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Meatball Sub

3.8
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PREP TIME
60 min
COOKING TIME
40 min
TOTAL TIME
110 min
SERVINGS
8 servings
Lunch
Meatball Sub
Ingredients
  • Meatballs:
  • 1 cup soft bread crumbs
  • 1 cup dry bread crumbs
  • 1/2 cup milk
  • 1 pound ground beef
  • 1 pound sweet Italian sausage
  • 1 cup prepared marinara sauce
  • 2 eggs
  • 1 tablespoon minced garlic
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • 1 cup olive oil for frying
  • 1 cup prepared marinara sauce
  • Filling:
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 serrano pepper, sliced
  • 2 tablespoons Marsala wine
  • salt and ground black pepper to taste
  • Assembly:
  • 4 Italian-style hoagie buns, split lengthwise
  • 1 cup mascarpone cheese, divided
  • 1/4 cup garlic basil spread (see footnote for recipe link)
  • 4 cups shredded mozzarella cheese, divided
  • 1/2 cup chopped fresh basil, divided
  • 1/2 cup grated Parmesan cheese, divided
Instructions
1
Preheat the oven to a high temperature, approximately 500 degrees Fahrenheit or 260 degrees Celsius.
2
Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow them to absorb the milk for about 10 minutes. Add ground beef, Italian sausage, a cup of marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes to the bowl and mix until everything is well combined. Form into 16 large meatballs.
3
Heat a generous amount of olive oil in a large pot or Dutch oven over high heat. Cook the meatballs until they are browned on all sides, about 10 minutes. Transfer them to a baking sheet and bake in the preheated oven until they are cooked through, about 10 minutes.
4
Bring a cup of marinara sauce to a boil in a large saucepan over medium heat. Add the cooked meatballs and heat them through, about 5 minutes.
5
Heat a small amount of olive oil in a large skillet over high heat; cook and stir an onion, red bell pepper, and serrano pepper in the hot oil until the onion is soft, 5 to 6 minutes. Add Marsala wine, salt, and black pepper; cook until the wine has evaporated and the onion turns golden, about 10 minutes.
6
Spread a quarter cup of mascarpone cheese on each hoagie bun and top with a spoonful of marinara sauce. Place four meatballs on each sandwich and sprinkle with mozzarella cheese. Place the sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the buns are toasted, about 5 minutes. Top each sandwich with a quarter of the onion mixture; garnish each sandwich with two tablespoons of basil and one tablespoon of Parmesan cheese.