 1 28 oz (784 grm). can crushed tomatoes; 1 14 oz (392 grm). can chunky style crushed tomatoes; salt and freshly ground black pepper, to taste; 4 semolina crusty sub rolls, with or without sesame seeds; 1 10 oz (280 grm). bag or 2-1/2 cups (600 ml) shredded provolone or Italian 4-cheese blend; shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish; Oven fries, as an accompaniment, recipe follows; 4 medium white skinned potatoes, each cut into 8 wedges lengthwise; extra-virgin olive oil, to coat; grill seasoning blend or coarse salt and black pepper

Servings: persons

1-1/2 lbs (.7 kg). ground sirloin
1 large egg, beaten
1 cup (225 ml) Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 tsp (2 ml) crushed red pepper flakes
2 tsp (10 ml) Worcestershire sauce,
1/4 cup (60 ml) flat-leaf parsley leaves, chopped
1/4 cup (60 ml) grated Parmigiano or Romano cheese
coarse salt and black pepper, to taste
2 tbsp (30 ml) extra-virgin olive oil
4 cloves garlic, crushed and chopped
1/2 tsp (2 ml) crushed red pepper flakes
2 tbsp (30 ml) flat-leaf parsley leaves, chopped
1/2 tsp (2 ml) dried oregano
1 28 oz (784 grm). can crushed tomatoes
1 14 oz (392 grm). can chunky style crushed tomatoes
salt and freshly ground black pepper, to taste
4 semolina crusty sub rolls, with or without sesame seeds
1 10 oz (280 grm). bag or 2-1/2 cups (600 ml) shredded provolone or Italian 4-cheese blend
shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven fries, as an accompaniment, recipe follows
4 medium white skinned potatoes, each cut into 8 wedges lengthwise
extra-virgin olive oil, to coat
grill seasoning blend or coarse salt and black pepper

1
Preheat oven to 450 degrees (225 C.).
2
Place ground sirloin in a large mixing bowl and punch a well into the center of meat.
3
Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper.
4
Mix up meatball ingredients until well combined, yet not over-mixed.
5
Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet.
6
Place meatballs in oven and roast about 12 minutes.
7
Break a meatball open and make sure meat is cooked through before removing from the oven.
8
Heat a medium saucepan over medium heat.
9
Add oil and garlic.
10
When garlic starts sizzling, add herbs and crushed pepper.
11
Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper.
12
Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
13
Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub.
14
Top with shredded cheese and place under subs under broiler to melt cheese.
15
Top with shredded basil or arugula and serve with a pile of oven fries, recipe follows.
16
Drizzle potatoes with a generous pour of extra-virgin olive oil.
17
Toss potatoes with seasoning blend or coarse salt and pepper.
18
Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender.
19
Give the baking sheet a good shake after 10 minutes to avoid sticking.

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1-1/2 lbs (.7 kg). ground sirloin, 1 large egg, beaten, 1 cup (225 ml) Italian bread crumbs, 1 medium onion, chopped fine, and more.

Yes, Meatball Subs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatball Subs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions