A homemade meatball sub built with seasoned beef and pork meatballs simmered in from-scratch marinara, served on a garlic butter-toasted hoagie roll and topped with melted mozzarella and parmesan. Every component is made from scratch for authentic, restaurant-quality flavor.
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Make the sauce: Add some olive oil to a skillet over medium heat. Once hot, add the minced garlic and diced onion. Season with salt, pepper, garlic powder, onion powder, and red pepper flakes. Mix in the tomato paste.
Add the crushed tomatoes, chopped basil, and parmesan cheese. Mix until well combined. Taste and adjust seasonings if needed. Cover and set on the back burner. Allow it to simmer on low.
Make the meatballs: In a medium sized bowl, add the ground beef, garlic and herb cheese, grated onion, sour cream, parsley, seasonings, and eggs. Mix until well combined. Lastly, mix in the breadcrumbs. Fold a couple of times until the mixture holds its shape. Cover and refrigerate for 30 minutes.
Remove the meat mixture from the refrigerator and form into meatballs. Place on a baking sheet lined with aluminum foil. Season with additional seasonings.
Place a cast iron skillet over medium heat and add some avocado oil. Once hot, add the meatballs and cook until browned on all sides.
Add the browned meatballs to the marinara sauce and let them simmer together.
Make the garlic butter spread by combining the melted butter, garlic paste, crushed red pepper flakes, salt, pepper, chopped parsley, and parmesan cheese in a bowl. Mix well.
Cut the hoagie roll. Spread the garlic butter on the inside on both sides. Place in the oven for about 5 to 6 minutes until toasted.
Spread the marinara sauce on the toasted roll, then add the meatballs. Top with mozzarella cheese. Place in the broiler until the cheese melts. Grate parmesan cheese on top. Garnish with chopped basil or parsley. Serve and enjoy!
Store cooked meatballs and sauce together in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, or assemble and broil the sandwich fresh. Uncooked meatballs freeze for up to 3 months.
cast iron skillet · baking sheet
Yes. Form and refrigerate the meat mixture for 30 minutes as directed, then freeze shaped meatballs on a baking sheet before transferring to a freezer bag. Brown from frozen, adding a minute or two to cooking time, then simmer in the sauce.
Boursin garlic and herbs cheese adds moisture, fat, and pre-seasoned garlic and herb flavor directly into the meatball mixture, keeping them tender and flavorful.
Brown them on all sides in the skillet first, then simmer them in the marinara sauce. They're done when fully cooked through and no longer pink inside; simmering in the sauce finishes the cooking process.
Yes, but the pork adds richness and keeps the meatballs tender. If using all beef, increase the sour cream to 3 tablespoons to maintain moisture.
The recipe doesn't specify broil time, so watch closely—typically 1 to 3 minutes, depending on your broiler intensity. Cheese should be fully melted and lightly bubbly.
