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Meatball Subs

Meatball Subs

These meatball subs combine tender, juicy homemade meatballs with rich marinara sauce and perfectly melted cheese on toasted garlic rolls. They're the ultimate handheld comfort food that tastes like they're from your favorite Italian deli!
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Cook Time 45 minutes
Course Dinner, Lunch
Cuisine American, Italian
Servings 4

Equipment

  • Large mixing bowl
  • Baking sheet
  • Baking sheet
  • Large skillet or Dutch oven

Ingredients
  

For the meatballs

  • 1 pound ground beef (80/20 lean-to-fat ratio)
  • 1/2 pound ground pork (optional, can use all beef)
  • 1/2 cup Italian breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely diced onion
  • 2 cloves garlic, minced
  • 1 large egg
  • 2 tablespoons milk
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil, for cooking

For the sauce

  • 1 (24 oz) jar marinara sauce (or homemade, about 3 cups)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For assembly

  • 4 sub rolls or hoagie buns (6-8 inches each)
  • 8 slices provolone cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons butter, softened
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, finely chopped (for garnish)
  • Grated Parmesan cheese, for serving

Instructions
 

Step 1: Prepare the Meatballs

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
  • In a large bowl, combine all meatball ingredients except the olive oil. Mix gently with your hands until just combined – don't overmix or your meatballs will be tough!
  • Form the mixture into 16 meatballs, about 1.5 inches in diameter. Wet your hands slightly to prevent sticking.
  • Heat olive oil in a large skillet over medium-high heat. When oil is shimmering, add half the meatballs and brown on all sides, about 1-2 minutes per side. They won't be cooked through yet – that's okay!
  • Transfer browned meatballs to the prepared baking sheet and repeat with remaining meatballs.
  • Bake for 10 minutes, or until the internal temperature reaches 165°F (74°C).

Step 2: Prepare the Sauce and Finish Meatballs

  • In the same skillet you used for browning (don't clean it – those browned bits are flavor gold!), add the olive oil for the sauce over medium heat.
  • Add marinara sauce, dried herbs, and garlic powder. Stir to incorporate all those delicious browned bits from the bottom of the pan.
  • Stir in balsamic vinegar and bring sauce to a simmer.
  • Gently add the baked meatballs to the sauce, spooning sauce over them. Simmer for 5-10 minutes, allowing the flavors to meld.
  • Taste and adjust seasoning with salt and pepper as needed.

Step 3: Prepare the Bread

  • Preheat your broiler.
  • Slice the sub rolls horizontally, being careful not to cut all the way through.
  • Mix the softened butter with minced garlic and spread on the inside of each roll.
  • Place rolls cut-side up on a baking sheet and toast under the broiler for 1-2 minutes until golden and crisp. Watch them carefully – they can burn quickly!

Step 4: Assemble and Serve

  • Place one slice of provolone on the bottom half of each toasted roll.
  • Arrange 4 meatballs with sauce on each sub.
  • Top each sub with another slice of provolone and 1/4 cup shredded mozzarella.
  • Return to the broiler for 1-2 minutes until cheese is melted and bubbly.
  • Sprinkle with fresh parsley and grated Parmesan.
  • Serve immediately while hot and gooey. Have plenty of napkins ready – these are gloriously messy!

Notes

  • Meat matters: The 80/20 beef provides enough fat to keep meatballs juicy. If using leaner meat, consider adding 1-2 tablespoons of olive oil to the mixture.
  • Make ahead option: You can make the meatballs and sauce up to 2 days ahead and refrigerate. Reheat gently before assembling subs.
  • Bread selection: A slightly crusty Italian or French roll works best – soft enough to bite through but sturdy enough to hold up to the sauce.
  • Don't skip the broiling step: This crucial step not only melts the cheese but also creates that perfect contrast between the crisp exterior and soft interior of the bread.
  • Sauce consistency: If your sauce is too thin, simmer it uncovered a bit longer to reduce and thicken. Too thick? Add a splash of water or chicken broth.