Classic Meatball Sub With Umami Twist

A restaurant-style meatball sub featuring juicy beef and pork meatballs, a garlicky homemade marinara, and a molten blend of provolone and fontina. A secret umami twist makes every bite unforgettable.

Prep Time 20

Cook Time 30

Total Time 50

Equipment

Baking Sheet
Parchment Paper
Large Mixing Bowl
Saucepan

Ingredients

For the Sauce:

▢ 0.33 cup olive oil (76ml)
▢ 8 cloves garlic minced
▢ 0.5 teaspoon crushed red pepper flakes
▢ 2 28 ounce cans crushed tomatoes with basil
▢ 1.5 teaspoons salt
▢ 0.5 teaspoon granulated sugar
▢ 1.5 teaspoons Italian seasoning
▢ 0.5 cup fresh basil leaves chopped

For the Subs:

▢ 8 crusty sub rolls cut in half
▢ 8 ounces provolone cheese shredded
▢ 6 ounces fontina cheese shredded
▢ 2 ounces parmesan cheese finely grated
▢ fresh basil torn for garnish, optional

Instructions

Preparing the Meatballs

Heat your oven to 425 degrees (F). Line a large baking sheet with parchment paper to prevent sticking and ensure even browning.
In a large mixing bowl, combine the ground beef and ground pork with garlic powder, onion powder, Italian seasoning, salt, black pepper, eggs, grated parmesan, and panko breadcrumbs.
Add the "Umami Bomb" by mixing in 1 teaspoon of Worcestershire sauce and a pinch of freshly grated nutmeg. Gently combine the ingredients until the mixture smells savory and sweet-spiced.
Gradually drizzle in the water a few tablespoons at a time. Use your hands to fold the mixture gently rather than squeezing, stopping as soon as the mixture is moist and holds together.
Scoop approximately 2.5 tablespoons of the mixture for each meatball. Roll lightly and place on the prepared baking sheet, leaving space between them to allow for roasting.
Bake the meatballs at 425 degrees (F) for 20 minutes until they are browned on the outside and firm to the touch.

Simmering the Marinara

While the meatballs bake, warm olive oil in a saucepan over medium-low heat. Sauté the minced garlic for about one minute until golden and sweet.
Stir in the crushed red pepper flakes, crushed tomatoes, salt, sugar, and Italian seasoning. Simmer for 15 minutes, stirring occasionally as the sauce thickens.
Add the chopped fresh basil and cook for an additional 5 minutes. Adjust seasoning with salt and pepper as needed.
Once the meatballs are finished baking, nestle them into the warm marinara sauce. Toss gently to ensure they are fully coated.

Assembling and Broiling

Switch the oven to the broiler setting. Slice the sub rolls 3/4 of the way through so they open like a book but stay connected.
Place 5 meatballs into each roll and spoon extra sauce over the top. Layer the provolone and fontina cheese evenly across the subs.
Place the subs on a baking sheet and broil until the cheese is melted, bubbling, and golden brown. Watch closely to prevent burning.
Garnish with fresh torn basil and a final sprinkle of parmesan cheese. Serve immediately while the cheese is molten.

Notes

Safety Tip: For the juiciest results, use a meat thermometer to ensure the meatballs reach an internal temperature of 160.F (71.C).

Pro Tip: To prevent soggy bread, brush the inside of the rolls with garlic butter and toast them briefly before adding the meatballs to create a moisture barrier.

Storage Tip: Meatballs in sauce can be refrigerated for up to 3 days. Reheat in the oven wrapped in foil to keep the bread from becoming too hard.

Preparation Tip: Avoid overworking the meat when mixing. Kneading the meat too much will result in tough, rubbery meatballs rather than a tender bite.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword Comfort Food, hoagie, meatball sub

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