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There’s nothing better than a hot, cheesy Meatball Sub. It’s the kind of sandwich that makes you stop mid-bite and say, “Whoa, this is good.”
These subs are packed with juicy homemade meatballs, plenty of marinara sauce, and melty mozzarella cheese — all tucked inside toasted rolls. Whether you’re cooking for game day, a crowd, or just a serious craving, this recipe brings serious flavor and comfort.
And yeah, it’s a little messy… but that’s part of the fun.
Why You’ll Love This Recipe
⚡ Totally Customizable: Use your favorite sauce or cheese. Provolone is a great sub for mozzarella!
🧆 Homemade Meatballs: Way juicier and more flavorful than frozen.
🧀 Cheesy Goodness: Melted mozzarella makes them irresistible.
🍞 Crispy Rolls: Toasted for that perfect crunch.
Ingredients Needed:
- Ground Beef
- Bread Crumbs
- Onion, Garlic and Fresh Parsley
- Milk
- Italian Seasoning, Salt and Pepper
- Egg
- Mozzarella and Parmesan Cheeses
- Marinara Sauce
- Hoagie Sandwich Rolls
How to make Meatball Subs:
The complete, printable recipe is in the recipe card at the end of this post. Here is a brief overview.
- First you’ll make the meatballs. Combine all of the meatball ingredients in a bowl. Form the mixture into small balls, and bake.
- Lay the rolls open-faced on a foil-lined baking sheet. Spread marinara sauce on top. Add 4 meatballs to each roll. Sprinkle with cheeses. Bake. Sprinkle fresh parsley on top.
RecipeBoy Tips
- Next-Level Toast: Use garlic bread instead of plain rolls for even more flavor.
- Make It Spicy: Add crushed red pepper flakes or use hot Italian sausage.
- Easy Shortcut: Swap homemade meatballs for frozen if you’re short on time. Simmer them in the sauce to warm them!
- Game Day Hack: Slice subs in half and wrap them in foil to keep warm for a crowd.
Variations
- Meatball Sliders: Use Hawaiian rolls to make mini sandwiches for parties.
- BBQ Meatball Subs: Swap marinara for BBQ sauce and top with cheddar cheese.
- Buffalo Meatball Subs: Toss meatballs in buffalo sauce and top with ranch or blue cheese.
What to Serve With Meatball Subs
- Potato Chips (always a classic move)
- Air Fryer French Fries
- Strawberry Almond Salad
- Roasted Brussels Sprouts
Storage & Reheating
For freezing, store meatballs and sauce (unassembled) for up to 2 months. Store leftover meatballs and sauce in the fridge for up to 3 days. Reheat in a skillet or microwave, then toast the rolls fresh.
A Note from Recipe Boy!
I’ve been ordering meatball subs since I was a kid, and honestly — making them at home blows the restaurant versions away. These are messy, cheesy, and everything a comfort sandwich should be.
Meatball Subs
Ingredients
MEATBALLS:
- 1¼ pounds lean ground beef
- ½ cup Italian bread crumbs
- 1 small yellow onion, peeled & grated
- 2 medium garlic cloves, crushed
- ¼ cup whole milk
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- ¾ teaspoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
OTHER:
- 4 whole hoagie rolls, split in half
- 1 cup marinara sauce, warmed
- 2 cups shredded mozzarella cheese
- 4 tablespoons grated Parmesan cheese
- minced fresh parsley, for garnish (optional)
Instructions
PREPARE THE MEATBALLS:
- Preheat the oven to 400℉. Line a large, rimmed baking sheet with foil and spray the foil with nonstick spray.
- In a large bowl, use clean hands to combine the meatball ingredients. Be careful not to over mix. Roll the mixture into meatballs (try to get 16 meatballs), and arrange them on the prepared baking sheet.
- Bake until the meatballs are fully cooked, 15 to 20 minutes.
MAKE THE SUBS:
- Preheat the broiler. Line a large rimmed baking sheet with foil. Lay the split hoagie rolls out on the tray (open faced).
- Spread a tablespoon or so of marinara sauce onto each side of each hoagie roll. Place 4 meatballs in each roll, and top the meatballs on each hoagie with 1 to 2 tablespoons of marinara. Sprinkle the mozzarella on top of the meatballs, and then top with the Parmesan.
- Broil until the cheese is melted. Remove from the oven, and sprinkle on fresh parsley (if using).
Nutrition
This recipe comes from RecipeBoy.com
