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Italian Meatball Sub

These tender, flavor-packed meatballs are ready for their destiny as a staple in your house. Some of their beauty comes from the ease of chopping the ingredients in a food processor, but if you prefer you can chop the ingredients by hand. Here we pile the meatballs on a sandwich roll and cover them with June’s Slow-Cooked Marinara Sauce (or use your favorite store-bought sauce) and cheese for a portable Italian-inspired treat, but they’re just as fabulous on top of a pile of spaghetti. June’s Meatball Cook-Program accommodates all sizes of meatballs, so make them larger or smaller as you like. Make sure you use beef no leaner than 85%--the extra fat will keep the meatballs juicy and succulent.

Prep Time — 15 min
Cook Time — 25 min
Servings — 4
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Ingredients

1 pound ground beef

¼ cup ricotta cheese

¼ cup grated Parmesan

1 large egg, lightly beaten

1 teaspoon salt

2 Italian bread slices

¼ cup whole milk

3 ounces pancetta

1 shallot

¼ cup parsley leaves

1 garlic clove

4 sandwich rolls

1 cup marinara sauce

4 slices Provolone cheese

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Start the meatball mixture

In a large bowl, combine the ground beef, ricotta, Parmesan, beaten egg and salt.

1 pound ground beef

¼ cup ricotta cheese

¼ cup grated Parmesan

1 large egg, lightly beaten

1 teaspoon salt

large bowl

measuring cups

measuring spoons

spatula

Make the breadcrumbs

Remove the crusts from the bread and chop or tear it with your hands into coarse breadcrumbs. You should have 1 cup of bread.

2 Italian bread slices

chopping board

bread knife

Soak the bread

In a small bowl, combine the bread and milk. Let soak until the milk is absorbed, about 2 minutes.

¼ cup whole milk

small bowl

liquid measuring cup

Chop the ingredients

In a food processor, pulse the pancetta until it is very finely chopped, about 10 pulses. Add the shallot, parsley and garlic to the food processor and pulse until finely chopped, about 5-10 more pulses. The mixture should resemble a coarse paste.

3 ounces pancetta

1 shallot

¼ cup parsley leaves

1 garlic clove

food processor

Add to the meatball mixture

Add the soaked bread to the bowl with the meat, discarding any milk that was not absorbed. Add the pancetta mixture to the bowl with the meat. With your hands, gently mix the meatball mixture until all the ingredients are evenly incorporated and the mixture appears homogeneous.

Form the balls

Form the mixture into 16 golf ball-sized meatballs, about 3 tablespoons each, being careful not to overwork the mixture. Space the meatballs evenly across the June Roasting Rack set in a foil-lined June Pan.

ice cream scoop

foil

June Pan

June Roasting Rack

Insert the June Food Thermometer

Horizontally insert the June Food Thermometer into the geometric center of the largest meatball.

June Food Thermometer

Cook the meatballs

Transfer the meatballs to the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Cook until the meatballs are browned and cooked through, about 18 minutes. June will notify you when the meatballs are ready.

June Oven

Remove the meatballs

Remove the meatballs from the June Oven and carefully lift the June Roasting Rack out of the June Pan. Loosely cover the meatballs with foil to keep warm. Carefully remove and discard the foil from the June Pan and allow the June Pan to cool. Keep the oven hot by pressing the button below.

Assemble the sandwiches

To assemble the sandwiches, place one roll on the cooled June Pan. Spread 2 tablespoons marinara sauce into the roll and arrange 4 meatballs on top of the sauce. Spoon 2 more tablespoons sauce over the meatballs and top with 1 slice of cheese. Repeat to assemble the remaining 3 sandwiches.

4 sandwich rolls

1 cup marinara sauce

4 slices Provolone cheese

Heat the subs and melt the cheese

Transfer the assembled sandwiches to the middle shelf of the June Oven. Bake 7 minutes, until the cheese is melted and bubbly. June will notify you when the subs are ready.

Serve the sandwiches

Remove the subs from the June Oven. Serve with more sauce on the side if desired. Serve hot.

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