Spicy Meatball Subs with Burrata - Cherry on my Sundae (2024)

These spicy meatball subs with burrata and broccolini are an updated version of the classic meatball sub. With just a few ingredients, the sandwich transforms into a fancy and incredibly delicious lunch!

Ingredients

• Canned crushed tomatoes: Canned tomatoes serve as the base for the spicy marinara, providing a rich and tangy flavor that forms the core of the sauce. Use San Marzano canned tomatoes for the best result.
• White wine: Adds depth and complexity to the marinara sauce with its acidity and subtle fruity notes.
• Red pepper flakes: Red pepper flakes provide the necessary heat to the marinara sauce, giving it a spicy kick.
• White bread: White bread soaked in buttermilk acts as a binding agent in the meatballs, adding moisture and helping to create a tender texture. It prevents the meatballs from becoming dry and crumbly.
• Buttermilk: Adds tanginess and moisture to the meatball mixture
• Ground meat: The combination of ground beef and pork provides a balanced mix of flavors and fats, resulting in juicy, flavorful meatballs. The beef adds robust flavor, while the pork contributes tenderness and richness.
• Italian seasoning: Italian seasoning, which includes basil, oregano, and parsley, infuses the meatballs with classic Italian flavors.
• Broccolini: Adds a fresh, slightly bitter contrast to the rich and savory elements of the sandwich. It also provides a crunchy texture and a burst of green color.
• Submarine bread: Serves as the sturdy base for the sandwich, holding all the components together. Its texture is ideal for absorbing some of the marinara sauce without becoming soggy. Any sturdy sandwich roll, baguette, or ciabatta can be used as a substitute.
• Burrata: A creamy, rich cheese that adds a luxurious texture and mild flavor to the sandwich. It balances the spiciness of the marinara sauce and the savory meatballs with its creamy center.

Substitutions and variations

• Non-spicy: Omit the red pepper flakes. On the other hand, add more red chili flakes to make the marinara sauce spicer.
• Buttermilk: If you don't have buttermilk, you can substitute it with milk.
• Burrata: You can substitute burrata with fresh mozzarella if desired.
• White wine: Omit white wine if you dislike it.
• Protein: You can substitute ground turkey or chicken for beef and pork.
• Gluten-free: Use gluten-free bread for the meatballs and ensure that the submarine bread is also gluten-free. Check all other ingredients to make sure they do not contain gluten.

Step-by-step instructions

Step 1: Make marinara sauce

In my opinion, meatballs are one of those foods that everyone tinkers with to get just right. I've seen many different variations playing around with the types of meat, the binder, and the cooking method. This recipe is what works for me, especially for these spicy meatball subs.

Start by making the marinara sauce. Heat oil in a large pot and saute chopped onions until softened. Add the garlic and saute for another minute. Add the remaining ingredients including canned tomatoes, white wine, dried herbs, and red pepper flakes.

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I prefer to use San Marzano canned tomatoes but you can also use regular canned tomatoes as well. If you're using San Marzano canned whole tomatoes, make sure to mash the tomatoes as they cook to make a smooth sauce.

Bring the sauce to a boil and continue to simmer on low for 10 minutes.

This recipe yields a medium heat level for the marinara sauce. If you're feeling especially brave, you can always increase the red pepper flakes to make it extra spicy.

Step 2: Prepare meatballs

Now it's time for the meatballs. I like to use a combination of ground pork and ground beef for the added flavor and fat of the pork. You can choose to use only ground beef or even make turkey meatballs.

Combine white bread with buttermilk and let it sit for 10 minutes. The buttermilk-soaked bread adds moisture to the meat versus just adding breadcrumbs so take that extra step - it will be worth it! Add the remaining ingredients and form about 18 meatballs.

People always used to ask, "How can you test the seasoning of burgers or meatballs?" The answer is simple. Heat a small pan and pan-fry a small amount of the meat, cooking until done. Taste the meat and adjust the seasoning accordingly.

Step 3: Cook fillings

I used to brown my meatballs before adding them to the sauce but recently, I have been adding them directly to the sauce. By cooking them on low heat, they won't fall apart and will soak up all the goodness of the marinara sauce.

Stir occasionally to make sure all sides of the meatballs get coated in the marinara.

While the meatballs are cooking, cook the broccolini. Broccolini is a long slender vegetable, belonging to the broccoli family with a slightly bitter and nutty taste. To offset the bitterness, squeeze fresh lemon juice. If you can't find broccolini, kale would be a great substitute.

Step 4: Assemble sandwiches

Assemble the sandwiches, piling on the broccolini, meatballs, and of course, the burrata. Make sure to use room-temperature burrata - no one likes cold cheese! Cut the burrata in half and spread the cheese to make it easier to eat.

One bite into these spicy meatball subs with burrata and I don't think I can ever go back. The rich creamy burrata with the lemony, bright broccolini, and spicy meatballs, the combination is unbeatable. Take about taking a classic to the next level!

Make-ahead and storage

• Make-ahead: The meatballs and broccolini can be cooked ahead of time. Reheat both items before assembling the sandwich.
• Store: It's best to consume the sandwich as soon as it's ready because the bread will soften over time. Store the fillings including the meatballs, burrata, and broccolini separately in airtight containers in the fridge for up to 3 days.

Frequently asked questions

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