Italian Meatball Subs

Made with Denmark Foods Italian Sausage, these homemade meatballs are tender, flavorful, and perfect tucked into a toasted hoagie roll with marinara and melted mozzarella. Whether you're feeding the family or looking for a crowd-pleasing game day meal, this classic sandwich always delivers.

INGREDIENTS

For the Meatballs

• 1 pound Denmark Foods Sweet or Hot Italian Sausage, casings removed

• ¾ cup dry breadcrumbs

• 1 egg

• 3 tablespoons milk (omit if using chicken sausage)

• ½ onion, finely minced

• ¼ cup grated Parmesan cheese

• ¼ cup fresh parsley, chopped

• 2 teaspoons Italian seasoning (reduce if using seasoned sausage)

• 2 cloves garlic, minced

• Salt and pepper, to taste

For the Sandwiches

• 4 hoagie rolls

• 2 cups marinara sauce

• 8 slices mozzarella cheese (or 2 cups shredded mozzarella)

• Additional Parmesan cheese for serving

• Fresh parsley or basil, optional

DIRECTIONS

1. In a large bowl, combine the sausage, breadcrumbs, egg, milk, onion, Parmesan, parsley, Italian seasoning, garlic, salt, and pepper. Mix gently until just combined. Cover and refrigerate for at least 30 minutes.

2. Heat a drizzle of oil in a large skillet over medium heat.

3. Roll the mixture into meatballs, about 1½ inches in diameter. Working in batches, cook until browned on all sides and cooked through, reaching an internal temperature of 160°F.
   Transfer the meatballs to a saucepan with the marinara sauce. Simmer over low heat for 10–15 minutes to allow the flavors to come together and keep the meatballs tender.

4. Preheat the oven to 400°F.

5. Split the hoagie rolls and place them on a baking sheet. Add a layer of mozzarella cheese to each roll. Place 3–4 meatballs into each roll and spoon additional marinara sauce over the top. Finish with more mozzarella cheese.

6. Bake for 8–10 minutes, or until the cheese is melted and bubbly and the rolls are lightly toasted.

7. Garnish with Parmesan cheese and fresh herbs, if desired. Serve warm.