Meatball subs

American · Sandwich · 25 min · Serves 4

Homemade meatballs simmered in tangy tomato sauce and stuffed into crusty rolls with melted cheese—this is the kind of sandwich that brings everyone to the table. It's comfort food that feels special but comes together on a regular weeknight, and leftovers are just as good the next day.

Ingredients

• 1.5 lbground beef
• 0.5 cuppanko breadcrumbs
• 0.25 cupwhole milk
• 1egg
• 3garlic cloves, minced
• 0.5 cupparmesan cheese, grated
• 24 ozmarinara sauce
• 2 tbspolive oil
• 1.5 cupsmozzarella cheese, sliced or shredded
• 4sub rolls or hoagie rolls
• to tastesalt and black pepper
• 2 tbspfresh basil, chopped (optional)

Method

1. 1

   Soak panko in milk for 2 minutes, then combine with ground beef, egg, minced garlic, parmesan, salt, and pepper. Mix gently with your hands until just combined—don't overwork it.

2. 2

   Roll mixture into 12–16 meatballs about the size of walnuts.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches for 4–5 minutes, turning occasionally, until golden on all sides.

   8–10 min

4. 4

   Pour marinara sauce over the meatballs, reduce heat to low, and simmer for 12–15 minutes until meatballs are cooked through.

   12–15 min

5. 5

   While meatballs simmer, split rolls open and lightly toast them if you like.

   2–3 min

6. 6

   Divide meatballs and sauce among the rolls, top generously with mozzarella cheese, and broil for 2–3 minutes until cheese is melted and bubbly.

   2–3 min

7. 7

   Scatter fresh basil on top if using, and serve hot.