Meatball Sandwich

There’s something about a saucy, cheesy meatball sub that just feels like home — and this one has been a go-to in our house for years. Between tender homemade meatballs, rich marinara, and layers of melty cheese all tucked into a toasted hoagie roll, it’s no wonder this gets requested almost every weekend.

Whether you’re feeding a hungry crew or just want to treat yourself to a hearty sandwich that’s better than any takeout, this meatball sub hits the spot every single time.

Our Sunday Night Tradition

At our place, Sunday night has quietly turned into sandwich night. It started as a way to wind down the weekend without a big fuss, but now it’s become something we all look forward to. Some weeks, I throw together sausage and pepper sandwiches, or maybe a spicy chicken hoagie, but when I’ve got the time (and leftover marinara from the freezer), nothing beats these meatball subs.

When I first started making them, I relied heavily on store-bought meatballs and jarred sauce — and honestly, that was fine for a college night dinner. But once I figured out how easy it was to make juicy, flavorful meatballs at home, there was no going back. Now it’s one of those recipes I’ve got down to muscle memory.

What Makes This Meatball Sub So Good

• The meatballs are soft and full of flavor. I use a mix of beef and pork for the best texture — juicy, but not greasy. If you’ve only ever had dry or tough meatballs, this one will change your mind.

• Homemade marinara makes a big difference. You can taste the love in it. The sauce is rich, garlicky, and just a little spicy from the crushed red pepper.

• Baked, not fried. Less mess, less grease, and they come out evenly cooked and golden every time.

• The cheese combo is next level. A layer of shredded fontina (or mozzarella) followed by provolone gives you that gooey melt plus a bit of sharpness.

• Make-ahead friendly. I often make a double batch of meatballs and sauce and freeze them. They reheat beautifully, which makes sandwich night even easier.

Making the Meatballs from Scratch

If you’ve never made homemade meatballs, don’t stress. This is pretty straightforward, and once you try it, you’ll see how much better they taste than anything store-bought.

A Few Tips Before You Start:

• Use foil instead of parchment paper when baking, especially if you’re planning to broil later. Trust me, parchment under a broiler is a fire hazard you don’t want.

• Add water, not milk. I know it sounds odd, but it makes the meatballs soft without adding extra fat. I picked this trick up from a chef friend who swore by it — and he was right.

Step-by-Step:

1. Mix it up: Combine ground beef, pork, breadcrumbs, grated parmesan, eggs, spices, and water in a large bowl. I use garlic powder and onion powder to keep things simple — no chopping needed on busy days.

2. Shape them evenly: An ice cream scoop is your best friend here. It gives you uniform meatballs, so they all cook at the same rate.

3. Bake until just done: Around 18 to 20 minutes at 400°F usually does it in my oven. If they’re firm to the touch and not pink in the center, you’re good.

To freeze: Let them cool completely, then stash them in a freezer bag. I try to flatten them into a single layer so they don’t stick together. They’ll keep well for 2 months.

Can You Use Only Ground Beef?

Yes, absolutely. I’ve done all-beef versions and they’re still delicious — just a bit firmer. If you’re using leaner meat like turkey or chicken, expect a slightly drier texture. In that case, I usually add a splash of olive oil or a bit more water to the mix to help out.

Quick Homemade Marinara Sauce

You can use a jar if you’re short on time — no judgment — but if you’ve got 20 minutes, making your own marinara is worth it. This one is rich and punchy and only needs a few pantry ingredients.

Here’s how I make it:

1. Sauté the garlic: I warm olive oil in a saucepan, then gently cook the garlic until it’s just golden. Not brown, not crispy — just enough to bring out that mellow sweetness.

2. Simmer the sauce: I add crushed tomatoes, salt, a pinch of sugar, dried herbs, and red pepper flakes. It simmers for about 15 minutes — enough time to thicken a bit and develop flavor.

3. Finish with fresh basil: That little hit of freshness right at the end brings the whole thing together.

This sauce keeps in the fridge for 5 days and freezes like a dream. I usually double the batch and portion it out so I always have some on hand.

Time to Build the Sandwich

This is the fun part. Your kitchen will smell like an Italian deli and it’ll be hard not to eat one straight from the tray.

Here’s my routine:

1. Preheat your broiler so it’s nice and hot.

2. Prep the rolls: I use hoagie rolls or any sturdy sub-style bread. Slice them down the middle — not all the way — and pull out a bit of the center if you want more space for fillings.

3. Add the meatballs and sauce: I usually fit five per sandwich, then spoon a little extra marinara over the top.

4. Load up the cheese: Shredded fontina or mozzarella goes first, then sliced provolone on top. You want that perfect melt and stretch.

5. Broil until golden: Just a couple minutes. Stay close — they can go from bubbly to burnt fast.

Optional but tasty: You can brush the rolls with a little garlic butter or olive oil before toasting if you’re feeling extra. I don’t always do it, but it’s a nice upgrade if you’re serving these to guests.

Final Touches and Serving Tips

Right before serving, I like to sprinkle on some grated parmesan, crushed red pepper flakes, and torn basil leaves. It adds color, flavor, and that little something that makes the sandwich feel finished.

Pair with:

• A big side salad (something sharp like arugula with lemon vinaigrette is great)

• Potato wedges or chips

• Or just a few napkins and a cold drink

These are messy, saucy, and meant to be eaten with both hands — the kind of dinner that makes you lick your fingers without shame.

If you’re looking for a sandwich that really satisfies, this one’s a keeper. Whether it’s a casual Sunday dinner or you’re feeding a bunch of friends on game day, these meatball subs always bring smiles to the table.

Let me know how it goes when you make them — or if you end up stashing extra meatballs in the freezer like I do.

Meatball Sandwich

Yield: 8

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Bring the magic of an Italian sandwich shop into your kitchen with these hearty, saucy Meatball Subs. 

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Ingredients

For the Meatballs:

• 2 large eggs
• 1 cup (100g) finely grated parmesan cheese
• 3/4 cup (171ml) water
• 1 pound (454g) ground beef
• 1 pound (454g) ground pork
• 1 cup panko breadcrumbs
• 3 1/2 teaspoons garlic powder
• 3 teaspoons onion powder
• 2 1/2 teaspoons Italian seasoning
• 2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper

For the Sauce:

• 1/3 cup (76ml) olive oil
• 8 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 2 cans (28oz each) crushed tomatoes with basil
• 1 1/2 teaspoons salt
• 1/2 teaspoon granulated sugar
• 1 1/2 teaspoons Italian seasoning
• 1/2 cup fresh basil leaves, chopped

For the Sandwiches:

• 8 crusty sub rolls, split (not all the way through)
• 8 oz provolone cheese, shredded
• 6 oz fontina cheese (or mozzarella), shredded
• 2 oz finely grated parmesan cheese
• Fresh basil, torn (optional, for garnish)

Instructions

Make the Meatballs

1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment.
2. In a large bowl, combine ground beef, ground pork, panko, parmesan, eggs, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
3. Gradually drizzle in water, mixing gently by hand until just combined and moist. Avoid overmixing.
4. Scoop about 2.5 tablespoons of the mixture, form into balls, and place on the prepared baking sheet.
5. Bake for 20 minutes, until fully cooked and lightly browned.

Prepare the Marinara

1. While meatballs bake, heat olive oil in a medium pan over medium-low heat.
2. Sauté minced garlic for 1 minute until fragrant and lightly golden; sprinkle in crushed red pepper flakes.
3. Add tomatoes, salt, sugar, and Italian seasoning. Stir well, then simmer on low for at least 15 minutes.
4. Stir in chopped fresh basil and cook 5 minutes more. Taste and adjust seasoning if desired.
5. Once meatballs are done, add them to the sauce and coat thoroughly.

Assemble and Broil the Subs

1. Set your oven broiler to low and slice sub rolls, keeping one side hinged.
2. Tuck 5 saucy meatballs into each roll, then spoon extra sauce over the top.
3. Sprinkle each sandwich generously with both shredded provolone and fontina cheeses.
4. Arrange subs on a baking sheet, place under the broiler, and toast until the cheese is bubbly and golden in spots—watch carefully!
5. Remove from oven, dust with extra parmesan, and shower with torn fresh basil if desired.
6. Serve these warm and cheesy with lots of napkins—they’re saucy, indulgent, and guaranteed to vanish fast.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1250Total Fat: 65gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 280mgSodium: 3195mgCarbohydrates: 87gFiber: 4gSugar: 11gProtein: 78g

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Try other Meatball recipes:

• Baked Chicken Meatballs
• Meatball Pasta
• Italian Beef Meatballs