Meatball Subs Recipe

I’m sharing my quick and easy Meatball Sub Sandwiches with fresh homemade meatballs, simple marinara and melted mozzarella on buttered toasted rolls, plus one little trick that makes them extra flavorful and fast enough for weeknights, movie nights, sleepovers and pool parties.

I used to think takeout was the only way to get a great sandwich, until I tried this Meatball Sub Recipe made with ground beef and a blanket of shredded mozzarella. I can’t stop telling friends about how Homemade Meatballs meet melty mozzarella in the first bite, its messy and perfect, you know?

It’s quick and crowd pleasing and somehow feels like a small win after a long day. If you want comfort without fuss this will make you want to call everybody over or at least save the pin for later.

Ingredients

• Ground beef and pork: Rich in protein and fat, gives savory depth, can be high in saturated fat.
• Breadcrumbs (panko): Add light crisp texture, mostly carbs, adds bulk, not much nutrients though.
• Parmesan cheese: Salty umami boost, adds calcium and protein but also sodium.
• Garlic: Strong aromatic few calories, may help heart health, gives savory punch.
• Marinara sauce: Tomato based, provides vitamin C and lycopene, slightly sweet or tangy.
• Mozzarella: Melts beautifully, adds creamy texture, decent protein, moderate fat content.
• Sub rolls: Soft carbs give structure and carbs, choose whole grain if you can.
• Olive oil: Used for browning, adds healthy monounsaturated fat, use sparingly though.
• Egg and milk binder: Binds meatballs, adds protein and moisture, small calories but useful.

Ingredient Quantities

• 1 pound ground beef and 1/2 pound ground pork (or just 1 1/2 lb ground beef if you prefer)
• 3/4 cup plain breadcrumbs (panko works too)
• 1/4 cup grated Parmesan cheese — fresh if you got it, but store bought ok
• 1 large egg
• 1/4 cup milk
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 24 ounces marinara or pasta sauce (one 24 oz jar)
• 8 ounces shredded mozzarella cheese (about 2 cups)
• 4 to 6 soft sub rolls (8 inch)
• 3 tablespoons unsalted butter, softened
• Pinch red pepper flakes, optional

How to Make this

1. Mix breadcrumbs (or panko), grated Parmesan, 1 large egg, 1/4 cup milk, minced garlic, chopped parsley, dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper in a big bowl; add 1 lb ground beef and 1/2 lb ground pork (or 1 1/2 lb beef) and gently combine with your hands until just mixed, dont overwork it or the meatballs get tough.

2. Shape into about 12 golf ball sized meatballs, wet your hands if they stick; chill 10 minutes if you have time, it helps them hold shape.

3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat, brown meatballs on all sides in batches so they dont crowd the pan, about 6 to 8 minutes total for browning; remove to a plate.

4. Pour one 24 oz jar of marinara into the skillet, add a pinch of red pepper flakes if you like heat, bring to a simmer, nestle the browned meatballs back into the sauce, reduce heat to low, cover and simmer 12 to 15 minutes until cooked through (internal temp 160 F for beef/pork) and the sauce has thickened a bit.

5. While they simmer, butter the cut sides of 4 to 6 sub rolls with the 3 tablespoons softened unsalted butter, place cut-side up on a baking sheet; toast under the broiler for 1 to 2 minutes or in a 400 F oven for 4 to 6 minutes until golden, watch close so they dont burn.

6. Spoon 3 meatballs (or however many fit) into each toasted roll, ladle extra hot sauce over the meatballs so the bread soaks a bit, this makes them juicier.

7. Sprinkle about 2 cups (8 oz) shredded mozzarella evenly over each assembled sub, you can add a little extra Parmesan if you want.

8. Put the filled subs back under the broiler for 1 to 3 minutes until the cheese is melted and bubbling, or pop them in a 400 F oven for 5 minutes, keep an eye so the tops dont burn.

9. Remove, let cool a minute, garnish with extra chopped parsley or a pinch more Parmesan, serve warm. Leftover sauce keeps great in the fridge and you can make meatballs ahead and reheat in the sauce for dinner in no time.

Equipment Needed

1. Large mixing bowl, for the breadcrumb, egg and meat mix
2. Measuring cups and spoons, for breadcrumbs, milk, salt etc
3. Box grater or microplane, for the Parmesan
4. Cutting board and chef knife, for parsley and garlic
5. Large skillet (12 inch works great), for browning and simmering in sauce
6. Spatula or tongs, to turn and transfer meatballs
7. Baking sheet, to toast the sub rolls under the broiler or in the oven
8. Ladle or large spoon, to spoon sauce over meatballs and into rolls
9. Instant read meat thermometer, to check meatballs reach 160 F

FAQ

Meatball Subs Recipe Substitutions and Variations

• Meat: swap the 1 lb beef + 1/2 lb pork for 1 1/2 lb ground turkey or chicken if you want a leaner sub, or use 1 1/2 lb plant based ground for a veg option. If you go turkey/chicken, add 1-2 tbsp olive oil or an extra egg, it helps keep the meatballs moist.
• Breadcrumbs: use 3/4 cup crushed crackers or saltines, or 2/3 cup quick oats if you want a gluten free-ish texture. Panko also works and gives a lighter, airier meatball.
• Parmesan: swap 1/4 cup grated Parmesan for Pecorino Romano (same amount) for a sharper, saltier hit. For a dairy free option use about 2 tbsp nutritional yeast plus a pinch more salt.
• Sub rolls: you can use hoagie rolls, ciabatta, or even toasted baguette halves instead of soft subs. Tip: spread the rolls with a little butter and broil 1-2 minutes so they get nicely crisp and wont get soggy from the sauce.

Pro Tips

1) Let the shaped balls chill a bit before cooking. It really helps them hold together in the pan so they dont fall apart in the sauce, and you wont have to fuss with reshaping them mid cook.

2) Hydrate the breadcrumbs first. Stir them into the milk for a minute so they absorb liquid, that gives a moister, less crumbly meatball. If you use panko give it a quick squish or blitz in a food processor so it binds better.

3) Brown in batches over high heat so each ball gets a crust, dont crowd the skillet or the temperature will drop and they steam instead of sear. Finish them gently in simmering sauce and use an instant read thermometer to hit 160 F for beef and pork, no guessing.

4) Toast the rolls with butter and let the sauce soak into the bread a little before adding cheese, it makes the subs juicier and way less soggy-feeling. If the cheese browns too fast under the broiler move the pan back a rack or loosely cover with foil, and for big batch cooking you can freeze extra meatballs on a tray then bag them for later.