Classic Italian Meatball Subs

Delicious sub sandwiches filled with tender meatballs simmered in tomato sauce and topped with melted cheese.

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Hydrate the breadcrumbs and mix the meat: In a bowl, stir 120 g (1 cup) fresh breadcrumbs with 60 ml (1/4 cup) whole milk and let sit 5 minutes. Add 680 g (1.5 lb) ground beef, 50 g (1/2 cup) grated cheese, 1 beaten egg, 12 g (3 cloves) minced garlic, 15 g (1/4 cup) chopped parsley, 10 g (2 tsp) kosher salt, and 1/2 tsp black pepper. Gently fold until just combined.
Shape uniform meatballs: Portion the mixture into 12 meatballs (about 85 g / 3 oz each) and rest for 5 minutes.
Brown the meatballs: Heat 15 ml (1 tbsp) olive oil in a pan and brown the meatballs for about 8–10 minutes.
Make the sauce: Lower heat, add diced onion, sauté until translucent, then stir in tomato paste, crushed tomatoes, red pepper flakes, and sugar. Simmer for 8 minutes.
Simmer meatballs in sauce: Return meatballs to the sauce and cover; simmer on low for 12–15 minutes.
Assemble and toast the subs: Split and toast rolls, spoon 3 meatballs and sauce into each, top with cheese, and broil until melted.

For a lighter version, substitute ground turkey for beef. You can use gluten-free breadcrumbs for a gluten-free option.