Meatball Sub Recipe
If you’re craving a hearty sandwich that’s both easy and delicious, this Meatball Sub Recipe—stacked with homemade meatballs, marinara sauce, and gooey cheese—is your new comfort food dream.
Full Recipe Introduction
Imagine sinking your teeth into a warm, crusty roll brimming with tender, savory meatballs simmered in rich tomato sauce and blanketed by melted mozzarella. That’s the magic of a classic meatball sub: it feels like a hug in sandwich form. I first fell in love with this recipe during a summer weekend game night—my crew couldn’t stop raving. What makes it special? We’re talking scratch-made meatballs (no mystery fillers), a bright homemade marinara that sings with garlic and basil, and a final broil that gets each sub perfectly golden and cheesy. You’ll find this sandwich hits the spot whether you’re cozying up after a chilly autumn walk or fueling up before a backyard barbecue. Plus, swapping in lean turkey or a plant-based crumble turns it into a lighter option without losing any of that nostalgic, gooey goodness.
Why You’ll Love This Recipe
• Ready in about an hour—perfect for busy weeknights
• Totally customizable: beef, pork, turkey, or meatless
• Homemade marinara sauce keeps things fresh and bright
• Golden, cheesy topping that melts just right
• Great make-ahead option for feeding a crowd
• Feeds 4–6 hungry adults (or 3 very hungry teens!)
• Uses pantry staples you probably already have
• Comforting nostalgia with a grown-up twist
Ingredients
• 1 pound ground beef (80/20 for juiciness; or lean turkey for a lighter touch)
• ½ pound Italian sausage (sweet or hot, based on your spice tolerance)
• ½ cup fresh breadcrumbs (substitute panko for extra crunch)
• ¼ cup grated Parmesan cheese (Parmigiano-Reggiano if you’re feeling fancy)
• 1 large egg, lightly beaten
• 2 cloves garlic, minced (or 1 teaspoon jarred)
• 1 teaspoon dried oregano (or 1 tablespoon chopped fresh)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 cups homemade marinara sauce* (store-bought works in a pinch)
• 4 submarine rolls (6–8 inches each; ciabatta or hoagie rolls are lovely alternatives)
• 1½ cups shredded mozzarella cheese (freshly shredded melts best—Sargento or Boar’s Head brands shine here)
• Fresh basil leaves or chopped parsley, for garnish
*Tip: Simmer crushed tomatoes with a splash of red wine, a pinch of sugar, and a handful of basil for 20 minutes—easy homemade marinara that’s brighter than jarred.
Directions
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease it.
2. In a large bowl, combine ground beef, sausage, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix gently with your hands—overworking makes meatballs tough.
3. Shape the mixture into 16 evenly sized meatballs (about 1½ inches each). Place them on the prepared sheet.
4. Bake meatballs for 15–18 minutes until just cooked through (they’ll register 160°F inside). Meanwhile, heat marinara sauce in a medium saucepan over low heat.
5. Slice your rolls lengthwise, leaving a hinge on one side. Lightly toast under the broiler for 1–2 minutes—watch closely to avoid burning.
6. Nestle 4 meatballs into each roll, spoon over warm marinara sauce, then sprinkle with mozzarella.
7. Return subs to the oven on a baking pan and broil for 2–3 minutes until cheese bubbles and edges turn golden.
8. Remove, garnish with basil or parsley, and let rest 2 minutes before digging in—this helps the cheese set so nothing slides out.
Servings & Timing
Yield: 4 hearty sandwiches
Prep Time: 20 minutes (mixing and shaping meatballs)
Cook Time: 20 minutes (baking + broiling)
Total Time: About 45 minutes—perfect for a relaxed evening dinner or weekend treat.
Variations
• Swap ground turkey and turkey sausage for a lighter protein twist.
• Stir a pinch of red pepper flakes into the marinara for a spicy kick.
• Use ciabatta rolls brushed with garlic-butter for extra flavor.
• Top with provolone or fontina instead of mozzarella for a creamier melt.
• Add sautéed peppers and onions for an Italian deli vibe.
• Try meatless “beef” crumbles and vegan cheese for a plant-based sub.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, wrap each sub in foil and bake at 350°F for 10–12 minutes, or microwave on medium power for 1–2 minutes (cheese may not crisp up). For longer storage, freeze unfilled meatballs in a single layer for up to 2 months—thaw overnight, then heat in sauce and assemble subs fresh.
Notes
• I learned that chilling meatballs for 10 minutes before baking helps them hold their shape—no flat discs here!
• If you prefer a softer roll, skip the broil and bake assembled subs at 350°F for 10 minutes.
• For extra savory depth, stir 1 teaspoon Worcestershire sauce into the meat mixture.
• Leftover sauce? It’s fantastic over spaghetti or as pizza sauce—waste not, want not!
FAQs
Q: Can I make meatballs ahead of time?
A: Absolutely—shape and bake them, then refrigerate for up to 2 days before assembling subs.
Q: Is there a gluten-free option?
A: Use gluten-free breadcrumbs and rolls; the flavor stays just as good.
Q: How can I reduce sodium?
A: Choose low-sodium marinara and skip added salt in the meatball mix; add a sprinkle at the table instead.
Q: What’s the best way to reheat without soggy bread?
A: Wrap subs loosely in foil and bake; the steam inside keeps meatballs juicy while maintaining a crisp crust.
Q: Can I prep this for a party?
A: Yes—make meatballs and sauce a day ahead, then assemble and broil right before serving.
Q: Any tips for picky eaters?
A: Serve sauce and cheese on the side—kids can customize their own plain-meatball version.
Conclusion
This Meatball Sub Recipe delivers all the cozy comfort of a classic sandwich with bright homemade marinara and oozy cheese—no takeout required. Give it a whirl this weekend, then drop a comment below to let me know how your crew devoured theirs. Hungry for more? Check out my Garlic Parmesan Wings or Easy Lasagna Roll-Ups next!
Meatball Sub Recipe
Ingredients
- 1 pound ground beef (80/20 for juiciness; or lean turkey for a lighter touch)
- 1/2 pound Italian sausage (sweet or hot, based on your spice tolerance)
- 1/2 cup fresh breadcrumbs (substitute panko for extra crunch)
- 1/4 cup grated Parmesan cheese (Parmigiano-Reggiano if you’re feeling fancy)
- 1 large egg, lightly beaten
- 2 cloves garlic, minced (or 1 teaspoon jarred)
- 1 teaspoon dried oregano (or 1 tablespoon chopped fresh)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups homemade marinara sauce* (store-bought works in a pinch)
- 1 1/2 cups shredded mozzarella cheese (freshly shredded melts best—Sargento or Boar’s Head brands shine here)
- Fresh basil leaves or chopped parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease it.
- In a large bowl, combine ground beef, sausage, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix gently with your hands—overworking makes meatballs tough.
- Shape the mixture into 16 evenly sized meatballs (about 1½ inches each). Place them on the prepared sheet and bake for 15–18 minutes until just cooked through.
- Meanwhile, heat marinara sauce in a medium saucepan over low heat.
- Slice your rolls lengthwise, leaving a hinge on one side. Lightly toast under the broiler for 1–2 minutes.
- Nestle 4 meatballs into each roll, spoon over warm marinara sauce, then sprinkle with mozzarella.
- Return subs to the oven on a baking pan and broil for 2–3 minutes until cheese bubbles and edges turn golden.
- Remove, garnish with basil or parsley, and let rest 2 minutes before serving.
