This homemade Italian meatball sub is guaranteed to make your mouth water. These meatball subs, drenched with tomato sauce, covered with melted provolone, and placed on toasted bread are irresistible.

My favorite thing about this recipe is the meatballs. They are completely homemade and taste amazing. If you are a bit lazy and don’t want to go through the effort of making your own meatballs, you can buy them from your local supermarket. But just a warning, they don’t taste as good as the homemade ones.

How to make the best homemade Italian meatball subs:

Ingredients:

  • 24 oz. tomato pasta sauce
  • 16 Italian meatballs thawed (homemade or store-bought)
  • 4 hoagie-style sandwich rolls
  • 4 slices provolone cheese
  • 1/4 cup unsalted butter (softened)
  • 1/4 tsp Italian seasoning
  • 1/4 tsp garlic powder

For the meatballs:

  • 1 pound ground beef (85% Lean 15% Fat)
  • 1 egg
  • 1/2 cup Parmesan cheese shredded
  • 1/2 cup Italian seasoned bread crumbs
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/8 tsp red pepper flakes

For the tomato sauce:

  • 28 oz. canned peeled San Marzano tomatoes
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 yellow onion (diced)
  • 2 cloves garlic (minced)
  • 2 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 tsp pepper

Instructions:

Start by making the meatballs. For that preheat the oven to 425 °F and line a baking sheet with parchment paper. Then in a medium-sized bowl, combine egg, ground beef, salt, pepper, breadcrumbs, parmesan, Italian seasoning, onion powder, garlic powder, oregano, and paper flakes.  Use your hands to get the meat really incorporated with all the other ingredients.

After that, divide and form the beef mixture into 16 relatively equal meatballs. Then place the meatballs about 1 inch apart onto the prepared baking sheet lined with parchment paper.

Bake the meatballs for approximately 12 minutes or until they are cooked through and no longer pink. They should be a bit brown on the outside also.

Once the meatballs are done cooking, set them aside and start preparing the tomato sauce.

To make the tomato sauce, start by placing a large deep skillet over medium heat and add the butter and oil. Cook until the butter has melted. After that, add the onions and garlic and cook for around 5 minutes, or until onions have softened.

Next, add the tomatoes together with the tomato juice. Then add the balsamic vinegar, salt, pepper, sugar, and oregano. Bring the sauce to a simmer, also stirring from time to time. Let the sauce simmer for about 15 minutes.

Now, combine the tomato sauce and meatballs in a large skillet. Let simmer over medium heat for another 10 minutes. Meanwhile, turn your oven on the broiler setting and combine garlic powder, softened butter, and Italian seasoning in a small bowl.

After that, cut the sandwich rolls in half, making sure not to cut all the way through. Spread the garlic-butter mixture over both sides of the bread and place them onto a baking sheet. Place the rolls in the oven, cooking for 3 minutes, or until the bread has a golden brown color around the edges.

Finally, it’s time for my favorite part, assembling the meatball subs. Place 4 meatballs on each sandwich roll and top with 1 slice of provolone cheese, which is cut in half. Return to the oven and broil for an additional 2 minutes, or until cheese is melted and bubbly. Serve warm and enjoy!

Source: www.breadboozebacon.com