Best Meatball Sub Recipe

An easy, family-friendly meatball sub recipe made with fresh meatballs, marinara, mozzarella, and Italian spices, all baked to melted perfection and served warm. They are ideal for movie nights, sleepovers, game day, and pool parties.

Course main meal beef

Cuisine American

Keyword homemade meatball subs, how to make meatball subs, meatball sub recipe, what to serve with meatball subs

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 705kcal

Author Beth Pierce

Ingredients

1 lb ground beef
1/2 cup Italian bread crumbs
2 tablespoons grated Parmesan cheese plus more for topping
1 egg
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 cups marinara or pasta sauce
4 sub rolls
1 1/2 cups finely shredded mozzarella cheese
1 tablespoon chopped fresh Italian parsley or fresh basil optional

Instructions

In a large bowl, mix together ground beef, Italian breadcrumbs, Parmesan Cheese, egg, oregano, basil, onion powder, garlic powder, salt, and pepper. Roll the mixture into 1-inch meatballs.
In a large skillet over medium heat, brown the meatballs on all sides. Drain any excess grease. Add the marinara sauce to the skillet with the meatballs and simmer over medium-low heat for 15 minutes.
While the meatballs are simmering, split, butter, and toast the sub rolls under the broiler.
Spread half of the cheese over the bottom of the rolls. Place 5 meatballs in each roll and top with the remainder of the cheese. Broil the sandwiches just until the cheese is melted and lightly browned.
If desired, sprinkle with Parmesan cheese and chopped parsley. Serve promptly.

Notes

Use meatless pasta sauce, homemade marinara sauce, or spaghetti sauce.
For full flavor, slather the buns with garlic butter and toast them in the oven.
Try different cheeses like provel, fontina, or provolone cheese.
Top with freshly grated Parmesan cheese or chopped fresh herbs like Italian parsley, thyme, or red pepper flakes.
Store leftovers in an airtight container in the refrigerator. Reheat in the microwave at reduced power.

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