Meatball Sub Sandwich
on Apr 10, 2019, Updated May 01, 2024
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Layered up with marinara sauce and lots of mozzarella, these are the meatball subs dreams are made of.
This is the meatball sandwich of your dreams. Fat beefy meatballs slathered with an Italian tomato sauce on crusty roll topped with melty cheese. Are you hungry yet?
When we go to a sandwich shop, which is frankly pretty rare, this is the sandwich my boys are going to go for. The truthiest truth is that they most often get a meatball sub on the occasions when we go to Subway, which is an even rarer occasion, but in a pinch, when traveling, and a Subway looms up on the horizon (or realistically at a gas station), I’m not fighting it.
Whenever I make meatballs at home, I’m usually doing it with an eye toward pasta. That was one of my dad’s all-time favorite dinners, and everyone in my family is a dedicated fan as well. But when I’m being smart I make extra meatballs and then I can make these subs for lunch the next day.
Layered up with marinara sauce and lots of mozzarella, these are the meatball subs dreams are made of (see you later, Subway!)
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Meatballs for Sub Sandwiches
The meatballs in the Subway sandwich are made with all beef and topped with marinara sauce. I often make my meatballs with a blend of meats, but all beef is the easiest way to go. I also include an egg, which helps everything bind together nicely.
The little bit of fresh parsley is pretty and adds a little fresh herby-ness, but you could skip it if you want. While I am a dried herb fan for some things, I am not a fan of dried parsley, which I think tastes like a whole lot of nothing.
Tips and Tricks
For this meatball sub recipe, I’m offering the option of making your own meatballs. BUT believe you me, you can make a terrific meatball sub with frozen meatballs as well. And you can make your own marinara sauce, or use a jar of your favorite brand.
I like to start cooking the meatballs in the oven so they hold their round shape. Then, when they are firmed up, transfer them to a pot of simmering marinara sauce.
After the meatballs are totally cooked through, transfer them to a baking dish (unless you have used a nice overproof skillet to cook them in; then you are all set) and sprinkle over the cheese. Give them a quick broil to melt the cheese, and then scoop them into the awaiting rolls. This is easier and less potentially messy than melting the cheese on the meatballs once they are already in the sub rolls.
I made these in smaller sub versions, two meatballs to a 4-inch or so sub. You can also make longer subs and cut them into pieces.
More Meatball Recipes
- Japanese Meatballs with Ponzu Glaze
- Slow Cooker Buffalo Chicken Meatballs
- Swedish Meatballs
- Turkey Meatballs Two Ways
- Jumbo Meatballs
More Kid-Friendly Recipes
- English Muffin Pizzas
- One-Skillet Cheesy Beef and Macaroni
- Chipotle Barbecue Turkey Burgers
- Cheesy Ground Beef Quesadillas
- Crispy Chicken Strips with Apricot Mustard Dipping Sauce
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Meatball Sub Sandwich
Ingredients
- 1 slice plain bread
- ¼ cup milk
- 1 ¼ pounds ground meat (preferably a combination of beef, pork, and veal)
- 1 large egg (lightly beaten)
- ½ cup finely grated Parmesan cheese (divided)
- 2 tablespoons finely minced fresh parsley
- ½ teaspoon finely minced garlic
- ½ teaspoon kosher salt (plus more for cooking the pasta)
- Freshly ground pepper to taste
- 2 tablespoons olive oil (if sautéing)
- 4 cups homemade marinara sauce (or jarred)
- 1 loaf Italian bread (sliced lengthwise and cut into 4 inch pieces)
- 1 cup shredded mozzarella cheese
Instructions
- Tear the bread into pieces and place them in a small bowl, pour the milk over, stir to combine, and let sit for 5 minutes until the bread has absorbed most of the milk. Squeeze out the excess milk and shred the bread into little pieces.
- Place the meat in a large bowl. Add the soaked bread, egg, ¼ cup Parmesan, parsley, garlic, ½ teaspoon salt, and pepper to the meat and use your hands to blend it well, but try not to squeeze the mixture too much as you blend it. Make nice round meatballs 2-inches in size.
- To bake the meatballs: preheat the oven to 350°F. Spray a baking sheet with sides with nonstick cooking spray, or lightly oil it. Place the meatballs on the tray, without touching, and bake until almost cooked throughout, about 15 minutes. Meanwhile, bring the marinara sauce to a simmer in a medium sized pot over medium-low heat. Add the partially cooked meatballs to the sauce and simmer until they are fully cooked, about 10 more minutes.
- While the meatballs are cooking, prepare the rolls. You can leave them soft, or toast them by placing them opened up and cut side down in a hot skillet with a touch of olive oil for a couple of minutes until the interior is golden brown.
- When the meatballs are removed from the oven and added to the sauce, turn the oven to broil. Transfer the meatballs with their sauce to a shallow baking dish so that the meatballs are in a single layer. Sprinkle the top with the mozzarella and the remaining ¼ cup Parmesan cheese. Return to the oven and broil for 1 to 2 minutes until the cheese is melted. Use a spoon to transfer two meatballs with some sauce and cheese to the rolls. Serve hot.
Notes
- For this meatball sub recipe, I’m offering the option of making your own meatballs. BUT believe me, you can make a terrific meatball sub with frozen meatballs as well.
- I like to start cooking the meatballs in the oven so they hold their round shape. Then, when they are firmed up, transfer them to a pot of simmering marinara sauce.
- After the meatballs are totally cooked through, transfer them to a baking dish (unless you have used a nice ovenproof skillet to cook them in; then you are all set) and sprinkle over the cheese. Give them a quick broil to melt the cheese, and then scoop them into the awaiting rolls. This is easier and less potentially messy than melting the cheese on the meatballs once they are already in the sub rolls.
- I made these in smaller sub versions, two meatballs to a 4-inch or so sub. You can also make longer subs and cut them into pieces.
- When you are making the meatballs, try not to squeeze the mixture too much as you blend it, or the meatballs will become dense.
- I like 2-inch meatballs in sub sandwiches, but you can make them larger or smaller.
- You can make your own marinara sauce, or use a jar of your favorite brand. If you want to add a pinch of dried basil and or oregano to the sauce to boost the flavor, go for it.
- Some folks like their bread toasted, some like their rolls soft – you decide!
Subway in the UK released their meatball in marinara sauce recipe and that is half beef and half pork. Maybe different in different countries. Nonetheless, I cannot go past a meatball sub here in Australia! I’m looking through different recipes to make them at home, thanks for sharing yours. Cheers.
Dianne.
“The meatballs in the Subway sandwich are made with all beef and topped marinara sauce.”
I was told by the manager of a Subway that the meatballs have pork. I have investigated this further. So…I can have Subway MEATBALLS again!!!!!!! :)
These meatballs are always a double batch for me. First night with spaghetti, second night subs. And amen to fast food requests on road trips, it’s all about the 80/20 rule, right?