The Best Meatball Subs
Juicy homemade meatballs topped with a rich marinara sauce and melted mozzarella cheese! It's the perfect all-in-one meal that is easy to make and full of flavor. It can't get much better than that!
Flavor on Top of Flavor!
I don’t know what it is about a meatball, but whenever I see one I’m always ready to try it. It is one of the best appetizers or main entrees! They’re simple to make and don’t take much effort at all. The only problem with them is that they go so quickly!
My Easy Meatball Subs are not called “The Best Meatball Subs” just for show! These juicy homemade meatballs sit on soft Italian sub rolls and are topped with a rich marinara sauce and mozzarella cheese. These subs will have you drooling more than normal! Just one taste won’t be enough!
Let’s Talk Meatballs!
Meatballs are one of my favorite appetizers to make and eat! You honestly can’t have just one. Once you pop one in your mouth, you’re ready for another one! But, sometimes, meatballs can be tricky to get right. Here are a few tips & tricks to help you make the best meatballs:
Pick the Right Ground Meat. I cannot stress this enough! The right ground meat will determine how delicious the meatballs will be. I highly suggest using a mixture of any of the following meats for flavor and deliciousness: beef, pork, and lamb
Keep all the Ingredients Cold. Making sure that all of your ingredients are cold prevents the fats from melting beforehand. You don’t want the fats in the meatballs to melt before baking.
Make a Sample Meatball. It is always a good idea to make a sample meatball/patty before baking off all of the meat. This allows you to adjust the seasoning level before cooking everything off. Take a small amount of the meat and pan-fry it. Taste and adjust accordingly.
Don’t add too many Breadcrumbs. The more breadcrumbs that are added to the mix, the more filler t will have. The bread will soak up the fat, causing the meatballs to come out dry.
Try Finishing the Meatballs in a Sauce. Try cooking the meatballs halfway through and then cooking them the rest of the way in the sauce. This will ensure that they are extra moist and tender.
The Best Meatball Sub Ingredients:
This recipe combines so many simple ingredients into such delicious subs. The ingredients can be found in pretty much any store too which is even better!
Some of the ingredients are probably sitting in your refrigerator waiting to be used.
Ground Meat: The meat you choose for your meatballs is critical! I used equal amounts of ground beef (preferably 80/20) and ground pork. Both added enough fat to keep the meatballs moist.
Garlic & Onions: You can’t have a meatball or meatloaf without some chopped garlic and onions. Fresh makes such a difference in the final product. Plus, they both added some texture to the meatballs. You can cook them beforehand, but raw will work just fine.
Parmigiano Reggiano: This added so much richness to the meatballs! I used grated cheese so that it would evenly distribute throughout the mix and added some additional salt.
Binders: To keep your meatballs together, you’re going to need something to use as a binder. Breadcrumbs & Eggs help to stabilize the mix while baking. I used 2 eggs and about 1 cup of breadcrumbs.
Fresh Parsley: The parsley honestly doesn’t add anything besides color and a little freshness to the meatball mix. You can use dried parsley (only use about 2 tbsp of dried parsley) if that’s all you have. But, fresh looks so much better!
Salt & Ground Black Pepper: I kept the seasoning pretty simple for the meatballs and the sauce. With all of the fresh ingredients, I didn’t want to overpower either of them with a bunch of seasonings. Salt and ground black pepper worked just fine.
Mozzarella Cheese: The shredded mozzarella cheese on the subs was the icing on the cake! It melted beautifully on top of them. You can also use sliced mozzarella, it will work just as well!
Italian Sub Rolls: Choosing the right roll for your subs is very important! You want to make sure that it’s soft, fluffy, and firm enough to hold all of the meatballs and sauce.
Butter: To make the sub rolls even better, brush them with some melted so that they get toasted while in the oven. The little bit of crunch on the edges of the rolls will be heavenly!
Extra Virgin Olive Oil: If you don’t have any EVOO, a neutral cooking oil (i.e. vegetable, canola, or grapeseed oils) will work just as well. The EVOO adds some extra richness to the sauce.
Tomato Paste: To help thicken the marinara, I added 1 small can of tomato paste. I cooked it with the onions and garlic first. I then added the crushed tomatoes to the pot and cooked them down.
Crushed Tomatoes: Marinara should have some texture to it. I like to use crushed tomatoes for that very reason. They’re loose enough to make a sauce but still have some chunky tomato pieces.
Fresh Basil & Oregano: A marinara sauce would not be complete without some fresh herbs! I always go for fresh herbs when making tomato sauces. But, dried herbs will work as well. Just make sure to not overdo it.
Red Pepper Flakes: Adding a pinch of red pepper flakes to the marinara sauce adds a hint of spice. It’s not overwhelming at all and goes great with the acid from the tomatoes.
Granulated Sugar: I usually add a little granulated sugar at the end of cooking any of my tomato sauces. It helps to cut some acidity from the tomatoes helping to balance out the flavors.
How to Make The Best Meatball Subs
Now that we understand what goes into the recipe, let’s get started! The great thing about this recipe is how easy it is to make!
The meatballs are no stress and the sauce is so simple! I couldn’t stop eating these meatballs! I almost didn’t have enough for my subs. Combined with the marinara sauce, this sub is heavenly!
The full written recipe is below, but here’s an overview.
STEP 1: Make the Meatball Mix. Preheat the oven to 400°F. Mix ground beef, ground pork, garlic, onions, Parmigiano Reggiano, breadcrumbs, eggs, parsley, salt, and ground black pepper in a large bowl. Make sure to use my hands to get it fully incorporated.
STEP 2: Form the Meatballs & Bake. Line a sheet tray with parchment paper or aluminum foil. Roll the meatball mixture into large balls (about 2 - 3 oz per ball) and place on the sheet tray. Bake for 20 - 25 minutes or until fully cooked through.
STEP 3: Begin Making the Marinara Sauce. While the meatballs are baking heat a large sauce pot over medium-high heat with 2 tbsp of extra virgin olive oil. When hot, add the onions and cook until translucent (about 3 - 5 minutes). Add the garlic and tomato paste and cook for 2 minutes. Add the crushed tomatoes.
STEP 4: Finish the Marinara Sauce. Turn the heat down to medium and allow the sauce to cook for 10 - 15 minutes. Season with red pepper flakes, salt, ground black pepper, and sugar. Add the fresh herbs and cook for another 5 minutes. Taste and adjust seasoning if necessary.
STEP 5: Assemble the Meatball Subs. Remove the meatballs from the oven and hold them hot. Take the sub rolls and brush them with melted butter. Begin layering the rolls with sauce, 3 - 4 meatballs, and more sauce. Top them with shredded Mozzarella cheese.
STEP 6: Melt the Cheese & Serve Hot! Bake for 5 - 7 minutes in the oven until the cheese is melted (or under the broiler on low for 2 - 3 minutes). Garnish with some freshly chopped parsley and serve hot! Enjoy!
WHAT TO SERVE WITH Meatball Subs?
These Meatball Subs are a FULL MEAL by themselves! It’s so much going on in one sub that it’s honestly hard to concentrate. But for those who are extra greedy like me, here are some other dishes to make an ultimate feast:
Tossed Caesar or Mixed Green Salad
Crispy French Fries or Potato Wedges
Greek Cucumber Salad
Fried Pickles or Onion Rings
Garlic & Parmesan Green Beans
Homemade Coleslaw
Steamed Broccoli
I’d love to hear your feedback about these EASY Homemade Meatball Subs! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
The Best Meatball Subs
Ingredients
Instructions
- Preheat the oven to 400°F. Mix ground beef, ground pork, garlic, onions, Parmigiano Reggiano, breadcrumbs, eggs, parsley, salt, and ground black pepper in a large bowl. Make sure to use my hands to get it fully incorporated.
- Line a sheet tray with parchment paper or aluminum foil. Roll the meatball mixture into large balls (about 2 - 3 oz per ball) and place on the sheet tray. Bake for 20 - 25 minutes or until fully cooked through.
- While the meatballs are baking heat a large sauce pot over medium-high heat with 2 tbsp of extra virgin olive oil. When hot, add the onions and cook until translucent (about 3 - 5 minutes). Add the garlic and tomato paste and cook for 2 minutes. Add the crushed tomatoes.
- Turn the heat down to medium and allow the sauce to cook for 10 - 15 minutes. Season with red pepper flakes, salt, ground black pepper, and sugar. Add the fresh herbs and cook for another 5 minutes. Taste and adjust seasoning if necessary.
- Remove the meatballs from the oven and hold them hot. Take the sub rolls and brush them with melted butter. Begin layering the rolls with sauce, 3 - 4 meatballs, and more sauce. Top them with shredded Mozzarella cheese.
- Bake for 5 - 7 minutes in the oven until the cheese is melted (or under the broiler on low for 2 - 3 minutes). Garnish with some freshly chopped parsley and serve hot! Enjoy!
Nutrition Facts
Calories
1027Fat (grams)
58Sat. Fat (grams)
24Carbs (grams)
73Fiber (grams)
8Net carbs
65Sugar (grams)
21Protein (grams)
57Sodium (milligrams)
3697Cholesterol (grams)
218This recipe is seasoned to taste at the end. The nutritional facts only take into account the ingredient amounts listed under the ingredient section above.
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