Zesty Meatball Sub Recipe

Instructions

1. Make the breadcrumb paste. In a large bowl, stir panko and milk together. Let it sit for 2 minutes so the crumbs hydrate. This is your juicy-meatball insurance policy.
2. Mix the meatballs. Add beef, pork, Parmesan, egg, garlic, salt, oregano, pepper, red pepper flakes, and parsley. Mix gently with your hands just until combined. Do not overwork it.
3. Shape. Roll into 16 meatballs, about 1 1/2 inches wide (roughly 2 ounces each). If the mixture is sticky, lightly wet your hands.
4. Sear for crisp edges. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Brown meatballs in batches, rotating to brown on several sides, about 6 to 8 minutes total per batch. They do not need to be cooked through yet. Transfer to a plate.
5. Build the sauce. Lower heat to medium. Add 1 tablespoon olive oil if the pan looks dry, then add onion and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds. Stir in tomato paste and cook 1 minute to deepen the flavor.
6. Simmer. Add crushed tomatoes, water, dried basil, salt, pepper, and sugar (if using). Bring to a gentle simmer, scraping up browned bits.
7. Finish cooking the meatballs in sauce. Add meatballs back into the sauce, cover, and simmer on low for 10 to 12 minutes, or until the centers reach 165°F for food safety.
8. Make it zesty. Turn off the heat. Stir in lemon zest and 1 tablespoon lemon juice. Taste and add more lemon juice if you want more brightness. Adjust salt if needed.
9. Toast and melt. Heat the broiler to high. Split rolls and place on a sheet pan. Toast 1 to 2 minutes until lightly crisp. Add mozzarella to the bottom half of each roll (this helps seal the bread), then nestle in 4 meatballs per sub. Spoon sauce over the meatballs. Top with a little more mozzarella and Parmesan.
10. Broil. Broil 1 to 3 minutes until cheese is melted and browned in spots. Top with basil or parsley and serve immediately.