Italian Meatball Subs Recipe

I set out to recreate Italian Meatballs from a deli favorite and learned a single trick that keeps them intact in marinara topped with melted mozzarella on toasted bread.

I love a sandwich that surprises you, and this one does. I start with juicy ground beef shaped into dense, flavorful balls and pile them into a sub that pulls apart with every bite.

Melted mozzarella strings out like something you see in a movie, while bright sauce sneaks in little pockets of tang so you never know which taste will hit next. I call it a Meatball Sandwich one minute, then laugh and whisper Parmesan Meatballs the next, because honestly it’s both — comfort that keeps you guessing.

Bring napkins, and dont be shy about getting messy.

Ingredients

• Ground beef: high in protein, gives juiciness and flavor, has saturated fat, filling
• Breadcrumbs: add crunch and bulk, mostly carbs, help tender meatballs stay together
• Parmesan: salty, savory, adds umami and calcium, strong flavor so a little goes far
• Garlic: pungent aromatic, gives sweet when cooked, may aid health, dont overdo it though
• Crushed tomatoes: tangy base for sauce, lots of vitamin C, balances meat richness
• Mozzarella: mild, melty, creamy texture, adds protein and calcium, makes subs gooey
• Hoagie rolls: sturdy bread, carbs for energy, holds sauce and meat without getting soggy

Ingredient Quantities

• 1 lb ground beef (80/20 is best, not too lean)
• 1/2 cup plain breadcrumbs or panko
• 1/3 cup grated Parmesan cheese, plus extra for serving
• 1 large egg, room temp if you want
• 1/4 cup whole milk
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley or 2 tsp dried
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano or Italian seasoning
• 3 tbsp olive oil, divided
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 28 oz can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp sugar optional
• 1 tsp dried basil or a handful fresh basil leaves
• Salt and pepper to taste
• 1/4 tsp red pepper flakes optional
• 4 hoagie or sub rolls
• 8 oz shredded mozzarella or 8 slices mozzarella
• 2 tbsp butter or extra olive oil

How to Make this

1. In a big bowl combine 1 lb ground beef, 1/2 cup breadcrumbs or panko, 1/3 cup grated Parmesan, 1 large egg, 1/4 cup whole milk, 1/4 cup finely chopped onion, 2 cloves minced garlic, 2 tbsp chopped parsley (or 2 tsp dried), 1 tsp salt, 1/2 tsp black pepper and 1 tsp dried oregano or Italian seasoning; mix gently with your hands until just combined, dont overwork it, then chill 10 minutes if you can.

2. Shape the mixture into evenly sized meatballs about 1 to 1 1/4 inch wide (should make roughly 12 to 16), try to keep them the same size so they cook evenly.

3. Heat 2 tbsp olive oil in a large skillet over medium high heat, brown the meatballs in batches turning so all sides get color, about 6 to 8 minutes total, they dont have to be fully cooked through at this point; transfer browned meatballs to a plate.

4. In the same skillet add the remaining 1 tbsp olive oil, add 1 small finely chopped onion and 3 cloves minced garlic, cook until softened about 3 to 4 minutes; stir in 2 tbsp tomato paste and let it cook a minute to deepen the flavor.

5. Pour in the 28 oz can crushed tomatoes, add 1 tsp sugar if using, 1 tsp dried basil or a handful of torn fresh basil, 1/4 tsp red pepper flakes if you want heat, season with salt and pepper to taste and bring to a gentle simmer.

6. Nestle the browned meatballs back into the sauce, spoon sauce over them, cover partially and simmer gently 15 to 20 minutes until meatballs reach 160F or are cooked through and sauce has thickened, stir occasionally and baste with sauce.

7. While meatballs simmer, split 4 hoagie or sub rolls and spread 2 tbsp butter or brush with extra olive oil on cut sides, toast cut side down in a skillet over medium or under the broiler until golden, this gives great texture and keeps the bread from getting soggy.

8. Preheat broiler now if you havent, fill each toasted roll with 3 or 4 meatballs and a good spoonful of sauce, top with about 8 oz shredded mozzarella (or 8 slices), and a little extra grated Parmesan for good measure.

9. Place assembled subs on a baking sheet under the broiler just until cheese melts and gets bubbly, about 1 to 2 minutes, watch it closely because it goes from perfect to burned fast.

10. Quick tips: use panko for lighter meatballs, chill the mix so they hold shape, dont overmix the meat, test one meatball to check seasoning, if mixture is too wet add more breadcrumbs a tbsp at a time, leftovers reheat great and sauce tastes even better next day.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Chef’s knife and cutting board
4. Large skillet (12-inch or similar)
5. Spatula or tongs for turning meatballs
6. Wooden spoon or silicone spoon for sauce
7. Baking sheet for broiling the subs
8. Instant-read thermometer

FAQ

Italian Meatball Subs Recipe Substitutions and Variations

• Ground beef (1 lb):
  • Ground pork — fattier and juicier, great for richer meatballs.
  • Italian pork sausage (casings removed) — adds fennel/garlic flavor, so you can cut back on seasonings.
  • Ground turkey or chicken — much leaner; add a bit more oil or an extra egg so they dont dry out.
  • Plant based crumbles or cooked lentils — vegetarian option, adjust seasonings and cook time.
• Breadcrumbs (1/2 cup):
  • Panko — lighter and crispier, use 1:1.
  • Crushed crackers or cornflakes — pulse to crumbs, binds similarly.
  • Quick oats — absorb moisture well and give a softer texture; use a little less.
  • Almond meal — low carb choice, makes denser meatballs so reduce amount slightly.
• Parmesan cheese (1/3 cup):
  • Pecorino Romano — sharper and saltier, use a touch less.
  • Asiago or Grana Padano — similar nutty profile, swap 1:1.
  • Nutritional yeast — vegan umami boost, different texture but good flavor.
  • Sharp cheddar — not classic but works if thats what you got; flavor changes.
• Mozzarella (8 oz):
  • Provolone — melts well and has a bit more bite.
  • Fontina or Monterey Jack — smooth melting, mild flavor.
  • Fresh burrata or ricotta — spoon on after baking for a creamy finish.
  • Vegan mozzarella — dairy free option, may not be as stretchy.

Pro Tips

– Dont overwork the meat when you mix it. Stop as soon as everything looks combined, then chill the mixture for about ten minutes so the balls hold together better, and if it feels too wet add breadcrumbs a tablespoon at a time.

– Get a good brown crust on the meatballs in batches, using hot oil and turning so all sides get color, that sear is flavor. They dont need to be fully cooked in the pan since they finish in the sauce, so focus on color not cooking all the way through.

– Deepen the sauce by cooking the tomato paste a minute before you add the crushed tomatoes, simmer low and slow and taste for seasoning. If the sauce tastes too acidic add a little sugar or a small knob of butter at the end for a silkier finish.

– Toast the rolls cut side down and butter them well so they dont get soggy, assemble just before broiling and watch the broiler closely because the cheese goes from perfect to burned really fast. If you make extras the sauce actually gets better the next day so reheat gently.