A classical take on the meatball sub. Simple, yet delicious! This meatball sub recipe packs a ton of meaty, cheesy, saucy flavor with a little kick! I decided to make this meatball sub recipe because I had thawed out some beef (not sure what I was going to make) and had some hoagie rolls around. The 3 open jars of pasta sauce in my fridge were also beckoning.
Normally, if I were making meatballs I would add in hot sausage to the beef mixture. Since I didn’t have any, I used a bit of ground fennel and quite a bit of red pepper flakes for some heat. You can also add in a little bacon grease if you are missing the pork flavor. Anyway, a lot of people use straight beef in their meatball sub recipes, so don’t mind me being extra.
The key to making a great meatball sub is the bread. I like to add butter or oil to the open side and top of my hoagie buns, and bake them for a few minutes before loading them up. Then they need to go back into the oven to melt the cheese. I sprinkle some parmesan cheese on my pasta sauce too to thicken it up a bit so the bread gets less mushy.
So here you go! This traditional meatball sub recipe is ready for your next big lunch or Italian night. Top with peppers or any of your favorite fixins'.