Meatball Subs Are 10X More Flavorful When You Add This Italian Sauce

To many, pesto is as addictive as catnip, and can be added to many meals. While the typically green and herbaceous sauce often finds its way back to tomato in caprese salads and on top of pizzas, meatball subs also have a rich tomato sauce that absolutely sings when pesto comes along. The tomato-based or marinara sauce you often find on meatball subs is slightly sweet, yet rich and tangy. Basil pesto, meanwhile, is herbal, peppery, and light, and when you introduce fats like mozzarella cheese to the mix ... Mamma mia! Basil pesto also contributes texture and nuttiness from the pine nuts, and luscious fattiness from its olive oil content. Many versions of basil pesto, such as the typical pesto alla Genovese, also include rich and umami hard cheeses like pecorino or Parmigiano Reggiano.

Improving a simple meatball sub with pesto couldn't be easier. While tomato sauce and pesto jive fabulously, they are best when they meet on the bread, not combined in sauce form. Blending the sauces could intermingle the flavors too much, and rob you of the bite-by-bite variation in flavors. Either spread basil pesto onto one half of your sub, or simply top saucy meatballs with generous dollops of the green stuff once on the bun. Tomato and basil also have a love-triangle with mozzarella, so bonus points for sliced mozzarella, fresh buffalo mozzarella, or creamy burrata.

When you say pesto, most people likely think immediately of green pesto alla Genovese. There are, however, other regional types of Italian pesto that you could use in place of our basil-based hero for different flavor combinations. For a spicier kick, go for red pesto alla Calabrese, or for a darker savory twist, try black olive pesto, aka pesto di olive neri. These would all be good on a meatball sub, don't get us wrong, but that classic pairing of tomato and basil pesto is the one worth writing home about.

You can make a bright and fresh pesto from scratch if you have basil leaves, pine nuts, garlic, lemon, and olive oil, with extra authenticity points for adding pecorino or parmesan. You might even be feeling experimental and enhance your pesto with olive oils infused with garlic or chili. There are several tips and tricks to get that home-made pesto perfect like using the best-quality ingredients you can find, otherwise, pre-made store-bought pesto will work just fine. For a little more flair, as well as a touch of extra aroma and freshness, finely chop fresh basil leaves and use these to top the whole thing off before closing up the sub.