Italian Meatball Sandwiches
The best meatball sub that you can make right at home with an easy homemade marinara!
Ingredients
- 1 ½ pounds ground beef
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley leaves
- ¾ cup Italian bread crumbs
- ¼ cup grated Parmesan
- 1 large egg
- 1 tablespoon olive oil
- 4 demi baguettes, toasted, for serving
- 4 ounces mozzarella, sliced
For the marinara
- 1 28-ounce can tomato sauce
- ½ teaspoon basil
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- Pinch of sugar, optional
Instructions
- Preheat oven to 450 degrees F.
- In a large bowl, combine ground beef, shallot, garlic, parsley, bread crumbs, Parmesan and egg. Using a wooden spoon or clean hands, stir until well combined. Roll mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
- Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
- In a small bowl, whisk together tomato sauce, basil, garlic powder, red pepper flakes and sugar, if using.
- Reduce heat to low and add tomato sauce and meatballs to the skillet, simmering until the sauce has thickened, about 10-15 minutes.
- To assemble the sandwich, place 3-4 meatballs and a spoonful of marinara into each baguette. Top with sliced mozzarella and place into oven and bake until the cheese has melted, about 5 minutes.
- Serve immediately.