This meatball sub recipe is easy to make, jam-packed with incredible flavor, and a total crowd pleaser. Make in less than 30 minutes!
Ingredients
extra virgin olive oil
2eggs, whisked
1cuppanko
1/2cupwhole milk
1teaspoonkosher salt
1teaspoongarlic powder
1oz.finely grated parm
1/2lb.80/20 beef
1/2lb. ground pork
1large jar (26-32 oz.) of your favorite marinara/pasta sauce
8oz.fresh mozzarella
4hoagie rolls, cut in half lengthwise, leaving some of the top and bottom attached
4Tablespoonsbutter
4-6fresh basil leaves, thinly sliced
Instructions
Preheat oven to 425°f. Drizzle a generous amount of olive oil (1-2 Tablespoons) onto a cookie sheet, and using your hands or a basting brush, spread evenly across the cookie sheet surface.
Place the eggs, panko, milk, salt, garlic powder, parm, beef, and pork in a large bowl. Using your hands (with gloves) or a wooden spoon, combine all of the ingredients until they evenly distributed-- do not overmix.
Roll the meat mixture into meatballs and set on the prepared cookie sheet, spaced evenly. Each meatball should be slightly larger than a golf ball, totaling about 18 meatballs.
Bake for 10 minutes. Remove from oven and using a metal spatula, carefully release each meatball from cookie sheet and turn over. Bake for an additional 5 minutes, or until meatballs are registering at 160 degrees F internally with an instant read thermometer. Turn oven to broil once done cooking meatballs.
Heat the marinara sauce in a large pan over medium-high heat and add the meatballs. Gently toss to coat meatballs with sauce. Butter the insides of the hoagie rolls, 1 tablespoon per roll, and toast the buttered side on a griddle or nonstick pan until golden brown and crisp.
Fill each of the toasted hoagie rolls with 4 meatballs. Top with 2 oz. of sliced fresh mozzarella. Place sandwiches in a glass or metal 9x13 pan upright, and broil for 1-2 minutes, until the cheese is melted and slightly browned. Remove from oven and top with fresh basil. Serve immediately.