This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MyCarandoMeal #CollectiveBias
These pressure cooker easy meatball subs are exceptionally flavorful and rank among the best homemade sandwich recipes you can make at home.
If I had to pick one food to eat forever it would be sandwiches. They’re endlessly versatile, and easy meatball subs are near the top of my list. I usually make them in my Instant Pot now — the pressure cooker speeds things up and produces great results, so favorite meals are ready in half the time.
For these easy meatball subs you only need a few simple ingredients to put together a satisfying lunch or dinner quickly.
I do sometimes make meatballs from scratch, but the prep can be messy and cold on my hands. For convenience and consistent flavor I used Carando® Fresh Italian-Style Meatballs for this recipe. They’re fresh (not frozen), made with classic Italian ingredients, and save time without sacrificing taste.
Carando Fresh Italian-Style Meatballs deliver authentic flavor and texture, making them a great shortcut when you want homemade results without extra work.
To get perfectly cooked meatballs, start by using the sauté function on your pressure cooker. Brown the Carando Abruzzese meatballs in olive oil until they’re browned all over, then remove them to finish the sauce in the same pot.
Making the Best Sauce for Meatball Subs
The sauce is simple and aromatic: strained tomatoes plus dried basil, oregano, thyme, parsley, garlic salt and a touch of salt. While the sauté function is still on, add the tomatoes and use a wooden spoon to scrape up the browned bits left from searing the meatballs, which adds depth to the sauce.
Because this recipe finishes in a pressure cooker, add a cup of beef broth to ensure there’s enough liquid to create steam. The broth boosts the sauce’s flavor without overpowering the meatballs.
Turn the sauté function off, return the meatballs to the pot, close the lid, set the valve to seal and pressure cook on high for 10 minutes.
While the meatballs cook, prepare the French rolls. Spread butter on each roll and lightly toast them in a 375°F oven for about 5 minutes.
Toasted French rolls are warm, crunchy, and buttery — they help prevent soggy subs and let you enjoy each bite of meatball, sauce and bread.
Add three or four meatballs to each toasted roll and spoon over plenty of sauce.
Meatball Sub Toppings
After piling on the meatballs and sauce, finish the subs with shredded mozzarella and a scattering of fresh chopped basil for bright, fresh flavor.
And don’t forget the basil — it adds a fresh, aromatic finish.
What to Serve with Meatball Subs?
Chips are a classic pairing, but a simple side salad also complements the sandwich nicely. Lighter sides help balance the hearty flavors of the subs.
More Easy Entertaining Ideas
I share recipes, party crafts and hosting tips in my newsletter. If you enjoy simple, delicious recipes like this one, signing up is a great way to get new ideas delivered to your inbox.
Carando fresh Italian-style meatballs made this recipe easy and flavorful. Using fresh (not frozen) meatballs cut prep time and still delivered the texture and authentic taste I wanted. Carando offers other meatball and sausage varieties and many recipe ideas, so try them when you want homemade flavor with less effort.
That’s it for these pressure cooker easy meatball subs — enjoy!
Want to remember these Pressure Cooker Easy Meatball Subs? Pin for later!
Pressure Cooker Easy Meatball Subs
4
5 minutes
30 minutes
35 minutes
Ingredients
- 1 package Carando® Abruzzese Fresh Italian-Style Meatballs
- 4 French bread sandwich rolls
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cups strained tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp garlic salt
- 1 tsp salt
- 1 cup beef broth
- 1/2 cup shredded mozzarella cheese
- fresh basil to garnish
Instructions
- Set your pressure cooker to the sauté function. Once hot, add the olive oil and brown the meatballs on all sides. Remove the meatballs from the pot and set aside.
- With the sauté function still on, add the strained tomatoes and scrape up any browned bits stuck to the bottom of the pot.
- Add the dried herbs and salt along with the beef broth and stir to combine.
- Turn the sauté function off and gently add the meatballs back into the pot.
- Close the lid and make sure the valve is set to seal. Select the manual setting and pressure cook for 10 minutes.
- When the cook time finishes, allow the pressure cooker to naturally release for 10 minutes, then carefully release any remaining steam.
- While the meatballs cook, prepare the French rolls by spreading butter on them and baking at 375°F for about 5 minutes.
- Assemble the subs by placing 3 meatballs in each roll, topping with sauce, mozzarella and fresh basil.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram.