• Home
  • Spicy Ricotta Meatball Sub

Spicy Ricotta Meatball Sub

Spicy Ricotta Meatball Sub

A cheesy, oven-baked meat sandwich
  • Spicy Ricotta Meatball Sub
  • Spicy Ricotta Meatball Sub
  • Spicy Ricotta Meatball Sub
  • Spicy Ricotta Meatball Sub
You’re going to need two hands for this bold, flavorful, and messy sub. We’ve crafted the ultimate meatball sandwich using homemade balls, plenty of spice, a bright Italian Arrabbiata sauce, and a heaping helping of melted cheese. To complement the heat of the sauce and the spices, we’re using cool, creamy ricotta, which adds a nice texture and gentle sweetness to this savory dish. Topped with grated cheese and roasted to perfection, this meatball masterpiece is the perfect homemade sub for any occasion.

Spicy Ricotta Meatball Sub
A cheesy, oven-baked meat sandwich
  • Prep Time : 20 min
  • Cook Time : 20 min
  • Total Time : 40 min
  • Serves 4



  1. Heat the 2 tablespoons of olive oil in a pan over medium heat. Add the onions, garlic and a bit of salt; cook until translucent and slightly softened. Remove from the heat and set aside to cool.
  2. Combine the ground veal, pork and beef in a large mixing bowl along with the ricotta, grated Parmigiano, egg, ½ cup of parsley and red pepper flakes. Season well with garlic and freshly ground black pepper and add the cooled onions and garlic to combine.
  3. Finally, fold in the breadcrumbs. Ensure that they are evenly dispersed throughout the mixture.
  4. Scoop meatballs of roughly 2” in diameter, roll gently with the palms of your hands and set aside on a plate.
  5. Preheat the oven to 250 F and place the baguette/sub rolls on a baking sheet inside the warming oven.
  6. In a separate saucepan, heat the arrabiata sauce over medium low.
  7. Clean the pan used to cook down the onions and garlic and reheat over medium high heat with the remaining olive oil.
  8. Place a layer of meatballs in the pan, leaving space between each so that they do not overcrowd each other and prevent proper browning on all sides. You will need to cook them in batches, flipping and turning them occasionally to ensure every side gets a chance to sear against the hot pan.
  9. Once the meatballs have browned, use a set of tongs to transfer them from the hot pan to the simmering saucepan of arrabiata sauce. Complete this process with all remaining meatballs. Make sure that the arrabiata sauce is only simmering with a few occasional bubbles, not boiling vigorously.
  10. Remove the baguette/sub rolls from the oven. Gently tap the exterior of the bread; you should hear a hollow knocking sound that signifies the bread’s exterior has been uniformly crisped while the interior stays fluffy and warm.
  11. Turn the oven up to a high broil.
  12. If using a whole baguette, portion out segments to satisfy the number of servings you are preparing. Use a serrated knife to slice nearly all the way through the sub rolls/baguette segment lengthwise, leaving the two sides attached.
  13. Nestle 2-3 meatballs into each of the opened rolls, pouring a heaping spoonful of extra arrabiata sauce over each.
  14. Roughly chop the salted mozzarella and distribute over top each of the filled sub rolls.
  15. Place the rolls on a lined baking sheet and broil until the mozzarella has melted and begun to bubble and brown slightly.
  16. Remove from the heat, top with the grated Pecorino and the remaining chopped parsley and serve.

Showing 1-6 of 6  

Lioni Fresh Handwrapped Mozzarella
Murray's Parmigiano Reggiano
Fulvi® Pecorino Romano
1932 Arrabiata Sauce
Murray's Italian EVOO 750ML