Italian Meatball Subs
For the Meatballs:
1 lb. Italian Sausage
1 lb. ground sausage or ground beef
2 ½ tsp. garlic powder
1 tsp. onion powder
1 tsp. Italian seasoning
1 tsp. Kosher salt
¾ tsp. ground black pepper
2 large eggs
1 cup grated Parmesan cheese
1 cup panko breadcrumbs
For the Sauce:
1/3 cup olive oil
6 cloves garlic, minced
½ tsp. crushed red pepper flakes
2 28 oz. cans crushed tomatoes
1 tsp. Kosher salt
½ tsp. sugar
1 ½ tsp. Italian seasoning
½ cup fresh basil leaves, chopped
For the Subs:
8 sub rolls
2 cups shredded provolone cheese
2 cups Fontina or mozzarella cheese, shredded
¼ cup grated Parmesan cheese
For the sauce:
Heat oil in a medium-size pan over medium-low heat. Add in the garlic and sauté for 1 minute. Add the crushed red pepper flakes, crushed tomatoes, salt, sugar, and Italian seasoning and basil and stir to combine. Simmer the sauce on low heat at least 60 minutes, stirring occasionally. Taste and season with a little more salt and pepper if needed.
For the meatballs:
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside. In a large bowl, combine the Italian sausage, ground pork or ground beef, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, parmesan cheese, and breadcrumbs. Don’t over mix. Scoop about 2 ½ tablespoons of meat into your palms and roll into a ball. Place on the prepared baking sheet. Repeat with the rest of the mixture. Place the baking sheet in the oven and bake for 20 minutes. Bake in batches if necessary. Don’t over crowd the baking sheet. When meatballs are done cooking, add them to the sauce, stir to coat.
For the subs:
Preheat your oven broiler to low. Slice the sub rolls in half, being sure to cut only ¾ of the way through the roll. Place 3 or 4 meatballs into each sub roll. Spoon extra sauce on top of each roll. Then divide the shredded provolone and Fontina or mozzarella on top of rolls. Place the subs onto a baking sheet lined with aluminum foil and place under the broiler until the cheese is melted and gooey and slightly golden brown. Remove from the heat and sprinkle with a little more grated parmesan and serve. Serve.
