Description
This classic Meatball Subs recipe combines tender homemade meatballs simmered in a rich, flavorful marinara sauce, served hot on soft buns with melted mozzarella cheese. Perfect for a comforting meal, these subs are slow-cooked for maximum flavor and baked briefly to warm the buns and melt the cheese, creating a delicious and satisfying sandwich.
Ingredients
Meatballs
- ½ cup breadcrumbs (any kind, including Italian or panko)
- ½ cup grated Parmesan
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp pepper
- 2 large eggs
- ¼ cup milk
- 2 lb. lean ground beef
Sauce
- 1 yellow onion (small)
- 2 cloves garlic
- 2 Tbsp olive oil
- 2 Tbsp tomato paste
- 28 oz. crushed tomatoes (1 can)
- ½ tsp dried basil
- ½ tsp dried oregano
- 1 tsp brown sugar (optional)
- 1 tsp salt (to taste)
For Assembling
- 8 buns or rolls
- ½ cup shredded mozzarella
Instructions
- Whisk Eggs and Mix Dry Ingredients: Lightly whisk two large eggs in a small bowl. In another small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Combine Meat Mixture: In a large bowl, add the ground beef along with the whisked eggs, breadcrumb mixture, and milk. Use your hands to gently mix all ingredients together, taking care not to overmix to keep the meatballs tender.
- Shape Meatballs: Divide the mixture into 24 equal meatballs, about 3 tablespoons each. Break the process down by first splitting the meat into four portions, then halves, and finally thirds to get even-sized meatballs. Shape each into a ball.
- Sauté Onion and Garlic: Dice the onion and mince the garlic. Heat olive oil in a sauce pot over medium heat, then add the onion and garlic. Cook until onions are soft and translucent, about 5 minutes.
- Add and Cook Tomato Paste: Stir in the tomato paste and cook for another 3-5 minutes until it darkens slightly, caramelizing the sugars and reducing acidity.
- Add Tomatoes and Seasonings: Add crushed tomatoes, dried basil, dried oregano, brown sugar, and salt to the pot. Stir thoroughly to combine and dissolve any stuck tomato paste.
- Simmer Sauce: Bring the sauce to a gentle simmer, then reduce heat to medium-low, cover partially, and simmer for 30 minutes, stirring occasionally to blend flavors.
- Season Sauce: Taste the sauce and adjust salt or sugar as needed. If the sauce is too acidic, continue simmering longer or add more sugar to balance the flavors.
- Layer Meatballs and Sauce in Slow Cooker: Place half of the meatballs in a slow cooker in a single layer. Pour half the marinara sauce over them. Add the remaining meatballs and top with the rest of the sauce.
- Slow Cook Meatballs: Cook on high for 3 hours or low for 6 hours, allowing meatballs to become tender and absorb the sauce flavors.
- Check Temperature and Stir: Use a meat thermometer to ensure meatballs reach an internal temperature of 165°F. Stir meatballs gently to remix with the sauce and distribute any fat.
- Preheat Oven and Assemble Subs: Preheat oven to 350°F. Place buns on a baking sheet, then place three meatballs into each bun. Spoon some sauce over the meatballs and sprinkle shredded mozzarella on top.
- Bake Subs: Bake for about 5 minutes, or until the cheese melts and buns are slightly toasted. Serve hot and enjoy your classic meatball subs!
Notes
- Do not overmix the meat mixture to keep meatballs tender.
- Brown sugar in the sauce is optional but helps balance acidity.
- Meatballs can be cooked on high or low in the slow cooker depending on your schedule.
- Use a meat thermometer to ensure meatballs are fully cooked to a safe temperature.
- For crispier buns, broil the subs for 1-2 minutes after baking.
- Italian or panko breadcrumbs both work well for the meatballs.
- Prep Time: 40 minutes
- Cook Time: 3 hours 40 minutes
- Category: Sandwich
- Method: Slow Cooking
- Cuisine: Italian-American
