This is the meatball sub sandwich of your dreams. Generously sized beefy meatballs slathered with an Italian marinara sauce on a 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 marinara sub on the occasions when we go to Subway, which is an even rarer occasion. 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 to freeze, and then I can make these subs for lunch the next day.

And if you’re in the mood for other Subway-inspired classic sandwiches, try this classic Italian sub or layer up a gorgeous club sandwich.

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.

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.

Meatball Subs

• Bread – A bit of bread is soaked in milk to give the meatballs additional moisture and structure.
• Milk – Keeps the meatballs moist and tender.
• Ground meat – I like to use 80/20 % ground beef for meatballs, which has enough fat to keep the meatballs from drying out when they cook.
• Egg – Helps bind the meatballs.
• Parmesan cheese – Adds nutty Italian flavor.
• Parsley – 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.
• Garlic – Chop the garlic very finely so it blends into the meatball mixture.
• Olive oil
• Marinara sauce – Definitely feel free to use jarred marinara sauce here if you don’t have the time or energy to make your own.
• Italian bread – A traditional Italian loaf, grinder, or sub roll is the way to go! Cut larger Italian bread into 4-inch lengths to make the subs, which are easy enough to pick up without the meatballs rolling out.
• Mozzarella cheese – Nothing is better than some melty mozz on a meatball sub!

How to Make a Meatball Sub at Home

1. Soak the bread: Tear the bread into pieces and place them in a small bowl with the milk. 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.
2. Make the meatballs: Combine the meat, soaked bread, egg, 1/4 cup Parmesan, parsley, garlic, salt, and pepper with 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.

3. Bake the meatballs: Place the meatballs on the tray, without touching, and bake at 350 degrees until almost cooked through, about 15 minutes. Meanwhile, bring the marinara sauce to a simmer in a pot. Add the partially cooked meatballs to the sauce and simmer until they are fully cooked, about 10 more minutes.
4. Toast the rolls, if desired.
5. Melt the cheese: Transfer the meatballs with their sauce to a shallow baking dish so that the meatballs are in a single layer. Sprinkle over the mozzarella and remaining Parmesan. Broil for 1 to 2 minutes until the cheese is melted. Use a spoon to transfer the meatballs with some sauce and cheese to the rolls. Serve hot.

Homemade Meatball Sub Tips

• 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!

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