Ingredients

Meatballs

1 cup (1/2-inch cubes) stale bread
1/2 cup buttermilk
1 1/2 pounds meat (weigh after trimming excess fat)
1 large egg
1 tbsp fresh parsley, finely chopped
2 tbsp fresh basil, finely chopped
1 large clove garlic, finely minced
1/2 cup finely shredded Parmesan
1/2 tsp kosher salt
freshly ground pepper to taste

Fresh Tomato Sauce

1 1/2 pounds fresh tomatoes, chopped
2 tbsp extra virgin olive oil
2 tbsp fresh basil, finely chopped
1 large clove garlic, finely minced
salt and pepper to taste

For Serving

6-8 sub rolls or hamburger buns
6-8 slices provolone or mozzarella

Meatball Subs with Fresh Tomatoes and Basil

These homemade meatballs are tender and flavorful, made with fresh herbs, Parmesan, and garlic, and soaked in buttermilk for a rich, soft texture. Served with a simple fresh tomato sauce infused with basil and olive oil, this comforting classic is perfect for pasta night, family dinners, or entertaining. A timeless Italian-inspired recipe made completely from scratch.

Food

Place the cubed stale bread and buttermilk in a small bowl and stir to combine. Set aside to let soak.
Cut meat into chunks that will fit through the grinder attachment. Lay out on a pan and chill, along with the metal components of the Ankarsrum Mincer attachment, in the freezer for 30 minutes.
After chilling, assemble the Assistent with the Mincer attachment and place a large bowl underneath. Set the speed to the highest setting (8 o’clock) and use the plunger to push the meat AND the soaked bread cubes through. If using extra fat, run that through last to "clean" all the meat out.
Once the meat has been ground, add the remaining meatball ingredients to the bowl and use your hands to mix them together thoroughly.
Using a tablespoon or small disher, scoop out heaping tablespoons of the meat mixture and roll into balls. Arrange the balls on a parchment-lined sheet and refrigerate for 30 minutes to firm up.
Meanwhile, set up the strainer attachment to your Assistent with a bowl for the sauce and a plate for the pulp. With the mixer on low-medium (3-4 o’clock), use the plunger to press the tomatoes through the strainer. Run the pulp through 1-2 more times to extract all the tomato juice.
Add the remaining sauce ingredients to the tomato juice and set aside.
Heat the olive oil over medium heat in a large 12-inch skillet. Working in batches, cook the meatballs, turning often, until all sides are browned, about 6-8 minutes. Set the meatballs aside and discard excess grease. Using the same pan, add the sauce ingredients and bring to a gentle boil. Return the meatballs to the pan and cook for 12-15 minutes, gently stirring occasionally, until cooked through.
To serve, place 4-6 meatballs into each bun with a little sauce. Top with provolone cheese and place under the broiler until the cheese has melted, 1-2 minutes.