Classic Meatball Sub
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Ingredients
Cooking Process
Steps
Preheat your oven to 350°F (177°C). Place the meatballs in the microwave and partially thaw them for 30 seconds.
Take a large pot and combine the partially - thawed meatballs with the spaghetti sauce. Turn the heat to medium and cook the mixture for 10 - 12 minutes, or until the meatballs are heated through.
Once the meatballs are heated through, use a spoon to transfer the meatballs onto the bottom half of the submarine roll. Sprinkle parmesan cheese over the meatballs. Then, cover the meatballs with the top half of the roll.
Place the prepared sub on a foil - lined baking sheet. Put the baking sheet in the preheated 350°F (177°C) oven and bake for 5 minutes.
Nutrition
Per serving (2 servings)
220
Calories
10g
Protein
24g
Carbs
8g
Fat
360mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this classic meatball sub recipe make?
This recipe makes 5 servings. It's designed to feed a small group or provide leftovers.
What temperature should I preheat the oven to?
Preheat your oven to 350°F (177°C). This temperature is used for baking the prepared subs.
How long should I cook the meatballs and sauce mixture?
Cook the meatballs and sauce mixture for 10 - 12 minutes, or until the meatballs are heated through.
What are the allergens in this classic meatball sub recipe?
The allergens in this recipe are dairy and wheat/gluten, which come from the parmesan cheese and submarine rolls.
What is the difficulty level of this recipe?
The difficulty level of this recipe is easy, making it suitable for cooks of all skill levels.
Substitutions
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Substitutions
Rosina Angus Meatballs
Store - bought beef meatballs, Homemade beef meatballs, Chicken meatballs, Turkey meatballs
Store - bought meatballs offer convenience, while homemade ones allow for customization of flavors. Chicken and turkey meatballs are leaner options, but they may have a milder flavor and slightly different texture compared to beef meatballs.
Submarine Rolls
Hoagie rolls, French bread loaves cut into sections, Ciabatta rolls
Hoagie rolls are very similar in texture and shape to submarine rolls. French bread may be a bit crustier, and ciabatta has a more open - crumb texture, which can add a different mouthfeel to the sub.
Marinara Sauce
Spaghetti sauce, Tomato sauce with Italian seasonings added, Homemade marinara sauce
Spaghetti sauce is a common substitute and has a similar flavor profile. Adding Italian seasonings to tomato sauce can mimic the taste of marinara. Homemade sauce allows for control over ingredients and flavor intensity.
Parmesan Cheese
Pecorino Romano cheese, Grated Asiago cheese
Pecorino Romano has a sharper flavor than Parmesan, while Asiago has a nuttier taste. Both can be used as substitutes, but the overall flavor of the sub will be slightly different.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftover meatball subs in an airtight container in the fridge for 3 - 4 days.
Freezer
You can freeze meatball subs for up to 2 months. Wrap them tightly in plastic wrap and then place in a freezer bag.
Storage Tips
- • Ensure the subs are completely cooled before storing to prevent condensation and spoilage.
Reheating Tips
- • Preheat the oven to 325°F (163°C). Wrap the sub in foil and bake for 10 - 15 minutes until heated through to avoid drying out.
- • If using a microwave, cover the sub with a damp paper towel and heat in 30 - second intervals, checking and stirring (if possible) between intervals.
Safety Notes
- • Always reheat the subs to an internal temperature that kills harmful bacteria. Exact timing may vary.
Troubleshooting
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Troubleshooting
Meatballs are still frozen after 30 seconds in the microwave
Likely cause: The meatballs were very cold or the microwave power is low
Microwave the meatballs in additional 10 - 15 second intervals until they are partially thawed
Meatballs are undercooked after 10 - 12 minutes in the pot
Likely cause: The heat was set too low or the meatballs were too large
Continue cooking the meatballs in the pot for an additional 3 - 5 minutes, stirring occasionally
Meatballs are overcooked and dry
Likely cause: The meatballs were cooked for too long in the pot or at too high a heat
Remove the meatballs from the heat immediately. You can add a little bit of water or extra marinara sauce to the pot to moisten the meatballs
The sub is bland
Likely cause: Not enough parmesan cheese was used or the marinara sauce is low - flavored
Add more grated parmesan cheese on top of the sub. You can also add a pinch of salt, pepper, or red pepper flakes to the marinara sauce before cooking the meatballs
The sub burns in the oven
Likely cause: The oven temperature was too high or the sub was left in the oven for too long
Reduce the oven temperature to 325°F (163°C) if it was set too high. If the sub is already starting to burn, remove it from the oven immediately
The marinara sauce separates during cooking
Likely cause: The sauce was over - heated or not stirred properly
Stir the sauce constantly while cooking. If it has already separated, you can try whisking it vigorously to recombine the ingredients