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Step into my kitchen, and let's whip up the most mouth-watering Meatball Subs you've ever tasted! This recipe combines tender, juicy meatballs smothered in a rich tomato sauce and generously topped with melted cheese, all nestled within a crusty sub roll. It's the kind of hearty, comforting dish that makes you feel like you're sitting in your favorite Italian restaurant, right at your own dinner table!

Photo of a meatball sub on a plate sitting next to other meatball subs.

This Meatball Sub recipe is so rich and filling; it's like a hug on a plate. There's just something so cozy about the blend of flavors and textures.

The next time you're looking for a weeknight meal that will take away all the stress of your day, give these Homemade Meatball Subs a try!

Ingredients for Making Meatball Subs

Overhead photo of ground beef, marinara, eggs, buns, breadcrumbs, parmesan, soy sauce, and ingredients.

Ground beef —For the best flavor in this meatball recipe, I recommend buying 85% lean. If you prefer to make turkey meatballs, use ground turkey. You can also make this with Italian sausage or ground pork.
Breadcrumbs — Breadcrumbs absorb the juice from the beef as it cooks, which prevents the meatballs from drying out. If you don't have panko breadcrumbs, regular works just fine.
Parmesan — I always recommend grating your own. Pre-grated comes with anti-caking agents that dampen the flavor.
Eggs —I use large eggs, but any size will do.
Seasoning — A blend of Italian seasoning, garlic powder, sea salt, and fresh ground black pepper will bring out the natural flavors of the other ingredients. You could add in 1 to 2 cloves garlic, red pepper flakes or parsley if you like.
Bread — Italian rolls are my go-to for the best Meatball Sub. To prevent the bread from getting soggy, toast it before assembling your meatball sandwich. We toast ours with garlic butter!
Marinara — Use my slow cooker homemade marinara sauce for a full flavor spaghetti sauce that takes flavors from good to great. If you want to buy pasta sauce, I recommend a low-sugar brand like Rao's for maximum flavor without unwanted additives.
Mozzarella — Just like the parmesan, grate your own for the best flavor. Provolone cheese slices can also be used.

Want to Go All-In On Homemade Meatball Subs?

Here's how I do it!

Start by making Slow Cooker Marinara. After you cook the meatballs, you can transfer them to the slow cooker and let them mix with the marinara until you are ready to serve.

You can also make your own breadcrumbs with this homemade Italian breadcrumb recipe.

Use my bread machine hamburger bun recipe to make the dough for your buns, and instead of forming it into 8 burger buns, make 6 sub rolls. A baguette pan is nice, but not required. Follow the recipe instructions, but increase the baking time for your hoagie rolls by about 4 to 6 minutes.

Finally, make my compound butter (use the garlic herb butter variation) and spread that on your bread before toasting.

Frequently Asked Questions

What kind of bread is best for a meatball sub?

I think Italian sub rolls that have been buttered and toasted are great, but you could also use a hoagie roll.

Toasting the bread will help keep it from getting soggy as you add the marinara, meatballs, and cheese.

What sauce goes on meatball subs?

I always recommend a good marinara with simple but bold flavor. If you're looking for an easy recipe, try my homemade Crockpot Marinara!

Recommended Tools

Large bowl
Wire rack
Rimmed baking sheet

Tips & Tricks

If possible, season the meat 24 hours in advance. This will allow the flavors to meld and the salt to penetrate the fibers for juicer, more tender Italian meatballs.
Lightly butter and toast the bread while the meatballs are baking. This will keep the bread from getting soggy when you add the marinara.
You can substitute regular bread crumbs if you don't have Panko breadcrumbs on hand.
For a fun twist, use garlic bread in place of the buns.
Have some pre-made meatballs hanging out in the back of your freezer? You could easily make Meatball Subs with frozen meatballs! Just cook them according to the directions, then assemble the subs as directed.

Storage

Store any leftover meatballs in an airtight container in the refrigerator for up to four days. Extra bread rolls should be kept in a zip-top plastic bag or bread bag at room temperature.

How to Make Meatball Subs

Preheat the oven to 475° F.

Photo of ground beef, eggs, parmesan and seasonings in a metal bowl.

Photo of the mixture for meatballs mixed together in a metal bowl.

In a large bowl, combine the ground beef, panko breadcrumbs, parmesan cheese, eggs, Italian seasoning, garlic powder, salt, and pepper. Form the mixture into 24 meatballs.

Transfer the meatballs to a wire rack set on a rimmed baking sheet. If you like you can brush them with avocado or olive oil.

Bake, turning once, for 13 minutes or until cooked through.

Photo of meatballs on a baking pan with holes so the grease can drip below.

Photo of four meatballs on a meatball sub.

Place the toasted sub rolls on a clean baking sheet. Add four cooked meatballs to each one (depending on the size of the rolls), then top with the marinara and spinkle with the cheese.

Bake for 5 to 7 minutes until the cheese is melted and bubbly. You could also place them under the broiler for about 3 minutes if you prefer.

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Meatball Sub Recipe with Homemade Meatballs