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Ultimate Meatball Sub Recipe (Juicy, Oven-Baked & Loaded with Flavor)

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Calories: 720
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb ground pork
  • 1 lb ground beef
  • 2 eggs
  • 1 cup homemade breadcrumbs (oven-dried bread, crushed by hand, not powder)
  • ¼ cup fresh parsley, chopped
  • ¼ cup parmesan cheese, grated
  • 2 tbsp romano cheese, grated
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp olive oil
Homemade Marinara Sauce
  • 2 cups tomato puree
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ onion, finely chopped
  • 1 bay leaf
  • Fresh basil leaves
  • Fresh parsley (whole + chopped)
  • ¼ cup parmesan cheese, grated
  • Salt and black pepper to taste
Pesto
  • 1 cup fresh basil
  • 2 cloves garlic
  • ¼ cup olive oil
  • ¼ cup parmesan cheese
  • 2 tbsp pine nuts
  • Pinch of salt
Assembly
  • ciabatta-style bread
  • Swiss, mozzarella, or provolone cheese
  • Extra marinara sauce
  • Extra pesto
  • Grated parmesan cheese

Method
 

1. Prepare the Meatball Mixture
  1. In a large bowl, combine ground pork and beef.
  2. Add eggs, breadcrumbs, parsley, parmesan, romano, salt, pepper, and olive oil.
  3. Mix gently with your hands until just combined. Do not overmix.
2. Form the Meatballs
  1. Roll into large meatballs, about 1.5 inches wide.
  2. Place on a parchment-lined baking sheet and lightly spray with oil.
3. Oven-Bake the Meatballs
  1. Preheat oven to 485°F.
  2. Bake for 5 minutes, flip, then bake another 5 minutes until browned on the outside.
4. Make the Marinara Sauce
  1. Heat olive oil in a pan and sauté onions until soft and fragrant.
  2. Add garlic and tomato paste, cook briefly.
  3. Pour in tomato puree, then add bay leaf, basil, parsley, salt, and pepper.
  4. Stir in parmesan cheese and let simmer until rich and well combined.
5. Make the Pesto
  1. Blend basil, garlic, olive oil, parmesan, pine nuts, and salt until smooth.
6. Finish Meatballs in Sauce
  1. Add baked meatballs into the marinara sauce.
  2. Simmer until fully cooked through to an internal temperature of 165°F.
7. Toast the Bread
  1. Slice rolls and toast in the oven with cheese until melted.
8. Assemble the Meatball Sub
  1. Toast ciabatta bread with a slice of swiss until the cheese is melted.
  2. Add meatballs to the toasted bread.
  3. Spoon marinara sauce over the top.
  4. Add another slice of cheese and return to oven until melted.
  5. Top with pesto and finish with grated parmesan.
  6. Serve with extra sauce on the side.

Notes

Tips for Best Results: Keep breadcrumbs slightly chunky for better texture
Tips for Best Results: Don’t overmix the meat to keep meatballs tender
Tips for Best Results: High heat helps create a quick sear without drying them out
Tips for Best Results: Let the sauce simmer for deeper flavor
Substitutions: Use all beef or all pork if preferred
Substitutions: Swap cheeses depending on preference
Substitutions: Use store-bought pesto if needed
Substitutions: Gluten-free breadcrumbs work well
Make-Ahead & Storage: Meatballs can be prepped ahead and refrigerated for 2 days
Make-Ahead & Storage: Sauce lasts up to 4 days in the fridge
Make-Ahead & Storage: Freeze meatballs for up to 2 months
Make-Ahead & Storage: Reheat in sauce for best results