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Meatball Sub Recipe

Tender meatballs simmered in a thick, richly spiced slow-cooked tomato sauce, stuffed into toasted hoagie rolls with melted mozzarella or Provolone cheese.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 servings
Course: Dinner, Main Course, Sandwich
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium onion chopped small
  • 1 tbsp olive oil
  • 4 cloves garlic smashed and finely minced
  • 2 tbsp dried oregano
  • 1 tbsp garlic powder
  • 1.5 tsp onion powder
  • 1.5 tsp dried parsley or 1.5 tbsp fresh
  • 1.5 tsp dried basil or 1.5 tbsp fresh
  • 1 tsp kosher salt
  • 1 tsp ground thyme or 1.5 tsp fresh thyme leaves
  • 0.5 tsp celery seed
  • 0.5 tsp cayenne powder
  • 0.5 tsp sugar add another 0.5 tsp if sauce tastes bitter
  • 1 tbsp Better than Bouillon Beef Base
  • 1 can (6 oz) tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes petite diced preferred
  • 1 can (15 oz) tomato sauce
  • 32 oz frozen meatballs or homemade
  • 16 oz mozzarella or Provolone cheese grated or sliced
  • 12 French rolls or hoagie buns sturdy rolls work best

Equipment

  • Large high-sided skillet
  • Slow cooker
  • Baking sheet
  • Broiler

Method
 

  1. Heat olive oil in a large skillet over medium-low heat. Add onion and saute 5 to 8 minutes until soft and nearly translucent.
  2. Mince garlic. Combine all spices in a small bowl.
  3. Add garlic and spice mixture to the softened onions. Stir over medium heat for 1 to 2 minutes until fragrant. Reduce to low.
  4. Add Better than Bouillon Beef Base and tomato paste. Stir and break up the paste for 1 minute.
  5. Add crushed tomatoes and scrape up browned bits. Add diced tomatoes and tomato sauce. Stir until fully combined.
  6. Slow Cooker: Pour sauce into slow cooker, add frozen meatballs, stir to coat. Cook on low 4 hours or high 2 hours. Stovetop: Add meatballs to skillet, simmer covered on low for 1 hour.
  7. Set oven to broil. Place split buns open-side up on a baking sheet. Broil 1 to 3 minutes until golden. Watch closely.
  8. Add a thin layer of cheese to each toasted bun. Broil 1 minute until melted.
  9. Fill buns with meatballs and sauce, top with more cheese. Broil 1 to 2 minutes until bubbly and golden. Serve hot.

Notes

For a quick 30-minute version, use a 28 oz jar of Rao's marinara, one can diced tomatoes, 1 tbsp Better than Bouillon Beef Base, sauteed onion and garlic, and 32 oz frozen meatballs. Simmer covered for 20 to 25 minutes. Meatballs and sauce freeze well for up to 4 to 6 months.