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Calabrian Chili Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Crispy Italian Meatball Subs Featuring Calabrian Chili Blend Olive Oil

Toasty sub rolls, juicy Italian meatballs, melty mozzarella, and a bright tomato sauce get a bold lift from Calabrian Chili Infused Olive Oil Blend for a sandwich that’s fiery, savory, and deeply satisfying.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 cup plain breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 2 tablespoons Calabrian Chili Infused Olive Oil Blend
  • 2 tablespoons olive oil
  • 1 small yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 28-ounce can crushed tomatoes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon sugar
  • 4 sub rolls
  • 2 tablespoons butter softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup sliced provolone cheese
  • 2 tablespoons chopped fresh basil

Equipment

  • 1 Sheet Pan For baking the meatballs
  • 1 Large skillet For making the sauce and warming the filling
  • 1 Mixing bowl For combining the meatball mixture
  • 1 Wooden spoon For stirring the sauce
  • 1 Chef’s knife For chopping onion, garlic, and basil
  • 1 Cutting board For prep
  • 1 set Measuring cups For dry and liquid ingredients
  • 1 set Measuring spoons For precise seasoning

Method
 

Instructions
  1. 1. Heat the oven to 425 F and line a sheet pan with parchment paper.
  2. 2. In a large bowl, mix the ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, black pepper, oregano, and 1 tablespoon of the Calabrian Chili Infused Olive Oil Blend until just combined.
  3. 3. Shape the mixture into 16 meatballs and place them on the prepared sheet pan.
  4. 4. Bake for 14 to 16 minutes, until browned and cooked through.
  5. 5. While the meatballs bake, warm the olive oil and the remaining 1 tablespoon of Calabrian Chili Infused Olive Oil Blend in a large skillet over medium heat.
  6. 6. Add the onion and cook for 4 to 5 minutes, stirring often, until softened.
  7. 7. Stir in the garlic and tomato paste, then cook for 1 minute until fragrant.
  8. 8. Add the crushed tomatoes, salt, black pepper, red pepper flakes, and sugar, then simmer for 10 minutes.
  9. 9. Add the baked meatballs to the sauce and simmer for 5 minutes so they soak up flavor.
  10. 10. Split the sub rolls and spread the cut sides with butter.
  11. 11. Toast the rolls in a skillet or under the broiler until golden and crisp at the edges.
  12. 12. Fill each roll with meatballs and sauce, then top with mozzarella and provolone.
  13. 13. Return the sandwiches to the oven for 2 to 3 minutes, just until the cheese melts.
  14. 14. Finish with fresh basil and serve warm.

Notes

For the best texture, avoid overmixing the meatball mixture. If you want extra crisp edges, place the assembled subs under the broiler for a brief final toast and watch closely. The sauce can be made a little ahead and held gently over low heat before assembling. The Calabrian Chili Infused Olive Oil Blend ties the meatball seasoning, sauce, and toasted bread together with one cohesive Italian flavor profile.

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