Meatball Sub with Vodka Sauce and Burrata
Updated Jul 14, 2025, Published on Oct 11, 2022
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This Meatball Sub with Vodka Sauce and Burrata is the ultimate comfort food upgrade on a classic meatball sub. Juicy homemade meatballs, rich vodka sauce, creamy burrata cheese, torn basil, on a toasted crusty roll create the most delicious sandwich. Perfect for a hearty weeknight dinner or a crowd-pleasing game-day dish. Whether you're searching for the best meatball sub recipe or a unique twist on this Italian-American favorite, this dish is guaranteed to impress!
Recipe Ingredients
Vodka Sauce
- 3 tbsp Butter
- 1 to 2 Yellow Onion, thinly sliced
- 6 oz Tomato Paste
- 1 tbsp Calabrian Chili Paste, I use Trader Joe's Italian Bomba Sauce
- 1/2 tsp Kosher Salt, or to taste
- 1/4 tsp Granulated Sugar
- 1/2 cup Vodka
- 28 oz Crushed Tomatoes, I used a can of Trader Joe's Crushed Fire Roasted Tomatoes
- 1 cup Heavy Cream
- 1/2 cup Parmigiano Reggiano, freshly grated
Sub Ingredients
- 1 batch Italian Meatballs, I used Sandra Valvassori's Italian Meatball Recipe
- 8 oz Burrata
- 3 to 6 Crusty Sub Rolls , depending on size of roll use 1/2 a roll per person or full roll per person
- 1/4 cup Fresh Basil, torn to serve
How do I make this meatball sub?
- Make a batch of about 20 meatballs. I used Sandra Valvassori's recipe linked in the recipe notes. To finish cooking the meatballs in tomato sauce, bake them for 12–15 minutes. Then, transfer the partially cooked meatballs to a heated tomato sauce and simmer for 10–12 minutes, or until they are fully cooked and reach an internal temperature of 165°F.
Vodka Sauce
- In a Dutch oven or large pot, melt the butter over medium heat. Add the thinly sliced onions and stir to coat them evenly in the butter. Reduce the heat to low, cover the pot, and cook for 40 minutes, stirring every 10 minutes to prevent browning. The onions should become soft and translucent.
- After 40 minutes, uncover the pot and increase the heat to medium. Stir in the tomato paste, Calabrian chili paste, salt, and sugar. Cook for about 5 minutes, stirring frequently, until the tomato paste caramelizes and deepens in color.
- Pour in the vodka and use a wooden spoon to scrape the bottom of the pot, loosening any browned bits. Stir well and cook for about 2 minutes, allowing the vodka to mostly absorb. Then, add the crushed tomatoes and simmer for 5 minutes, stirring occasionally.
- Reduce the heat to low and stir in the heavy cream and grated cheese. Mix well until the cheese has fully melted and the sauce is smooth and creamy.
Assemble Sandwich
- Preheat the broiler. Once the meatballs are out of the oven, transfer them directly into the vodka sauce. Simmer for 10–12 minutes, stirring occasionally, until the meatballs are fully cooked through.
- Place the sliced sub rolls on a baking sheet. Add the meatballs to each roll and spoon on your desired amount of sauce. Tear the burrata cheese into pieces and evenly distribute it among the subs. Broil for a few minutes until the cheese melts and the bread is lightly toasted. Finish with torn fresh basil and serve immediately.
Recipe Tip
Got extra meatballs and sauce? Cook up some pasta and enjoy a creamy, spicy twist on the classic spaghetti and meatballs!
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Meatball Sub with Vodka Sauce and Burrata
Take your meatball sub to the next level with this recipe, featuring juicy, flavorful meatballs smothered in rich vodka sauce and topped with creamy burrata cheese and sprinkled with fresh basil.
Ingredients
Vodka Sauce
- 3 tablespoon Butter
- 1 to 2 Yellow Onion, thinly sliced
- 6 oz Tomato Paste
- 1 tablespoon Calabrian Chili Paste, I use Trader Joe's Italian Bomba Sauce
- 1/2 teaspoon Kosher Salt, or to taste
- 1/4 teaspoon Granulated Sugar
- 1/2 cup Vodka
- 28 oz Crushed Tomatoes, I used a can of Trader Joe's Crushed Fire Roasted Tomatoes
- 1 cup Heavy Cream
- 1/2 cup Parmigiano Reggiano, freshly grated
Sub Ingredients
- 1 batch Italian Meatballs, I used Sandra Valvassori's Italian Meatball Recipe
- 8 oz Burrata Cheese
- 3 to 6 Crusty Sub Rolls , depending on size of roll use 1/2 a roll per person or full roll per person
- 1/4 cup Fresh Basil, torn to serve
Instructions
- Make a batch of about 20 meatballs. I used Sandra Valvassori's recipe linked in the recipe notes. To finish cooking the meatballs in tomato sauce, bake them for 12–15 minutes. Then, transfer the partially cooked meatballs to a heated tomato sauce and simmer for 10–12 minutes, or until they are fully cooked and reach an internal temperature of 165°F.
Vodka Sauce
- In a Dutch oven or large pot, melt the butter over medium heat. Add the thinly sliced onions and stir to coat them evenly in the butter. Reduce the heat to low, cover the pot, and cook for 40 minutes, stirring every 10 minutes to prevent browning. The onions should become soft and translucent.
- After 40 minutes, uncover the pot and increase the heat to medium. Stir in the tomato paste, Calabrian chili paste, salt, and sugar. Cook for about 5 minutes, stirring frequently, until the tomato paste caramelizes and deepens in color.
- Pour in the vodka and use a wooden spoon to scrape the bottom of the pot, loosening any browned bits. Stir well and cook for about 2 minutes, allowing the vodka to mostly absorb. Then, add the crushed tomatoes and simmer for 5 minutes, stirring occasionally.
- Reduce the heat to low and stir in the heavy cream and grated cheese. Mix well until the cheese has fully melted and the sauce is smooth and creamy.
Assemble Sandwich
- Preheat the broiler. Once the meatballs are out of the oven, transfer them directly into the vodka sauce. Simmer for 10–12 minutes, stirring occasionally, until the meatballs are fully cooked through.
- Place the sliced sub rolls on a baking sheet. Add the meatballs to each roll and spoon on your desired amount of sauce. Tear the burrata cheese into pieces and evenly distribute it among the subs. Broil for a few minutes until the cheese melts and the bread is lightly toasted. Finish with torn fresh basil and serve immediately.
Video
@carolbeecooks Meatball sandwich with vodka sauce, burrata, and basil. Basically my dream sandwich 🥖 #meatballsub #vodkasauce #burrata
♬ original sound - Carolyn | Easy Recipes
Notes
https://www.sandravalvassori.com/italian-meatballs/
Credit to Sandra Valvassori for the meatball recipe. See link for recipe.
Nutrition
Calories: 522kcal, Carbohydrates: 35g, Protein: 17g, Fat: 33g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 92mg, Sodium: 929mg, Potassium: 762mg, Fiber: 5g, Sugar: 14g, Vitamin A: 1863IU, Vitamin C: 21mg, Calcium: 392mg, Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Made double meatballs from another recipe of yours! Great suggestion! These were great!