Meatball subs remind me of Friday nights growing up. My mom would always have a pot of tomato sauce simmering, and as soon as the bread hit the broiler, the whole kitchen smelled like comfort. To me, this sandwich is the perfect mix of cozy and indulgent. It’s saucy, cheesy, and messy in the best way possible. I often make them for casual get-togethers—nothing gets people more excited than pulling a bubbling tray of meatball subs out of the oven.
Ingredients That Make a Difference
I’ve tried this recipe with both homemade and frozen meatballs. Homemade wins every time, but I won’t pretend I don’t keep a bag of frozen ones tucked away for busy nights. The sauce is key here—whether you use a jar of marinara or a simple homemade tomato sauce, let it simmer a bit so the flavors really come together. And don’t skimp on the cheese! Mozzarella melts beautifully, but provolone adds a nice sharpness if you want to switch things up.
As for bread, I prefer soft submarine rolls brushed with garlic butter. I toast them just slightly before adding the meatballs so the bread doesn’t go soggy under all that sauce.
Step by Step – How I Put It Together
Here’s exactly how I make my meatball subs on a weeknight:
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Split the submarine rolls, spread with a little garlic butter, and toast them until golden.
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Nestle in 3–4 meatballs (depending on the roll size).
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Spoon extra sauce over the top.
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Add a generous handful of cheese.
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Broil just until the cheese is bubbly and starting to brown on the edges.
That last step is what transforms a regular sandwich into something special. The cheese crisps up, the bread smells garlicky, and you’ll want to dig in right away.
Fun Ways to Top a Meatball Sub
I’m a classic sauce-and-cheese person most of the time, but every now and then I’ll load mine up with extras. Sautéed onions, roasted peppers, or mushrooms add a great layer of flavor. If you’re a spice lover, a few pickled jalapeños on top can surprise your taste buds. My kids actually prefer theirs with just meatballs, sauce, and a blanket of cheese—no extras needed.
Serving Meatball Subs for a Crowd
This recipe is one of my go-to’s when I host family or friends. If I’m feeding a group, I’ll keep the meatballs and sauce warm in a slow cooker and let everyone assemble their own sandwich. Sometimes I’ll set out regular sub rolls and a tray of slider buns so kids and adults can pick their size. It turns into a fun self-serve station, and no one ever leaves hungry.
Storage and Make Ahead Tips
If you’re planning ahead, meatballs freeze beautifully. I usually bake a double batch, let them cool, and store half in the freezer. They reheat perfectly in sauce on the stovetop or in the crockpot. Leftover sandwiches don’t keep their crispness, but you can store the meatballs and sauce in the fridge for up to three days, then assemble fresh subs when you’re ready.
Frequently Asked Questions
Can I use frozen meatballs?
Yes, frozen meatballs work well! Just simmer them in sauce until heated through before adding to the rolls.
What’s the best cheese for a meatball sub?
Mozzarella is classic, but provolone and parmesan are both delicious options. Sometimes I use a mix for extra flavor.
How do I stop the bread from getting soggy?
Always toast the bread first with a little garlic butter—it creates a barrier and keeps the sandwich sturdy even with plenty of sauce.
Meatball Sub Sandwich
Soft garlic-buttered rolls stuffed with tender meatballs, rich tomato sauce, and gooey melted cheese—these meatball subs are the ultimate comfort food. Perfect for a family dinner or game-day crowd-pleaser, they’re hearty, saucy, and oh-so satisfying.
Ingredients
For the Meatballs
- 1 lb lean ground beef
- 1 large egg
- ½ cup seasoned breadcrumbs
- ½ tsp Italian seasoning
- ½ tsp onion powder
- Salt & black pepper, to taste
For the Subs
- 2 cups marinara or pasta sauce
- 4 hoagie rolls
- 4 tbsp garlic butter
- 1 cup shredded Italian cheese blend (or mozzarella/provolone)
Instructions
- In a large bowl, mix together the ground beef, egg, breadcrumbs, Italian seasoning, onion powder, salt, and pepper until just combined. Roll into 1-inch meatballs and place them on a parchment-lined baking sheet. Bake at 350°F for about 20 minutes, or until fully cooked.
- Transfer the baked meatballs to a saucepan with marinara sauce. Cover and let them simmer for about 10 minutes so they soak up all that flavor.
- While the meatballs simmer, spread garlic butter inside each hoagie roll. Place under the broiler for about 3 minutes, just until golden and toasted.
- Arrange the toasted rolls in a baking dish. Fill each with 4 meatballs, spoon a little extra sauce over the top, and sprinkle generously with shredded cheese.
- Return to the broiler for 2–3 minutes, or until the cheese is melted and bubbly.
- Serve warm with extra sauce on the side for dipping—because more sauce is always a good thing!
Notes
- Short on time? Use frozen pre-cooked meatballs to make this recipe even faster.
- Add a sprinkle of fresh basil or parsley before serving for extra flavor and freshness.
- For a spicier twist, try using arrabbiata sauce or add a pinch of red pepper flakes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 706Total Fat: 41gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 215mgSodium: 1633mgCarbohydrates: 34gFiber: 5gSugar: 11gProtein: 49g
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.
My Final Thought
To me, a meatball sub is comfort food at its best. It’s hearty, a little messy, and always satisfying. Whether you’re making them for a weeknight dinner or laying out a spread for game day, they’re a guaranteed crowd-pleaser. And trust me—if you’ve got leftovers, they’re just as good the next day (if they last that long).
Try other Meatball recipes:
