Veal Meatball Sub
Large Meatballs served with red sauce and melted cheese on thick Italian sub roll.

Veal Meatball Sub

Treat yourself to this highly popular Veal Meatball Sub. It is easy to make and will fill your mouth with great Italian flavors. Veal is so versatile, and there are so many ways to cook it, for example you could use dry heat or moist heat. In this recipe, Marco Sanchez sears the meatballs on all sides then braises them low and slow on the stove.
When it is time to assemble your sub, any bun will do but a crispy French roll is best and helps prevent soggy bread. For maximum cheesiness add cheese to your rolls the first time you toast them. Then add three – four meatballs depending on size, top with sauce, and more cheese and toss it back in the oven on broil until the cheese is all melted, stringy, and gooey.
Marco Sanchez, aka Woodfire and Whiskey, delivers unreal flavor in this classic Italian veal meatball sub. This way of cooking meatballs is great when you have the extra time, but if you are in a crunch try our quick oven baked meatballs!   For more recipes from Marco, check out our e-book! 



  • 1lb. of ground veal
  • ½ cup chopped Italian parsley
  • ¼ cup milk
  • ¼ cup breadcrumbs
  • ½ cup Parmigiana Reggiano
  • 1 egg
  • olive oil
  • 2 Tbsp. butter
  • 1 small white onion diced
  • ¼ cup minced garlic
  • 2 Tbsp. tomato paste
  • 16 oz. can of crushed tomatoes
  • 2 Tbsp. Italian seasonings
  • 2 French rolls
  • 1 cup shredded mozzarella
  • ¼ cup chopped basil


  1. In a mixing bowl add the ground veal, parsley, milk, breadcrumbs, Parmigiana Reggiano and egg. Mix well and form even sized meatballs.
  2. In a Dutch oven add a little olive oil and brown your meat balls on all sides then remove from heat and set aside.
  3. Add in the butter to the Dutch oven and once melted, add the onions and cook until translucent.
  4. Next add the garlic and tomato paste. Once this is all mixed in, add the crushed tomatoes, basil and Italian seasonings then place the meatballs back into the Dutch oven to braise on low heat for about 1.5-2 hours.
  5. Toast up your French rolls, add the meatballs and braising sauce then top with mozzarella and place under your broiler until cheese is melted.