Meatball Sub Sandwich with NY Pizza Olive Oil Blend Marinade

Turn an ordinary sub night into something extra fun with this saucy meatball sandwich, built on the bold, herb-forward flavor of New York Pizza Infused Olive Oil Blend. The oil gets brushed onto the rolls and folded into the meatballs for a warm, pizza-shop style finish that feels familiar and special at the same time.

Garden Infuzions

Meatball Sub Sandwich with NY Pizza Olive Oil Blend Marinade

A saucy meatball sub layered with melted cheese, toasted rolls, and the savory pizza-inspired flavor of New York Pizza Infused Olive Oil Blend.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 sandwiches

Course: Dinner, Lunch, Snack

Cuisine: American Classics, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 tablespoons New York Pizza Infused Olive Oil Blend
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon olive oil
• 24 ounces marinara sauce
• 4 hoagie rolls
• 8 slices mozzarella cheese
• 2 tablespoons unsalted butter softened
• 1 tablespoon New York Pizza Infused Olive Oil Blend for brushing rolls
• 2 tablespoons grated Parmesan cheese for finishing

Equipment

• 1 Large mixing bowl For the meatball mixture
• 1 Large skillet For browning and simmering the meatballs
• 1 baking sheet For toasting and finishing the sandwiches
• 1 Foil or parchment paper For easier cleanup
• 1 Wooden spoon For stirring the sauce
• 1 Tongs For turning meatballs

Method

 

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
2. In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, Parmesan, New York Pizza Infused Olive Oil Blend, garlic, salt, pepper, oregano, basil, and parsley. Mix just until combined.
3. Shape the mixture into 16 meatballs, about 1 1/2 inches each.
4. Heat the olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, working in batches if needed.
5. Pour the marinara sauce into the skillet, reduce the heat to low, cover, and simmer for 10 to 12 minutes until the meatballs are cooked through.
6. Split the hoagie rolls and spread the cut sides with softened butter mixed with the remaining New York Pizza Infused Olive Oil Blend. Place the rolls cut-side up on the baking sheet.
7. Toast the rolls in the oven for 3 to 5 minutes until lightly crisp.
8. Add 4 meatballs to each roll, spoon over extra sauce, and top with mozzarella cheese.
9. Return the sandwiches to the oven for 3 to 4 minutes, just until the cheese melts.
10. Finish with grated Parmesan and serve hot.

Notes

For a richer sandwich, let the meatballs simmer in the sauce a few extra minutes before assembling. If you want a softer roll, skip the final toast and just warm the bread before filling. Keep the flavor balanced by using enough sauce to coat the meatballs without flooding the sandwich. Do not use the banned health terms anywhere in companion copy, labels, or alternate drafts.

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Recipe Tips

Do not overmix the meatball mixture; gentle handling keeps the texture tender. For the best flavor, toast the rolls cut-side down until they are just crisp at the edges. If the sauce thickens too much while simmering, add a splash of water to loosen it.

Serving Suggestions

Serve these sandwiches with a simple side salad, kettle chips, roasted vegetables, or a pile of warm pickles. They also work well for game day spreads, casual family dinners, or an easy weekend lunch.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Keep the rolls separate so they stay textured when reheated. Warm the meatballs gently on the stove or in the microwave before assembling.

Variations

Swap in provolone or mozzarella depending on what you like best. Add sautéed onions or sweet peppers for extra sandwich depth. For a little heat, tuck a few pepperoncini slices into each roll before adding the meatballs.

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