Meatball Sub
A crowd-pleasing meatball sub recipe that's easy to prepare with homemade sauce, hearty meatballs, and melted cheese in crusty French rolls.
Ingredients
Sauce and Meatballs
- 1 medium onion, chopped
- 1 tbsp olive oil For sautéing
- 4 cloves garlic, minced
- 2 tbsp dried oregano
- 1 tbsp garlic powder
- 1.5 tsp onion powder
- 1.5 tsp dried parsley
- 1.5 tsp dried basil
- 1 tsp kosher salt
- 1 tsp ground thyme
- 0.5 tsp celery seed
- 0.5 tsp cayenne
- 0.5 tsp sugar
- 1 tbsp beef bouillon base
- 1 6-oz can tomato paste
- 1 28-oz can crushed tomatoes
- 1 14.5-oz can diced tomatoes
- 1 15-oz can tomato sauce
- 32 oz frozen meatballs
For Subs
- 16 oz mozzarella or Provolone, sliced For topping
- 12 pieces French rolls For serving
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until very soft, about 5-7 minutes.
- Add minced garlic, dried oregano, garlic powder, onion powder, dried parsley, dried basil, kosher salt, ground thyme, celery seed, cayenne, and sugar. Cook for another 1-2 minutes.
- Stir in beef bouillon base and tomato paste. Mix well.
- Add crushed tomatoes, diced tomatoes, and tomato sauce.
- Add frozen meatballs, stirring gently to coat.
- Cover and simmer on the stovetop for about 1 hour or transfer to a slow cooker and cook on Low for approximately 4 hours.
Toasting Rolls
- Preheat your broiler. Slice the French rolls open and place them on a baking sheet.
- Toast the rolls under the broiler until lightly browned, then top with sliced cheese and broil until melted.
Assembly
- Fill each toasted roll with meatballs and sauce. Add more cheese on top if desired and briefly broil again.
Notes
Serve with a side salad, chips, pickles, or a toppings bar for customization. Sauté onions properly for better flavor. Don't skip toasting the rolls.