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–+ servings
Meatball Sub Recipe

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.
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Servings 4 adults

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.

Notes

*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.
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