Hello World KitchenBeta

Spicy Vodka Sauce Meatball Sub

A decadent and fiery twist on the classic meatball sub, featuring tender homemade meatballs smothered in a rich, creamy, and spicy vodka sauce, all toasted in a crusty roll with melted mozzarella and provolone.

Prep 25 min Cook 45 min Total 70 min Level Intermediate

Serves 4

Ingredients

Meatballs

0.5 lbs Ground beef (80/20) — Can substitute entirely with beef if preferred
0.5 lbs Ground pork
0.5 cup Panko breadcrumbs
0.25 cup Milk
0.25 cup Parmesan cheese — Grated
1 large Egg — Beaten
2 cloves Garlic — Minced
2 tablespoons Fresh parsley — Finely chopped
1 teaspoon Salt
0.5 teaspoon Black pepper — Freshly ground

Spicy Vodka Sauce

2 tablespoons Olive oil
0.5 cup Yellow onion — Finely diced
3 cloves Garlic — Minced
1.5 teaspoons Red pepper flakes — Adjust to desired spice level
0.25 cup Tomato paste
0.25 cup Vodka
28 oz Crushed tomatoes — Canned
0.5 cup Heavy cream
0.25 cup Fresh basil — Chopped

Sub Assembly

4 rolls Hoagie or sub rolls — Split down the middle
4 slices Provolone cheese
1 cup Shredded mozzarella cheese
2 tablespoons Garlic butter (optional) — For toasting the rolls

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
~5 min
In a large bowl, mix the milk and panko breadcrumbs. Let sit for 5 minutes to hydrate the breadcrumbs (this makes the meatballs tender). Add the ground beef, ground pork, parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until just combined. Do not overmix.
~10 min
Mixing with clean hands is the most effective way to combine the ingredients without making the meat tough.
Form the meat mixture into 12-16 golf-ball-sized meatballs and place them on the prepared baking sheet. Bake for 18-20 minutes, or until cooked through and lightly browned.
~20 min
While the meatballs bake, prepare the sauce. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the garlic and red pepper flakes, cooking for another 1 minute until fragrant.
~6 min
Stir in the tomato paste and cook for 2 minutes until it darkens slightly. Pour in the vodka to deglaze the pan, scraping up any browned bits. Let the vodka simmer and reduce by half, about 2-3 minutes.
~5 min
Cooking the tomato paste brings out its sweetness and depth.
Add the crushed tomatoes to the skillet, stir well, and bring to a gentle simmer. Reduce heat to low and let it simmer for 10 minutes. Stir in the heavy cream and fresh basil, then season with salt and pepper to taste.
~12 min
Transfer the baked meatballs directly into the simmering vodka sauce. Toss to coat them thoroughly and let them simmer in the sauce for 5 minutes to absorb the flavors.
~5 min
Preheat your oven's broiler. Place the split sub rolls on a baking sheet. Optional: brush the insides with garlic butter and broil for 1-2 minutes until lightly toasted.
~2 min
Watch the rolls carefully under the broiler to prevent burning.
Assemble the subs by placing a slice of provolone in each roll, followed by 3-4 saucy meatballs. Spoon extra spicy vodka sauce over the top and generously sprinkle with mozzarella cheese.
~3 min
Place the assembled subs back under the broiler for 2-3 minutes until the cheese is melted, bubbly, and slightly golden. Garnish with a little extra fresh parsley or basil if desired, and serve immediately.
~3 min

Nutrition

950

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1650

Sodium (mg)

185

Cholesterol (mg)

Equipment

Large mixing bowl
Baking sheet
Parchment paper
Large skillet or heavy-bottomed pot
Measuring cups and spoons

Tips & Storage

To make it extra spicy, add a dash of cayenne pepper or a spoonful of Calabrian chili paste to the sauce.
Hollowing out a little bit of the bread from the sub roll before filling helps keep the meatballs in place and prevents the sandwich from falling apart.
The vodka sauce can be made 2-3 days in advance and kept in the fridge. The flavor often improves overnight.
Storage: Store leftover meatballs and sauce separately from the bread in an airtight container in the refrigerator for up to 4 days. Reheat the meatballs and sauce on the stovetop or in the microwave before assembling a fresh sub.