Description
The ultimate sub shop experience, at home! Fresh sliced French loaf is filled with herby homemade Italian meatballs, slathered with tomato sauce, dolloped with pesto sauce for extra herby flavor and finished with slices of melty mozzarella cheese.
Ingredients
Units
Scale
Italian Meatballs
- 1 lb ground beef
- 2 eggs
- 1/2 cup panko bread crumbs
- 1/4 cup parmesan cheese
- 1/2 tsp Italian seasoning
- 2 tsp onion powder
- 1 tsp garlic powder
- Salt + pepper to season
Homemade Marinara Sauce
- 28 oz can of peeled tomatoes
- 8 oz tomato paste
- 1 yellow onion, chopped
- 1 large carrot, chopped
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/4 cup fresh basil, chopped (added at the end)
- 1/2 cup parmesan cheese
For the Sandwich
- 2-foot French Loaf
- 1 ball of mozzarella cheese, sliced
- 6 oz jar of pesto
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set to the side.
- Make meatballs. In a medium-sized bowl, mix eggs, panko bread crumbs, cheese, and seasonings together.
- Add meat and mix in the egg mixture with your hands until combined. Form into 12-14 even-sized meatballs. Place on a parchment paper-lined baking sheet. Cook 22-25 minutes until they reach an internal temperature of 165°F.
- Make sauce. In a skillet over medium heat, heat some 2 tbsp of oil and saute onions, carrots, and garlic for 8-10 minutes until soft. Mix in Italian seasoning and saute for a couple more minutes.
- Add canned tomatoes to the skillet and stir them into the sauteed veggies. (If you’re using whole peeled tomatoes, gently mash the tomatoes with the back of a wooden spoon to break them up into smaller pieces.) Stir in the tomato paste until combined and reduce the heat to simmer on low for 10-15 more minutes.
- Add tomato mixture to a blender with parmesan cheese and basil, and blend until smooth. Pour the smooth sauce back into the skillet and keep it on low heat to stay warm.
- Add in cooked meatballs and toss to coat in the sauce.
- Assemble sandwiches. Preheat broiler. Slice the French loaf in half, lengthwise, stopping just before you cut through the other side. You want to leave one side intact so that you can fill it and hold everything in place.
- Add meatballs, drizzle with extra sauce, add dollops of pesto and finish with slices of mozzarella cheese. Slice the loaf in half and carefully place it on a sheet pan. Turn the oven to broil. Broil the sandwiches for 3-5 minutes until the cheese is melty. Be careful that the cheese does not burn.
- Remove from oven, slice into 4-6 inch individual sandwiches and serve hot, and sprinkle with some extra basil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes