Ultimate Homemade Meatball Sub | Satisfy Your Sandwich Cravings!

You don't have to go out to get a delicious meatball sub. Marinara sauce, mozzarella cheese, it's simple to make yourself at home. Today, we're not just making any old sandwich, we're creating something special. As always, stick around to the end for a full list of ingredients, they'll also be listed in the description below. The base for our meatball sub rests on this marinara sauce. It's a simple one to put together that can cover any of your tomato based sauce needs. All we need for this one is 800 grams of San Lozano tomatoes, a quarter cup of olive oil, 8 cloves of garlic and a healthy sprig of oregano. We'll start off by preheating our olive oil in the pan and slicing our 8 cloves of garlic. Now that we've got them sliced, we'll get them into our olive oil and slowly saute them until they go nice and soft. Into the pan go our beautiful tomatoes, followed by a sprig of oregano. With a little bit of a seasoning with salt, mix it around and pop on a lid. This one's going to cook for about 30 minutes or until it starts to thicken. While the sauce is bubbling away doing its thing, take 600 grams of beef and pork mince and place into a bowl. To the mince, we're going to add half a teaspoon of garlic powder and half a cup of panko breadcrumbs. And now for our parmesan, we're going to freshly grate our parmesan because the stuff that you buy pre-grated from the supermarket has like a weird film over the top of it. The cheese is going to add a little bit of seasoning to the mix, but we're going to finish it with a little bit more salt and pepper just to be sure. Now that we have everything in the bowl, dig in and give this one a good mix. Be careful not to overwork the mince as it will result in chewy meatballs. We want these ones to stay nice and soft. With our mix made, generally roll these into nice small little meatballs. Mine are about the size of a tablespoon or somewhere around 30 to 40 grams each to make sure we can get a nice bite anytime we bite into one of these bad boys. Now that our sauce has bubbled away and got nice and thick, I'm going to transfer it to a blender, discarding the oregano along the way and blend really well until smooth and emulsified. You could definitely do this with a stick mixer and a saucepan, but I know I would definitely get it everywhere if I was to try. Now that our sauce is looking nice and smooth, we can transfer it back into our saucepan. Let's turn the heat down to medium low and plonk in our meatballs into the simmering sauce. I try to do these in little handfuls to make sure they have minimal contact with each other and not cover myself in marinara sauce. Now that they are all in, pop a lid on and leave them to simmer until cooked through. They normally take about 15 minutes, giving the pan a jiggle from time to time to keep them from sticking to each other. While our meatballs work their magic, I'll preheat the grill in my oven on high and get my bread together. Now you can use artisanal sourdough if you like, but for me it's got to be soft French dough. The flavour of sourdough is amazing, but there is just something about baked soft white bread for your meatball sub. After splitting our loaf longways, I'll pluck a little bit of bread out in the centre. It makes a little channel for the meatballs to sit in and will help them stay in the roll for every bite without trying to jump out. And now that our meatballs are cooked, it's time to make the meatballs meet the bread. I don't like to overfill my subs, as I'm shooting for a perfect mix of meatball, sauce and cheese and bread in every bite. So I'll add a line of meatballs and sauce down the length of the bread and lay a few slices of fresh mozzarella over the top. And the final stretch, with the cheese applied, pop your sandwich under the grill and quickly chop some fresh parsley for something fresh and a little token greenery. Once that's all toasted and looking amazing, spoon a little extra sauce over, just to make sure we don't have any dry bread left at all, and every bite is packed with tomatoey goodness. And sprinkle over our fresh parsley and it's time to tuck in. Now simply fold over the lid and cut it into your desired length of sandwich. For me, there is no such thing as too much in this one, so I'm going to cut myself a healthy sized sub. I really wish I could tell you what I was doing with my hands here. Maybe I'm excited, maybe I'm scared, maybe a little both. And there we have it everyone, the meatball sub. It's not something that often springs to mind when cooking at home, but it's a real crowd pleaser and you can whip them up very quickly. How does this one stack up against your favourite sub? Let us know in the comments below. Thanks for watching guys. If you like the video, please consider giving it a like and subscribing to the channel. Thanks for watching everyone, see you on the next one.