I make a batch of meatballs just about every week. They are easy to make and absolutely delicious- especially when topped with mozzarella and on top of warm garlic bread. My Meatball Parm Subs on Garlic Bread are so much better then anything you’ll find at a pizzeria. These will be a new family favorite for sure.
My oldest, Jack is very much like his momma and LOVES all the traditional Italian Sunday dinners. When it comes to my meatballs, my family goes crazy for them so I always make a big batch. When we aren’t serving my meatballs over pasta I love making these Meatball Parm Subs on Garlic Bread! Tender and flavorful meatballs simmered in homemade sauce topped on garlic bread and covered in mozzarella- what’s not to love!?!
My meatballs are simple but they come out AMAZING every single time!! Good quality ground beef, eggs, fresh parsley, lots of pecorino romano cheese, Italian seasoned breadcrumbs, garlic powder, salt and pepper. Everything gets mixed in a bowl then I use ice cream scoops to form the balls. Roll them until a little smoother and circular, pop onto a baking sheet and bake for about 15 minutes. This recipe makes approx. 20 meatballs.
My sauce is really simple too but again its about using quality ingredients. I made the switch to San Marzano canned tomatoes probably 3 or 4 years ago and it really makes ALL the difference! You open up the can and it smells just like when my grandma jarred her own tomatoes. They are not acidic like many other canned tomatoes. They are a little more pricey but in my opinion- SO worth it!
So what goes into my sauce? San Marzano tomatoes, olive oil, garlic, onion, basil, salt and pepper. Thats it- nothing complicated. Once the meatballs have baked I pop them into the sauce and let them simmer for at least an hour. The flavor of the sauce and tender meatballs are heaven!!
I split open some long sub rolls and slathered them with a mix of softened butter, garlic powder, fresh chopped parsley and salt. Before placing the meatballs on the rolls I pop them in the oven to melt the butter into the roll just for 4-5 minutes. Take them out, top with halved meatballs and shredded mozzarella. Pop them back in the oven to melt the cheese.
- For the meatballs:
- 2# ground beef
- 4 eggs
- 1/2 cup grated pecorino romano cheese
- 1 cup Italian seasoned breadcrumb
- 2 tsp garlic powder
- 1 tsp salt
- Black pepper
- a handful of fresh chopped parsley
- For the Sauce:
- 4 Tbsp Olive oil
- 3 garlic cloves
- 1 Tbsp chopped red onion
- 1 can pureed San Marzano tomatoes
- Basil
- Salt & Pepper
- For the Garlic butter:
- 1 stick softened butter
- 1/2 tsp granulated garlic
- Parsley
- Salt
- Shredded Mozzarella
- Sub Rolls
- Preheat your oven to 385 degrees.
- In a bowl add the ground beef, eggs, cheese, breadcrumb, garlic powder, salt, pepper and parsley. Mix with hands until well combined.
- Use an ice cream scoop to form balls- roll by hand to smooth them out. Bake for about 15-18 minutes.
- While the meatballs are baking start the sauce. In a large pot over medium heat add the olive oil, onion and garlic. Cook until softened. Add in the can of tomatoes, several fresh basil leaves, salt and pepper. Simmer.
- Once the meatballs are done baking, add them to the pot of sauce. Simmer for 1 hour.
- In a small bowl mix the softened butter, garlic powder, parsley and salt. Slather all over your rolls {I prepared 5 subs for us with extra meatballs for another night}. Place on a lined baking sheet.
- Place the rolls into a 385 degree oven for about 5 minutes. Top each roll with halved meatballs and shredded mozzarella. Pop back in the oven until the cheese is melted.
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Faithcoast
Hi there!
What percentage lean vs. fat ground beef do you use for your meatballs?
Thank you,
faithcoast
Also, the photo seems to show fresh herbs in the meatballs, but I don’t see them in the ingredient list. Do you use fresh herbs in them?
Angela LeMoine
Hi, you are correct- there’s fresh parsley in my meatballs. It is actually listed in there
Faithcoast
So it is – guess I wasn’t awake yet. Sorry about that. Thank you! Looking forward to trying these!
Angela LeMoine
No worries at all! It happens! Enjoy!
Angela LeMoine
Hi! Either 85/15 or 80/20 is great!
Faith
Delicious meatballs! Thank you for this recipe.
Angela LeMoine
So glad you enjoyed them!Its my pleasure to share!