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Meatball Sub Recipe
This delightful Meatball Sub Recipe is an easy, homemade sandwich bursting with cheesy meatballs and tangy marinara sauce—your new go-to comfort food.
Full Recipe Introduction
A classic meatball sub is all about that perfect balance of juicy beef-and-pork meatballs, rich marinara sauce, and gooey cheese tucked inside a soft roll. What makes this Meatball Sub Recipe special is its from-scratch marinara—made with pantry staples and a hint of red wine—that elevates the sandwich from simple to unforgettable. Years ago, I whipped this up for a family pizza night when I realized leftovers could shine on a sandwich roll the next day. Now I serve these subs at casual game nights, lazy Sunday lunches, and even festive potlucks. They’re hearty but not heavy, and you can tweak ingredients to suit low-carb, gluten-free, or extra-spicy cravings. Let me explain why you’ll fall in love with this easy, delicious recipe.
Why You’ll Love This Recipe
- Ready in 45 minutes with minimal hands-on time—perfect for weeknight dinners
- Homemade meatballs stay tender and juicy (no rubbery texture)
- Marinara sauce simmers while meatballs bake—smart multitasking
- Customizable: switch to turkey, chicken, or vegetarian meatballs
- Cheesy, melty topping that kids and adults adore
- Sandwich format makes it a fun, portable comfort food
- Budget-friendly ingredients you likely have on hand
- Freezer-friendly—cook once, eat twice (or thrice!)
Ingredients
• 1½ pounds ground beef (80/20 blend) or half beef, half pork for extra flavor
• 1 large egg, beaten (or flax “egg” for vegan swaps)
• ¾ cup panko breadcrumbs (gluten-free panko works too)
• ¼ cup grated Parmesan cheese (Parmigiano-Reggiano recommended)
• 2 cloves garlic, minced (or a teaspoon jarred roasted garlic)
• 1 tablespoon fresh parsley, finely chopped (dried parsley—1 teaspoon)
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 soft sub rolls (6-inch each) or hoagie buns
• 2 cups marinara sauce (see tip below)
• 1½ cups shredded mozzarella cheese
• 2 tablespoons olive oil
Marinara Sauce (homemade):
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 small onion, finely diced
• 2 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional for heat)
• 1 teaspoon sugar (to tame acidity)
• ¼ cup dry red wine or water
• Salt & pepper to taste
• 1 tablespoon fresh basil, chiffonade
Tips: Choose buns with a soft interior and sturdy crust so they don’t get soggy. If you’re short on time, a high-quality jarred marinara works just fine—look for one without added sugar.
Directions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, combine ground meat, egg, panko, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper. Use your hands to gently mix—overworking makes meatballs tough.
- Shape mixture into twelve 1½-inch meatballs. Place them on the baking sheet, spacing evenly. Drizzle or brush olive oil over each meatball to promote browning.
- Bake meatballs for 15–18 minutes, until they’re cooked through and lightly browned. Meanwhile, start your marinara.
- In a medium saucepan over medium heat, warm a splash of olive oil. Sauté onion until translucent (about 4 minutes), then stir in garlic and red pepper flakes. Cook 30 seconds until fragrant.
- Add crushed tomatoes, tomato paste, sugar, and wine. Season with salt and pepper. Bring to a simmer, reduce heat, and let cook for 10 minutes, stirring occasionally. Stir in basil at the end.
- Lower oven to 375°F. Slice sub rolls halfway through. Spoon a couple of tablespoons of marinara into each roll. Nestle three meatballs inside, then drizzle extra sauce over them. Top with a generous handful of mozzarella.
- Place filled subs on a baking tray and bake for 8–10 minutes, until cheese melts and bubbles. For a golden top, switch to broil for the last 1–2 minutes—watch closely!
- Remove from oven, let rest for a minute, then serve hot. Add fresh basil or chopped parsley if you like.
Servings & Timing
Makes 4 hearty sandwiches
Prep Time: 20 minutes (includes meatball shaping)
Simmer Time: 10 minutes
Bake Time: 25 minutes
Total Time: 45 minutes
Variations
• Southwest Twist: Stir a teaspoon of taco seasoning into meatballs and swap salsa for marinara.
• Veggie-Friendly: Use plant-based meat crumbles and dairy-free cheese for a vegan sub.
• Italian Stallion: Add diced pepperoni to the meatball mixture and top with provolone.
• Low-Carb Hack: Swap buns for toasted portobello caps or romaine lettuce wraps.
• Spicy Kick: Mix red chili flakes into sauce and add sliced jalapeños.
• Cheesy Overload: Layer provolone under meatballs and finish with shredded fontina.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, wrap each sub tightly in foil and freeze for up to 2 months. To reheat refrigerated subs, pop them in a 350°F oven for 10–12 minutes or microwave on medium power for 1–2 minutes. For frozen subs, thaw overnight in the fridge, then reheat as above. You can also freeze meatballs and sauce separately in freezer bags—ready to assemble whenever you need comfort food in a pinch.
Notes
I found that chilling the meatball mixture for 10 minutes before shaping really helps them hold together. If your sauce tastes too acidic, a pinch of sugar always smooths it out. I’ve tested this recipe with my local organic beef and even a turkey blend—both come out juicy if you don’t overmix. Want extra texture? Toast rolls lightly under the broiler before filling for a bit of crunch.
FAQs
Q: Can I make meatballs ahead of time?
A: Absolutely—bake them, cool, and freeze on a sheet tray before transferring to a bag; they’ll keep well for 2 months.
Q: What’s the best cheese for a gooey sub?
A: Mozzarella is classic, but provolone or fontina add nice depth; mix two for extra flavor.
Q: How can I prevent buns from getting soggy?
A: Spread a thin layer of butter and toast cut sides under the broiler for 1–2 minutes before filling.
Q: Is there a gluten-free option?
A: Yes—use gluten-free breadcrumbs and buns or serve over a bed of zucchini noodles for a low-carb twist.
Q: Can I skip the wine in the sauce?
A: Sure—just use extra tomato paste or a splash of balsamic vinegar for acidity.
Q: How to add more veggies?
A: Stir finely diced bell peppers or shredded zucchini into the sauce as it simmers.
Q: My meatballs fell apart—what went wrong?
A: Most likely they were overmixed or missing the egg/binder; mix just until ingredients combine.
Q: Can I use a slow cooker for the sauce?
A: Definitely—simmer on low for 2–3 hours for deeper flavor; add cooked meatballs in the last 30 minutes.
Conclusion
This Meatball Sub Recipe brings together juicy, flavorful meatballs, rich homemade marinara sauce, and melted cheese in a handheld comfort-food classic. Whether you’re feeding a crowd or craving a cozy solo meal, these subs deliver every time. Give them a try, let me know how yours turn out, and don’t forget to explore my other easy sandwich recipes for your next family feast!
Meatball Sub
Ingredients
- 1 large egg beaten or flax “egg” for vegan swaps
- 1/4 cup grated Parmesan cheese (Parmigiano-Reggiano recommended)
- 2 cloves garlic minced
- 1 tablespoon fresh parsley finely chopped (dried parsley—1 teaspoon)
- 2 cups marinara sauce (see tip below)
- Marinara Sauce (homemade):
- 1 small onion finely diced
- 2 cloves garlic minced
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 teaspoon sugar (to tame acidity)
- Salt & pepper to taste
- 1 tablespoon fresh basil chiffonade
Instructions
- Line a baking sheet with parchment paper or foil for easy cleanup.
- Use your hands to gently mix—overworking makes meatballs tough.
- Place them on the baking sheet, spacing evenly. Drizzle or brush olive oil over each meatball to promote browning.
- until they’re cooked through and lightly browned. Meanwhile, start your marinara.
- Sauté onion until translucent, then stir in garlic and red pepper flakes. Add crushed tomatoes, tomato paste, sugar, and wine. Season with salt and pepper. Bring to a simmer, reduce heat, and let cook for 10 minutes. Stir in basil at the end.
- Slice sub rolls halfway through. Spoon marinara into each roll, nestle meatballs inside, and top with mozzarella.
- until cheese melts and bubbles. For a golden top, switch to broil for the last 1–2 minutes—watch closely!
