Meatball Subs: The Ultimate Guide to Delicious Homemade Subs

Meatball Subs: Is there anything more comforting and satisfying than biting into a warm, toasted roll overflowing with juicy, flavorful meatballs smothered in marinara sauce and melted cheese? I think not! This classic sandwich is a guaranteed crowd-pleaser, perfect for a casual weeknight dinner, a game-day gathering, or even a fun weekend lunch.

The exact origins of the meatball sub are a bit hazy, but most food historians agree that it emerged in the early 20th century, likely in Italian-American communities along the East Coast. It’s a delicious evolution of traditional Italian-American cuisine, combining the beloved meatball with the convenience of a sandwich. Think of it as a portable plate of spaghetti and meatballs – genius, right?

People adore meatball subs for so many reasons. The combination of textures – the soft bread, the tender meatballs, the gooey cheese – is simply irresistible. The rich, savory flavors of the meat and sauce create a symphony of deliciousness in every bite. Plus, they’re relatively easy to make, especially if you use pre-made meatballs (though I’ll share my secret for making the best homemade meatballs!). Whether you’re looking for a quick and easy meal or a hearty sandwich to satisfy your cravings, a meatball sub is always a winning choice. So, let’s get cooking!

this Recipe

Ingredients:

• For the Meatballs:
• 1.5 lbs Ground Beef (80/20 blend is ideal for flavor and moisture)
• 1/2 lb Ground Pork (adds richness and depth)
• 1 cup Breadcrumbs (Italian seasoned preferred, or plain with added Italian seasoning)
• 1/2 cup Grated Parmesan Cheese (freshly grated is best!)
• 1/4 cup Chopped Fresh Parsley
• 2 Large Eggs, lightly beaten
• 2 cloves Garlic, minced
• 1/2 cup Milk (whole milk recommended)
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Dried Basil
• 1/4 teaspoon Red Pepper Flakes (optional, for a little kick)
• Salt and Black Pepper to taste
• For the Sauce:
• 2 tablespoons Olive Oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 (28 ounce) can Crushed Tomatoes
• 1 (15 ounce) can Tomato Sauce
• 1 (6 ounce) can Tomato Paste
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Dried Basil
• 1/4 teaspoon Sugar (balances the acidity)
• Salt and Black Pepper to taste
• For the Subs:
• 6 Sub Rolls (Italian or hoagie rolls, about 6-8 inches long)
• 12 slices Provolone Cheese (or Mozzarella, if preferred)
• Optional toppings: Sliced Bell Peppers, Sliced Onions, Banana Peppers

Making the Meatballs:

1. In a large bowl, gently combine the ground beef and ground pork. Be careful not to overmix, as this can make the meatballs tough.
2. Add the breadcrumbs, Parmesan cheese, parsley, eggs, minced garlic, milk, oregano, basil, red pepper flakes (if using), salt, and pepper to the bowl.
3. Using your hands (or a large spoon), gently mix all the ingredients together until just combined. Again, avoid overmixing.
4. Now, it’s time to form the meatballs. I like to use a cookie scoop to ensure they are all roughly the same size (about 1.5-2 inches in diameter). This helps them cook evenly.
5. Gently roll the meat mixture between your palms to form smooth, round meatballs. Place the meatballs on a baking sheet lined with parchment paper. This prevents them from sticking.

Baking the Meatballs:

1. Preheat your oven to 400°F (200°C).
2. Bake the meatballs for 20-25 minutes, or until they are cooked through and lightly browned. The internal temperature should reach 160°F (71°C).
3. While the meatballs are baking, you can start preparing the sauce.

Making the Sauce:

1. In a large saucepan or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in the crushed tomatoes, tomato sauce, and tomato paste. Stir to combine.
5. Add the dried oregano, dried basil, sugar, salt, and pepper. Stir well.
6. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
7. Taste the sauce and adjust the seasonings as needed. You might want to add a little more salt, pepper, or sugar to your liking.

Combining Meatballs and Sauce:

1. Once the meatballs are cooked, carefully transfer them to the simmering sauce.
2. Gently stir the meatballs into the sauce, making sure they are fully coated.
3. Let the meatballs simmer in the sauce for at least 15-20 minutes, allowing them to absorb the flavors of the sauce. This step is crucial for creating a truly delicious meatball sub.

Assembling the Meatball Subs:

1. Preheat your oven’s broiler.
2. While the broiler is preheating, prepare the sub rolls. You can lightly toast them in the oven or toaster oven if you prefer a crispier roll.
3. Using a sharp knife, carefully slice each sub roll lengthwise, being careful not to cut all the way through. You want to create a “hinge” so you can open the roll like a book.
4. Spoon a generous amount of meatballs and sauce into each sub roll. Don’t be shy! You want to fill them up nicely.
5. Top each sub with two slices of provolone cheese (or mozzarella). Arrange the cheese so that it covers the meatballs and sauce.
6. If you’re using any optional toppings like sliced bell peppers or onions, add them now on top of the cheese.
7. Place the assembled subs on a baking sheet.
8. Broil the subs for 2-3 minutes, or until the cheese is melted and bubbly and starting to brown. Watch them carefully, as they can burn quickly under the broiler.
9. Remove the subs from the oven and let them cool slightly before serving.

Serving Suggestions:

Serve your meatball subs immediately while they are hot and cheesy. They are delicious on their own, but you can also serve them with a side of coleslaw, potato salad, or a simple green salad. For an extra touch, sprinkle some fresh parsley or grated Parmesan cheese on top before serving.

Tips and Variations:

• Meatball Variations: Feel free to experiment with different types of ground meat. Ground turkey or chicken can be used in place of beef or pork. You can also add other ingredients to the meatball mixture, such as chopped onions, carrots, or zucchini.
• Sauce Variations: For a spicier sauce, add more red pepper flakes or a dash of hot sauce. You can also add other vegetables to the sauce, such as chopped bell peppers, mushrooms, or celery.
• Cheese Variations: If you don’t have provolone or mozzarella cheese, you can use any other type of cheese that melts well, such as cheddar, Monterey Jack, or pepper jack.
• Bread Variations: If you can’t find sub rolls, you can use other types of bread, such as French bread, Italian bread, or even hamburger buns.
• Make-Ahead Tip: You can make the meatballs and sauce ahead of time and store them in the refrigerator for up to 3 days. When you’re ready to assemble the subs, simply reheat the meatballs and sauce and follow the instructions above.
• Freezing Tip: You can also freeze the meatballs and sauce for longer storage. Let them cool completely before transferring them to freezer-safe containers or bags. They can be stored in the freezer for up to 3 months. When you’re ready to use them, thaw them in the refrigerator overnight and then reheat them before assembling the subs.

Enjoy!

I hope you enjoy this recipe for meatball subs! They are a classic comfort food that is perfect for any occasion. Let me know in the comments if you have any questions or suggestions.

Conclusion:

So there you have it! This isn’t just another meatball sub recipe; it’s a ticket to a truly comforting and satisfying meal. I genuinely believe this meatball sub recipe is a must-try because it combines simple ingredients with a method that maximizes flavor. From the perfectly seasoned meatballs to the tangy, rich sauce and the toasted, garlic-infused bread, every element works in harmony to create a sandwich experience that’s far beyond the ordinary.

But the best part? It’s incredibly versatile! Feel free to experiment and make it your own.

Serving Suggestions and Variations:

* Make it a Meal: Serve these meatball subs with a side of crispy potato wedges, a fresh garden salad, or even a simple bowl of creamy tomato soup. They’re also fantastic alongside some homemade coleslaw for a bit of crunch and tang.
* Cheese, Please!: While I’ve suggested mozzarella, don’t be afraid to get creative with your cheese choices. Provolone adds a sharper, more robust flavor, while a sprinkle of Parmesan cheese before baking gives a salty, nutty finish. For a truly decadent experience, try a blend of mozzarella and fontina.
* Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the meatball mixture or the sauce. You could even use a spicy marinara sauce for an extra kick.
* Bread Options: While a classic Italian roll is my go-to, you can use other types of bread. Hoagie rolls, French bread, or even ciabatta rolls would all work well. Just make sure the bread is sturdy enough to hold all the delicious fillings.
* Meatball Size Matters: Feel free to adjust the size of the meatballs to your preference. Smaller meatballs are great for sliders or appetizers, while larger meatballs make for a heartier, more substantial sub.
* Vegetarian Option: For a vegetarian twist, substitute the ground beef with plant-based ground meat or even seasoned lentils. You can also add some chopped vegetables like zucchini, carrots, or mushrooms to the meatball mixture for extra flavor and nutrients.
* Garlic Bread Upgrade: Take your meatball sub to the next level by making garlic bread. Simply spread garlic butter on the inside of the rolls before toasting them. The extra garlic flavor will complement the meatballs and sauce perfectly.
* Make-Ahead Magic: You can prepare the meatballs and sauce ahead of time and store them in the refrigerator for up to 2 days. This makes it easy to assemble the subs when you’re ready to eat.

I truly hope you give this recipe a try. I’ve poured my heart into perfecting it, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, perfect for weeknight dinners, game day gatherings, or any occasion that calls for a hearty and satisfying meal.

Once you’ve made your own version of this incredible meatball sub, I’d absolutely love to hear about your experience! Share your photos and variations on social media using [Your Hashtag] or leave a comment below. Let me know what you thought of the recipe, what changes you made, and how it turned out. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy cooking!