Ultimate Meatball Burrata Sub
Sandwich Sundays Ep. 37 is the Ultimate Meatball Burrata Sub, and it’s everything you want in a meatball sub. Juicy beef and pork meatballs simmer in a creamy homemade marinara, then get piled onto crispy Parmesan garlic bread with melty mozzarella. And the burrata torn over the top? That’s what makes it ultimate.
The secret to tender meatballs is a quick panade of breadcrumbs and milk. The meatballs get browned, then finish cooking right in the sauce, so every bite soaks up all that flavor.
Why You’ll Love This Meatball Sub
- Juicy, tender meatballs: The panade keeps them soft, never dense.
- One skillet: The meatballs and the homemade marinara cook in the same pan.
- Garlic bread base: Buttery, crispy Parmesan garlic bread holds everything together.
- Burrata on top: Cool, creamy burrata over hot meatballs and melty mozzarella.
Meatball Sub Ingredients
Ground Beef and Pork
Half 80/20 ground beef and half ground pork gives the meatballs the best flavor and keeps them juicy.
Breadcrumbs and Milk
Italian breadcrumbs soaked in whole milk make a panade, the secret to tender meatballs.
Parmesan, Garlic and Herbs
Freshly grated Parmesan, garlic, parsley and Italian seasoning flavor the meatballs from the inside out.
Crushed Tomatoes and Tomato Paste
The base of the homemade marinara. Tomato paste adds depth, and a splash of heavy cream makes it silky.
Hoagie Rolls
Use sturdy hoagie rolls so they hold up to the saucy meatballs.
Mozzarella and Burrata
Shredded mozzarella melts over the meatballs, and fresh burrata gets torn over the top right before serving.
Good to Know: Use gluten-free breadcrumbs and rolls if you need this meatball sub to be gluten-free.
How to Make a Meatball Sub
Step 1: Make the Panade
Stir the breadcrumbs and milk together and let them sit for 5 minutes until they form a soft paste.
Step 2: Mix and Shape
Combine the panade with the egg, Parmesan, garlic, parsley, Italian seasoning, salt and pepper, then add the beef and pork. Mix gently until just combined, form 10 to 12 loosely packed meatballs, and chill for 10 to 15 minutes.
Step 3: Brown the Meatballs
Brown the meatballs in olive oil over medium heat, about 5 to 7 minutes total. They don’t need to cook through yet.
Step 4: Make the Marinara
In the same skillet, sauté the garlic, cook the tomato paste for 1 to 2 minutes, then stir in the crushed tomatoes and seasonings and bring to a gentle simmer.
Step 5: Simmer the Meatballs
Nestle the meatballs into the sauce, partially cover, and simmer for 15 to 20 minutes until the centers reach 160°F. Stir in the heavy cream and a few basil leaves.
Step 6: Make the Garlic Bread
Mix the softened butter, garlic and parsley, spread it over the hoagie rolls, top with Parmesan, and toast at 375°F for 5 to 7 minutes.
Step 7: Assemble and Melt
Spoon sauce onto the rolls, add 3 to 4 meatballs each, top with more sauce and the mozzarella, and broil until melted and bubbly.
Step 8: Finish with Burrata
Tear the burrata over the top, add fresh basil and a drizzle of olive oil, and serve right away.
Carly’s Expert Tips
- Don’t overwork the meat. Mix just until combined for tender meatballs.
- Use a thermometer. The meatballs are done at 160°F in the center.
- Watch the broiler. Garlic bread goes from golden to burnt fast.
Make It Your Own
- Spicy: Add extra red pepper flakes to the marinara.
- Shortcut: Use your favorite jarred marinara.
- Sliders: Use slider buns for a party.
Make-Ahead and Meal Prep: Make the meatballs and marinara up to 3 days ahead and store them together in the fridge. Reheat, then toast the garlic bread and assemble right before serving.
What to Serve With a Meatball Sub
- Salad: A crisp Caesar or Italian chopped salad.
- Chips: Kettle chips for crunch.
- Fries: Crispy fries or potato wedges.
Storing and Reheating
Store leftover meatballs in the marinara in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, then build fresh subs on toasted garlic bread. Assembled subs get soggy, so keep the bread separate.
What People Ask About Meatball Sub
Can I bake the meatballs instead?
Yes. Bake at 400°F for about 15 minutes until browned, then finish them in the sauce.
What is burrata?
Fresh mozzarella with a soft, creamy center. Tear it over the hot subs right before serving.
How do I keep a meatball sub from getting soggy?
Toast the garlic bread first and don’t overload it with sauce.
Can I freeze the meatballs?
Yes. Freeze cooked meatballs in the sauce for up to 3 months. Thaw overnight in the fridge and reheat gently.
Ultimate Meatball Burrata Sub
Ingredients
Method
- Combine the breadcrumbs and milk in a small bowl. Let sit for 5 minutes until the breadcrumbs absorb the milk and form a soft paste. This is your panade, and it’s the secret to tender, juicy meatballs.
- In a large bowl, combine the panade, egg, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper. Add the ground beef and pork. Gently mix with your hands until just combined. Don’t overwork the mixture.
- Form into 10-12 medium meatballs, keeping them loosely packed. Place on a plate and refrigerate for 10-15 minutes.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Working in batches if necessary, brown the meatballs on all sides, about 5-7 minutes total. They don’t need to cook through yet. Transfer to a plate.
- In the same skillet, reduce heat to medium-low. Add 1 tbsp olive oil if needed to coat the pan. Add the garlic and sauté for about 30 seconds until fragrant. Stir in the tomato paste and cook for 1-2 minutes until slightly darkened.
- Add the crushed tomatoes, Italian seasoning, red pepper flakes, garlic powder, sugar (if using), salt, and black pepper. Stir to combine and bring to a gentle simmer.
- Return the browned meatballs to the skillet, nestling them into the marinara. Partially cover and simmer over low heat for 15-20 minutes, gently turning halfway through, until the centers reach 160°F. Stir in the heavy cream until incorporated, then remove from heat. Add a few basil leaves.
- Combine the softened butter, minced garlic, and parsley in a small bowl.
- Preheat the oven to 375°F. Slice the hoagie rolls lengthwise, leaving one side attached if preferred. Generously spread the garlic butter over the cut sides and top with Parmesan. Place on a baking sheet and toast for 5-7 minutes until golden and crisp around the edges.
- Spoon a little marinara onto the bottom of each toasted roll. Add 3-4 meatballs per sandwich, followed by another spoonful of sauce. Sprinkle mozzarella evenly over the meatballs.
- Return the sandwiches to the oven or broil briefly until the mozzarella is melted and bubbly. Watch closely so the garlic bread doesn’t burn.
- Remove from the oven and tear the burrata over both sandwiches. Finish with fresh basil and a drizzle of olive oil. Slice in half and serve immediately.
