Mini Meatball Subs
Every Sunday growing up meant the intoxicating smell of meatballs simmering in marinara sauce. Now I’ve transformed that childhood favorite into these handheld mini subs that pack all the comfort into perfectly portioned bites. The secret lies in getting the meat mixture just wet enough to stay tender while maintaining enough structure to hold its shape.
Why I Soak My Breadcrumbs in Buttermilk First
Most recipes call for milk, but buttermilk’s acidity breaks down the proteins differently, creating incredibly tender meatballs that never turn dense or rubbery. Soaking the breadcrumbs for exactly eight minutes gives them time to absorb fully without becoming mushy. This technique came from watching my grandmother, who insisted the mixture should feel like wet sand between your fingers before you start rolling.
Professional Grade
The Two-Pan Method That Changed My Sauce Game
Rather than cooking meatballs directly in sauce, browning them first in one pan while building sauce in another creates layers of flavor you can’t achieve any other way. The fond left from browning gets deglazed into the marinara, while the meatballs finish cooking in the oven. This prevents the sauce from becoming greasy and ensures each meatball develops a proper crust that holds up inside the sub.
How I Get Perfectly Melted Cheese Without Soggy Rolls
The key is creating a moisture barrier with butter on the cut sides of each roll before assembling. After adding meatballs and sauce, I place cheese on top and broil for exactly ninety seconds. Any longer and the rolls get soggy; any shorter and the cheese won’t properly melt into those beautiful, stretchy ribbons. Temperature matters more than timing here – your broiler needs to be screaming hot.
My Foolproof Method for Uniform Meatball Size
Using a small cookie scoop ensures every meatball is exactly one ounce, which means they all cook at the same rate and fit perfectly into mini sub rolls. Rolling them with slightly damp hands prevents sticking, but the real trick is not overworking the mixture. Gentle pressure creates round shapes that won’t fall apart, while keeping the texture light and airy inside each bite.
Hard-Won Lessons from My Kitchen Disasters
- Never skip the wine deglazing step – those caramelized bits from browning the meatballs contain incredible flavor that transforms ordinary marinara into something restaurant-worthy.
- Test one meatball first by cooking it in a small pan to check seasoning before committing to the entire batch, especially since the mixture contains raw meat and can’t be tasted directly.
Frequently Asked Questions
Why are my meatballs falling apart during browning?
The mixture is likely too wet or wasn’t mixed enough to bind properly. Make sure the breadcrumbs fully absorb the buttermilk, and gently combine ingredients until just mixed – overmixing makes them tough, undermixing makes them crumbly.
Can I use regular milk instead of buttermilk for the breadcrumbs?
Buttermilk’s acidity is crucial for creating tender meatballs, so regular milk won’t give the same results. If you don’t have buttermilk, add 1 teaspoon lemon juice to 1/2 cup regular milk and let sit for 5 minutes.
What’s the best way to tell when the meatballs are done cooking?
Use an instant-read thermometer to check that the internal temperature reaches 165°F. The outside should be golden brown, and they should feel firm but still give slightly when pressed gently.
How do I prevent the sub rolls from getting soggy?
The butter barrier is essential – it creates a waterproof layer between the bread and sauce. Also, don’t overload with sauce, and serve immediately after broiling while the rolls are still crispy.
Why does my marinara sauce taste flat compared to restaurant versions?
You’re probably missing the deglazing step that incorporates the fond from browning the meatballs. Those caramelized bits add depth and richness that can’t be replicated any other way.
Must-Have Items
Mini Meatball Subs
Ingredients
Meatballs
Sauce
Assembly
Equipment Needed
- Large mixing bowl
- Small cookie scoop (1 oz)
- Large cast iron skillet
- Medium saucepan
- Rimmed baking sheet
- Wire cooling rack
Instructions
- Prepare breadcrumb mixture: Combine breadcrumbs and buttermilk in a small bowl, stirring to coat evenly. Let stand for 8 minutes until completely absorbed.
- Make meatball mixture: Mix ground beef, pork, soaked breadcrumbs, Pecorino Romano, egg, minced garlic, parsley, salt, and pepper in large bowl until just combined. Don’t overmix.
- Form meatballs: Using cookie scoop, portion mixture into 1-ounce balls. Roll gently with damp hands to smooth. Place on wire rack set over baking sheet.
- Brown meatballs: Heat olive oil in cast iron skillet over medium-high heat. Brown meatballs in batches, turning carefully to sear all sides, about 6 minutes total. Transfer to clean baking sheet.
- Start sauce base: In same pan, sauté onion until softened, about 4 minutes. Add garlic and cook 1 minute more. Deglaze with red wine, scraping up browned bits.
- Finish marinara sauce: Add tomato paste and cook 2 minutes. Stir in crushed tomatoes, oregano, red pepper flakes. Season with salt and pepper. Simmer 15 minutes.
- Finish cooking meatballs: Preheat oven to 400°F. Transfer browned meatballs to sauce, cover, and bake for 25 minutes until meatballs reach 165°F internal temperature.
- Prepare rolls: Slice mini rolls lengthwise, leaving hinge intact. Spread butter on cut surfaces to create moisture barrier. Toast lightly if desired.
- Assemble subs: Preheat broiler. Fill each roll with 2-3 meatballs and generous spoonful of sauce. Top with mozzarella slices.
- Final broiling: Broil subs for 90 seconds until cheese melts and bubbles. Garnish with fresh basil leaves and serve immediately.
Nutrition Facts
Per Serving (2 mini subs)
