Flavor-Jammed Fancy Italian Meatball Subs

by Marjan

I must have Italian blood running through me! I crave Italian food just as often from that of my own heritage. Blessed to have my mother's recipes to satisfy my Persian food cravings; but what is a girl to do when she craves robust flavors of Italy? Lasagna or a hearty Italian meatball sandwich?

Well, I've learned to play with ingredients and flavors to create meals which tickle my fancy! Trying different recipes online and those of my Italian friends, I've concocted a couple of dishes that even my Italian friends approve of: my lasagna and now meatball sandwich!

A total of eleven ingredients are jam packed into these flavorful, moist, juicy, Italian meatballs. Served on top of crunchy seasoned toasted baguettes, slathered with garlic tomato sauce and finished with cheese! Treat yourself to these hearty, sinful, meatballs which can also be served with pasta as well!
Buon Appetito!


1 baguette loaf
1 lasagna baking dish

1 lb. ground beef
1/2 lb. spicy Italian sausage
2/3 cup Italian seasoned bread crumbs
1/2 cup milk
3 egg yolks
1/2 (or 3/4 if you like more cheese!) cup grated parmesan cheese
1 tablespoon each sea salt and black pepper
1/2 teaspoon chili flakes (optional for more spice)
4 cloves minced garlic
1/2 cup finely chopped Italian parsley
1 small onion finely chopped
4 tablespoons olive oil

Loaf Dressing:
2 tablespoons butter
4 tablespoons olive oil
2 minced garlic
2 tablespoons finely chopped parsley
pinch of salt and pepper

Meatball Sauce:
1 15 oz. can organic tomato sauce
4 teaspoons tomato paste
1/2 teaspoon sugar
1/4 teaspoon garlic salt
1/8 teaspoon crushed dried oregano
1/8 teaspoon dried thyme

1/2 cup each parmesan cheese and mozzarella; mix to combine

Chopped Parsley to Garnish

In a large stainless steel or glass bowl, add bread crumbs and milk. Whisk in egg yolks, cheese, salt, pepper, chili flakes, garlic, parsley and onions until well blended. With a large spoon, mix in Italian sausage and ground beef. Blend in all ingredients until well combined.

Over medium heat, add olive oil to a large frying pan. Use 1/4 cup approximate measurement to create 14-15 round meatballs. Once pan is hot, add meatballs to fit pan.

Depending on size of pan, two to three batches of meatballs is rendered. Turn meatballs over once browned; continue to brown all surfaces and transfer cooked meatballs to a large plate.

Cut bread into 3 equally part loafs; then slice open each loaf (as you would when preparing a subway sandwich) all the way giving 2 separate flat slices of bread (total of 6).

Preheat oven to 425° F.

In a small sauce pan, melt butter; add olive oil, parsley and garlic; remove from heat.

Meanwhile, in another small sauce pan over low heat, add tomato paste, tomato sauce, sugar, garlic salt, crushed dried oregano, and thyme. Simmer for 4-5 minutes and turn heat off.

Brush olive oil on the bottom of baking dish. Arrange bread pieces (crust on the bottom and inside portion facing up) to fit dish. Brush olive oil/butter mix over baguettes and place in the oven for 7-8 minutes.

Remove dish from oven and place meatballs on each slice (2-3 meatballs per slice).

Spoon tomato sauce on top of meatballs.

Sprinkle cheese on top and bake for 15-20 minutes until bread is toasted golden brown and cheese has melted.

Remove from oven and sprinkle chopped parsley on top before serving. Enjoy!

From our partner: LO+JUNE

From our partner: LO+JUNE
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