Meatball Subs

Yield: 1 serving
Community Recipe from


  • 1 1/2 pound(s) ground sirloin
  • 1 whole(s) egg beaten
  • 1 cup(s) Italian bread crumbs
  • 1 whole(s) onion chopped fine
  • 4 clove(s) garlic crushed and minced
  • 1/2 teaspoon(s) crushed red pepper flakes
  • 2 teaspoon(s) Worcestershire sauce
  • 1/4 cup(s) flat-leaf parsley chopped
  • 1/4 parmesan cheese grated
  • 2 tablespoon(s) extra virgin olive oil
  • 4 clove(s) garlic crushed and chopped
  • 1/2 teaspoon(s) crushed red pepper
  • 2 tablespoon(s) flat-leaf parsley chopped
  • 1/2 teaspoon(s) dried oregano
  • 28 ounce(s) can crushed tomatoes
  • 4 whole(s) rolls
  • 1 bag(s) shredded provolone cheese


  1. Preheat oven to 450 degrees F.

  2. Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.

  3. Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.

  4. Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese
January 2013

This recipe is a personal recipe added by jarashly and has not been tested or endorsed by MyRecipes.

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