Italian Meatball Subs with Marinara and Mozzarella

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 4 sub rolls
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix ground beef, ground pork, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper until just combined.
3. 3 Form mixture into 12 meatballs.
4. 4 Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides, then transfer to a baking dish.
5. 5 Pour marinara sauce over meatballs and bake for 20 minutes.
6. 6 Slice sub rolls in half and lightly toast.
7. 7 Remove meatballs from oven, sprinkle with mozzarella, and return to oven until cheese melts.
8. 8 Place meatballs over marinara onto sub rolls and serve immediately.

Equipment

• Large skillet
• Baking dish
• Oven

Variations

• Add sautéed bell peppers and onions for extra veggies.
• Use turkey meatballs for a lighter option.

Substitutions

• If sub rolls are unavailable, use ciabatta rolls.
• Substitute marinara sauce with vodka sauce for a richer flavor.

Pairings

• Garlic knots
• Caesar salad
• Italian soda

Nutrition

Tips

• For extra flavor, sauté minced onions with garlic before browning meatballs.
• Use Italian seasoned breadcrumbs for added herbs.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of garlic knots or a simple green salad.
• Pair with a cold Italian soda for a refreshing contrast.

FAQ