Meatball Subs Recipe
Sinking your teeth into these meatball subs means layers of flavor: juicy meatballs, tangy marinara, and gooey melted mozzarella on a toasted roll. It’s hearty, nostalgic, and crave-worthy.
Skip the takeout—this homemade version is not only quicker than delivery, it’s rich with bold Italian flavors that make every bite deeply satisfying.
What You’ll Need for These Flavor-Packed Meatball Subs
- Ground beef – Brings that familiar, rich base for the meatballs with a satisfying texture and savory depth.
- Ground pork – Adds juicy tenderness and a subtle sweetness that balances the beef.
- Egg – Binds everything together for meatballs that hold their shape while staying moist.
- Onion – Adds gentle sweetness and depth, giving the meatballs and sauce a flavorful backbone.
- Garlic – Provides a warm, aromatic punch that infuses both the meatballs and sauce.
- Parmesan cheese – Salty, nutty, and rich, it enhances the umami in the meatballs.
- Bread crumbs – The secret to tender meatballs with the perfect texture.
- Tomato sauce (passata) – Forms the base of a silky, bold marinara that soaks into the sub.
- Italian seasoning – Adds classic herb notes that tie the whole dish together.
- Mozzarella cheese – Melts beautifully for that gooey, stretchy cheese-pull moment.
- Hoagie rolls – The perfect sturdy-yet-soft vessel to cradle all the saucy, cheesy goodness.
Easy Steps to Make These Irresistible Meatball Subs
Start by mixing the ground meats, aromatics, and binders to shape flavorful, tender meatballs. Sear them in a hot pan for golden edges that lock in flavor.
Then, simmer them in a quick homemade marinara sauce until the flavors meld and the meatballs are juicy all the way through. This step infuses every bite with deep tomato richness.
Once everything’s cooked, it’s all about assembly. Load the meatballs and sauce onto sliced hoagie rolls, top with mozzarella, and broil just until the cheese melts into bubbly perfection.
Serve immediately for the ultimate comfort food experience—melty, meaty, and magnificently messy in the best way.
Meatball Sub Magic: Tips & Tasty Twists
Use a mix of pork and beef for that ideal blend of flavor and moisture—100% beef works too, but pork makes them more tender. Don’t skip browning the meatballs; it adds depth you just can’t get from simmering alone.
If you’re short on time, store-bought marinara works in a pinch, but homemade delivers unbeatable flavor. Try adding a pinch of red pepper flakes to the sauce for a little kick.
Want a twist? Swap hoagie rolls for crusty ciabatta or make mini sliders with dinner rolls for game day. Add provolone or fontina for a different cheesy finish, or layer in sautéed peppers and onions for extra flavor.
Save the Sub! How to Store, Freeze & Reheat
To store leftovers, keep the meatballs and sauce separate from the bread. Refrigerate in airtight containers for up to five days.
To freeze, store cooked or raw meatballs in airtight containers for up to six months. Thaw overnight before reheating in sauce.
Reheat meatballs gently on the stove in marinara until hot. Toast the bread separately, then reassemble and broil with cheese just before serving for that freshly-made feel.
Meatball Subs Recipe
Ingredients
For the meatballs:
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon ground black pepper
- 1/2 cup dry bread crumbs
- 1/2 pound ground pork or additional ground beef
- 1 small onion finely chopped
- 1 large egg
- 1/2 pound ground beef
- 1 clove garlic minced
- 1/2 teaspoon salt
For the marinara sauce:
- 1/2 cup water
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 large onion chopped
- 1 pound tomato passata tomato sauce
- 1/2 teaspoon salt
For the sandwiches:
- 8 slices mozzarella cheese
- 4 hoagie rolls
Instructions
- In a mixing bowl, combine the ground meats, egg, onion, garlic, parmesan, bread crumbs, salt, and pepper. Blend thoroughly by hand, then shape the mixture into uniform 1-inch meatballs and set aside.
- Heat a drizzle of oil in a non-stick skillet over medium heat. Add the meatballs and sear for approximately 5–6 minutes, turning them midway to ensure even browning. Transfer to a plate once cooked.
- Return the skillet to medium heat, pour in the olive oil, and sauté the onion and garlic until aromatic. Stir in the passata, water, Italian seasoning, and salt. Once the sauce begins to simmer, return the meatballs to the pan and let them cook through in the sauce.
- Meanwhile, preheat your oven to 200°C (400°F). Slice the hoagie rolls lengthwise and layer each with meatballs and sauce. Top generously with mozzarella slices.
- Arrange the open-faced sandwiches on a baking sheet and broil for 2–3 minutes, or until the cheese melts and bubbles.
- Remove from the oven and serve hot.
Notes
To freeze: Both raw and cooked meatballs can be frozen in airtight containers for up to 6 months.