This Meatball Sub features tender homemade meatballs simmered in marinara, loaded into a toasted bun, and topped with melty Italian cheese.
Pair these subs with an Italian salad, a fruit salad, or this cucumber salad.
The Best Meatball Sub
Growing up, if my mom chose where the family was eating, it was always Subway. And for me, there was no experimenting—I always got the meatball sub.
Not much has changed; if there’s a meatball sub on the menu, I’m interested. After making so many delicious meatball recipes, like turkey and chicken meatballs, I knew it was time to try them in sub form—and they didn’t disappoint.
These subs are packed with flavor and make the perfect weeknight dinner!
Ingredients
- Yellow Onion: Grate the onion finely so it mixes in easily.
- Milk & Panko Breadcrumbs: Let the breadcrumbs soak in the milk for a few minutes before mixing.
- Parm Cheese: Use a small grater to make the cheese very fine so it blends well.
- Garlic: Grate or mince finely for even mixing.
- Dried Oregano & Parsley: Chop the parsley into tiny pieces to spread it evenly.
- Egg: Beat the egg lightly before adding to the mix.
- Ground Beef: Don’t overmix—this keeps the meatballs soft.
- Olive Oil: For browning meatballs and brushing on rolls.
- Marinara Sauce: Use a good-quality jarred sauce or homemade if you have it.
- Crusty Sub Rolls: Toast the rolls lightly to keep them from getting soggy.
- Shredded Provolone or Italian Cheese Blend: Melts on top for a creamy finish.
How To Make Meatball Subs
- Mix Ingredients: Avoid overmixing to keep the meatballs tender.
- Form Meatballs: Make them the same size to cook evenly.
- Sear Meatballs: Don’t overcrowd the pan to ensure even browning.
- Simmer in Marinara: Stir gently to avoid breaking the meatballs.
- Toast Rolls: Toasting keeps the bread from getting soggy.
- Assemble Subs: Add extra sauce for a juicier sandwich.
- Melt the Cheese: Watch closely to prevent burning.
Expert Tips
- Grate Onion: Grate the onion to spread the flavor evenly and avoid big pieces.
- Pick Fatty Meat: Choose meat with some fat to keep the meatballs soft and tasty.
- Fine Grating for Cheese and Garlic: Use a fine grater for Parmesan and garlic so they mix in smoothly.
- Same Size Meatballs: Make all the meatballs the same size to cook evenly and handle them gently.
Storage
Leftovers
Keep Ingredients Separate: Store the meatballs and sauce in one container and the bread in another so the bread doesn’t get soggy.
Reheat Wrapped Subs: If the subs are already made, wrap them in foil and heat in the oven at 375°F for 20 mins to stop the bread from getting too crispy.
More Easy Dinner Ideas
- Margherita Pizza ready in 15 mins
- Coconut Curry Chicken ready in 30 mins or less
- Chimichurri Chicken with the best sauce
- TikTok Spaghetti family friendly
- Pesto Couscous Bowls perfect weeknight dinner
Meatball Subs
This Meatball Sub packs juicy homemade meatballs simmered in marinara, stuffed in a toasted bun, and topped with melty Italian cheese. So delicious!
Equipment
- Large pan nonstick
Ingredients
- 1/3 cup yellow onion grated on a cheese grater
- 2 tablespoons whole milk
- 1/2 cup panko breadcrumbs
- 1/3 cup Parmesan cheese freshly grated (on a zester if possible)
- 2 cloves garlic finely minced (on a zester if possible)
- 1/2 teaspoon dried oregano
- 1/4 cup fresh parsley finely minced
- 1 large egg
- 1 pound ground beef
- Salt and pepper
- 3 tablespoons olive oil divided, plus more for brushing on the rolls
- 1 (24-ounce) jar marinara sauce
- 6 crusty sub rolls
- 1-1/2 cups shredded Provolone cheese or Italian 4-cheese blend; or to taste, add as much cheese as you’d like
- Shredded basil optional
Instructions
- Using the large holes on a cheese grater, finely grate the onion. Add to a large bowl along with milk, panko, Parmesan, ground beef, minced garlic, dried oregano, fresh parsley, egg, and salt and pepper to taste (I add about 1 teaspoon salt and 1/2 teaspoon freshly cracked pepper). Mix until ingredients are combined. Add ground beef and fold with your hands until combined. Handle as little as possible and don’t overwork the mixture or the meatballs will be tough.
- Measure out about 2 tablespoons of the mixture and gently form a ball. Repeat with all the meat mixture. You should get around 22–25 meatballs. Make sure they are all about the same size so they’ll cook evenly.
- In a large, nonstick pan, add 1 and 1/2 tablespoons olive oil. Heat to medium high, then add in about half the meatballs. Gently turn the meatballs over and cook for about 3–5 minutes or until they are browned all over (but not cooked through). Remove to a plate. Add another 1 and 1/2 tablespoons oil and repeat with the rest of the meatballs. Remove all meatballs to the plate.
- In the same pan, add the entire jar of marinara sauce. Return the cooked meatballs to the pan and stir to cover them with the sauce. Cover with a lid and simmer for 8–12 minutes, turning every now and again, or until completely cooked through (food thermometer registers 165°F).
- Meanwhile, preheat oven to 350°F. Cut the rolls in half lengthwise and brush with olive oil. Place on a large tray and bake for 3–5 minutes or until lightly toasted.
- Remove subs from the oven and set the oven temperature to high broil. Pile meatballs and sauce onto sub rolls, 3–4 meatballs per sandwich. Top with shredded cheese and place under the broiler to melt cheese (watch carefully—it only takes 1–2 minutes). Top with shredded basil and enjoy hot.
Recipe Notes
Storage: Keep meatballs and sauce separate from the bread to avoid sogginess. To reheat, if already assembled, wrap in foil and reheat in the oven at 375°F for 20 minutes to prevent further toasting.
Nutrition
Calories: 604kcal | Carbohydrates: 39g | Protein: 31g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium: 773mg | Potassium: 303mg | Fiber: 2g | Sugar: 6g | Vitamin A: 584IU | Vitamin C: 4mg | Calcium: 364mg | Iron: 13mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing and easy I have very picky eaters and they loved it
So glad to hear that! 🙂
I made these for supper yesterday. They were excellent. My son said he didnt even like meatballs but loved these. Left with some for his supper tonight. Your shrimp tacos are also excellent. Look forward to trying more of your recipes!!
So thrilled to hear these were a hit and glad you enjoyed the shrimp tacos 🙂 Thanks for the comment and review!
This looks delicious and super easy! Can’t wait to try this soon.
Yay!! Can’t wait for you to try it! 🙂
These are excellent! Thank you for sharing this recipe! I want to make these and freeze them to have one hand once my second baby comes in a few weeks, but I’m trying to figure out if I should freeze them prior to cooking them in the sauce or just freeze them after that?
Thanks so much Emily, glad you enjoyed them! 🙂 I haven’t personally frozen these meatballs, but I think these steps should help! https://www.wikihow.com/Freeze-Meatballs good luck and CONGRATS on the second! 🙂
Perfect dinner idea!
Thank you!
This is always a hit!
So happy to hear it! 🙂
What a great idea for dinner! Haven’t made these for my family before; they will love this! Delish!
These subs are life!
Oh my, these meatball subs incredible!! A must try!
great summer recipe, thank you and love Rao’s marinara sauce already,
Isn’t it the best?! Thanks!