Meatball Sub

My husband loves the nice hearty sandwiches and subs, especially a meatball sub and being that a slight chill has settled in over southern Florida, I thought today would be a great day to have some meatball subs for dinner.  This is a very filling sandwich and can be frozen to be reheated at a later date.

For this meal I use my Italian meatball recipe and just make a few adjustments to them.  Firstly, the meatballs for a sub are significantly larger – I form them to about tennis ball size.  As you prepare this dish, start with the formed uncooked meatballs.


1 12 ounce can crushed tomatoes, with juices

1/4 cup diced onion

2 cloves garlic, pressed

1 teaspoon oregano

1/2 teaspoon fresh ground black pepper

2 French loaves, or other preferred sub style loaf bread*

2 cups fresh grated Mozzarella cheese

Extra virgin olive oil

*A hard crust loaf works best for this as it resists getting soggy from the sauce.


  • After forming the meatballs, arrange them in a coverable dish over low to medium heat.
  • In a medium mixing bowl, blend tomatoes, onion, garlic, oregano and pepper.
  • Pour tomato mixture over meatballs and cover.
  • Cook meatballs for at least twenty minutes, spooning tomato mixture over them often.
  • Preheat oven to 350 degrees F.
  • Slice loaf into quarters, sliced down the middle.
  • Drizzle olive oil sparsely over the upper loaf and cover bottom slices with 1 cup of cheese.
  • Place in oven for no more than five minutes and remove from heat.
  • Turn oven off and close door to retain the heat.
  • Slice each meatball in half before laying it over the cheese covered bread slice.
  • Scoop remaining sauce over meatballs.
  • Cover with remaining cup of cheese.
  • Place in oven for ten minutes or until cheese is melted.
  • Cover with top of loaf and serve warm.


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