The meatball sub is the ultimate deli hoagie, and every ingredient is important to its success. Here we combine a good-quality roll with our Italian Meatballs and some fresh mozzarella for an over-the-top sub.
Game plan: This is a great way to use up leftover Italian meatballs, but no one says you can’t make the meatballs solely for multiple rounds of sub consumption.
Hoagie rolls can be found in most grocery stores, but you can also substitute ciabatta or sourdough rolls.
For a slacker solution, use store-bought meatballs and mozzarella and cook this in a toaster oven.
- Yield: 1 sandwich
- Difficulty: Easy
- Total: 10 mins
- Active: 5 mins
- 3 Italian Meatballs (see Game Plan note)
- 1/4 cup Basic Tomato Sauce (see Game Plan note)
- 1 hoagie roll, about 6 inches long
- 2 ounces fresh mozzarella, thinly sliced
- Heat the broiler to low and arrange the rack in the middle of the oven. Warm up the meatballs in the sauce in a covered microwaveable bowl or on the stovetop.
- Cut a 1-inch V-shaped notch out of the top of the hoagie roll and discard. Remove some of the roll’s interior to form a pocket so the meatballs can fit easily.
- Arrange the meatballs in the roll, cover with sauce, top with mozzarella, and put on a foil-lined baking sheet.
- Place under the heated broiler until cheese is melty and golden and bread is toasty around the edges, about 3 to 4 minutes.
Beverage pairing: Mirassou Pinot Noir, California. Bright red berry fruit and a refreshing verve are called for to wash down the meatballs. Keep things simple with an inexpensive Pinot Noir, and serve it slightly chilled.