5 from 2 votes
A delicious open face meatball sub on a cutting board
Open Faced Meatball Sub
Work Time
40 mins
Total Time
1 hr 10 mins
 

This easy to make meatball sub is delicious, meaty and melty with only half the bread! Great for a weeknight, or weekend family meal.

Course: Main Course
Cuisine: American
Keyword: Meatball sub, meatballs
Yield: 4 servings
Calories: 760 kcal
Ingredients
Meatball Subs
  • 1 recipe Mini Meatballs recipe follows
  • 3 tablespoons olive oil
  • 1 medium onion sliced
  • 2 bell peppers (red and yellow) sliced
  • 2 hero rolls halved lengthwise and toasted
  • 1 1/2 cups marinara sauce
  • 4 slices provolone, cut in half (about 3 oz)
Mini Meatballs
  • 1 lb ground pork
  • 1 lb ground beef
  • 1 medium onion minced (1 cup)
  • 1/2 red bell pepper minced (1/2 cup)
  • 1/4 cup milk
  • 3 tablespoons plain dry breadcrumbs
  • 1 large egg
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds crushed
  • 1/4 teaspoon ground black pepper
Instructions
  1. Make the Mini Meatballs: In a large bowl, using hands, mix together all ingredients until combined well. using 1 tablespoon mixture for each, roll into balls. 

  2. Mini meatballs can be made ahead. Transfer to a baking sheet and freeze until solid, about 1 hour. Divide between two heavy-duty resealable plastic bags, seal and freeze up to 3 weeks. Let stand at room temperature 10 minutes before cooking.

  3. Make the Meatball Subs: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add meatballs and turn to coat. Reduce heat to medium and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer meatballs to a large saucepan and cover. 

  4. Wipe skillet clean; add remaining 2 tablespoons oil with the onion and cook over medium-high heat, stirring occasionally, until just softened, about 4 minutes. Add bell pepper; cook, stirring, until softened and just starting to brown, 6 to 8 minutes. 

  5. Heat broiler and place rack 6 inches from heat. Place rolls, cut side up on a baking sheet. In saucepan with meatballs, add sauce and heat over medium heat until warm, about 2 minutes; spoon onto each roll. Cover with onion-bell pepper mixture and top each with 2 cheese halves. Broil until cheese is melted, 1 to 2 minutes. 

Recipe Notes

Mini Meatballs

Makes 55 to 60 meatballs. Can make ahead and freeze. Keep them on hand for other meals!

Nutrition Facts
Open Faced Meatball Sub
Amount Per Serving (1 g)
Calories 760 Calories from Fat 432
% Daily Value*
Total Fat 48g 74%
Saturated Fat 15.5g 78%
Cholesterol 123mg 41%
Sodium 1104mg 46%
Total Carbohydrates 53g 18%
Dietary Fiber 6g 24%
Protein 34g 68%
Calcium 294%
* Percent Daily Values are based on a 2000 calorie diet.