Italian Meatball Sub Recipe

A good meatball sub is something to remember. A great meatball sub is a thing of beauty, a treasure to behold, and a sandwich to savor. So how do you create a great meatball sub? Simple, you make it, of course. You make the marinara, you make the Italian bread, you make the meatballs, and you use imported Italian cheese.

Italian Meatball Sub

Ingredients for meatball sub recipe: Italian bread, olive oil, meatballs, provolone, marinara, and Parmigiano Reggiano.

Slice the buns lengthwise, using a pastry brush lightly coat both sides of the bread with olive oil and lightly toast, on a parchment lined sheet pan. Once toasted remove from oven. Ladle both sides of the bread with marinara.

Layer each side of the bread with provolone cheese, two slices provolone per side of bread.

Using four meatballs per sandwich slice them in half. Arrange the halves across the bottom slice of bread. Top the meatballs with a little more marinara and a generous sprinkling of Parmigiano Reggiano. Top that with a slice of provolone cheese and place the sandwich in a warm oven, until the provolone cheese is melted over the meatballs.

Place the top half of the bread on top and serve with a side of marinara for dipping.

Meatball Sub Recipe With Marinara Parmigiano And Provolone

• Yield 4 large sandwiches
• Prep Time: Varies, 20 minutes
• Cook Time: 5 minutes

Ingredients

• 1 recipe Italian bread, baked into sandwich rolls
• Extra virgin olive oil
• 1 recipe authentic marinara
• 1 recipe meatballs
• Grated Parmigiano Reggiano
• 6 slices imported provolone cheese, per sandwich

Method

1. Preheat the oven to 225º F / 105º C.
2. Slice the buns lengthwise, using a pastry brush lightly coat both sides of the bread with olive oil and lightly toast, on a parchment lined sheet pan. Once toasted remove from oven.
   
3. Ladle both sides of the bread with marinara. 
4. Layer each side of the bread with provolone cheese, two slices provolone per side of bread.
5. Using four meatballs per sandwich slice them in half. Arrange the halves across the bottom slice of bread.
6. Top the meatballs with a little more marinara and a generous sprinkling of Parmigiano Reggiano.
7. Top that with a slice of provolone cheese and place the sandwich in a warm oven, until the provolone cheese is melted over the meatballs and bread.
8. Remove, place the top half of the bread on top and serve with a side of marinara for dipping.

Notes

1. This recipe presumes that the marinara and meatballs are being made the same day. However, this is also a great recipe to prepare ahead of time.
2. if the marinara is not hot, bring to a low boil, remove from heat and cool slightly. Set aside. 
3. If the meatballs are not hot, heat them through.

Tags: meatball sub recipe, how to make meatballs, meatball sandwich, Italian meatballs recipe, meatball