Easy Italian Meatball Sub Casserole Recipe (2024)

FAQs

What's the best cheese for meatball subs? ›

Meatballs: Use any Italian-flavored meatballs you like for this recipe, keeping in mind that homemade meatballs are best. Spaghetti Sauce: Use your favorite, well-seasoned spaghetti sauce for the best flavor. Cheese: Thinly sliced provolone is best, but thicker sliced provolone or mozzarella can be used.

Meatball Sub Sandwiches feature homemade meatballs covered in tangy marinara sauce, topped with gooey fontina (or mozzarella cheese) AND provolone cheese, all loaded on a hoagie roll! Top with fresh basil, red pepper flakes, and grated parmesan cheese for extra flavor. And serve with plenty of napkins!

Slice the sub buns in half, then spread some spicy mayo on each. Add the meatballs, then bake in the oven for about 10 minutes or until golden brown on top. Remove from the oven and add cucumbers, carrots, green onion, basil and a drizzle more sauce. Enjoy!

Toasty bread: Soggy meatball sandwiches are the worst. And the best way to avoid soggy sandwiches is to build your sub on lightly toasted bread. And for this recipe, we're not just going to toast the bread but turn it into buttery, perfect toasted garlic bread.

These homemade Meatball Subs are topped with a simple Italian marinara sauce on a toasted bun with melted cheese. This warm comfort meal is perfect for feeding a crowd or as a freezer meal!

You can keep the subs un-toasted. If you choose to enjoy it this way, ensure the meatballs are hot and you allow enough time for the cheese to melt on top before serving. Instead of making your own marinara sauce, you can use a spaghetti sauce or pizza sauce instead.

To make the tomato sauce, heat the olive oil in a pan and gently fry the shallots, garlic and chilli for 2-3 minutes until soft. Deglaze the pan with a splash of white wine, then add the tinned tomatoes along with the basil, oregano and some seasoning.

Vegetarian Meatball Sub Recipe Ingredients

Vegetables – I added zucchini, onion, red and green bell pepper and garlic for this recipe. You can use any veggies you already have on hand though. The goal is to just bulk up the sauce a little bit and pack those veggies in!

In the spirit of fusion cuisine, we're mixing up cultures with a delicious twist in this satisfying meatball sub. Don't skimp on the spicy pickles: they're easier to make than you might think, and they pack a powerful flavor punch.

Comes with a generous helping of Italian-style meatballs bathed in our own tangy tomato marinara sauce (our founder's mom's secret recipe) served hot with your choice of fresh vegetables and condiments on freshly baked bread.

What goes with meatball subs for dinner? ›

The best side dishes to serve with meatball subs are onion rings, french fries, kale chips, cheese curds, crispy green beans, blooming onion, coleslaw, mac and cheese, Caesar salad, pickles and stuffed mushrooms, antipasto salad, and Italian pasta salad.

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

The longer the simmer, the more tender and succulent the meatballs become. 3. Concentration of Flavors: Simmering at a low temperature for an extended period also encourages the sauce to reduce and thicken.

If the meatballs are packed together too tightly, they will cook up rubbery, chewy, and tough. If the meatballs are different sizes, they will cook unevenly. The smaller meatballs may end up dry and overcooked, while the larger ones may end up undercooked.

For cheeses, provolone is standard and what I like best, but Swiss is nice too!

The best cheese for a grilled cheese sandwich that is as close to your childhood delight as it gets is cheddar. It's perfect for melting, and you can find it in mild or moderately sharp variations. Pair it up with a simple sliced white bread properly coated in butter, and you're just a few minutes away from perfection.

Sharp cheddar, Gouda, Fontina, Monterey Jack, Gruyere, Pepper Jack, and brie are all good options. The amount of cheese you use will depend on the size of your bread. I love sharp Cheddar, Monterey Jack, and Gouda together.