Classic meatballs, rich tomato sauce and melted cheese makes the meatball sub a family favourite, kid-friendly winner for lunch or dinner. Plus, we’ve come up with seven delicious flavour variations for you to choose from, just choose your favourite mince and seasoning.
This versatile meatball sub recipe can be made vegetarian by using plant-based mince and vegetarian cheeses.
Ingredients
Method
NAPOLITANA SAUCE
Heat oil in a large deep frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion is softened. Add tomatoes, ½ cup (125ml) water, basil stalk and sugar. Bring to the boil; reduce heat to low-medium, simmer for 20 minutes or until reduced. Discard basil stalk and season to taste. (Makes 2 cups).
CLASSIC MEATBALLS
Meanwhile, combine mince, eggs, breadcrumbs, parmesan, parsley and garlic in a large bowl; season. Divide and roll mince mixture into 12 even balls, approximately 60g each.
Heat the oil in a large deep non-stick frying pan over medium-high heat; cook meatballs, turning, for 2 minutes or until well browned all over. Cook all variations for 12 minutes, except Thai-style (see below) for 10 minutes, and plant-based for 20 minutes.
Transfer meatballs to Napolitana sauce in the pan. Bring to the boil, then reduce heat to low; partially cover and cook, stirring occasionally, for 30 minutes or until sauce thickens.
Preheat grill to high.
Cut rolls in half lengthways, without cutting all the way through. Spoon sauce inside rolls, covering both sides. Fill each roll with three meatballs; top with more sauce and 2 tablespoons of grated mozzarella. Place subs on a foil-lined oven tray; grill for 2 minutes or until mozzarella melts.
Serve subs topped with basil and extra grated parmesan, if you like.
Can you freeze meatballs?
Uncooked and cooked meatballs are suitable to freeze. Defrost in the fridge then continue meatball sub recipe from step 3 for uncooked, step 4 from cooked, or try one of our other marvellous meatball recipes.
Quick meatball sub sauce
To save time, swap the Napolitana sauce for 2 cups (520g) tomato pasta sauce instead. If you would like to make six subs, divide the mince mixture into 24 x 30g each balls and purchase 6 bread rolls.
Meatballs for meatball subs: flavour variations
Spanish-style
Use veal and pork mince, and omit parsley. Use 3 eggs (instead of 2). Add ¼ cup (70g) tomato paste, 2 tsp smoked paprika and 1 tsp ground cumin. Cook meatballs for 12 minutes. Serve as part of a tapas platter.
Turkish-style
Use beef mince. Swap parsley for 2 tbsp chopped mint. Add 1 finely chopped red onion (100g), 1 tsp ground coriander and ½ tsp each cinnamon and nutmeg. Cook meatballs for 12 minutes. Serve with pitta bread, hummus and tabbouleh.
Thai-style
Use chicken mince. Omit eggs, parmesan, parsley and garlic. Add 2 tbsp Thai green curry paste, 1 tbsp fish sauce and 1/3 cup chopped coriander leaves and stems. Cook meatballs for 10 minutes. Serve with a dipping sauce and lime wedges.
Plant-based
Use 400g plant-based mince instead of animal mince and swap the parmesan for a vegetarian-style version. Cook meatballs for 20 minutes. Serve on baby cos leaves with pickled vegetables.
Moroccan-style
Use lamb mince and omit parsley. Use 3 eggs (instead of 2). Add â…“ cup chopped coriander leaves and stems, 2 tbsp ras el hanout and 60g cooked couscous. Cook meatballs for 12 minutes. Serve with harissa-spiced yoghurt and coriander.
Indian-style
Use lamb mince and omit parmesan and parsley. Use 3 eggs (instead of 2). Reduce breadcrumbs to ⅓ cup (25g). Add ½ cup (75g) microwave basmati rice, 2 tbsp finely chopped green chilli, 1 tbsp finely chopped mint and 2 tsp garam masala. Cook meatballs for 12 minutes. Serve with korma curry sauce.