Description
Hot, cheesy, and loaded with saucy homemade Italian meatballs, these ultimate meatball sub sandwiches are pure comfort food. Perfect for busy weeknights or gatherings, they feature tender baked meatballs, tangy marinara, and melty cheese in toasted sub rolls.
Ingredients
Scale
- 1 lb ground beef (80/20 preferred)
- 1/2 lb ground pork
- 1 cup fresh breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce
- 1 cup crushed tomatoes
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- 4 large sub rolls (about 8 in each)
- 8 slices provolone cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp butter, melted
- Fresh basil or parsley, chopped (for garnish)
Instructions
- In a small bowl, soak breadcrumbs in milk for 5 minutes until softened.
- In a large bowl, combine ground beef, ground pork, soaked breadcrumbs, egg, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper.
- Gently mix until just combined. Shape into 16-20 golf ball-sized meatballs.
- Preheat oven to 400°F. Place meatballs on a parchment-lined baking sheet and bake for 15-18 minutes, flipping once, until browned and cooked through.
- While meatballs bake, combine marinara, crushed tomatoes, dried basil, and red pepper flakes in a saucepan. Simmer over medium-low heat.
- Transfer baked meatballs to the simmering sauce and cook together for 10-15 minutes, stirring gently.
- Slice sub rolls lengthwise (not all the way through) and brush insides with melted butter. Toast in oven at 400°F for 3-5 minutes until lightly crisp.
- Spoon 4-5 meatballs with sauce into each roll. Top with 2 slices provolone and about 1/4 cup shredded mozzarella.
- Place assembled sandwiches on a baking tray. Bake at 400°F for 4-6 minutes until cheese is melted and bubbly. Broil for 1-2 minutes for a golden top if desired.
- Garnish with chopped basil or parsley and serve hot.
Notes
For gluten-free, use gluten-free breadcrumbs and rolls. Dairy-free cheese melts well if needed. Wet hands before shaping meatballs for easier rolling. Toasting rolls with butter prevents sogginess. Don’t overload with sauce to keep subs crisp. Meatballs and sauce can be made ahead and reheated. Freeze leftovers for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 large meatball sub sandwich
- Calories: 680
- Sugar: 8
- Sodium: 1350
- Fat: 35
- Saturated Fat: 15
- Carbohydrates: 48
- Fiber: 4
- Protein: 38
Keywords: meatball sub, Italian sandwich, homemade meatballs, comfort food, easy dinner, family meal, cheesy sub, marinara, party food, weeknight recipe