Italian Meatball Subs

Oooh, I love meatball subs. And this particular version is the best. Ever.

This meal makes a monthly appearance in our home, at least, thanks to my wonderful friend, Mariann, who passed it along to me several years ago. A surefire hit for a meal my kids and husband will devour with no complaining, these subs are filling, hearty and the flavors are crazy delicious. The great thing is that the meatballs can be made ahead of time and the sauce is a snap to throw together and heat through. I use the amazing and versatile French Bread roll recipe for the buns and the combination of the soft, homemade bread, creamy mozzarella cheese and out-of-this-world tender and flavorful meatballs smothered in rich tomato sauce is a meal made in heaven.

This is one of my go-to meals for company or when I am taking dinner to someone. Just last week, I made the meatballs subs and served them with a large green salad, fresh fruit and vegetables, baked chips and a trifle dessert I’ll be posting next week that is so stunning and tasty, it’s a wonder I shared it with the guests at all (I’m quite territorial over good food, I must admit).

Italian Meatball Subs

Italian Meatball Subs

Yield: Makes 25-30 meatballs/about 7-9 sandwiches

Italian Meatball Subs

Note: When I make these, I often prepare and bake the meatballs earlier in the day. To reheat, I place the meatballs in the pot with the simmering sauce and let them warm up together. And since I know someone will ask, the meatballs freeze great. Freeze them, unbaked, on a baking sheet. Once frozen, they can be placed in a freezer-safe ziploc bag. Bake them (without thawing first), adding 6-7 minutes to the baking time. Incidentally, they also freeze great after they have been baked. Freeze them in a freezer-safe ziploc bag and reheat them in the simmering sauce until they are warmed through.

Ingredients

    For the meatballs:
  • 1 cup unseasoned bread crumbs or crushed saltines
  • 3/4 cup shredded Parmesan or mozzarella cheese
  • 1/2 cup milk
  • 1/2 cup low-sodium beef broth
  • 1/2 cup chopped fresh parsley
  • 2 eggs, lightly beaten
  • 1 1/2 tablespoons dried oregano
  • 3 cloves garlic, finely minced
  • 1 1/2 teaspoon salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 pounds ground beef or ground turkey
  • To dredge the meatballs:
  • 1 1/2 cups flour in a shallow baking dish
  • For the sandwiches:
  • 1 recipe French Bread Rolls, shaped into sub rolls and baked according to the recipe
  • Sliced mozzarella or provolone cheese
  • For the sauce:
  • 1 28-ounce can crushed tomatoes
  • 1 1/2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon sugar (this helps cut the acidity of the tomatoes)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Directions

  1. In a large bowl, mix all of the meatball ingredients together EXCEPT the meat. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the meat and mix well with your hands until all the ingredients are combined.
  2. Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and lightly grease the foil. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.
  3. When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish (or similar size). Pour the hot tomato sauce over the meatballs.
  4. To assemble the sandwiches, slice the buns in half. (If desired, lay the buns flat open on a baking sheet and top one side with cheese – toast in the oven for 4-5 minutes at 400 degrees until the buns are toasted and cheese is melted.) Place 3-4 meatballs on each bun and top with desired amount of sauce. Serve immediately with lots of napkins.
  5. For the sauce, combine the sauce ingredients in a medium saucepan and bring to a low simmer. Simmer for 10-15 minutes on low. Keep warm until the meatballs are finished baking.
http://www.melskitchencafe.com/italian-meatball-subs/

Recipe Source: adapted from my friend, Mariann

92 Responses to Italian Meatball Subs

  1. Rachel says:

    When I read the title of the post, I thought, “I already make meatball subs. I guess I don’t need this recipe.” But then I remembered that everything you make is soooo good, this is bound to be ten times better than the ones I’ve been making. Can’t wait to try them!

  2. Kim in MD says:

    My husband LOVES meatball subs, and I never make them at home…until now. You haven’t steered me wrong yet, Mel, so I will surprise my husband with this fabulous recipe! Thanks for inspiring me to make these for him! :-)

  3. Brenda says:

    I thought I had planned what I was making this weekend but after seeing this, we’ll be having meatball subs! This looks soooooo delicious and I can’t wait to make the homemade rolls too. Thanks for posting this again!

  4. Julie says:

    We just love meatball sandwiches, these look great! My hubby usually makes them around here, which works for me :)

  5. Pam says:

    Your sandwich looks great and I will be trying this! Thanks!

  6. Angie says:

    Ok so I want to make your French Bread Rolls for this, but I have one quesiton for you. You mentioned in the roll post that you make them golf ball sized. I am assuming that is for the “individual” rolls and not for these longer “sub-like” rolls. How big do you make the dough pieces for these sub rolls?? Thanks for any suggestions you might have, Mel.

  7. Sara says:

    This sandwich looks awesome!! Can’t wait to try it.

  8. Mel says:

    Hey Angie – (I don’t know why I didn’t tell you this on the phone today!) – for the sub rolls, I do shape them differently than the “golf ball sized” rolls for normal dinner rolls. I pinch off probably about double the amount of dough I would use for a dinner roll and I shape it/roll it into a log shape. Before it rises, it is probably about 1 1/2″ to 2″ wide and 2 1/2″ to 3″ long. They puff up and rise quite a bit so don’t be worried about how small they look when you originally roll them out. Hope that helps!

  9. grace says:

    i like my meatball subs so darn saucy that a fork and knife are required. cheese oozing out both ends (of the sandwich, of course, not of my body…) is pretty nice too.

  10. Loralee says:

    I am obviously going to have to try to make these! I am a little intimidated my the rolls, though, because I have never had much luck with raised bread recipes. But for these little sandwiches, I am sure going to to try…

  11. Alicia says:

    I love love love your blog. It is my go to website when planning my weekly dinner list. This is definatly going to be on it this week. Thanks for all your great recipes

  12. Whitney R. says:

    I have these meatballs in the oven right now- my house smells divine!
    The french roll are risinf as well- I can’t wait! Yum!

  13. Whitney R. says:

    whoops- rising,lol!

  14. Mel says:

    Whitney – can’t wait to hear what you think about the finished meatball sub!

  15. Taryn says:

    I admit it-I am a lurker! I have tried so many of your recipes and they have all been wonderful, but this is the first time I have left a comment. I loved these meatballs and the rolls were so awesome toasted with cheese. I have made your french bread roll recipe before when I have made the braid but this is the first time I have ever made sub rolls myself and they are so much better than store bought! Thanks!

  16. Katie says:

    Oh my!!! Made these last night with your amazingly tender and light french bread rolls. I thought they would be too bready but they were AWESOME!! And the meatballs smelled and tasted so good too! Thank you for two amazing recipes!!

    PS….My 20 month old even ate 4 meatballs!!!

  17. Mel says:

    Taryn – thanks for your comment! I’m glad that you have tried so many recipes and liked them, but now that I know you liked the rolls and meatballs, that means we are definitely kindred spirits. Thanks for checking in to let me know!

  18. Mel says:

    Katie – your 20 month old would definitely be best buds with my boys who can down meatballs like nobody’s business. I’m so glad this meal was a hit! Thanks for letting me know.

  19. Brittany says:

    I made these yesterday (although I bought french bread rolls at the store… no time this week for making them from scratch). DELICIOUS! Thanks Mel!!!

  20. Mel says:

    Thanks, Brittany – glad you liked these little babies!

  21. Michelle T. says:

    Mel, Mel, Mel. Can I call you Mel? I don’t take the time to comment very often, but this recipe forced my hand. THESE SUBS ARE FANFLIPPINTASTIC. I made them tonight, complete with the french bread rolls. There was complete and total silence at the dinner table as we all just ate and ate and ate. My family LOVED them. My 18 year old and 16 year old sons said they were, “…waaayy better than Subway.” I have never eaten a meatball sub before, but baby, I. am. converted.
    I KNOW I will be making these every month!

  22. Mel says:

    Michelle T – you are so funny! Thanks for the smile. I’m thrilled your teenage boys were happy with the result of these. Waaaayy better than Subway is like, a huge compliment, I’d say!

  23. d says:

    These were fabulous!!! The rolls were easy and tasty too. Thanks for two keeper recipes. Can’t wait to share this recipe with my married kids.

  24. Mel says:

    Thanks, d – glad you liked them!

  25. Patty says:

    I have to tell you…when my daughter asked what was for dinner and I said, meatball subs…she was less than impressed. BUT she tried them and asked for more! No leftovers in this house. Great recipe, thank you!!!!

  26. Mel says:

    Patty – glad your daughter changed her tune once she tried the meatball subs!

  27. Camille says:

    Made these last night using ground turkey, and they were delish! Thanks for helping to pull me out of my recipe rut – I needed to try some new things this week, and this and the chicken cordon bleu casserole were perfect. YUM! I didn’t have any crushed tomatoes, so I substituted tomato sauce instead and it worked great. I’m sure it’s even better with the crushed tomatoes…I’ll make sure I have them for next time.

  28. Mel says:

    Thanks, Camille! It is refreshing to get out of the dinner rut and I am glad this recipe came through for you. Thanks for letting me know!

  29. crafty p says:

    I made these with turkey and thought the meatballs were fabulous! Made a double batch and shared with a mom who just had a baby. I ended up doctoring the sauce as it was wee bit too herby- added a whole can more of whole toms which I then blended into a smooth sauce in the blender.
    Also tried the rolls and the smell was {heavenly}! thanks for helping me venture into bread making… maybe need more pictures of what they should look like prior to entering the oven. Mine were much flatter than yours appear- I used bread flour, too.
    thanks for another great recipe! I’ll hat tip you soon on my blog!

  30. Mel says:

    crafty p – I’m glad these were delicious with the ground turkey. Thanks for sharing your changes. I’m guessing that if your rolls turned out too flat, the dough may have been underfloured. It is a tricky balance keeping the dough soft but neither over or underfloured. I’ve found sometimes that if my dough is too sticky, the rolls flatten out while baking because they don’t have enough substance to their structure to keep them rising up. That’s just a guess but may have been what happened. Overall, I’m glad you liked this meal!

  31. Sarah says:

    I finally had a chance to make these tonight after printing the recipe the day you posted it! We LOVED them!! I went to make the rolls and remembered that I was out of flour, so store bought rolls had to suffice tonight, but we have enough leftover meatballs that I will be able to make the rolls over the weekend. I’m sure the sandwiches will be even tastier then! We had a friend to dinner and he was impressed as well. Thanks for the yummy recipe!

  32. Mel says:

    Sarah – so glad these impressed your friend and that you loved them. Thanks for letting me know!

  33. Britany G. says:

    Hi Mel, I’m a big fan and have been following you for about a year now. I made these meatballs and they were terriffic, my tots 3yr and 1yr have nasal passages that can smell food from miles away! It was no sooner had I pulled out these from the oven that the pitter-patter of 4 little feet were heard as they trotted into the kitchen begging like little puppies for a bite from the mysterious tray on the counter. I gave them each a piece hopeing they would be satisfied and leave me be, this was further from the truth, they ate bite after bite from the tray finishing 5meatballs before they even left the kitchen. I dare not mention how many I ate standing there but I did decide that my husband HAD to have these, fresh, hot and now! So we packed up the car and drove the 30miles away to take them to him at 10:45pm for his 20minute break. He too loved them.

    Anywho, Just thought I’d say thanks for the great food and the memories you helped create.

    A definite keeper!

    -Britany, Joey, Andy &Bella

  34. Mel says:

    Britany – hilarious comment! I’m glad these were such a hit with your toddlers and that it was worth it to drive all the way to let your husband experience them! Thanks so much for letting me know.

  35. Jen R. says:

    Just found your website…. can’t wait to try out MANY of your recipes, they all look DELISH! Since you seem to love BBQ sauce, or at least your husband does, what about BBQ meatball subs?

  36. Mel says:

    Jen R. – I love the sound of BBQ meatball subs and I know my husband would go crazy for them. Thanks for the idea!

  37. lb says:

    These were SO good. I’ve made meatballs before, but these were the best I’ve ever made or tasted. They stayed moist and juicy after baking, and froze really well. I added some italian sausage (casings removed) I had on hand to the mix, and the flavor was great. Served on warm rolls with cheese, but also plan to make half the batch into smaller meatballs next time to serve in spaghetti, etc.

  38. Mel says:

    lb – glad you loved these!

  39. Danielle says:

    These have become a favorite at my house. Even my pickiest eaters love them. My older kids also love to take the leftovers in their thermos for lunch the next day! YUM!

  40. Mel says:

    Danielle – glad you love these…we do, too! In fact, we are having them tonight!

  41. Lynn says:

    Mel,

    I wanted to know if you would suggest freezing the meatballs before or after cooking them or either! This make quiet a few and I wanted to save some for later. Which way do you think they would turn out best?

    Lynn

  42. Mel says:

    Hi Lynn – I would suggest freezing the meatballs after baking them. I usually freeze the baked, cooled meatballs in freezer ziploc bags and then reheat on low in the oven or stovetop to use them again. Hope that helps!

  43. Sarah says:

    Made these this weekend and they were a hit! My boyfriend LOVED them and told me I can add this to the list of things to make again. Thanks for the great recipe!

  44. Jennifer says:

    I’ve never made a meatball sub before… or even meatballs, and these did not disappoint!! The whole family loved them. This is definitely going in the rotation of meals! Thanks for another fantastic recipe!

  45. Dena says:

    I made all this last night after work. Including the fabulous french bread roll recipe which I doubled. I told my husband that dinner would be a little later than usual because I needed to account for all the rise time for the sub rolls. Finally finished and he got his first meatball sub at about 8:00 pm. He couldn’t stop raving. He couldn’t hardly stop oohhing & ahhing over them! I garnished with some sliced black olives, since that’s how he eats the meatball subs from Subway. He proclaimed that we no longer needed to go to Subway! Thanks Mel for yet another amazing recipe that will now become a staple in our home! I just need to figure out a better way of shaping the rolls so they come out looking like a submarine sandwich!

  46. DEO says:

    I bought all the ingredients….and am making this tonight!!
    Since I don’t have a bread maker/knead-er thing….I might have to forgo the rolls…..sigh. Can I make the meatballs, sauce and serve it with spagetti?

    Did I tell you this….I owe you BIG time….for turning me from someone who loves to cook to someone who can make a decent devourable dish (ohhh no….they are NOT the same thing!)

    Thank you!!!!

  47. Mel says:

    DEO – yes, you could definitely make these meatballs for spaghetti (and the sauce, too, I suppose). I’m glad you are enjoying the recipes!

  48. DEO says:

    Thank you. I have been reading a story about a baby gobbling up spagetti and meatballs to my kids….and now they want it….and I am making it! :)

  49. Kathy says:

    Oh my! These were amazing. I have never been a fan of meatballs but everything I have made from your site has been good so I thought I would give them a try. So glad I did!

  50. Holly says:

    Yummy! Plus my little guys ate their dinner without me poking and prodding. That’s a huge success in my book.

  51. [...] Italian Meatball Subs [...]

  52. Diane says:

    So, I’ve just been going through a bunch of your recipes and saving them… it’ll be nice to finally have a bunch of new things to try, with only a minimal list of “new” ingredients to go out and buy. I’m pretty sure I’ve left you two or three other comments like this, but I just love your style of cooking! Thanks for being such a diligent blogger, even with your new little bundle, because I love trying your recipes. (Also, my last meatball attempt was not a success, and I have much higher hopes for these. Yum.)

  53. Maria says:

    These were SOOOOO delicious! Like Kathy, I am also not a meatball fan but these were SOOOOO good! Once again, thank you for the easy recipe. :)

  54. Diane says:

    Hey! I finally made these and they were tasty. First bite tasted like pizza and that is a-ok in my book! Question though: I only had one pound of beef so I halved everything, and it looks like there may not be enough sauce to do my meatballs justice. Do we just like saucy subs, or was the intent to freeze half the meatballs?

  55. Mel says:

    Diane – it may be that you like your subs a bit more saucy than we do. I usually don’t freeze half the meatballs so maybe next time increase the sauce accordingly. Good luck!

  56. Lorie says:

    Hi Melanie,

    Just realized I don’t have beef broth! I do have the tablets or chicken broth (and I realize this is a beef recipe!)…could I sub either of these?

  57. Mel says:

    Lorie – I think you could sub chicken broth. It might be slightly less depth of flavor but should still work fine.

  58. LovestoCook says:

    I came across your blog and after reading through, I decided I had to try one of your recipes. I made these meatballs yesterday with just the sauce part of your “Homemade Spaghetti Sauce – Perfected” and it was divine! The meatballs were the most tender I have ever had. I had my mother-in-law over for dinner and she raved about them as well. Thanks for the recipe!

  59. Monique says:

    Hello Mel

    I am new to your website but have already shared it with a friend after trying your vanilla pudding cinnamon buns. Kids loved them and so did I.
    I tried these meatballs today after deliberating what to make with ground beef. My son said to look at your website as he loved my first attempt! “Look for a sauce without onions” he said. I was pleased to find this recipe and the testers will let me know after their soccer practice if I can make these again or not. I will probably serve with pasta and green salad for veggies. But if any left overs, into bread they will go…yummy! I am serving your blue ribbon apple pie for dessert…my first ever attempt with an apple pie, and pâte brisée!
    Thanks for all the hard work you put into this site,
    Monique

  60. Lila says:

    Made these yesterday to add to your baked ziti recipe and they were super yummy! I replaced the bread crumbs with panko, the garlic cloves with garlic powder, omitted the parsley, and used ground turkey (a mixture of 99% fat free and regular); otherwise, stayed true to the directions. I baked them on parchment paper to make cleanup a snap. The recipe made 48 oz of meat mixture (I made 1 oz balls but had some mix leftover so next time I’m going to make 32 1.5 oz balls). Thanks again for another winning recipe!

  61. Theresa says:

    Hi,

    This recipe looks awesome….my question is, is there a reason why you dredge the meatballs in flour before baking? Is it a necessary step that adds to the recipe? I bake my, but have never done that, and it intrigues me.

    Thank you!
    Theresa

  62. Mel says:

    Hi Theresa – I like to dredge the meatballs in flour because it kind of helps give them a nice crust and helps them to keep their shape a bit better. You could do it without the dredging, though, if you prefer it that way.

  63. Deb in Dayton says:

    Big hit with the family! Served with your baked potato soup. I used leftover buns, but next time I will try your french bread rolls. The meatballs were very tender and had great flavor. Will definately make again!

  64. Mel! I just have to tell you – we made the meatball portion of your recipe to go with spaghetti and THEY WERE AMAZING. Thank you so much for such a sure-fire incredible recipe!

  65. Ava says:

    Is there anything I can use instead of parmesan (not cheese) or leave them out? Does the cheese hold them together?

  66. Mel says:

    Ava, the cheese helps with flavor and texture. If you leave it out. I’d suggest using more bread or cracker crumbs and maybe slightly more liquid.

  67. Kelley says:

    Just made a batch of these meatballs for a freezer meal. They smelled heavenly while cooking. The cheese and seasonings make this meatball fabulous!

  68. Stacey says:

    As I was putting these together I was thinking “I’m never making these again!” Somehow it felt like a lot of work, even though I made the meatballs previously and just yanked them out of the freezer. However, when I took my first bite I said “I will definitely be making these again!” For once I had no complaints, not even from my picky 1st grader. We all loved these! Thanks!!!

  69. Stacy W. says:

    Family loved these! Even my 14 year-old picky eater. He said they were better than Subway and this is a kid who has said when he grows up he wants a Subway in his house so he can get meatball subs 24/7.

  70. Lindsay says:

    These were divine!

  71. Carlin says:

    Can’t wait to try this! What is the purpose of putting the meatballs and sauce in a 9×13? Are they warmed up together? Is it only for mixing purposes? Could I just put the meatballs on the sub and top with sauce and skip the 9×13 step and have one less dish to clean?

  72. Mel says:

    Carlin – I do it that way to help the meatballs get smothered in sauce but it’s just a personal preference so you could tailor it to your liking and skip a dish.

  73. Sam says:

    Hi Mel,I’m gonna try this for dinner but can you tell me what type of ground beef did you use?

  74. Mel says:

    Hi Sam – I usually use ground turkey for these but when I have ground beef, I use 90/10.

  75. Tina says:

    I made the meatballs and sauce tonight for dinner and everyone loved them. I have to say, it’s a great meatball recipe with the perfect amount of seasonings and heat (I added the pepper flakes). The only change I made to them was to add a bit of onion powder and I used oatmeal instead of the bread crumbs. Thank you for a delicious meal!

  76. April says:

    I’ve never made meatballs before and I adore all your recipes! I’m looking forward to making these! I was hoping to sneak in some shredded carrots for the veggie factor. Any tips on how I should adjust the recipe to do this?

  77. Mel says:

    April – I would just shred them very finely and throw them into the meat mixture. Sounds like a great way to get in some veggies!

  78. Jessica says:

    Hi Mel,
    your recipes are amazing! I will be making this tonight for my husband & 2 year old daughter. Can I just use french bread instead of making the french rolls ?

  79. Mel says:

    Jessica – sure! The meatballs just need a really good soft bread and you’ll be good to go.

  80. Aimee says:

    These were great! They were my first attempt at making the bread and I’m so glad I did. I can never get yeast recipes to rise. These french rolls were my first success. I was so happy when I saw them rise I almost cried! I think next time I’ll do more sauce. We didn’t think they were saucy enough and could use a bit more spices but all in all, a winner!

  81. Allyson says:

    Hi Mel,
    I am brand new to your blog, somehow I just discovered it today (blasphemy!). I have already saved tons of recipes to try. I am a newlywed and am trying hard to find recipes my husband and I will both eat! I have never eaten a meatball sub before but these look too good to pass up. What kind of cheese do you recommend for this sub?

  82. Mel says:

    Hi Allyson – I usually use provolone for this sub.

  83. Hannah says:

    I love love love this recipe! I’m planning on making them tomorrow for a party. I was thinking of putting the meatballs and sauce in the crockpot on low- do you think they would hold up or would they fall apart?

  84. Mel says:

    Hannah – I think that could work as long as they don’t sit in the crockpot too long (1-2 hours max, I’d say). Good luck!

  85. Jen says:

    Hi Mel! What kind of bread crumbs work the best for the meatballs? Panko?

  86. Mel says:

    Jen – I’ve used everything from panko to homemade breadcrumbs to storebought. Panko or homemade are my preference.

  87. Rosie says:

    I didn’t think I was much of a meatball person but I have made this recipe a few times and think they are amazing. I actually just made some for a Super Bowl party and I made your French bread rolls into 24 smaller buns and put one meatball on each for little meatball sliders, they were a big hit at the party.

  88. Caroline says:

    Mel,
    These meatballs are in the oven as I type. We LOVE all of your recipes and are excited to try something new tonight! Just wondering- planning on freezing some of the cooked meatballs for quick dinners other nights. Do you think I could freeze them in the leftover sauce? Wasn’t sure if they might let off any water when thawing, therefore making the sauce watery…? I’ll leave them separate when freezing if so, but if you think it could work to combine then freeze, I may try that.

    Thanks again for your wonderful site!

  89. Mel says:

    Caroline – I would simplify and freeze them in the sauce. It might be a touch watery after thawing but after 10 or so minutes of simmering, it should thicken up nicely.

  90. Pamela says:

    First let me say meatballs are gross, never had a meatball I liked and the thought of a meatball sandwich ewww. But I decided to make these because 4 out of 6 people in the house like meatballs. I can happily report there are now 6 meatball lovers in the house. These were so different than normal meatballs, the flavors were great. I didn’t have any parsley or pepper flakes on hand so I skipped them and they were not missed. I also used mozzarella cheese in them and topped them with swiss.
    Kids are already asking for me to make them again.

  91. Paige says:

    Oh.em.gee!! These were amazing! Just as good, if not better, than Firehouse Subs meatball. Thank you for, yet again, for another great recipe to add to my rotation!

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