Meatball Sub

My meatball sub recipe combines juicy homemade meatballs with marinara sauce, all topped with melty cheese and baked on toasted hoagie buns. It tastes WAY better than any Subway meatball sub!

Nothing (seriously, nothing) beats a good meatball sandwich.

I was practically raised on meatball subs as a kid, and for a while, I sought to replace them with Subway meatball subs. Thankfully, I’ve gone back to my roots and started making them from scratch. Now they’re my most requested sandwich!Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make meatball subs
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More delicious sandwiches
8. Meatball Subs (Recipe Card)

Why I love this recipe

• Healthier than Subway. The meatballs in Subway’s subs are loaded with fillers and artificial ingredients–and don’t even get me started on their bread!
• It’s easy to customize. Swap the toppings, use different bread, or ditch the meat and make my vegan meatballs! The options are endless. 
• Easy to make ahead. If you’re going to make meatballs from scratch, do yourself a favor and make double, then freeze the leftovers to enjoy later.

★★★★★ REVIEW 

“Such a delicious recipe! Especially liked the mix of beef and pork for the meatballs!” – Elaine

Ingredients needed

• Ground meat. I used a combination of ground beef and ground pork, but all-beef works. If you choose to just use beef, opt for one with some fat to keep things juicy.
• Egg. To bind the other ingredients. 
• Onion. For extra flavor. 
• Seasonings. I used freshly minced garlic cloves, parmesan cheese, salt, and pepper.
• Breadcrumbs. Locks in the moisture and keeps the meatballs from drying out. 
• To assemble. Rolls (either hoagie rolls, hot dog rolls, or even half baguettes), sliced cheese (I’m a sucker for mozzarella cheese, but provolone cheese or American cheese both work), and some fresh basil.

For the homemade marinara sauce:

• Olive oil. To sauté the onion and garlic. 
• Italian seasoning. I just used a store-bought blend of dried basil, oregano, and thyme.
• Onion and garlic. Two essential aromatics. 
• Tomato sauce. Also known as passata or pasta sauce. Opt for one with no added sugar.
• Kosher salt and black pepper. To taste. 
• Water. To thin out the sauce.

How to make meatball subs

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the meatballs. Combine ingredients, shape into meatballs, and pan-fry for 5-6 minutes, until browned. Remove from pan.

Step 2- Build the sauce. Place the pan back on medium heat and add the oil, onion, and garlic. Cook until fragrant, then add the rest of the ingredients and bring it to a simmer. Once simmering, add the meatballs.

Step 3- Assemble. Slice the rolls in half and add the meatballs. Pour the marinara sauce on top, followed by the cheese.

Step 4- Bake. Place the rolls open-faced on the baking sheet and broil for 2-3 minutes. Serve warm. 

Arman’s recipe tips

• Avoid using crusty rolls. They’re more likely to get burnt in the broiler. 
• Skip the cook time. Sometimes, I like to keep the bread un-toasted. If you go this route, give the cheese a minute to melt naturally before serving. 
• Save time. When I crave meatball subs, I don’t always have the mental energy to make marinara sauce from scratch. So, I’ll use store-bought sauce or my homemade pomodoro sauce or sugo, and they turn out amazing regardless.

Variations

• Cut the carbs. Use keto bread crumbs, keto spaghetti sauce, and serve them in keto hot dog buns instead. 
• Switch up the protein. Use only ground beef or ground pork, mix ground beef with Italian sausage, or make my ground chicken meatballs. 
• Add some heat. Stir ½ teaspoon of red pepper flakes into the marinara sauce for a little extra kick. 
• Brush the rolls with garlic butter before toasting.

Storage instructions

To store: Store the meatballs and marinara sauce in separate airtight containers in the refrigerator for up to five days. 

To freeze: Leftover meatballs (cooked or raw) can be frozen in an airtight container or freezer bag for up to six months.

Frequently asked questions

Can I use frozen meatballs?

Yes, these subs are super forgiving, so feel free to use pre-cooked frozen meatballs.

Can I make these gluten-free?

Yes! Use gluten-free bread crumbs in the meatballs and serve in gluten-free rolls. My sister, who has celiac disease, highly rates Schar gluten-free panini rolls.

Meatball Subs

5 from 113 votes

My meatball sub recipe combines juicy homemade meatballs with marinara sauce, all topped with melty cheese and baked on toasted hoagie buns. It tastes WAY better than any Subway meatball sub! 

Servings:

Prep:5minutes mins

Cook:15minutes mins

Total:20minutes mins

Ingredients  1x2x3x

For the meatballs

• ▢1/2 pound ground beef
• ▢1/2 pound ground pork or more ground beef
• ▢1 large egg
• ▢1 small onion chopped
• ▢1 clove garlic minced
• ▢1/2 cup parmesan cheese
• ▢1/2 cup bread crumbs
• ▢1/2 teaspoon salt
• ▢1/2 teaspoon pepper

For the marinara sauce

• ▢1 tablespoon olive oil
• ▢1 large onion chopped
• ▢2 cloves garlic minced
• ▢1 pound tomato sauce passata
• ▢1/2 cup water
• ▢1 tablespoon Italian seasoning
• ▢1/2 teaspoon salt

For the sandwiches

• ▢8 slices mozzarella cheese
• ▢4 hoagie rolls * See notes

Instructions 

• Add all the meatball ingredients into a mixing bowl and mix until combined. Using your hands, shape the mixture into 1-inch balls and place them on a plate.
• Add some oil to a non-stick pan and place it over medium heat. Once hot, add the meatballs and cook for 5-6 minutes, flipping halfway through. Remove the meatballs onto a plate.
• Place the pan back over medium heat then add the olive oil, onion, and garlic. Cook until fragrant, then add the rest of the sauce ingredients and bring to a simmer. Once simmering, add the meatballs back and cook through.
• Preheat the oven to 200C/400F.
• Slice your hoagie rolls in half and add a generous portion of the warm meatballs. Add the marinara sauce on top, followed by the mozzarella cheese. 
• Place the filled hoagie rolls open faced on a baking sheet and broil for 2-3 minutes, until the cheese begins to melt.
• Remove from the oven and serve immediately.

Notes

TO STORE: Both the meatballs and the marinara sauce can be stored in the refrigerator for up to five days. 

TO FREEZE: Meatballs, both cooked and raw, can be frozen in air-tight containers for up to 6 months.

Nutrition

Serving: 1meatball subCalories: 388kcalCarbohydrates: 23gProtein: 34gFat: 18gSodium: 1530mgPotassium: 881mgFiber: 4gVitamin A: 690IUVitamin C: 13mgCalcium: 266mgIron: 5mgNET CARBS: 19g

Cuisine: American