The meatball sub, or hoagie, consists of four key components: bread, meatballs, sauce, and toppings. Each element contributes to the overall flavor and texture of the sandwich. Joshua Wiseman’s version uses a lean dough for the bread, shaped into a baguette and topped with parmesan. This bread is baked with steam, a technique that enhances heat transfer and results in a crispier crust.
The meatballs in Joshua’s recipe are a blend of beef and pork, seasoned with breadcrumbs, milk, parmesan cheese, and prosciutto. The parmesan and prosciutto contribute to the umami flavor of the meatballs, adding a savory depth. The sauce is a classic preparation with garlic, basil, and pancetta for added savoriness.
Provolone cheese, known for its melting qualities, and parmesan cheese provide a flavorful combination for the toppings. Fresh basil adds a final touch of freshness to the sandwich. This combination of ingredients creates a flavor profile that far surpasses the typical fast-food meatball sub.
While the flavors are excellent, the textural components are the primary focus of this remastering. The bread, in particular, plays a crucial role in the overall experience. A softer, enriched dough, similar to what’s used in traditional hoagie rolls, provides a more desirable texture compared to the crunchy lean dough.
Close-up of a meatball sub on a wooden board.
The portioning and arrangement of the meatballs also impact the eating experience. Arranging the meatballs in a single line, nestled within the bread, makes the sandwich easier to handle and prevents the filling from spilling out. This is in contrast to a two-by-two arrangement, which can be more cumbersome.
Meatballs being formed and cooked in a pan.
Another important element is the addition of acidity to balance the richness of the sandwich. Pickled chili peppers provide a sharp contrast to the fattiness of the meat and add a satisfying crunch. Other fresh ingredients like pickled onions, lettuce, or parsley can also contribute to a more balanced flavor profile. This fresh element prevents palate fatigue and enhances the overall enjoyment of the sandwich.
For the remastered version, an enriched dough with milk creates a softer roll. The addition of oregano, parmesan cheese, and red pepper flakes to the dough emulates the flavor of Italian herb and cheese bread. The meatballs, made with a combination of ground beef and lamb, are seasoned with fennel seed, parmesan, red pepper flakes, cinnamon, oregano, garlic, soy sauce, salt, and MSG. The red sauce, a variation on Marcella Hazan’s recipe, includes crushed tomatoes, butter, shallots, garlic, parmesan, oregano, salt, and pepper.
A finished meatball sub with pickled peppers and basil.
The assembled sandwich includes toasted hoagie rolls brushed with butter and rubbed with garlic, a layer of sauce, four meatballs, more sauce, provolone cheese, parmesan, additional sauce on the top bun, pickled chili peppers, and fresh basil. This combination of ingredients and techniques results in a meatball sub that is both flavorful and texturally satisfying.
