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Ingredients
Scale
- 1 pound (454g) ground beef
- 1 pound (454g) ground pork
- 3 and 1/2 teaspoons garlic powder
- 3 teaspoons onion powder
- 2 and 1/2 teaspoons Italian seasoning
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 2 large eggs
- 1 cup (100g) finely grated Parmesan cheese
- 1 cup panko breadcrumbs
- 3/4 cup (171ml) water
- 1/3 cup (76ml) olive oil
- 8 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 (28 ounce) cans crushed tomatoes with basil
- 1 and 1/2 teaspoons salt
- 1/2 teaspoon granulated sugar
- 1 and 1/2 teaspoons Italian seasoning
- 1/2 cup fresh basil leaves, chopped
- 8 crusty sub rolls, cut in half
- 8 ounces provolone cheese, shredded
- 6 ounces fontina cheese, shredded
- 2 ounces finely grated Parmesan cheese
- Fresh basil, torn (for garnish, optional)
Instructions
- Preheat the oven to 425°F (220°C) and prepare a baking sheet.
- Combine beef, pork, spices, eggs, cheese, breadcrumbs, and water in a bowl, mixing gently.
- Shape the mixture into meatballs and bake for 20 minutes.
- Sauté garlic in olive oil, then add tomatoes, salt, sugar, and seasonings, simmering for 15 minutes.
- Slice sub rolls and fill with meatballs and marinara sauce.
- Top with shredded cheeses and broil until melted and golden.
- Garnish with basil and Parmesan before serving.
Notes
Avoid overmixing the meatball mixture for tenderness.
Adjust spice levels in the marinara sauce to your taste.
Store leftover meatballs and sauce separately in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Sandwich
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Calories: 640
- Sugar: 5
- Sodium: 1200
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 39
- Cholesterol: 95