Ingredients
For the Meatballs 🧆
🥩 1 lb ground beef (80/20 blend)
🐖 ½ lb ground pork (or substitute with turkey)
🍞 ½ cup breadcrumbs (use gluten-free if needed)
🧀 ¼ cup grated Parmesan
🥚 1 large egg
🌿 2 tsp Italian seasoning
🧄 2 garlic cloves, minced
🧂 1 tsp salt
For the Garlic Knot Buns 🥨
🍕 1 lb pizza dough (store-bought or homemade)
🧈 4 tbsp melted butter
🧄 4 garlic cloves, minced
🌿 1 tbsp chopped parsley
🧀 2 tbsp grated Parmesan
For Assembly 🥪
🍅 2 cups marinara sauce (try Astrid’s 15-Minute Marinara)
🧀 1 cup shredded mozzarella
🧀 ½ cup sliced provolone
🌿 Fresh basil (for garnish)
Instructions
Make the Meatballs
Preheat oven to 375°F.
In a bowl, combine beef, pork, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, and salt. Mix gently.
Roll into 12-15 meatballs (1.5-inch size).
Bake for 20-25 minutes or pan-fry until golden.
Prepare Garlic Knot Buns
Roll pizza dough into 8 equal strips. Tie each into a knot.
Mix melted butter, minced garlic, and parsley. Brush over knots.
Bake at 400°F for 12-15 minutes until golden. Sprinkle with Parmesan.
Assemble the Sub
Slice garlic knots horizontally. Layer meatballs, marinara, mozzarella, and provolone.
Broil for 2-3 minutes until cheese melts. Garnish with basil.
Notes
Storage: Store leftovers in an airtight container for up to 3 days. Reheat in the oven.
Make-Ahead: Freeze uncooked meatballs and garlic knots for up to 3 months.
Substitutions: Use vegan cheese and plant-based meat for a dairy-free version.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Broiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sub
- Calories: 680 kcal
- Sugar: 6g
- Sodium: 1,240mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 145mg