Classic Meatball Sub

Ingredients

• 1 lb ground beef
• ⅓ cup panko breadcrumbs
• 1 whole egg
• 1.5 cups marinara sauce
• 1 cup fresh mozzarella or provolone, shredded
• 2 whole sub rolls or hoagie rolls
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Put the ground beef, panko, egg, 0.5 teaspoon salt, and a few grinds of pepper into a large bowl.

2. 2

   Mix with your hands until just combined—do not overmix, or the meatballs will be dense. Stop as soon as no dry breadcrumb streaks remain.

3. 3

   Pinch off pieces of the mixture about the size of a walnut and roll each between your palms into a ball. You should have about 16–18 meatballs.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.

5. 5

   Carefully add all the meatballs to the hot oil in a single layer without crowding; you'll hear a steady sizzle. Let them sit untouched for 90 seconds.

6. 6

   Stir the meatballs and roll them around to brown another side, about 60 seconds more. Repeat until all surfaces are browned, roughly 3–4 minutes total.

7. 7

   Pour the marinara sauce over the meatballs, then reduce heat to medium-low and simmer gently, stirring once every 60 seconds, until the sauce bubbles and the meatballs are cooked through inside, about 8–10 minutes.

8. 8

   While the meatballs simmer, slice each sub roll lengthwise down the middle like a clamshell, cutting all the way through the top crust into the soft interior but not all the way through the bottom.

9. 9

   Open each roll and place them cut-side up on a sheet pan, then slide the pan under a preheated broiler set to high, 4 inches from the heat, until the insides turn light golden and feel crisp, about 2 minutes.

10. 10

    Remove the rolls from the broiler and immediately spoon half the meatballs and sauce into each toasted roll.

11. 11

    Divide the shredded cheese evenly between the two subs, mounding it over the meatballs, then slide the pan back under the broiler for 90 seconds until the cheese melts and bubbles slightly.

12. 12

    Remove from the broiler, let cool for 30 seconds so the cheese sets slightly, then serve immediately.

Tools you’ll need

• large mixing bowl
• large skillet (10–12 inch)
• sheet pan
• broiler
• wooden spoon or silicone spatula
• serrated bread knife

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