The Best Meatball Sub Recipe

1. Preheat oven to 400°F.
2. In a large pan with a lid, heat tomato sauce over medium-low heat.
3. Place bread cubes in a bowl and cover with milk, tossing so that all the cubes are saturated.
4. After 1 to 2 minutes, the bread should be soggy and wet.
5. Using your hands, squeeze out as much milk as possible. Use your fingertips to break up the bread into very small breadcrumbs.
6. In a large bowl, mix together the bread, ground beef, eggs, garlic, Parmesan, flat-leaf parsley, salt, and pepper. You want everything to be mixed, but loose – don’t work the meatball mixture too much.
7. By this time your sauce should be simmering slightly with several bubbles breaking the surface.
8. Form large meatballs (around 8) and drop them directly into the sauce.
9. Simmer in the sauce, partially covered, over medium heat, turning occasionally.
10. Simmer gently until cooked through, about 25 to 30 minutes. 
11. Cut the baguette in half so you’ll have two sandwiches, then cut lengthwise.
12. Top both sides of the baguette with a generous amount of sauce and a bit of grated Parmesan. Place the meatballs on the bottom baguette and top with slices of mozzarella and more Parmesan.
13. Return to oven and bake until the cheese is gooey and melted.
14. Place the top half of the sandwich on top of the meatballs and serve.

*Note: For bread cubes, Trim the crust from a La Brea Bakery Demi French Baguette and cut into cubes.

Recipe and image adapted from Stephanie, i am a food blog