Or you can just use a large pot without a screen and turn the sauce down a little so it’s not popping as high. If you don’t own a splatter screen, you can buy one– they are pretty cheap and super handy. The wide skillet is used to increase the cooking surface area so the sauce cooks faster, but you absolutely must use a splatter screen or you will have a mess on your hands.

This sauce recipe calls for a skillet and a splatter screen.

When you’re ready to eat, all you have to do is heat the sauce and meatballs, toast the garlic bread, and assemble your sandwiches. Yes! Don’t make the garlic bread and assemble the sandwiches until just before you’re ready to serve them, but the sauce and meatballs can be made up to 2 days in advance. If you want that true deli experience, serve them with a crunchy coleslaw and some kettle chips. Meatball sandwiches are extremely rich and filling, so simple sides like a green salad or garlic green beans complement them nicely. To add them to your sub, thinly slice the onions and peppers and cook them in a little olive oil with salt and pepper over medium heat until they are tender-crisp. What do you put on a meatball sub?Īside from meatballs, marinara sauce, and cheese, cooked bell peppers and onions are a delicious addition to meatball subs. Depending on the size of your meatballs, you may want to cut them in halves or quarters so they fit better in the smaller buns. Hot dog buns also work well and are a great size for smaller eaters. They toast up nicely but are soft so they’re easy to bite into even when stuffed full.

Assemble: Top the garlic bread with meatballs, sauce, and a sprinkle of mozzarella cheese, and bake until the cheese is melted.įrench rolls are ideal for meatball marinara sandwiches.

Bake until they are just lightly toasted.

Make garlic bread: Slather your rolls with butter and then sprinkle with garlic powder.

You just brown some garlic, stir in the rest of your sauce ingredients, and let it simmer away. Make the marinara sauce: While the meatballs heat, throw together your marinara sauce.Make/warm your meatballs: Make or heat up your premade meatballs so they’re hot and ready to go.And for this recipe, we’re not just going to toast the bread but turn it into buttery, perfect toasted garlic bread. And the best way to avoid soggy sandwiches is to build your sub on lightly toasted bread. Toasty bread: Soggy meatball sandwiches are the worst.Good luck not just eating it with a spoon. It’s pretty quick-cooking (for a red sauce), is made with just 5 ingredients, and is so tangy and bright and delicious. Excellent marinara sauce: The homemade marinara sauce on these sandwiches is just about the perfect marinara sauce.

Good meatballs: I recommend using my absolute favorite meatball recipe for these sandwiches, but if you want to use your own meatball recipe or you’re in a hurry and want to use frozen meatballs, go for it.There are a few things that go into making the perfect meatball sandwich. They are one of my favorite things on the site, and if you have a batch in your freezer you can make today’s recipe in about half an hour.)Īnyway, in that post, I promised meatball sandwiches would be coming soon and we have reached that day. (If you haven’t made a batch yet, please do. This is The Perfect Meatball Sandwich recipe, made on toasted, buttery garlic bread, with an easy homemade marinara sauce and my favorite beef and sausage meatballs.Ī while back, I shared these fantastic freezer meatballs.

Meatball eyeballs sandwitch