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These spicy meatball subs with burrata and broccolini are an updated version of the classic meatball sub. With just a few ingredients, the sandwich transforms into a fancy and incredibly delicious lunch!
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What makes this dish special
Whenever I think of meatball subs, I always think about Joey on "Friends." Meatball subs were at the top of his list of favorite foods, so much so that you could bribe him to do almost anything if you gave him a sandwich. I only indulge in this sandwich once in a while, but every time I do, I understand where Joey is coming from.
Today, I wanted to turn the classic meatball sub into a grown-up version. Introducing spicy meatball subs with burrata and roasted broccolini. Don't get me wrong, the original version is always great, but this may even be a little better. Serve the sandwich alongside charred broccoli with pesto ranch, chili cheese tater tots, or romesco orzo pasta salad for a complete meal!
Ingredients
- Canned crushed tomatoes: Canned tomatoes serve as the base for the spicy marinara, providing a rich and tangy flavor that forms the core of the sauce. Use San Marzano canned tomatoes for the best result.
- White wine: Adds depth and complexity to the marinara sauce with its acidity and subtle fruity notes. You can omit the wine.
- Red pepper flakes: Provide the necessary heat to the marinara sauce, giving it a spicy kick.
- White bread: White bread soaked in buttermilk acts as a binding agent in the meatballs, adding moisture and helping to create a tender texture.
- Milk: Adds tanginess and moisture to the meatball mixture.
- Ground meat: The combination of ground beef and pork provides a balanced mix of flavors and fats, resulting in juicy, flavorful meatballs. The beef adds robust flavor, while the pork contributes tenderness and richness.
- Italian seasoning: Italian seasoning, which includes basil, oregano, and parsley, infuses the meatballs with classic Italian flavors.
- Broccolini: Adds a fresh, slightly bitter contrast to the rich and savory elements of the sandwich. It also provides a crunchy texture.
- Submarine bread: Serves as the sturdy base for the sandwich, holding all the components together. Any sturdy sandwich roll, baguette, or ciabatta can be used as a substitute.
- Burrata: A creamy, rich cheese that adds a luxurious texture and mild flavor to the sandwich.
Substitutions and variations
- Non-spicy: Omit the red pepper flakes. On the other hand, add more red chili flakes to make the marinara sauce spicier.
- Burrata: You can substitute burrata with fresh mozzarella if desired.
- Protein: You can substitute ground turkey or chicken for beef and pork.
- Gluten-free: Use gluten-free bread for the meatballs and ensure that the submarine bread is also gluten-free. Check all other ingredients to make sure they do not contain gluten.
Recipe
Spicy Meatball Subs with Burrata
Ingredients
Spicy Marinara
- 2 tablespoons oil
- ½ medium onion chopped
- 2 garlic cloves minced
- 28 ounces canned crushed tomatoes
- ¼ cup white wine
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- salt and pepper
Meatballs
- 2 slices white bread
- ½ cup milk
- 1 pound ground beef
- ½ pound ground pork
- ¼ cup grated parmesan
- 1 large egg
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Remaining ingredients
- 1 tablespoon olive oil
- 1 bunch broccolini
- 2 tablespoons water
- juice of ½ lemon
- salt and pepper
- 6 submarine bread
- 10 ounces burrata (5 2-ounce burrata balls)
Instructions
- Prepare the spicy marinara sauce. Heat oil in a large pot over medium-high heat. Add the chopped onions and saute until softened, about 3-4 minutes. Add the garlic and saute for 1 more minute. Add the remaining ingredients for the marinara sauce including canned crushed tomatoes, white wine, dried parsley, oregano, basil, and red pepper flakes. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Adjust seasoning with salt and pepper.
- Make the meatballs. Combine the white bread with milk and let sit for 5 minutes. Squeeze out the excess liquid and crumble the bread into small pieces. Combine bread with remaining ingredients for meatballs including ground beef, ground pork, grated parmesan, egg, garlic, Italian seasoning, salt, and pepper, mixing until well combined. Form about 15 meatballs and carefully drop them into the sauce. Continue to cook the meatballs in the sauce until they are firm, about 20 minutes.
- Meanwhile, cook the broccolini. Heat 1 tablespoon of olive in a medium saute pan over medium heat. Add the broccolini and sear on all sides. Add water and cover the pan. Cook until all of the water has evaporated and the thickest part of the stems are tender. Season with the juice of ½ a lemon, salt, and pepper. Set aside.
- Assemble the sandwiches. Cut the submarine bread in half and stuff with broccolini, 3 meatballs, and 2 ounces burrata. Spoon extra sauce on top and serve immediately.
Notes
Step-by-step instructions
Step 1: Make marinara sauce
In my opinion, meatballs are one of those foods that everyone tinkers with to get just right. I've seen many different variations playing around with the types of meat, the binder, and the cooking method. This recipe is what works for me, especially for these spicy meatball subs.
Start by making the marinara sauce. Heat oil in a large pot and saute chopped onions until softened. Add the garlic and saute for another minute. Add the remaining ingredients, including canned tomatoes, white wine, dried herbs, and red pepper flakes.
I prefer to use San Marzano canned tomatoes, but you can also use regular canned tomatoes. If you're using San Marzano canned whole tomatoes, make sure to mash the tomatoes as they cook to make a smooth sauce.
Bring the sauce to a boil and continue to simmer on low for 10 minutes.
This recipe yields a medium heat level for the marinara sauce. If you're feeling especially brave, you can always increase the red pepper flakes to make it extra spicy.
Step 2: Prepare meatballs
Now it's time for the meatballs. I like to use a combination of ground pork and ground beef for the added flavor and fat of the pork. You can choose to use only ground beef or even make turkey meatballs.
Combine white bread with milk and let it sit for 10 minutes. The milk-soaked bread adds moisture to the meat versus just adding breadcrumbs, so take that extra step - it will be worth it! Add the remaining ingredients and form about 15 meatballs.
People always used to ask, "How can you test the seasoning of burgers or meatballs?" The answer is simple. Heat a small pan and pan-fry a small amount of the meat, cooking until done. Taste the meat and adjust the seasoning accordingly.
Step 3: Cook fillings
I used to brown my meatballs before adding them to the sauce, but recently, I have been adding them directly to the sauce. By cooking them on low heat, they won't fall apart and will soak up all the goodness of the marinara sauce.
They're also almost guaranteed to stay tender because we didn't overcook them by searing the outside.
Stir occasionally to make sure all sides of the meatballs get coated in the marinara.
While the meatballs are cooking, cook the broccolini. Broccolini is a long, slender vegetable, belonging to the broccoli family, with a slightly bitter and nutty taste. To offset the bitterness, squeeze fresh lemon juice. If you can't find broccolini, kale would be a great substitute.
If the stems of your broccolini are thick, cut the broccolini in half lengthwise. This will help speed up the cooking process.
Step 4: Assemble sandwiches
Assemble the sandwiches, piling on the broccolini, meatballs, and of course, the burrata. Make sure to use room-temperature burrata - no one likes cold cheese! Cut the burrata in half and spread the cheese to make it easier to eat.
One bite into these spicy meatball subs with burrata, and I don't think I can ever go back. The rich creamy burrata with the lemony, bright broccolini, and spicy meatballs, the combination is unbeatable. Take about taking a classic to the next level!
For another delicious Italian sandwich, check out these Italian turkey burgers!
Make-ahead and storage
- Make-ahead: The meatballs and broccolini can be cooked ahead of time. Reheat both items before assembling the sandwich.
- Store: It's best to consume the sandwich as soon as it's ready because the bread will soften over time. Store the fillings, including the meatballs, burrata, and broccolini, separately in airtight containers in the refridgerator for up to 3 days.
Frequently asked questions
Burrata is best used fresh. Store it in its original packaging in the refrigerator and use it within a day or two of purchase for optimal freshness. If you dislike the skin on burrata, you can also use stracciatella.
Yes, you can roast the broccolini. Toss it with olive oil, salt, and pepper, and roast in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until tender.
To prevent sogginess, make sure to drain the meatballs and broccolini well before adding them to the sandwich. Toasting the bread before assembling the sandwiches can also help.
More meatball recipes
Looking for more dishes featuring meatballs? Try these:
Karly says
Definitely have to try this! Thanks for sharing.
Cherry on My Sundae says
Thanks for visiting!
Alexi says
Broccoli rabe and broccolini are not the same thing. I wonder why broccoli rabe is referenced.
Christine Ma says
Sorry about the confusion, you're so right about that. I edited the post to read only "broccolini".