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.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Large skillet or heavy-bottomed pot
- Measuring cups and spoons
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
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 (opt.) | 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 minMixing 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 minCooking 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 minWatch 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
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.