Sink your teeth into these hearty Meatball Subs, stuffed with juicy homemade meatballs drenched in marinara sauce and topped with melted mozzarella cheese. It’s comfort food that beats any takeout.
The golden hoagie rolls soak up every drop of savory sauce, while the tender meatballs burst with flavor. Perfect for a quick weeknight dinner or a satisfying weekend indulgence.
What You’ll Need for Delicious Meatball Subs
- Ground beef – Brings rich, classic flavor and a tender bite to every meatball.
- Ground pork – Adds juiciness and extra depth; swap for more beef if preferred.
- Egg – Binds the meat mixture so the meatballs hold their shape.
- Onion – Adds a sweet, aromatic base to both meatballs and sauce.
- Garlic – Lends a warm, savory note that infuses every bite.
- Parmesan cheese – Enhances the meatballs with salty, nutty richness.
- Bread crumbs – Keep the meatballs moist and tender inside.
- Tomato sauce (passata) – Forms the heart of the rich marinara coating.
- Mozzarella cheese – Melts beautifully over the meatballs for that iconic cheesy finish.
- Hoagie rolls – Soft inside, crisp outside, they cradle all the saucy, cheesy goodness.
How to Make These Irresistible Meatball Subs
Start by mixing the ground meats, egg, onion, garlic, cheese, bread crumbs, salt, and pepper in a bowl until just combined. Roll the mixture into bite-sized meatballs and cook them in a hot oiled pan until browned.
For the marinara sauce, sauté onion and garlic in olive oil until fragrant. Stir in the tomato sauce, water, Italian seasoning, and salt, then let it simmer gently. Return the cooked meatballs to the sauce and simmer until they’re cooked through and juicy.
Split your hoagie rolls, load them up with hot meatballs and extra sauce, then blanket them with mozzarella slices. Broil open-faced until the cheese bubbles and melts to golden perfection. Serve piping hot and watch them disappear fast.
Extra Tips for Perfect Meatball Subs Every Time
For even juicier meatballs, don’t overmix the meat mixture; a gentle hand keeps them tender. If you crave a spicy kick, stir red pepper flakes into the sauce or top with sliced jalapeños before broiling. Try brushing your rolls with garlic butter for a savory boost that makes each bite irresistible. If you’re cutting carbs, swap the bread crumbs for keto-friendly ones and serve on low-carb buns.
Storing & Reheating: Keeping Those Meatball Subs Fresh
Store leftover meatballs and sauce in airtight containers in the fridge for up to five days. Freeze cooked or raw meatballs for up to six months to have them ready whenever cravings hit. When reheating, warm the meatballs and sauce on the stovetop until hot, then assemble fresh subs and broil to melt the cheese right before serving.
Meatball Subs Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 cup bread crumbs
- 1/2 pound ground pork or additional ground beef
- 1 large onion chopped (divided use)
- 1/2 teaspoon salt divided use
- 1/2 pound ground beef
- 1/2 cup parmesan cheese
- 1 tablespoon Italian seasoning
- 2 cloves garlic minced (divided use)
- 1/2 teaspoon pepper
- 1 large egg
- 1 pound tomato sauce passata
- 1 small onion chopped
- 4 hoagie rolls *see notes
- 1/2 cup water
- 8 slices mozzarella cheese
- 1 clove garlic minced
Instructions
- Combine the ground beef, ground pork, egg, small chopped onion, minced garlic, parmesan, bread crumbs, salt, and pepper in a large bowl, mixing thoroughly. Shape the mixture into 1-inch meatballs and arrange them on a plate. Warm a little oil in a non-stick skillet over medium heat, then sear the meatballs for about 5-6 minutes, turning them midway. Transfer the cooked meatballs to a plate. Return the pan to medium heat and add olive oil, the large chopped onion, and minced garlic, cooking until aromatic. Pour in the tomato sauce, water, Italian seasoning, and salt, bringing the mixture to a gentle simmer. Return the meatballs to the sauce and cook until fully done. Preheat the oven to 200°C/400°F. Halve the hoagie rolls and generously fill each with meatballs and sauce, then top with mozzarella slices. Arrange the open sandwiches on a baking tray and broil for 2-3 minutes until the cheese melts. Serve without delay.