Italian Meatball Subs

If there’s one sandwich that never disappoints, it’s a good old Italian meatball sub. Tender, juicy homemade meatballs simmered in a garlicky tomato sauce, stuffed into toasted hoagie rolls, and smothered in melty mozzarella and parmesan cheese. It’s one of those meals where you take the first bite, nod slowly, and think, “Yep, this is going into the regular dinner rotation.”

What Makes This Recipe a Favorite

Growing up, meatball subs were always a “treat meal” in our house. We’d either grab them from a local Italian spot or whip up a version at home on Sunday nights. My brother and I would fight over the messiest, cheesiest one—those were always the best. This version brings that same nostalgia but with way more flavor thanks to homemade meatballs and a sauce that simmers low and slow, picking up all the goodness from the browned meat.

I use a mix of ground beef and Italian sausage for richness and flavor, and while I love these meatballs tucked into warm, crusty bread, they’re just as dreamy over spaghetti or piled onto creamy polenta. I’ve even eaten the leftovers cold straight from the fridge. No shame.

Here’s What You’ll Need

For the Meatballs:

• Ground beef (80/20 or 85/15): The fat helps the meatballs stay juicy. Skip the lean stuff here.

• Ground Italian sausage: Go with mild, sweet, or hot—whatever fits your mood.

• Egg: Binds everything together.

• Onion & garlic: Freshly chopped for big flavor.

• Parmesan cheese: Adds a salty, nutty richness.

• Panko breadcrumbs: They soak up moisture and keep things tender.

• Italian seasoning, salt & pepper: Simple and classic.

For the Sauce:

• Olive oil

• Tomato paste, crushed tomatoes, tomato sauce

• Parmesan rind (optional but wonderful)

• Fresh basil: I always tear it in by hand at the end for a pop of brightness.

For the Subs:

• Hoagie rolls or any sturdy sandwich bread

• Mozzarella (fresh if possible)

• Parmesan cheese

• Olive oil & garlic powder (for toasting)

• Extra basil for garnish

How I Make Them (Step-by-Step)

1. Start with the Meatballs
   In a bowl, mix everything except the ground meat first. This way, you’re not overmixing the meat and turning it tough. Then gently fold in the beef and sausage using your hands. Don’t press too hard—you’re not making bricks.

2. Roll and Brown
   I use about 2 tablespoons per meatball. Brown them in a hot Dutch oven in batches so they get that nice sear. This step makes your kitchen smell amazing. Once they’re browned, set them aside.

3. Build the Sauce in the Same Pot
   Use those flavorful drippings to sauté onions and garlic, stir in tomato paste, and then add the tomato sauce and crushed tomatoes. If you have a Parmesan rind hanging out in your fridge, toss it in. It adds incredible depth to the sauce.

4. Simmer the Meatballs
   Nestle the browned meatballs into the sauce, cover, and let them gently simmer for 20–30 minutes. By the time you open the lid, the sauce is thick, the meatballs are tender, and the flavor is out of this world.

5. Toast Your Rolls
   A quick brush of olive oil and garlic powder, then into the oven they go for a few minutes. This little touch makes a big difference—crispy edges, soft insides, and they don’t fall apart when you pile on the sauce.

6. Assemble and Bake
   Layer your roll with mozzarella slices, spoon on the sauce and meatballs, then top with more mozzarella and a sprinkle of Parmesan. Back into the oven until it’s all bubbly and golden.

7. Finish with Basil
   A few torn basil leaves on top, and you’re done. I always add extra because I love how it cuts through the richness.

Real-Life Tips from My Kitchen

• Don’t Overmix the Meat: Just mix until combined. Overdoing it makes the meatballs dense.

• Make a Double Batch: I almost always double this recipe. Half for sandwiches, half for pasta later in the week.

• Freeze Extras: These meatballs freeze like a dream. Just let them cool completely, then stash them in sauce in freezer bags or containers.

• Use a Mix of Cheeses: I love layering fresh mozzarella with a bit of shredded low-moisture mozzarella. It melts beautifully and adds that stretchy cheese pull.

What to Serve on the Side

These meatball subs are a meal on their own, but if you want something fresh to balance them out, try:

• A crisp green salad with a balsamic vinaigrette

• Garlic butter green beans

• Roasted zucchini or air fryer squash

• Potato wedges or fries if you’re going all-in

Sometimes I just serve them with napkins and a cold drink—because they’re messy in the best way.

Reader Questions, Answered

Can I make the meatballs ahead of time?
Yes, and they actually get better with time. I’ll often make the sauce and meatballs in the morning, then reheat and assemble the sandwiches at dinner.

Can I use lean ground beef or turkey?
You can, but I wouldn’t recommend going too lean. The fat is what keeps the meatballs juicy and flavorful. If you’re using turkey, try mixing in some olive oil or an egg yolk to keep them moist.

Is it okay to use store-bought marinara?
Totally fine. I prefer the homemade sauce because the drippings from the meatballs add so much flavor, but if you’re short on time, just sear the meatballs and add them to your favorite jarred sauce. Simmer as usual.

Can I skip the bun and just serve over pasta?
Absolutely. In fact, I sometimes make the meatballs and sauce with no intention of using bread. They’re great over spaghetti, rigatoni, or even cheesy polenta.

A Little Pro Tip

If you’ve got a Parmesan rind lying around (I keep a stash in a zip bag in the freezer), drop it in the sauce while it simmers. It’s one of those small tricks that adds big flavor. Just fish it out before serving—like a flavor bomb that disappears.

Italian Meatball Subs

Yield: 8

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

There’s something magical about biting into a warm, crusty hoagie stuffed with juicy meatballs, rich tomato sauce, and melted cheese.

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Ingredients

For the Meatballs

• 1 lb ground Italian sausage
• 1 lb ground beef (80/20 or 85/15)
• 1 egg
• ¼ cup finely grated Parmesan cheese
• ¼ cup minced onion
• 2 cloves garlic, minced or crushed
• ¼ cup Panko breadcrumbs
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 tablespoons olive oil, for browning

For the Sauce

• 1 diced onion
• 3 cloves garlic, minced or crushed
• 1½ tablespoons Italian seasoning
• 6 oz tomato paste
• 28 oz can crushed tomatoes
• 8 oz can tomato sauce
• 1 cup water
• Salt and pepper, to taste
• Parmesan rind (optional)
• ¼ cup fresh basil, thinly sliced

For the Sandwiches

• 8 hoagie rolls or French bread, split lengthwise
• Olive oil, for brushing
• Garlic powder (optional)
• 8 oz fresh mozzarella, thinly sliced
• Grated Parmesan, for topping
• Fresh basil, for garnish

Instructions

1. Make the meatballs: Start by mixing the egg, onion, garlic, Parmesan, breadcrumbs, salt, pepper, and Italian seasoning in a small bowl. In a larger bowl, combine the sausage and ground beef. Pour in the seasoned egg mixture and gently combine using your hands, being careful not to overmix. Shape the mixture into meatballs, about two tablespoons each—you’ll get around 20 meatballs.
2. Heat a couple tablespoons of olive oil in a Dutch oven over medium-high heat. Working in batches, sear the meatballs until browned on both sides, about 1–2 minutes per side. They don’t need to be fully cooked yet. Once browned, set them aside on a plate. Keep the flavorful browned bits in the pot.
3. Prepare the sauce: In the same pot, sauté the diced onion over medium heat until soft, scraping up the bits from the bottom. Add the garlic and cook briefly until fragrant. Stir in the Italian seasoning and tomato paste and let it cook down for a minute. Add the crushed tomatoes, tomato sauce, and water. Season lightly with salt and pepper, and toss in the parmesan rind if using.
4. Gently return the meatballs to the sauce, nestling them in without breaking them apart. Bring the sauce to a gentle boil, then lower the heat and let it simmer uncovered for 25–30 minutes until the meatballs are fully cooked and the sauce thickens slightly. Stir in fresh basil at the end and adjust seasoning as needed.
5. Toast and assemble the sandwiches:Preheat your oven to 400°F. Brush the cut sides of the hoagie rolls with olive oil and sprinkle with garlic powder if you like. Toast them on a baking sheet for about 5 minutes until lightly golden.
6. Layer sliced mozzarella on the bottom of each toasted roll. Spoon over some tomato sauce, add 3–4 meatballs, and top with more mozzarella. Return the subs to the oven just until the cheese melts. Finish with a sprinkle of Parmesan and fresh basil before serving.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 703Total Fat: 45gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 137mgSodium: 1558mgCarbohydrates: 34gFiber: 5gSugar: 11gProtein: 42g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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These Italian Meatball Subs are pure comfort food—warm, messy, cheesy, and totally satisfying. They’re the kind of sandwich that gets rave reviews from everyone at the table, whether you’re feeding family on a busy weeknight or serving a crowd at game day.

Make them once, and you’ll keep coming back to them—I know I do.

Try other Meatball recipes:

• Meatball Sandwich
• Baked Chicken Meatballs
• Meatball Pasta