Skip the sandwich shop and sink your teeth into this mouthwatering meatball sub recipe!
Juicy homemade meatballs smothered in marinara and melty cheese are hard to resist.
But when they’re nestled inside a toasted hoagie? You’ll want a whole platter of these Italian meatball sub sandwiches to yourself!
Easy Meatball Subs
Italian meatball subs are a classic that always hit the spot. They’re super meaty, incredibly cheesy, and as comforting as it gets.
The combination of ground chuck, Italian sausage, Parmesan, and spices makes these meatballs some of the best.
And they’re even more impressive when you douse them in tangy marinara and oodles of gooey cheese.
Serve them for lunch, dinner, or at your next game day party. They make terrific appetizers if you cut the hoagies in half!
Ingredients
As far as meatball recipes go, this is one I turn to often. It’s perfectly balanced, and they pair well with a bunch of different sauces.
Here’s what you’ll need:
For the Meatballs
- Breadcrumbs – Breadcrumbs bind and absorb moisture well, resulting in juicy meatballs.
- Parmesan Cheese – For a hint of cheesy goodness. You’ll also add some to the finished sandwich.
- Eggs and Milk – So the meatballs don’t crumble apart and stay nice and moist.
- Garlic, Fresh Parsley, and Seasonings – Freshly minced garlic and fresh parsley are best. Then, you’ll need a quick mix of salt, pepper, and Italian spices.
- Ground Chuck – Chuck has a higher fat content than lean beef, so the meatballs will be even more delicious!
- Italian Sausage – To make the meatballs extra flavorsome and moist.
- Olive Oil – For browning the meatballs.
For the Subs
- Marinara Sauce – Take it over the top with homemade marinara sauce! Or, if you’re short on time, use store-bought.
- Rolls – Hoagie rolls are the best. They’re soft and have plenty of room for stuffing. But feel free to use another type of Italian-style bread or soft roll.
- Butter – For toasting the buns and adding another irresistible layer of flavor.
- Provolone – For that ooey-gooey goodness! Mozzarella is a fine substitute.
How to Make Meatball Subs
Are you hungry yet? Me too!
So, let’s take a look at how to make meatball sandwiches.
1. Make the meatballs. Mix everything but the meat in a bowl, then add the meat and mix gently by hand. You don’t want to overwork it and make them tight.
2. Cook the meatballs in the sauce. Portion the mix into 16, then cook in olive oil until browned on all sides. Add the sauce, reduce the heat, and cook for about 20 minutes.
3. Prep the rolls. Slice the hoagie rolls in half, spread the butter evenly over the inside, then broil until golden. Add the cheese and broil again to melt.
4. Assemble the sandwich. Place 4 meatballs into each roll, sprinkle them with Parmesan cheese, and spoon over extra sauce. Serve and enjoy!
You’ll find the complete list of ingredients and the full method at the bottom of the post.
Meatball Sub Toppings
Melty cheese and marinara sauce are classic meatball sandwich toppings. But who says you can’t experiment?
Here are some of my favorite ways to make these subs extra special:
- Sautéed bell peppers and onions
- Garlic butter mushrooms
- Pepperoncini
- Jalapeńos
- Roasted red peppers
How to Store
These meatball subs are best enjoyed right away. The longer they sit, the more sauce will soak into the rolls, making them soggy.
But that doesn’t mean you can’t make them ahead or store leftovers!
Here’s how:
To Make Ahead and Store: Prep and cook the meatballs in the sauce, then cool and store everything in an airtight container. Reheat and assemble the subs with fresh rolls within three days.
To Freeze: Make the meatball mix, portion it, and freeze it on a baking sheet (still raw). Transfer the solid balls to a freezer-friendly bag for up to 3 months. Or, transfer leftover cooked meatballs and sauce to a freezer bag and store for up to three months.
To Reheat: Reheat chilled meatballs in sauce on the stove over medium heat. Allow frozen meatballs to thaw in the fridge overnight, then cook/reheat as instructed above.
What to Serve with Meatball Subs
These homemade meatball subs are so hearty, you don’t even need a side. But if you want one, give these a try:
- Air Fryer Potato Chips
- Buttered Noodles
- Ina Garten Pasta Salad
- Antipasto Salad
- Olive Garden Salad
- Caprese Salad
- French Fries
For more fun ideas, check out my post: What to Serve with Meatball Subs
More Meatball Recipes You’ll Love
Air Fryer Turkey Meatballs
Sweet and Sour Meatballs
Ina Garten’s Real Meatballs and Spaghetti
Porcupine Meatballs
Italian Meatball Subs
4
servings20
minutes30
minutes859
kcalSkip the sandwich shop and sink your teeth into these homemade Italian meatball sub sandwiches. They’re hearty, saucy, and insanely easy to make.
Ingredients
- For the Meatballs
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 large egg
2 tablespoons milk
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Italian seasoning
2 tablespoons fresh parsley, finely chopped
1 pound ground chuck
1/2 pound Italian sausage
2 tablespoons olive oil
- For the Sandwich
2 cups marinara sauce
4 hoagie rolls, split lengthwise
4-6 tablespoons butter
8 slices Provolone, cut in half
1/4 cup grated Parmesan cheese
Instructions
- In a large bowl, mix the breadcrumbs, grated Parmesan, egg, milk, minced garlic, salt, pepper, Italian seasoning, and finely chopped fresh parsley until well combined.
- Add the ground chuck and Italian sausage and mix by hand until just combined. Try not to overwork the meat. Divide the mixture into 16 evenly sized portions.
- In a large skillet over medium-high heat, warm the olive oil. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Then, reduce the heat to medium-low, add the marinara sauce, and cook for about 20 minutes, stirring occasionally.
- When the meatballs are almost done, slice the hoagie rolls in half lengthwise. Remove some of the bread from the inside, creating a well for the meatballs to sit.
- Spread the butter evenly over the cut sides. Place the rolls cut-side up on a baking tray and broil for 2-3 minutes until golden and warm.
- Divide the cheese slices between each piece of bread and broil again to melt. There should be 2 halves of Provolone on each piece (top and bottom).
- When the meatballs are cooked, divide them between the 4 bottom halves of the rolls. Sprinkle the Parmesan cheese and spoon extra sauce over the top. Then, gently place the top halves of the rolls over the meatballs and serve with the leftover sauce for dipping. Enjoy!
Notes
- The calories listed are an estimate and will change depending on the rolls used and how much sauce/cheese is added.
- Spread garlic butter over the hoagie rolls for added flavor.
Nutrition
- Calories: 859kcal
- Carbohydrates: 56.4g
- Protein: 43.8g
- Fat: 53.1g
- Saturated Fat: 26g
- Cholesterol: 213mg
- Sodium: 1087mg
- Potassium: 445mg
- Fiber: 3.8g
- Sugar: 11.9g
- Calcium: 765mg
- Iron: 5mg
