Italian Meatball Sub

  • By: Jack Mancuso

Italian Meatball Sub - Cuso Cuts

My Italian Meatball Sub is one where you want napkins handy. But, that also makes it fun. Depending on how hungry you are, this recipe can feed one or three! Yes, I use a jar of premade tomato sauce here (egads!). It saves a bunch of time. 

Italian Meatball Sub: the Meatballs

  • 1 pound of meatloaf mix (beef, pork, veal)
  • 1.5 cups breadcrumbs
  • 2 eggs
  • ¼ cup fresh parmesan
  • 5-6 basil leaves, chiffonade
  • Olive Oil
  • Cuso’s Lemon Pepper Seasoning


  1. Mix all the ingredients
  2. Shape into 2.5” diameter meatballs
  3. Char them on the grill, then set them aside.

Italian Meatball Sub: the Sauce

  • 1 jar tomato sauce (your favorite)
  • 1 fresh tomato
  • 2 tbsp butter
  • Sub bread
  • Parmesan Cheese
  • Prosciutto 
  • Mozzarella


  1. Pour the sauce into a large pan on the stove
  2. Add the tomato, minced
  3. Combine the butter
  4. Put the meatballs in the sauce
  5. Cover and cook over medium heat for 30 minutes
  6. Grill the bread (this keeps it from getting soggy)
  7. When the meatballs are done, it’s time to assemble. 
  8. Lay out the roll.
  9. Start with a thin layer of Prosciutto, followed by parmesan cheese. 
  10. Next comes the sauce.
  11. Top the sauce with a generous amount of mozzarella cheese
  12. Finish with another dollop of sauce.

PitMaster’s Memo: Knife Cuts – What is Chiffonade

Chiffonade is a fancy kitchen term for a specific knife cut. In cooking, things like fresh herbs and leafy greens come under the knife for Chiffonade (think basil, mint, spinach). The term Chiffonade means “made of rags,” and when you’re done cutting, you’ll see why. 

It’s easiest to explain wit han herb like basil. Gather some leaves fresh off a plant. Look for ones relatively the same width. Stack them. 

Next, roll up the leaves from the long side. Carefully slice the herb, keeping your knife in contact with the cutting board. Keep moving forward. You’ll end up with strips of the herb, all similarly sized. 


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