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Meatball Subs

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close up of the end of a meatball sub
Juicy meatballs simmered in a delicious, thick tomato sauce and topped with ooey-gooey melted cheese make these meatball subs a fantastic choice for a quick meal.
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Table of Contents
  1. Meatball Subs Ingredients
  2. Substitutions And Additions
  3. How To Make This Meatball Subs Recipe
  4. How To Serve
  5. Storage
  6. More Recipes You’ll Love
  7. JUMP TO RECIPE

These meatball subs feature juicy meatballs cooked in a rich tomato sauce and then served on a soft bun with melted cheese. There is so much flavor in these delicious sandwiches, and homemade is always better than takeout.

meatball subs topped with mozzarella cheese, tomato sauce, and parsley served on a plate

Meatball Subs Ingredients

meatball subs raw ingredients that are labeled
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You’ll need:

For The Meatballs:

  • 2 pounds of lean ground beef
  • 2 eggs, lightly beaten
  • ½ cup of Italian seasoned panko breadcrumbs
  • ¼ cup of parmesan cheese
  • 1 tablespoon of fresh parsley, plus more for garnish
  • ½ teaspoon of garlic powder
  • ½ teaspoon of kosher salt
  • ¼ teaspoon of black pepper
  • ¼ cup of olive oil

For The Sauce:

  • 2 (28-ounce) cans of crushed tomatoes
  • 1 (15-ounce) can of tomato sauce
  • 1 cup of sweet onion, small diced (about 1 medium-sized onion)
  • 1 tablespoon of garlic, minced (about 2 cloves)
  • 2 tablespoons of olive oil
  • 1 tablespoon of fresh parsley, chopped
  • 1 teaspoon of dried basil leaves
  • 1 teaspoon of granulated sugar
  • ½ teaspoon of kosher salt
  • ¼ teaspoon of black pepper

For The Sub Sandwich:

  • 6 hearty sub rolls (approximately 8 inches long each)
  • 12 slices of mozzarella cheese (from the deli section, not block of cheese)
  • ½ cup grated parmesan cheese
  • Additional chopped fresh parsley for garnish if desired

PRO TIP:

Make sure you choose a hearty sub roll for these meatball subs. Softer rolls will not hold up to the sauce and meatballs.

The ones that I have found work best are from your local bakery or the bakery department at the grocery store. Also, a large loaf of french bread, cut into 4 sections, works great too.

Substitutions And Additions

CHEESE: If you prefer a sharper cheese, you can substitute sliced provolone cheese for the sliced mozzarella. In addition, if you can not find sliced mozzarella cheese, you can use grated mozzarella cheese in its place.

GROUND MEAT: You could also use ground pork or a mixture of pork and beef in this delicious recipe.

SPICY: Make your homemade meatball sub with a bit of a kick by mixing in a little bit of red pepper flakes.

BREAD: Choose a long roll that will hold 2-3 meatballs and won’t fall apart. Hoagie buns, sub buns, or French bread would work perfectly.

TOPPINGS: Add sauteed bell peppers, onions, and mushrooms on top of your meatballs as extra toppings.

How To Make This Meatball Subs Recipe

STEP ONE: In a 6-quart pot, on medium heat, add the olive oil, onions, garlic, dried basil, salt, and pepper. Saute for 5 minutes. 

STEP TWO: Add the crushed tomatoes, tomato sauce, and sugar. Stir to combine, then reduce the heat to medium-low heat and simmer the sauce while you make the meatballs.

Make sure to stir your sauce every so often to make sure it doesn’t burn. 

meatball subs process shot of sauce ingredients being cooked in a pot

STEP THREE: In a large mixing bowl add the ground beef, eggs, panko, parmesan cheese, fresh parsley, garlic powder, salt, and black pepper.

Using a large wooden spoon, mix all the ingredients together until well combined.

PRO TIP:

Be careful not to overwork the beef mixture because that causes tough meatballs.

meatball subs process shot of ingredients being mixed together in a bowl

STEP FOUR: Preheat your oven to 350°F. Prepare a rimmed baking sheet with a piece of parchment paper to cover the bottom. Set aside.

STEP FIVE: Using a kitchen scale, divide the meatball mixture and weigh out 24 (1.5 ounces or 1.5-1.75-inch diameter) meatballs.

Shape your meatballs by lightly rolling them in your hands, then place the formed meatballs, in rows, on the prepared sheet pan.

meatball subs process shot of meatballs place on a baking sheet pan

STEP SIX: In a large, heavy-duty skillet, heat the ¼ cup olive oil. Once the oil is hot, place 6 of your shaped meatballs into the skillet. You will brown your meatballs on all sides. This should take about 8-10 minutes.

Once you have browned the meatballs on all sides, remove them from the skillet and return them to the baking sheet. Repeat this step with the remaining meatballs.

When you are done you should have 24 bounce meatballs back on your parchment-lined baking sheet.

meatball subs process shot of meatballs being cooked on a skillet

STEP SEVEN: Place your baking sheet, with the browned meatballs, into the oven to finish baking the meatballs for 30 minutes. 

meatball subs process shot of meatball being baked on a baking sheet

STEP EIGHT: Once you remove your cooked meatballs from the oven, place them into your pot of simmering sauce for another 30 minutes on medium-low heat.

meatball subs process shot of meatballs in a pot of sauce

STEP NINE: At this point, you can assemble your sub sandwiches by opening your sub roll lengthwise. Place 4 meatballs into each sub roll.

Top your meatballs with 2 slices of the deli sliced mozzarella cheese.

Place your assembled meatball subs onto the aluminum foil-lined sheet tray and put it under the broiler for 2 to 3 minutes, or until your cheese has melted and your sub roll has crisped up slightly.

STEP TEN: Garnish your subs with a couple of spoonfuls of additional sauce, grated parmesan cheese, chopped parsley and any toppings you like.

How To Serve

Serve your hearty meatball subs with a Caesar salad or cucumber salad on the side to add greens to your plate.

A great way to use any extra sauce and meatballs is to cook spaghetti noodles according to package directions and top them with your reheated sauce, meatballs, and a sprinkle of grated parmesan cheese.

You can serve this with a side of garlic toast and green salad.

Check out our other warm sandwich options. Our fried chicken sandwich and sloppy joes are both fantastic choices. 

Storage

IN THE FRIDGE: These easy Italian meatball subs should be enjoyed immediately. If you wish to save any extra pasta sauce, or if you want to make the homemade meatballs and sauce ahead of time, you can store the cooled sauce and meatballs in a covered container in the refrigerator for up to 3 days.

When you are ready to assemble your subs to eat, you will need to place the meatballs and sauce back into a 6-quart pot and reheat them on medium-low heat for approximately 10 to 15 minutes. You can then follow steps 9 to 11.

IN THE FREEZER: You can freeze the extra meatballs and sauce together in a freezer-safe, lidded container for up to 2 months.

close up shot of meatball subs topped with mozzarella cheese, tomato sauce, and parsley served on a plate with a bite taken out of the meatball

Tender meatballs and flavorful tomato sauce make this meatball subs sandwich recipe far better than anything from the sub shop. They make for an easy and filling meal which you could prep the meatballs ahead of time and throw them together for dinner on busy weeknights.

FREQUENTLY ASKED QUESTIONS

What are the best buns for meatball subs?

This meatball sub recipe would be perfect on sub buns or a hoagie roll. What you are looking for is a bun that is sturdy enough not to fall apart when the marinara sauce soaks in.

What other toppings could I add to my meatball sub?

These subs have plenty of options for toppings. Anything you usually get on your subs would be delicious. Try sauteing bell peppers, onions, and mushrooms for tasty options.

Could I use ground pork or chicken instead of beef in this recipe?

Any ground meat would work in this recipe depending on your preference.

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close up of the end of a meatball sub

Meatball Subs

5 from 1 vote
Juicy meatballs simmered in a delicious, thick tomato sauce and topped with ooey-gooey melted cheese make these meatball subs a fantastic choice for a quick meal.
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 6 subs

Ingredients
  

Sauce

  • 2 tablespoons olive oil
  • 1 cup sweet onion small diced (about 1 medium-sized onion)
  • 1 tablespoon garlic minced (about 2 cloves)
  • 1 teaspoon dried basil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 56 ounces crushed tomatoes (2 28-ounce cans)
  • 15 ounces tomato sauce
  • 1 teaspoon granulated sugar
  • 1 tablespoon fresh parsley chopped

Meatballs

  • 2 pounds lean ground beef
  • 2 eggs lightly beaten
  • ½ cup Italian seasoned panko bread crumbs
  • ½ cup grated parmesan cheese
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil

For the sub sandwich

  • 6 hearty sub rolls approximately 8 inches long each
  • 12 slices mozzarella cheese from the deli section, not a block of cheese
  • ½ cup grated parmesan cheese
  • chopped fresh parsley for garnish if desired

Instructions
 

  • In a 6-quart pot on medium heat, add the olive oil, onions, garlic, dried basil, salt, and pepper. Saute for 5 minutes.
  • Add the crushed tomatoes, tomato sauce, and sugar. Stir to combine, then reduce the heat to medium-low and simmer the sauce while you move forward with making the meatballs. Make sure to stir your sauce every so often to make sure it doesn’t burn.
  • In a large mixing bowl, add the ground beef, eggs, panko, parmesan cheese, fresh parsley, garlic powder, salt, and black pepper.
  • Using a large wooden spoon, mix all the ingredients together until well combined.
    Pro Tip: Be careful not to overwork the beef mixture because that causes tough meatballs.
  • Preheat your oven to 350°F. Prepare a rimmed baking sheet with a piece of parchment paper to cover the bottom. Set aside.
  • Using a kitchen scale, divide the meatball mixture and weigh out 24 (1.5 ounces or 1.5-1.75-inch diameter) meatballs. Shape your meatballs by lightly rolling them in your hands, then place the formed meatballs, in rows, on the prepared sheet pan.
  • In a large, heavy-duty skillet, heat the ¼ cup olive oil. Once the oil is hot, place 6 of your shaped meatballs into the skillet. You will brown your meatballs on all sides. This should take about 8 to 10 minutes. Once you have browned your meatballs on all sides, remove them from the skillet and return them to the baking sheet. Repeat this step with the remaining meatballs. When you are done, you should have 24 browned meatballs back on your parchment-lined baking sheet.
  • Place your baking sheet, with the browned meatballs, into the oven to finish baking the meatballs for 30 minutes.
  • Once you remove your cooked meatballs from the oven, place them into your pot of simmering sauce for another 30 minutes on medium-low heat.
  • At this point, you can assemble the sub sandwiches by opening your sub roll lengthwise. Place 4 meatballs into each of the sub rolls. Top your meatballs with 2 slices of the deli sliced mozzarella cheese. Place your assembled meatball subs onto the aluminum foil-lined sheet tray and put them under the broiler for 2 to 3 minutes, or until your cheese has melted and your sub roll has crisped up slightly.
  • You can garnish your sub with a couple of spoonfuls of additional sauce, grated parmesan cheese, and chopped parsley if desired.

Notes

  • Make sure you choose a hearty sub roll for these meatball subs. Softer rolls will not hold up to the sauce and meatballs. The ones that I have found work best are from your local bakery or the bakery department at the grocery store. Also, a large loaf of french bread, cut into 4 sections, works great too.
  • Be careful not to overwork the beef mixture because that causes tough meatballs.

Nutrition

Calories: 899kcal | Carbohydrates: 66g | Protein: 63g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 2173mg | Potassium: 1667mg | Fiber: 8g | Sugar: 21g | Vitamin A: 1597IU | Vitamin C: 33mg | Calcium: 585mg | Iron: 20mg
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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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  1. Gloria says

    5 stars
    These are hearty and delicious – I make the meatballs ahead of time and then assemble subs for a quick lunch or dinner. SO GOOD!

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