Homemade meatball subs with fresh basil marinara

by Justin Segelstrom

A full sandwich build. From sauce to meatballs to bakery style hoagie rolls

A few weeks ago, we had that stretch of warm weather that made me think winter might finally be behind us. I was already turning my thoughts toward grilling and lighter dinners. And then, like it always does, North Dakota reminded us who’s in charge. Snow again. Freezing temperatures again.

And just like that, I’m back in comfort food mode.

I don’t usually share one dish with recipes for every component involved. Most of the time, I focus on a single recipe and let you pair it however you’d like. But this one is so good, I wanted to make an exception.

The best part is that each element stands on its own. The meatballs are perfect over spaghetti. The marinara works beautifully with any pasta. The rolls can carry whatever sandwich you’re craving. You can swap out whatever parts you want to make it easier or just use them in your own creations.

But when all three of these come together, it’s epic comfort food. The kind of dinner that makes a cold evening feel manageable.

Let’s build it from the inside out.

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Tender Baked Meatballs (Half Beef, Half Pork)

These meatballs use equal parts ground beef and ground pork for depth of flavor and balance. A simple panade(fresh breadcrumbs soaked in milk) keeps them tender even after baking and simmering.

Baking first gives them structure and keeps excess grease out of the sauce. Finishing them gently in the marinara allows them to absorb flavor without falling apart.

Ingredients

• 1 lb ground beef (80/20)

• 1 lb ground pork

• 1 cup fresh breadcrumbs

• ½ cup whole milk

• 1 large egg

• ¾ cup finely grated Parmesan

• 3 to 4 cloves garlic, finely minced

• ¼ cup very finely minced or grated onion

• 2 tablespoons chopped fresh parsley

• 1½ teaspoons kosher salt

• 1 teaspoon black pepper

• 1 teaspoon dried oregano

• ½ teaspoon crushed red pepper

Instructions

1. Combine breadcrumbs and milk in a bowl and let sit for 5 to 10 minutes to fully hydrate.

2. Add meats, egg, Parmesan, garlic, onion, parsley, and seasonings.

3. Mix gently until just combined; avoid overworking.

4. Form into golf ball-sized meatballs.

5. Place on a parchment-lined baking sheet and bake at 400°F for 15 to 18 minutes, until lightly browned and nearly cooked through.

6. Transfer to simmering marinara and cook gently for another 10 to 15 minutes to finish.

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Fresh Basil Marinara

This sauce is simple but layered. Fresh basil is added twice. Once during simmering for depth, and again at the end for brightness.

Ingredients

• 2 tablespoons olive oil

• 4 cloves garlic, thinly sliced

• 1 small onion

• 1 tablespoon tomato paste

• 1 (28 ounce) can San Marzano tomatoes

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ½ teaspoon dried oregano

• Pinch crushed red pepper

• ¼ cup chopped fresh basil, divided

• 2 tablespoons butter

Instructions

1. In a saucepan, gently sauté garlic and onion in olive oil until softened but not browned.

2. Stir in tomato paste and cook for 1 to 2 minutes.

3. Add crushed tomatoes and seasonings. Simmer uncovered for 20 to 25 minutes until slightly thickened.

4. Stir in half of the fresh basil during the last 5 minutes of cooking.

5. Remove from heat and stir in butter.

6. Add baked meatballs and simmer gently for 10 to 15 minutes.

Finish with the remaining fresh basil just before serving.

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Bonus: Garlic Parmesan Butter

If you want to lean fully into comfort food, this simple spread takes the rolls to another level. It adds flavor, richness, and helps create a light barrier between the bread and sauce.

It’s a small step, but it makes a noticeable difference.

Ingredients

• 4 tablespoons softened butter

• 1 small garlic clove, finely grated

• 2 tablespoons grated Parmesan

• 1 tablespoon finely chopped fresh parsley

• Pinch of kosher salt

Instructions

Mix everything together until smooth.

Spread lightly on the cut sides of the rolls before toasting or broiling.

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Assembling the Meatball Sub

• Split rolls.

• Spread a thin layer of garlic Parmesan butter on the cut sides (optional but recommended).

• Lightly toast under the broiler.

Some people prefer to melt the mozzarella directly onto the bread halves first under the broiler. This lightly toasts the roll and creates a protective cheese barrier that helps prevent the bread from getting soggy. Either method works, it just depends on how you like to build your sandwich.

To finish assembling:

• Spoon a thin layer of sauce on the bottom.

• Add meatballs (slice in half if large).

• Spoon more sauce over top.

• Add shredded mozzarella and a sprinkle of Parmesan.

• Broil until melted and bubbly.

• Finish with fresh basil.

Serve immediately.

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Homemade Sub Rolls

(Adapted from Ethan Chlebowski)

This isn’t my recipe, but it’s the best one I’ve found for bakery-style sub rolls. Ethan Chlebowski developed a formula that produces soft, lightly chewy rolls sturdy enough for saucy sandwiches without being tough. It’s become my go-to.

These rolls are enriched with milk, olive oil, and a touch of honey. Diastatic malt powder (optional but recommended) helps with browning and chew, giving them that classic deli-style texture.

Dough Ingredients

• 260 g milk (1%)

• 6 g yeast

• 8 g diastatic malt powder (optional but recommended)

• 400 g bread flour (or all-purpose)

• 10 g honey

• 20 g olive oil

• 8 g salt

For Baking

• Cornmeal (for dusting)

• Egg white (from 1 egg)

• Splash of water

• Ice cubes

Instructions

1. Mix the Dough
Warm milk to 105-110°F. Stir in yeast and malt powder. Let sit 3-5 minutes until foamy.
In a mixing bowl, combine flour, honey, olive oil, and salt. Add yeast mixture and mix until a cohesive dough forms. Rest 15 minutes.

2. Knead & Develop Gluten
Knead 8-10 minutes until smooth and elastic. Perform a windowpane test to confirm proper gluten development.

3. Bulk Ferment
Cover and let rise until doubled in size, about 45-60 minutes.

4. Shape & Proof
Divide into 4 equal portions (about 175 g each). Shape into 10-inch logs.
Place on cornmeal-dusted baking sheets and proof until 1½-2 times in size.

5. Bake
Preheat oven to 375°F with a pan on the bottom rack.
Score each roll with one long slash. Brush with egg wash and sprinkle lightly with cornmeal.
Place rolls in the oven and toss 4 or 5 ice cubes onto the hot pan to create steam.
Bake 18-20 minutes, rotating halfway through, until golden brown and internal temperature reaches 200°F.
Cool completely before slicing.

I actually prefer storing these in a sealed bag overnight before using, the texture improves the next day.

Enjoy!! See you next month!

 

Justin's posts for On Your Table appear on the third Friday of each month. Visit this page to view some of the recipes he has shared with us.

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