The BEST Meatball Subs
Meatball Sub is a hot delicious sandwich packed with tender Italian meatballs, marinara sauce, and gooey, melted Mozzarella Cheese. I'm sharing lots of tips to make my famous Meatball Subs right at home.
These meatballs subs are famous in my circle, I have not had a person try them and not fall in love. That’s because I always start with my homemade Italian meatballs, use deli sub rolls and a few other tricks that I shared below! You definitely want to try these meatball subs at home.
You can also prepare the meatballs and the sauce ahead of time or use leftovers. Meatball sub is the best use of leftovers after a family Spaghetti and Meatballs night. Meatballs and sauce can be kept in the fridge for 3-5 day, stored in an air-tight containers. You can also portioned and freeze both to thaw and use later.
If you have some meatballs and marinara sauce in the freezer, you can make Meatball subs fast and easy any day of the week. Just make sure to pull everything from the freezer the night before and slow-thaw it in the refrigerator.
Tips For Making The BEST Meatball Sub Sandwich
- As I mentioned above, homemade meatballs and sauce will make your sandwiches the best.
- When making the meatballs, grease your hands to prevent the meat mixture from sticking. Scoop and roll the meatballs as quickly as you can, so the body heat from your hands doesn’t melt the fats in the meat.
- To keep the even size, I highly recommend that you use a cookies scoop. This will help you get an even amount each time. I usually use #40 scoop but if you want to make them a little bigger, use #30.
- Roll them all before starting to cook.
- Get the recipe for Homemade Meatballs and you can make them right for the sandwich or a day before.
- Make Homemade Marinara sauce at the same time as the meatballs and you can store them together or in separate containers.
- Get deli-fresh hoagies or sub rolls for the best bread. Deli hoagies have a great texture because it’s crunchy on the outside but soft and spongy on the inside.
- Spread some marinara sauce on the bottom of the sandwich, before adding the meatballs, to soak some of it onto the bread.
- Add some freshly grated Parmesan cheese under meatballs as well, to add more amazing classic Italian flavors.
- Use shredded cheese on top instead of slices so it spreads more evenly over the meatballs and bread.
- Meatballs subs make great party food too. Bake several meatball subs at the same time and then slice each hoagie into 3 or 4 pieces. Place mini sandwiches on the tray and your guests will be all over it.
What Else Can I Add To Meatball Subs?
- Cheese: While mozzarella and parmesan cheese are your classics, you can also try to add some more flavor with other cheeses. You can use shredded Italian cheese mix for the top. The Italian cheese mix often contains other cheeses like Asiago, Romano, Provolone, Pecorino, and others.
- Meatballs: this sub is very easy to make with turkey meatballs or chicken meatballs!
- Use store bought marinara: my personal favorite store-bought brands are La San Marzano Marinara Sauce or Rao’s Homemade Marinara Sauce. For a more budget friendly option, Whole Foods has a pretty good sauce in their brand, 365 Organic Marinara.
- Toppings: add some sliced roasted red peppers, sauteed onions and peppers, caramelized onions, fresh herbs like parsley and/or basil, thinly sliced sauteed mushrooms, and if you want to add a little spice, try pickled jalapenos.
How To Make Ahead and Freeze
- Make Ahead: You can prepare the meatballs and the sauce ahead of time and store them either separately or together. Make sure to store it in the air-tight container, in the refrigerator and make the meatball subs within 3-5 days.
- Freezing: Freeze meatballs and sauce to use later is meatball subs. Before freezing, make sure to cool cooked meatballs in sauce to room temperature. Portion 4-5 meatballs in sauce at a time into small freezer zip-top bags. Get as much air out as you can, seal, and label the bags. Freeze for up to 2 months. (I highly recommend you add some extra sauce to each bag.)
- Slow-thaw them it in the refrigerator when ready.
Storing and Reheating Instructions
- You can store baked or unbaked meatball sub in the refrigerator, just make sure to wrap it air-tight in your favorite food storage wrap. I would recommend that you eat them within a day or two at the most. (Note that the sauce will soften the inside of the bread.)
- Leftover meatballs subs can be reheated easily in the oven.
- To reheat them, take plastic or beeswax or another non-aluminum foil wrap off the subs. Wrap it is aluminum foil but not too tight. Preheat oven to 350° and place wrapped sub on a baking sheet and into the oven.
- Reheat for about 10 minutes and then open the foil. Let the sub toast for about 5 more minutes and it’s ready to enjoy again.
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Meatball Sub Recipe
Meatball Sub is a hot delicious sandwich packed with tender Italian meatballs, marinara sauce, and gooey, melted Mozzarella Cheese. I'm sharing lots of tips to make my famous Meatball Subs right at home.
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Servings: 6 (3 subs)
Calories: 236kcal
Ingredients
For Meatball Subs:
- 3 hoagie rolls
- 12 Italian Meatballs (12-15 meatballs)
- 1- 1.5 cup Marinara Sauce (homemade or store-bought)
- 3 tbsp fresh grated Parmesan cheese
- 1-1.5 cup thick shredded Mozzarella cheese
- 2 tsp dried oregano
For Homemade Meatballs:
- 1/2 lb ground beef 85%/15% preferably
- 1/2 lb ground pork
- 1 egg
- 1 thin slice of whole wheat bread soaked in milk squeezed
- 1/4 cup minced yellow onion
- 1/4 cup fresh grated parmesan cheese
- 2 garlic cloves pressed
- 1 tbsp fresh minced basil
- 1/2 tbsp fresh minded parsley
- 1/2-1 tsp kosher coarse or sea salt to taste
- 1/8-1/4 tsp black pepper to taste
Instructions
- For the best results, we love to use leftover Italian Meatballs because they are cooked right in the sauce. If you wish, you can make the meatballs below just for the subs or use other meatballs you love.
For Homemade Meatballs:
- Combine the ground beef, ground pork, egg, minced onion, parmesan cheese, pressed garlic, herbs, salt, and pepper in large mixing bowl. Squeeze out the slice of bread, break it up, and add it to the bowl. Mix everything very well.Try to mix quickly but thoroughly.
- Preheat oven to 350℉. Lightly grease a baking sheet with some oil or cover it with parchment paper.
- Grease your hands with some cooking spray. To get even meatballs, use a cookie scoop. I use #40 scoop but you can use a slightly larger one. Try to keep the meatballs about 1 inch in diameter. (You can make meatballs a little bigger or smaller according to your own preference. Just remember to adjust cooking time if making bigger or smaller meatballs.)
- Quickly roll all the meatballs and add them to the baking sheet, close together but not touching.
- Bake the meatballs for 20-22 minutes, depending on the size.
To Make Meatball Subs
- Preheat oven to 350°F.
- Slice hoagie rolls in the middle, on top, but not all the way through. Place hoagies in the baking dish or rimmed baking sheet side by side. Depending on the dish, you may need to lightly grease it or cover with some aluminum foil.
- Spread a couple of tablespoons of marinara sauce on the bottom of each hoagie and sprinkle some fresh grated Parmesan cheese over the sauce.
- Depending on the size of the hoagie roll and size of the meatballs, you can fit 4-5 meatballs in each roll. Place the meatballs inside the roll, side by side.
- Spread a little more marinara sauce over the meatballs.
- Generously spread shredded Mozzarella cheese over each hoagie and sprinkle some dry oregano.
- Bake for 15-17 minutes. (If using cold meatballs and marinara sauce, you would need to add about 5 minutes to bake time.)
Video
Notes
- Meatballs subs make great party food. Bake several meatball subs at the same time and then slice each hoagie into 3 or 4 pieces. Place mini sandwiches on the tray and your guests will be all over it.
- Need to double the recipe? You can easily double the meatballs recipe and double the sub recipe to make 6 meatball sub hoagies.
- Make ahead: prepare the meatballs and the sauce ahead of time and store them either separately or together. Make sure to store it in the air-tight container, in the refrigerator and make the meatball subs within 3-5 days.
- Freezing: Before freezing, make sure to cool cooked meatballs in sauce to room temperature. Portion 4-5 meatballs in sauce at a time into small freezer zip-top bags. Get as much air out as you can, seal, and label the bags. Freeze for up to 2 months. (I highly recommend you add some extra sauce to each bag.) Slow-thaw it in the refrigerator when ready.
- Storing: You can store baked or unbaked meatball sub in the refrigerator, just make sure to wrap it air-tight in your favorite food storage wrap. I would recommend that you eat them within a day or two at the most. (Note that the sauce will soften the inside of the bread somewhat.)
Nutrition
Calories: 236kcal | Carbohydrates: 19g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 533mg | Potassium: 229mg | Fiber: 1g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 3.1mg | Calcium: 142mg | Iron: 6.2mg
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Originally published on Will Cook For Smiles in March 2019.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I didn’t get to use your meatball recipe, I had leftovers in the freezer, however it was so quick and easy to put together with the sauce and cheeses, toss in the oven and bake. Next is making your meatballs and enough to restock the freezer. Thank You!
Thank you for giving the recipe a try, even with a freezer shortcut! 😊 I’m so glad to hear it was quick and easy to put together—and that it hit the spot! Can’t wait for you to try the meatballs next; they’re perfect for stocking up the freezer. Enjoy, and thank you for sharing your experience!
Can u use frozen Italian meatballs ?
Sure, just make sure to thaw them first!
So easy — cuz I had extra meatballs left over from night before — my hubby had been wanting a meatball sub for long time🤗
I saw your recipe & like it & I had everything— so just put all together 🤗
My hubby is trying it now & it’s a 👍👍 up!!
Will be doing it again !!❤️
I am so glad you liked it, Darnell!
THEY LOOK DELICIOUS, WOW!
My hubby loves these. Easy to make & very tasty.
Hoagie was so much bread! But delicious nonetheless.
You could scrap some of the bread out of the middle next time if you don’t like a lot of bread.
Made these tonight! So good I added garlic butter to my bread. Thank you! I will definitely be making these again!
Yum! Love garlic butter! I am so glad you liked the recipe, Pam!
That’s sounds good next time I’m definitely trying that.
I love this recipe hands down great. I did add sauteed onion and bell pepper it made it awesome
I am so glad you liked it, Yuertia!
Tried this recipe. Will not be putting sauce as first layer again. Flavor was good however bread became soggy.
I haven’t had that result, sorry that happened to you.
These were amazing, I used your meatball recipe, so perfect! So smart to cut the rolls down the middle, the sandwich held together perfectly! Will definitely make these again! I baked them about 10 minutes!
Aw, thank you for your kind comment! I am so glad you liked them 🙂
I’m guessing you cook the meatballs first??
Yes, you cook the meatballs first! 🙂
VERY NICE MUST TRY IT
Miriam, Thank you!