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Meatball Subs Recipe

Savor the classic comfort of these meatball subs, featuring tender, handcrafted meatballs simmered in a rich marinara sauce and topped with gooey mozzarella. Served in toasted hoagie rolls, these subs offer a delightful alternative to takeout, with flavors that surpass any chain sandwich shop.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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 store: Keep meatballs and sauce refrigerated for up to 5 days in sealed containers.
To freeze: Both raw and cooked meatballs can be frozen in airtight containers for up to 6 months.