Easier Baked Meatball Subs

Author: Nicole

Servings: subs

Calories: 885kcal

These Easier Baked Meatball Subs are made with juicy beef and pork meatballs simmered in a simple tomato sauce, then loaded into garlic-buttered sub rolls with plenty of melted mozzarella. They’re family-friendly, freezer-friendly and easy enough for a weeknight.

Prep Time20

Ingredients

Meatballs

30 g (½ cup) panko breadcrumbs (can be substituted with regular or homemade breadcrumbs)
60 ml (¼ cup) milk (any type)
500 g (1 lb) regular or lean minced (ground) beef
250 g (9 oz) minced (ground) pork (see note 1)
1 egg (can be omitted for those with an allergy)
50 g (½ cup) finely grated parmesan
2 garlic cloves, finely grated
2 tbsp finely chopped flat-leaf parsley
1 tsp dried oregano
1 tsp sea salt flakes
½ tsp freshly cracked black pepper

Tomato sauce

1 tbsp olive oil
3 garlic cloves, finely grated
1 tbsp tomato paste
700 g (1½ lb) tomato passata
60 ml (¼ cup) water
1 tsp dried oregano
½ tsp onion powder
½ tsp sugar (optional)
Sea salt flakes, to taste
Freshly cracked black pepper, to taste

Garlic bread

80 g (3 oz) unsalted butter, melted
1 garlic cloves, crushed or grated
2 tbsp finely chopped flat-leaf parsley
Pinch of sea salt flakes
6 sub rolls (see note 2)

To serve

150 g (150 g) grated mozzarella
2 tbsp finely grated parmesan
Fresh basil leaves
Chilli (red pepper) flakes (optional)

Instructions

Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
Make the meatballs – Place the panko breadcrumbs and milk in a large bowl. Mix and leave to stand for 2 minutes. Add the beef, pork, egg, parmesan, garlic, parsley, oregano, salt and pepper. Use your hands to gently combine, taking care not to overmix. Use a small ice-cream scoop (about half-filled) to help portion the mixture evenly, then roll into 20–24 small meatballs (about golfball size).
Start the tomato sauce – Heat the olive oil in a large deep ovenproof frying pan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring, for a further 30–60 seconds.
Build the sauce – Add the passata, water, oregano, onion powder and sugar (if using). Season with salt and pepper and stir to combine. Bring to a gentle simmer, which will take approximately 2–3 minutes.
Add the meatballs – Carefully nestle the raw meatballs directly into the simmering tomato sauce in a single layer. Spoon a little of the sauce over each meatball.
Bake the meatballs – Transfer the pan to the upper shelf of the oven and bake, uncovered, for 18–20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. To check, cut one of the larger meatballs in half through the centre. The meat should be firm and cooked all the way through, with no raw or translucent areas remaining.
Make the garlic butter – While the meatballs bake, combine the melted butter, garlic, parsley and salt in a small bowl.
Prepare the garlic bread – Slice the rolls lengthways down the centre, without cutting all the way through. Open them up and drizzle the garlic butter generously over both cut sides. Arrange the rolls, open-side up, on a large baking tray lined with baking (parchment) paper.
Bake the garlic bread – During the final 5 minutes of the meatball cooking time, place the garlic bread on the lower shelf of the oven. Bake for 4–5 minutes, or until lightly golden around the edges.
Assemble the subs – Carefully remove the meatballs and garlic bread from the oven. Add 4 meatballs to each roll, spooning over enough tomato sauce to generously coat them without completely soaking the bread. Top with the mozzarella.
Bake – Return the assembled subs to the oven for 5–8 minutes, or until the mozzarella is melted, bubbling and beginning to turn golden.
Serve – Finish with finely grated parmesan, fresh basil leaves and chilli flakes (if using). Serve immediately.

Notes

Note 1 – You can just use 750 g (1¾ lb) of minced (ground) beef if you prefer.

Note 2 – I love using small sourdough baguettes because they hold their shape beautifully once filled with the meatballs and sauce. Soft sub rolls work well too, particularly if you prefer a softer bite. Look for rolls that are wide enough to comfortably hold around 4 meatballs without everything spilling out. Depending on the size of your bread and meatballs, this recipe makes 4–6 subs.

Make Ahead

Uncooked meatballs – Roll the meatballs, then arrange them in a single layer on a baking tray or plate lined with baking (parchment) paper. Freeze until firm, then transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the fridge, then cook as directed in the recipe.

Cooked tomato sauce – Make the sauce up to 3 days ahead and store in an airtight container in the fridge. It can also be frozen for up to 3 months. Cool completely before freezing, then thaw overnight in the fridge and reheat gently on the stovetop before adding the cooked meatballs.

Leftovers

Meatballs and sauce – Store together in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop or microwave until piping hot, adding a splash of water if the sauce has thickened too much.

Assembled subs – Best eaten fresh, but leftovers can be wrapped and refrigerated for up to 1 day. Reheat in a 200°C (400°F) (180°C/350°F fan-forced) oven for 8–10 minutes, or until hot through and the cheese has melted again.

The meatballs are great on pizza – You could use leftover meatballs on pizza (cut them in half if large). Or make a double batch of the meatballs, with half the batch being a smaller size (maybe 1.5–2 cm/½–¾ inch).

Shortcut

If you’re pushed for time, a brilliant shortcut is to replace the homemade tomato sauce with approximately 700 g (1½ lb) of your favourite good-quality, store-bought tomato pasta sauce. Heat it in an ovenproof frying pan until gently simmering, then add the raw meatballs and bake as directed. If the sauce is particularly thick, add a small splash of water before baking.

Recipe source

A Simple Home Edit original recipe

Nutrition Facts

Easier Baked Meatball Subs

Serving Size

460 g

Amount per Serving

Calories

885

% Daily Value*

Fat

Saturated Fat

119

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

171

Sodium

1379

Potassium

1002

Carbohydrates

Fiber

Sugar

Protein

104

Calcium

443

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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