Giant Meatball Sub
A hearty giant meatball sub featuring flavorful sausage and beef meatballs baked in a rich spaghetti sauce, perfect for satisfying family dinners or casual gatherings.
Ingredients
- 2 eggs ⓘ
- 1/3 cup milk
- 1 medium onion, chopped ⓘ
- 2 garlic cloves, minced ⓘ
- 1 cup soft bread crumbs ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon Italian seasoning ⓘ
- 1 1/4 pounds bulk Italian sausage ⓘ
- 3/4 pound ground beef ⓘ
- 2 (26 oz.) jars spaghetti sauce ⓘ
- 1 (1 lb.) loaf unsliced French bread, halved lengthwise ⓘ
- 8 oz. sliced Mozzarella cheese ⓘ
- shredded Parmesan cheese (optional) ⓘ
Instructions
- In a large bowl, combine the eggs, milk, chopped onion, minced garlic, bread crumbs, salt, and Italian seasoning.
- Crumble the sausage and ground beef over the mixture and mix well.
- Shape the mixture into 1-inch meatballs.
- Place the meatballs in a greased 13 x 9 x 2-inch baking dish.
- Bake at 425°F for 15 minutes or until browned.
- Meanwhile, heat the spaghetti sauce in a large pot.
- Once the meatballs are baked, add them to the sauce and simmer for a few minutes to absorb flavors.
- Slice the French bread loaf lengthwise.
- Layer sliced mozzarella cheese on the bread.
- Spoon the meatballs and sauce onto the bread, topping with shredded Parmesan cheese if desired.
- Close the sandwich, cut into servings, and serve hot.
Tips & Substitutions
For added flavor, consider using fresh herbs instead of dried Italian seasoning. If you want a leaner option, swap out half of the Italian sausage for ground turkey. For a gluten-free version, use gluten-free bread crumbs and a suitable bread. Ensure your meatballs are uniform in size for even cooking.
Serving Suggestions
Serve the Giant Meatball Sub with a side of crispy potato chips or a fresh garden salad for a well-rounded meal. This hearty sandwich pairs beautifully with a side of Mostaccioli Sauce for extra flavor. For a fun twist, try serving it with a side of marinara for dipping.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the meatball sub in the oven at 350°F for about 10-15 minutes or until heated through. You can also microwave individual portions, but the oven will keep the bread crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Giant Meatball Sub contains roughly 1457 calories, with 54g protein, 178g carbohydrates, and 59g fat. It is an excellent source of protein (107% of the Daily Value), iron (76% of the Daily Value), and calcium (51% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2294mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meatballs for later use?
Yes, you can freeze the cooked meatballs. Let them cool completely, then place them in a single layer on a baking sheet until frozen solid. Transfer to a freezer-safe bag or container and store for up to three months. Thaw in the refrigerator before reheating.
What type of bread is best for this sub?
A crusty French bread works best for a Giant Meatball Sub as it holds up well against the sauce and adds a nice texture. You can also try using ciabatta or an Italian loaf for a different flavor profile.
How can I make this dish vegetarian?
To create a vegetarian version, replace the meat with plant-based sausage or a mixture of lentils and mushrooms. You can also use a hearty marinara sauce and load up on veggies like bell peppers and zucchini for added nutrition and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).