Our homemade meatball subs have juicy meatballs that are simmered in a tasty homemade sauce, placed in a soft sub sandwich, and coated with more sauce and melted mozzarella cheese.
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These homemade meatball subs are a hearty, hot sub sandwich that’s meaty, saucy, and cheesy! Juicy meatballs are simmered in a tasty homemade sauce, placed in a soft sub sandwich, and coated with more sauce and melted mozzarella cheese. The perfect weeknight dinner recipe!
Table of Contents
Italian Meatball Sub Sandwich
If my hubby sees a meatball sub on a menu at a restaurant, I already know what he’s getting. He absolutely loves the hearty, comforting flavor of a warm sub slathered in sauce and topped with melted cheese. So, it’s no secret that he loves my homemade meatballs subs!
Whether I’m making a single batch for the family, or a double batch to feed a crowd these subs are always a crowd-pleaser! There’s just something about the warm, hearty flavors that always hits the spot.
Why We Love This Meatball Sub Recipe
- Easy homemade meatball sub recipe
- Hearty hot submarine sandwich -perfect for dinner or lunch
- Extra meatballs and sauce can be used for a spaghetti dinner
- You can freeze a batch of meatballs for a quicker option in the future
- Flavorful meatballs and a zesty sauce -all made from scratch
Ingredients / Shopping List
- Lean ground beef
- Eggs
- Italian seasoned panko bread crumbs
- Grated parmesan cheese
- Olive oil
- Crushed tomatoes
- Tomato sauce
- Sweet onion -small diced
- Fresh parsley
- Garlic powder
- Salt & pepper
- Minced garlic
- Dried basil
- Granulated sugar
- Hearty sub rolls -you want these to be about 7-8 inches long. 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.
- Sliced mozzarella cheese -from the deli section (not a block of 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 shredded mozzarella cheese in its place.
Recommended Tools to Make this Recipe
- 6-quart pot
- Kitchen scale
- Heavy duty skillet
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How to Make Homemade Meatball Subs
- Add olive oil, onions, garlic, dried basil, salt, and pepper to a pot over medium heat and saute for 5 minutes.
- Add crushed tomatoes, tomato sauce, and sugar. Stir to combine.
- In a mixing bowl, combine beef, eggs, panko, parmesan, parsley, garlic powder, salt and pepper.
Pro-Tip: Be careful not to overmix the beef mixture, it will cause tough meatballs. - Use a kitchen scale to weigh out and shape 12 5-ounce meatballs. Place them on a prepared sheet pan.
- Brown the meatballs in a skillet on the stove.
- Place them back on the baking sheet. Bake the meatballs for 30 minutes in the oven at 350 degrees.
- After baking, place the meatballs into your sauce and simmer for 30-minutes.
- Assemble your sub by placing 3 meatballs inside and topping them with 2 slices of mozzarella cheese.
- Place the prepared subs onto a prepared sheet pan and broil for 2-3 minutes in the oven.
- Top subs with additional sauce, grated parmesan, and parsley. Enjoy!
Storage Tips
- To Store: Store leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze: You can freeze any extra meatballs and sauce together in a freezer safe, lidded container, for up to 2 months. When you are ready to use them you will need to thaw the container in your refrigerator. (This recipe makes a great freezer meal! Prep ahead and then just defrost and use!
- To Reheat: You can place your leftover meatballs and sauce in a large pan and reheat them on medium-low heat on the stove. If frozen, you will need to thaw the leftovers first.
Frequently Asked Questions
Can I make smaller meatballs for my subs?
This recipe makes large meatballs. If you prefer a smaller-sized meatball you can make 24 (2.5oz.) meatballs with this same recipe. Feel free to freeze half the batch in this case!
What else could I do with leftover sauce and meatballs?
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.
How do I make meatballs without a kitchen scale?
If you do not own a kitchen scale you can use an extra-large (3 inches) cookie scoop as a guide for your meatball size. A full scoop will make approximately 4.5-5 oz meatballs.
What side dish goes well with meatball subs?
These subs are pretty filling in themselves, so they don’t necessarily require a side dish. However, I like to serve them with a hearty green salad or a side of veggies to add something green to the dish! You could also serve them with fries or chips for a classic pairing.
Other Easy Sandwich Recipes
- Slow Cooker Dr. Pepper Pulled Pork Sandwich
- Grilled Hawaiian Chicken Sandwich
- Crockpot BBQ Pulled Chicken Recipe
- Bacon Avocado Sandwich
- Spinach and Artichoke Grilled Cheese
Meatball Subs
Serves — 6
Our homemade meatball subs have juicy meatballs that are simmered in a tasty homemade sauce, placed in a soft sub sandwich, and coated with more sauce and melted mozzarella cheese.
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Ingredients
Meatballs
- 2 pounds lean ground beef
- 2 eggs lightly beaten
- ½ cup Italian seasoned panko bread crumbs
- 1 tablespoon fresh parsley plus more for garnish
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
Sauce
- 2 cans (28-ounce) crushed tomatoes
- 1 can (15-ounce) can tomato sauce
- 1 cup sweet onion small diced (about 1 medium sized onion)
- 1 tablespoon garlic minced (about 2 cloves)
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley chopped
- 1 teaspoon dried basil leaves
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the sub sandwich
- 6 hearty sub rolls approximately 7-8 inches long each (I used 8”)
- 12 slices mozzarella cheese (from the deli section, not block of cheese)
- ¾ cup grated parmesan cheese divided
- Additional chopped fresh parsley for garnish if desired
Toppings
- Add sauteed bell peppers, onions, and mushrooms on top of your meatballs as extra toppings.
Instructions
- In a 6-qt 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 heat 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, egg, 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 makes a tough meatball.
- Preheat the oven to 350 degrees 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 12 (1.5 ounces or 1.5-1.¾” 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 8-10 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.
- Place your baking sheet, with the browned meatballs, into the oven to finish baking 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 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 assembly 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.
- Garnish your subs with a couple of spoonfuls of additional sauce, grated parmesan cheese, chopped parsley and any toppings you like.
Jenn’s Notes
Makes: 24 meatballs – 4 sub sandwiches
Storage:
- To Store: Store leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze: You can freeze any extra meatballs and sauce together in a freezer safe, lidded container, for up to 2 months. When you are ready to use them you will need to thaw the container in your refrigerator.
- To Reheat: You can place your leftover meatballs and sauce in a large pan and reheat them on medium-low heat on the stove. If frozen, you will need to thaw the leftovers first.
- Use 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.
Nutrition Info
Calories: 851kcal | Carbohydrates: 59g | Protein: 61g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 2133mg | Potassium: 1412mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1471IU | Vitamin C: 24mg | Calcium: 511mg | Iron: 18mg
