Meatball Subs

Wow a crowd on game day with these cheesy meatball subs. The meatballs—a classic beef and pork mix with parmesan cheese and garlic—would make any Italian grandmother proud. (Just don't tell her that jarred marinara is standing in for homemade!) Remember not to stir the meatballs once the sauce is added to the pot; they're wonderfully tender and could fall apart. Serve these sandwiches right away so the bread stays nice and crispy. Any leftover meatballs can be tossed over a pile of spaghetti for a classic Italian dinner!  

Why do you use a mix of beef and pork in the meatballs?

Using a mix of meats gives the meatballs a rich, complex flavor and juicy texture. Pork has a high fat content which helps make the meatballs tender and keeps them from drying out. The beef balances out the texture and lends a delicious beefy flavor. 

What is the secret to good meatballs?

There are a few ways to get the best meatballs. First, use 80/20 ground beef: The extra fat helps bind the meatballs together and keeps them moist as they simmer. Second of all, mix gently by stirring with your fingertips rather than kneading the meat mixture like dough. A breadcrumb and milk paste also keeps the meatballs light and tender.

What kind of cheese goes on meatball subs?

This recipe calls for sliced provolone cheese, but you can use sliced mozzarella if you prefer it. The sprinkle of salty parmesan just before serving is optional but highly encouraged!

How do you keep meatballs from falling out of the sub?

While we can't guarantee that these subs won't be a double napkin affair, there is a genius trick that can help the meatballs stay in place: Before toasting the bread, hollow out some of the center (save this for breadcrumbs). This creates pockets for the meatballs to sit in so they won't escape when you take a bite.