Hearty Italian Sausage Meatball Submarine Sandwiches
Indulge in the ultimate comfort food with these Hearty Italian Sausage Meatball Submarine Sandwiches. Perfect for gatherings, game days, or a cozy night in, these sandwiches burst with robust flavors and textures. The spicy or sweet Italian sausage melds beautifully with a zesty, fresh marinara sauce, enriched with Parmesan and a hint of fresh herbs. Toasted baguettes provide the ideal crusty foundation, while gooey mozzarella cheese adds a creamy finish. Best of all, you can prepare the meatballs in advance and freeze them for quick and easy meals. Your friends and family will rave about these hearty heroes!
4
Servings
400
Calories
7
Ingredients
Ingredients
Italian sausage
1 lb (spicy or sweet, casings removed)
fresh marinara sauce
24 oz (divided)
Parmesan cheese
1/2 cup (freshly grated (about 1 1/2 oz))
Italian parsley
1/3 cup (fresh, chopped, divided)
fresh basil
1/3 cup (chopped, divided)
French baguettes
4 (5 to 6-inch-long pieces, split horizontally)
mozzarella cheese
1 cup (packed, coarsely grated whole-milk)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a large mixing bowl, combine the Italian sausage, 1/2 cup of marinara sauce, grated Parmesan cheese, 2 tablespoons of chopped parsley, and 2 tablespoons of chopped basil. Mix until well incorporated.
3
Using wet hands, shape the mixture into 8 equal-sized meatballs.
4
In a large skillet, bring the remaining marinara sauce to a gentle boil over medium heat. Carefully add the meatballs and cover the skillet.
5
Reduce the heat to low and simmer for about 20 minutes, turning the meatballs occasionally, until they are cooked through and have reached an internal temperature of 165°F (74°C).
6
Place the bottom halves of the baguettes on a baking sheet and spread each with approximately 2 tablespoons of the marinara sauce from the skillet.
7
Carefully cut the meatballs in half and evenly distribute 4 halves onto each baguette bottom. Spoon any remaining sauce over the meatballs.
8
Generously sprinkle the coarsely grated mozzarella cheese over the top of the meatballs, dividing it equally across the sandwiches.
9
Bake in the preheated oven for about 5 minutes or until the cheese is melted and bubbly.
10
Remove from the oven and sprinkle with the remaining chopped parsley and basil for added freshness.
11
Top each sandwich with the baguette tops, slice in half if desired, and serve immediately.
Nutrition Information
21.25g
Fat
32.5g
Carbs
24g
Protein
2g
Fiber
2.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Hearty Italian Sausage Meatball Submarine Sandwiches?
They are comfort food sandwiches made with sausage meatballs, fresh marinara sauce, and melted mozzarella on toasted French baguettes.
How many servings does this recipe provide?
This recipe yields 4 hearty servings.
What kind of sausage should I use?
You can use 1 lb of either spicy or sweet Italian sausage with the casings removed.
How many meatballs does the recipe create?
The sausage mixture should be shaped into 8 equal-sized meatballs.
What type of bread is best for these subs?
The recipe calls for four 5 to 6-inch-long French baguette pieces, split horizontally.
At what temperature should the oven be preheated?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
How do I prevent the meatball mixture from sticking to my hands?
Using wet hands while shaping the mixture will prevent the sausage from sticking to your skin.
How long do the meatballs simmer in the sauce?
The meatballs should simmer for approximately 20 minutes until cooked through.
What is the safe internal temperature for the meatballs?
The meatballs should reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Can I freeze these meatballs?
Yes, you can prepare the meatballs in advance and freeze them for easy future meals.
What type of cheese is used for the topping?
Coarsely grated whole-milk mozzarella cheese is used to top the sandwiches.
Is Parmesan cheese included in the meatball mixture?
Yes, 1/2 cup of freshly grated Parmesan cheese is mixed directly into the meatballs.
What fresh herbs are needed?
The recipe uses 1/3 cup each of fresh Italian parsley and fresh basil, divided for the mixture and garnish.
How much marinara sauce is required?
You will need a 24 oz jar of fresh marinara sauce, divided for the meatball mixture and the skillet.
Should I slice the meatballs before placing them on the bread?
Yes, carefully cut the meatballs in half to ensure they sit evenly on the baguette bottoms.
How long do the sandwiches bake in the oven?
Bake the assembled sandwiches for about 5 minutes or until the cheese is melted and bubbly.
How many calories are in one sandwich?
Each sandwich contains approximately 400 calories.
What is the protein content of these subs?
Each serving provides 24 grams of protein.
How much fat is in each serving?
There are 21.25 grams of fat per serving.
What is the carbohydrate count?
Each sandwich has 32.5 grams of carbohydrates.
Is there fiber in this recipe?
Yes, there are 2 grams of fiber per serving.
How much sugar is in a serving?
There are 2.5 grams of sugar per serving.
Are these sandwiches good for game days?
Yes, they are described as perfect for gatherings, game days, or cozy nights in.
Do I need to remove the sausage casings?
Yes, the casings must be removed before mixing the ingredients.
What is the final step before serving?
Top with the baguette tops, slice in half if desired, and serve immediately.
How do I assemble the base of the sandwich?
Spread 2 tablespoons of marinara sauce on the bottom half of each baguette before adding meatballs.
Can I use sweet sausage instead of spicy?
Yes, the recipe allows for either spicy or sweet Italian sausage depending on your preference.
What is the ingredient count for this recipe?
The recipe requires 7 main ingredients.
How do I garnish the sandwiches?
Sprinkle the remaining chopped parsley and basil over the melted cheese for added freshness.
What makes the bread crusty?
Baking the sandwiches at 400 degrees Fahrenheit provides an ideal crusty foundation.