Lisas' Hot Italian Meatball Sandwiches
Submitted by suziq
Italian meatball subs stuffed with mozzarella centers, simmered in pizza sauce, piled into hollowed French rolls, and broiled melty. A gameday or weeknight crowd favorite.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minThese Italian meatball sandwiches pull one serious trick that puts them ahead of every sub-shop version: mozzarella cubes tucked inside each meatball, so every bite breaks open to a gooey, melted cheese center. It turns a standard sub into something people remember. The beef-pork blend keeps the meatballs juicy (pork adds fat, beef adds flavor), while cornflake crumbs and evaporated milk build a tender, almost panade-like texture that won’t dry out in the oven.
Hollowing out the French rolls is the second trick, creating a trough that holds sauce and meatballs without soaking the bread to mush. Save those bread scraps for homemade breadcrumbs later. The final broil with sliced mozzarella across the top gives you that bubbly, browned cheese lid that makes meatball subs worth the mess.
Kitchen Tips
- Seal the mozzarella cube completely inside the meat. Any exposed cheese leaks out during baking and you lose the gooey surprise.
- Bake meatballs on an ungreased sheet to let fat drain away naturally. Non-stick sprays or grease can cause the meatballs to spread.
- Warm meatballs in sauce for at least 5 minutes before assembling. Cold middles ruin the eating experience.
- Toast the hollowed rolls lightly before piling on meatballs. A little crispness on the inside keeps the sandwich from getting soggy.
Variations
- Use hot Italian sausage in place of pork for a spicier meatball profile.
- Stuff with a smoked mozzarella or provolone cube instead for deeper flavor.
- Add sauteed sliced bell peppers and onions to the sauce for a full sub-shop experience.
Ingredients
Directions
Combine beef, pork, crumbs, milk, egg, italian seasoning, and onion.
Mix well and form into 1½ inch meatballs.
Cube the mozarella into ½ inch cubes.
Press 1 cube into each meatball, cover well with the meat.
Place on ungreased cookie sheet and bake for 18 to 20 minutes.
In a saucepan heat the pizza sauce.
Add meatballs and warm through.
Slice a V shaped lengthwise cut into sub rolls.
Use the cut out for breadcrumbs later.
Pile down the cut 5 to 6 meatballs.
Spoon on sauce and lay a slice of mozarella cut in half so it covers the length of the roll on the top of the sandwich.
Place under the broiler for 2 to 3 minutes or until bubbly.
Comments
