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Chef Ed’s Cheesy Meatball Sub: A Comfort Food Classic Reinvented
When it comes to ultimate comfort food, few things hit the spot quite like a hot, cheesy meatball sub. And no one does it better than Chef Ed, whose signature recipe takes this beloved sandwich to a whole new level. With juicy, seasoned meatballs, rich marinara sauce, and a generous layer of melted cheese, Chef Ed’s Cheesy Meatball Sub is the kind of meal that satisfies both your hunger and your soul.
A Sandwich Born of Tradition and Flavor
The meatball sub is an Italian-American classic, typically consisting of meatballs simmered in tomato sauce, stuffed into a crusty sub roll, and topped with melted cheese. Chef Ed elevates this time-tested favorite by refining each element: hand-rolled meatballs with a perfect blend of beef and pork, slow-simmered sauce made from San Marzano tomatoes, and freshly shredded mozzarella and provolone cheeses.
Chef Ed’s philosophy is simple: make every ingredient count. The result? A cheesy meatball sub that’s rich, hearty, and packed with bold flavor in every bite.
Ingredients That Make the Magic
What sets this recipe apart is the quality and balance of its ingredients. Here’s what you’ll need for one full-size sub:
For the Meatballs:
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Sauce:
- 2 cups crushed San Marzano tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
For Assembly:
- 1 fresh hoagie or Italian sub roll
- 1/2 cup shredded mozzarella cheese
- 1/2 cup provolone cheese
- Butter for toasting
- Fresh basil (optional garnish)
How to Make Chef Ed’s Cheesy Meatball Sub
1. Make the Meatballs
In a large mixing bowl, combine the beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until everything is evenly combined, being careful not to overwork the meat. Roll the mixture into golf ball-sized meatballs.
Heat a skillet over medium heat with a bit of olive oil, and brown the meatballs on all sides (about 7–8 minutes). Remove and set aside.
2. Simmer the Sauce
In the same skillet, add a bit more olive oil if needed. Sauté the onion until translucent, then add the garlic. Pour in the crushed tomatoes, oregano, red pepper flakes, and season with salt and pepper. Let simmer for 10–15 minutes, then add the meatballs back into the sauce and simmer for another 10 minutes until fully cooked and infused with flavor.
3. Prepare the Roll
Slice the sub roll lengthwise and butter both sides. Toast it in a pan or oven until golden and slightly crispy on the edges. This step is crucial—it keeps the bread from getting soggy and adds a delicious crunch.
4. Assemble and Bake
Place the saucy meatballs in the toasted roll, then top generously with mozzarella and provolone. Bake or broil in the oven for 2–3 minutes until the cheese is melted, bubbly, and lightly browned.
Why It Works
This meatball sub hits all the right notes—savory, cheesy, saucy, and comforting. The beef and pork blend offers richness, while the sauce brings acidity and depth. Melty cheese ties it all together, and the toasted roll holds up to the hearty filling without falling apart.
Chef Ed’s method ensures balance: crisp bread, gooey cheese, and moist, flavorful meatballs in every bite.
Final Thoughts
Chef Ed’s Cheesy Meatball Sub isn’t just a sandwich—it’s a full experience. Whether you’re making it for game day, a weekend lunch, or a cozy dinner, it delivers maximum satisfaction with minimal fuss. Try it once, and it might just become your go-to comfort food classic.
