Craving a hearty, flavorful meal? This Regano Meatball Sub features tender, perfectly seasoned meatballs topped with a rich, aromatic basil sauce. With Regano’s bold and savory blend, it’s the ultimate sandwich that brings all the comfort and deliciousness of homemade cooking in every bite.
What You’ll Need:
For the Meatballs:
-Ground beef – 1 kg
-Breadcrumbs – ½ cup
-Parmesan cheese (grated) – ¼ cup
-Egg – 1 large
-Garlic (minced) – 2 cloves
-Onion (grated or finely chopped) – 2 tbsp
-Italian seasoning – 1 tsp
-Salt and pepper – to taste
For the Sauce:
-Ragú Pasta Sauce (any variety of your choice; marinara or tomato basil work best) – 2 cups
-For the Sandwich:
-Sub rolls – 2 (8–10 inches each)
-Cheese blend – 1 cup (mix of mozzarella, provolone, and cheddar, shredded)
-Butter – 2 tbsp (optional for toasting rolls)
-Fresh basil or parsley – for garnish (optional)
How to Make It:
Start by mixing the ground beef, breadcrumbs, Parmesan, egg, garlic, onion, Italian seasoning, salt, and pepper until just combined. Shape into small meatballs and brown them in a hot skillet with oil for 7-8 minutes. Remove the meatballs and set them aside. In the same skillet, pour in Regano pasta sauce and bring to a simmer. Add the meatballs and let them cook in the sauce for 10-12 minutes. Preheat your oven to 190°C (375°F). Slice the sub rolls, butter the insides, and toast them for 2-3 minutes. Once toasted, add the meatballs to the rolls, top with more sauce, and sprinkle with cheese. Bake for 5-7 minutes until the cheese melts.
Garnish with fresh basil or parsley and serve immediately!
Pro Tip: For an extra burst of flavor, try adding a sprinkle of crushed red pepper flakes to the sauce or a drizzle of balsamic glaze before serving.
