Total Time
Prep 20 mins
Cook 32 mins

Straight from Rachael Ray's kitchen to yours, with just a little tweaking! These are popular in New England(known as grinders) and the South(known as po boys), and the Mid Atlantic too!

Ingredients Nutrition


  1. Preheat oven to 450 degrees F.
  2. Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Stir up meatball ingredients until well combined, don't overmix. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Put meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
  3. Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a simmer, reduce heat, and simmer until meatballs are removed from oven.
  4. Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula. Enjoy!


Most Helpful

I only made the meatballs, but they were delicious! I did have to cook them another 5 minutes to be done, though. Overall, it was a quick and easy recipe. Thanks!

Lucky Clover December 28, 2013

These were wonderful! I (unknowingly) burned my onions for the sauce, and the end-result was "not very tasty". So I had to use jarred spaghetti sauce, but the meatballs were DELICIOUS. Thanks so much-

kellychris October 24, 2010

DH was out for the night and I was craving a sandwich just like this one! The meatballs were perfect and I loved the sauce. I was tempted to reduce the pepper flakes as I am a heat wimp but went with the recipe as is. I'm so glad I did - it was in fact 'marvellous! I made it in an 8" sub roll which I had slightly hollowed out and scarfed the lot. This is now my 'go to' meatball sub recipe.

K9 Owned October 24, 2010

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