Meatball Sub

Name: Meatball Sub
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: ground beef 300 g; breadcrumbs 0.5 cup; egg 1 ea; garlic 2 pcs; tomato sauce 300 ml; mozzarella 120 g; sub rolls 2 ea; olive oil 1 tbsp

Quick answer

Total time: 45 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Meatballs browned on the outside finish cooking in a thick tomato sauce, then go into warm sub rolls under melted mozzarella.

Breadcrumbs and egg hold the mixture together, so mix it with your fingertips only until it holds and shape the balls without packing them; heavy kneading makes them dense. The pan only colors the outside, leaving the centers to finish in the sauce. The sauce stays thick on purpose: anything runny soaks the bread before you reach the last bite, so reduce it a little longer if it looks watery. Melt the cheese under a broiler or with a torch just until it blankets the meatballs, and serve before the rolls soften.

Ingredients

servings

IngredientAmount

egg1 ea

garlic2 pcs

sub rolls2 ea

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Instructions

6 steps

1

Combine 300 g ground beef with 1/2 cup breadcrumbs, 1 egg, and 2 minced garlic cloves.

Mix lightly with your fingertips only until the ingredients hold together, because heavy kneading makes the meatballs dense.
2

Divide the mixture into bite-size portions and shape them into round meatballs.

Avoid packing them tightly, and smooth only the surface so they cook evenly without turning tough inside.
3

Heat 1 tablespoon olive oil in a pan over medium heat.

Add the meatballs and turn them gently until the outside is browned on several sides, keeping the center slightly undercooked for simmering.
4

Pour in 300 ml tomato sauce, then reduce to low heat once it starts bubbling.

Simmer for about 12 minutes, spooning sauce over the meatballs, until the sauce thickens slightly and the meatballs cook through.
5

Split and lightly warm the 2 sub rolls so they stay flexible but not cold.

If the sauce looks watery, simmer it briefly longer before filling the rolls with meatballs and enough thick sauce.
6

Divide 120 g mozzarella over the filled rolls.

Melt it under a broiler or with a kitchen torch just until it softens and blankets the meatballs, then serve right away before the bread turns soggy.