Tasty Meatball Sub Sandwiches

Tasty Meatball Sub Sandwiches

“Some meatballs become tough because the protein in meats makes it shrink when cooked. To prevent this toughness, I’m using an egg and binders (or breadcrumbs) to help with keeping these meatballs tender and moist. I found that the veal was a perfect choice for these tasty meatball sub sandwiches because of their subtle flavor! It allowed all the Italian spices to really shine through.”

Recipe developed by Nicole Tingwall, at Windy City Dinner Fairy

Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes


1 LB ground veal
1 cup Italian breadcrumbs
1 egg, beaten
1/4 cup chopped onion
3 tbl fresh basil, chopped
1/2 tsp salt
1/2 tsp pepper
2 garlic cloves, minced
1/4 cup grated parmesan cheese

For the sandwiches

3 cups marinara sauce, warmed
Mozzarella cheese slices
Shredded asiago cheese
Fresh basil
Hoagie buns


  1. Pre-heat oven to 350°F. Combine ground veal, bread crumbs, egg, onion, basil, salt, garlic and pepper, mixing lightly until mixture is moist and combined.
  2. Using an ice-cream scoop with release, scoop out meatballs and shape with hands. Place in a shallow baking dish and fill dish with water until the water reaches half way up the meatball.
  3. Bake in 350°F oven 20 minutes or until centers are no longer pink.
  4. Remove from the oven and assemble sandwiches.