Served on a lightly toasted baguette, the meatball sub consists of handmade meatballs that have been expertly seasoned, tomato sauce, and melted provolone cheese.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 meatball subs |
Ingredients
- 1 pound ground beef
- ¾ cup bread crumbs
- 1 large egg, beaten
- 2 cloves garlic, minced
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 teaspoons dried Italian seasoning
- 1 French baguette
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon garlic powder
- 1 pinch salt, or to taste
- 1 (14 ounce) jar spaghetti sauce
- 4 slices provolone cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine ground beef, bread crumbs, egg, garlic, Parmesan cheese, parsley, and Italian seasoning in a large bowl. Mix with your hands until well combined. Shape mixture into 12 meatballs, and place in a baking dish.
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- Bake meatballs in the preheated oven until cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- While the meatballs are cooking, cut baguette in half lengthwise and open like a book. Remove and discard some of the bread from the inside to make a well for the meatballs.
- Brush baguette with olive oil and season with garlic powder and salt. Place baguette on a baking tray, open and with the oiled sides facing up.
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- When the meatballs have 5 minutes left, slip the baguette into the oven and cook until lightly toasted.
- Meanwhile, warm spaghetti sauce in a saucepan over medium heat.
- Remove meatballs from the oven. Use a slotted spoon to transfer them to the hot sauce; mix gently to coat with sauce.
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- Spoon meatballs and sauce into one side of the baguette, nestling meatballs in the well. Top with slices of provolone cheese.
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- Return to the oven until cheese is melted, 2 to 3 minutes.
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- Cool slightly, then cut into 4 sandwiches.
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Nutrition Facts
| Calories | 781 kcal |
| Carbohydrate | 78 g |
| Cholesterol | 141 mg |
| Dietary Fiber | 6 g |
| Protein | 44 g |
| Saturated Fat | 13 g |
| Sodium | 1473 mg |
| Sugars | 13 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and quick to make. My changes were to add ricotta, an extra egg, 3 heads garlic, fennel seed, and I use 50% turkey & 50% italian sausage with 2 Tablespoons of Franks hot sauce, oh and no onion just a shallot. Hubby was super happy with this recipe! I do not measure ingredients as I prefer to use my nose because these just smell so good will you are making the mixture.
Honestly,, I don’t measure much of anything and I substitute randomly in recipes all the time , but generally similar ingredients . Wit that said . I made this tonight and it was freaking amazing !!! . TY !!!!
Is an excellent base for the meatballs. This turned out quite delicious for everyone.
The only thing I did differently was placed the cheese directly on the bread as a barrier so that sauce doesn’t soften the bread too much!
Super easy recipe that produces maybe the best meatball sub I’ve ever eaten.
Wow, very tasty. I used cheese-baked hoagie rolls but still prepared them the same way with with oil and garlic salt. I also backed off on the amount of breadcrumbs and used 3/8 of a cup panko (1/4 cup + 1/8 cup). Will definitely make again.
My husband gets meatball subs at Subway and couldn’t believe how much better these were. The only change I made from this recipe was using shredded mozzarella. I also used Jimmy John’s day old bread. You can’t beat it at $.50 a loaf.
By far the best meatball recipe I have ever had. I substituted the ground beef with ground turkey!! Delish!!!
This recipe is a good foundation. The meatballs came out great. I purchased and used long rolls. I used a can of tomato puree and a can of crushed tomatoes instead of the processed sauce. I spiced up my sauce. If you use your imagination, you can make this recipe your own. Very easy to make. One other tip. I used disposable gloves when I mixed the hamburger and other ingredients. Easy peesy.
Very good
All I can say is the end was really delicious and tasty
Very good meatball subs. The meatballs are seasoned perfectly in this recipe with a lot of flavor.
Easy and quick really good!! Hack I could sell them!!!
Delicious recipe. One great alteration: Use Italian bread crumbs that you can buy instead of regular, then omit the Italian seasoning. Also I’ve seen some say they made 24 meatballs instead of 12. If that’s the case, I’ll just go ahead and say it. Your balls are too small.
Wife said that it was delicious.
Delicious! Would definitely make again!
I highly recommend using the meatball part of this recipe from “Chef John’s Meatballs” recipe here on Allrecipes. His are (mostly) just as easy, and is a notably more flavorful meatball, works really well with the rest of this recipe. The most critical components in a meatball sub is in order: *the meatball*, the bread (should be crusty/chewy on the outside and soft on the inside), then the sauce, then cheese.
Myv12 yr old made these tonight. Substituted beef for turkey and provolone for gouda. Will need to work on the sauce a bit next time, but the meatballs were great!
Easy! Great tasting! I’m not even a meatball fan, but these were tasty and I will definitely keep them in my meal rotation either for sandwiches or to change up our spaghetti. Thanks!
Very tasty! Next time I will cook the meatballs in the sauce
I add one step after shaping the meatballs. I sear the meatballs in 3tbsp of Olive oil. Seals the flavors into meat. Otherwise, excellent latenite meal.