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Sun-Dried Tomato Meatball Sub_MidPage – 1@2x

Sun-Dried Tomato Meatball Sub Recipe

This sun-dried tomato meatball sub recipe is easy to make and you're going to love the deep, savory flavor sun-dried tomatoes add to meatballs.
4.67 from 3 votes
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Prep Time: 20 minutes
Cook Time: 1 hour
Inactive time: 2 hours
Total Time: 3 hours 20 minutes
Servings: 6
Calories: 491kcal


  • Wide pot
  • Baking sheet


  • 1 tablespoon neutral oil for frying
  • ¼ cup sun-dried tomatoes
  • ½ cup hot water
  • ½ cup mascarpone
  • 1 egg
  • ¾ cup Italian-seasoned breadcrumbs or panko
  • 1 teaspoon dried Italian oregano
  • ½ teaspoon crushed red pepper
  • ½ teaspoon garlic powder
  • 1 pound ground beef
  • 1 yellow onion peeled and diced
  • 6 cloves garlic peeled and minced
  • 28- ounce can whole peeled tomatoes
  • 15- ounce can of crushed tomatoes
  • Salt pepper, and sugar if needed

For serving:

  • 8 ounces fresh mozzarella sliced thinly
  • 6 Italian hoagie buns
  • .5 ounces fresh basil leaves


Prepare the meatballs:

  • Place sun-dried tomatoes in a food processor and add the hot water. Let stand for 5 minutes. Pulse til finely minced.
  • Add mascarpone and egg to the food processor and pulse until smooth.
  • Add panko to a large bowl and pour the mixture on top. Add oregano, garlic, and crushed red pepper. Mix to combine and let stand 5 minutes.
  • Add beef to the bowl and season all over with salt and pepper. (At this point, fry a tiny piece, taste, and then adjust seasonings.)

Fry the meatballs:

  • Form the meatball mixture into big tablespoon-sized meatballs. You should have about 18 meatballs.
  • Heat one tablespoon of neutral oil in a wide pot. Add the meatballs in an even layer and fry for a few minutes per side until browned all over.
  • Remove from pot. Set aside.

Prepare the sauce:

  • To the pot, add diced onion and cook for 7-10 minutes. Add minced garlic and then whole peeled tomatoes and crushed tomatoes. Bring to a boil, reduce heat, add the meatballs and then simmer for 1–2 hours.
  • Season to taste. If your tomatoes are really acidic, add a little sugar. Mash the whole peeled tomatoes as they cook.

Assemble the meatball subs:

  • Preheat the oven to 425ºF.
  • Drizzle the inside of each bun with 1 teaspoon of extra virgin olive oil. Toast upside down on a baking sheet at for 5 minutes.
  • Remove from the oven, add the meatballs and some extra sauce, and a few slices of mozzarella on top.
  • Turn on the broiler and broil for 3-4 minutes until cheese is bubbly and browned in spots.

To serve:

  • Garnish each sub with a few basil leaves. Enjoy!


Calories: 491kcal | Carbohydrates: 17g | Protein: 27g | Fat: 36g | Sodium: 600mg | Fiber: 4g | Sugar: 9g | Vitamin C: 23mg
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