Alright, so the other day, I got this massive craving for meatball subs. You know the kind – messy, saucy, and just pure comfort. Fired up the oven, got my meatballs simmering in a good tomato sauce, had the provolone ready. The whole nine yards. But then, as everything was coming together, I hit a snag. What on earth was I going to serve with them?
My brain immediately went to the usual suspects. A bag of potato chips? Too lazy, even for me on a Tuesday. Fries? Yeah, I could do frozen fries, but it felt a bit… heavy on heavy, if you catch my drift. I really wanted something that would make the meatball sub shine, not just be an afterthought I’d regret later.
My Little Kitchen Experiment
So, I decided to actually put some thought into it. I stood there in my kitchen, staring into the fridge like it held all the answers. What does a rich, savory, slightly greasy (in a good way!) meatball sub need?
First thought: Salad. The classic “balance” move.
I grabbed some lettuce, a few tomatoes, cucumbers, and threw together a quick green salad with a light vinaigrette.
- The verdict: It was… fine. You know? It did the job of adding some freshness, but it felt a bit like I was trying too hard to be healthy next to that glorious sub. Almost like it was apologizing for the main event. Not the vibe I was going for.
Second attempt: Coleslaw.
I had a tub of decent store-bought coleslaw. Creamy, a little tangy. Seemed like a contender.
- The verdict: Better! The creaminess and tang actually worked pretty well. But the one I had was a bit too sweet, and it kinda competed with the richness of the sub rather than cutting through it cleanly. Plus, sometimes store-bought coleslaw can be a bit… much.
Then I remembered something from way back. My aunt used to make these quick pickled red onions whenever we had rich, heavy food. Super simple. I didn’t have red onions prepped like that, but it got me thinking along the lines of something sharp and crunchy.
The Winner (For Me, Anyway)
So, I pivoted. I had a cucumber, some white vinegar, a little sugar, and some fresh dill from the garden that was threatening to take over.
I sliced that cucumber super thin, whipped up a quick brine with the vinegar, sugar, a pinch of salt, and a good chop of dill. Let it sit for maybe 15-20 minutes while the subs were finishing under the broiler. Guys, let me tell you.
This quick cucumber salad was IT.
- It was light.
- It was crunchy.
- It had that acidic kick that sliced right through the richness of the meatballs and cheese.
- The dill added a nice herby freshness that didn’t fight with the Italian herbs in the sub.
It was just so refreshing next to the warm, hearty sub. Didn’t make me feel weighed down, just… satisfied. My wife, who usually just shrugs at my kitchen experiments, even said, “Hey, this is actually really good with it.” High praise, believe me.
I also think something like a simple Caesar salad, maybe one that’s not too heavy on the dressing, could work well too. The garlic and parmesan would probably play nice. And for a warmer option, I’ve heard roasted broccoli or even some simple garlic bread (though that might be bread overload for some) can be good. But for me, that quick, tangy cucumber salad? That’s my new go-to. It just felt right.
So yeah, that was my little meatball sub side dish journey. Sometimes the simplest things, thrown together on a whim, turn out to be the best. Give it a shot next time you’re making subs!
