This Meatball Sub recipe features succulent homemade beef and pork meatballs simmered in a rich marinara sauce, all served perfectly on toasted buns with melted cheese. It’s a truly delicious and satisfying homemade dinner that the entire family will absolutely adore! Forget takeout; this recipe brings gourmet flavor right to your kitchen table.

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Weeknight dinners can often fall into a predictable routine. If you’re looking for an exciting yet simple way to invigorate your menu, sandwiches are an incredible solution! While we certainly enjoy a classic Club Sandwich, a decadent Monte Cristo Sandwich, or the comforting simplicity of a Grilled Cheese Sandwich, nothing quite compares to the hearty satisfaction of a homemade meatball sub.

The Ultimate Homemade Meatball Sub: A Family Favorite Recipe

Is there anything more comforting and satisfying than a hot sandwich, especially one loaded with juicy, flavorful meatballs, rich marinara sauce, and gooey melted cheese, all nestled in a perfectly toasted bun? For us, the answer is a resounding no! We are unabashed fans of a truly great meatball sub, and once you try this homemade version, you’ll understand why.

While it might be tempting to swing by your local sandwich shop for a quick bite, we wholeheartedly believe that the extra effort to create these incredible subs at home is more than worth it. Say goodbye to dry, factory-made meatballs and soggy bread. This recipe promises an explosion of fresh, robust flavor that simply can’t be replicated by fast food. Every ingredient is carefully chosen to deliver an unparalleled taste experience, making your dinner not just a meal, but a memorable occasion.

Why Homemade Meatball Subs Are Simply the Best

Making meatball subs from scratch offers several undeniable advantages over store-bought alternatives. Firstly, you have complete control over the quality of your ingredients. This means choosing fresh, high-quality meats, a rich, flavorful marinara, and your favorite cheeses, ensuring every bite is pure perfection. Secondly, the taste difference is monumental. Homemade meatballs are tender, juicy, and packed with layers of flavor from fresh herbs and aromatics, a stark contrast to often bland, processed versions found elsewhere.

Beyond taste, there’s a satisfaction in creating something truly delicious for your family. The aroma of simmering marinara and browning meatballs will fill your kitchen, building anticipation for a meal that feels both gourmet and comforting. Plus, it can often be more cost-effective to prepare these hearty sandwiches at home, especially when feeding a crowd. This recipe is designed to be straightforward and rewarding, proving that gourmet flavors don’t have to come with a hefty price tag or complicated instructions.

Essential Ingredients for Unforgettable Flavor

The secret to an exceptional meatball sub lies in the quality and combination of its components. Here’s a detailed look at what you’ll need to create this culinary masterpiece:

• Bread: We start by soaking regular sandwich bread in milk. This might sound unusual, but it’s a game-changer! This technique, a trick learned from classic cookbooks like “Joy of Cooking,” ensures your meatballs remain incredibly moist and tender, far superior to using breadcrumbs alone. If milk isn’t available, water can work in a pinch.
• Olive Oil: Essential for sautéing our aromatic base and browning the meatballs, adding a foundational richness. Feel free to use another preferred cooking oil if olive oil isn’t on hand.
• Onion & Garlic: These foundational aromatics are crucial for building deep, savory flavor within the meatballs. Finely dicing the onion ensures it blends seamlessly into the meat mixture.
• Ground Beef & Italian Sausage: This dynamic duo is what truly sets our meatballs apart. A blend of ground beef and Italian sausage provides an incredible depth of flavor that is simply unmatched by using just one type of meat. We recommend mild Italian sausage to keep it family-friendly, but for those who love a kick, hot Italian sausage can be substituted. While you could use all beef or all sausage, the combination offers the most balanced and delicious profile.
• Egg: Acts as a vital binder, helping to hold the meatballs together and preventing them from crumbling during cooking, ensuring a perfect spherical shape.
• Parmesan Cheese: Freshly grated Parmesan cheese infuses the meatballs with a salty, umami-rich flavor that enhances the overall taste. It’s a non-negotiable for authentic Italian-American flavor.
• Parsley: Fresh parsley brings a bright, herbaceous note that cuts through the richness of the meat. Fresh is always best here, but if dried is your only option, use about 1 teaspoon for every tablespoon of fresh.
• Salt, Paprika, and Oregano: A balanced trio of seasonings that elevates the flavor of the meatballs. Salt brings out the natural flavors, paprika adds a hint of sweet warmth, and oregano provides that classic Italian herb essence.
• Marinara Sauce: The heart of your sub’s sauce! While a quality store-bought marinara will certainly work well, if you have an extra 30 minutes, making our 30 Minute Marinara will elevate your subs to an even higher level of deliciousness.
• Buns: The vessel for your glorious meatballs! Sub rolls or baguettes are traditional choices. Surprisingly, hearty hot dog buns, though smaller, also work wonderfully and are often easier to find. The key is a bun that can hold up to the sauce and substantial filling without falling apart.
• Provolone Cheese: No meatball sub is complete without melted cheese. Provolone is our top choice for its mild, slightly tangy flavor and excellent melting properties. Mozzarella is another fantastic option for a classic, stringy melt.

Mastering the Art of Homemade Meatballs: A Step-by-Step Guide

Creating these delicious meatballs is straightforward, and the process is divided into easy-to-follow steps to ensure perfect results every time.

Preparing the Meatball Mixture

1. Begin by placing the slices of bread in a large bowl. Pour the milk over the bread and let it sit for about 5 minutes, allowing the bread to fully absorb the milk and become soft. Once softened, use your hands or a masher to crumble the bread into small pieces. This soaked bread is the secret to exceptionally moist meatballs.
2. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the finely diced onions and cook until they are tender and translucent. During the last 30 seconds of cooking, add the minced garlic and cook until fragrant. Remove the skillet from the heat and allow the onion and garlic mixture to cool slightly.
3. To the bowl with the crumbled bread, add the ground beef, Italian sausage (casings removed), egg, grated Parmesan cheese, chopped fresh parsley, salt, paprika, and oregano. Add the slightly cooled onion and garlic mixture. Using your hands or a wooden spoon, gently combine all the ingredients. Be careful not to overwork the meat, as this can lead to tough meatballs. Mix just until everything is evenly incorporated.

Forming Perfect Meatballs

1. Using a 1-tablespoon scoop or simply eyeballing it, divide the meat mixture into approximately 30 even portions. This consistency is important for even cooking.
2. Lightly wet your hands with water. Roll each portion into a smooth, compact ball. Wetting your hands helps prevent the meat from sticking and creates a smooth surface, ensuring the meatballs hold their shape and don’t fall apart during cooking.

Cooking the Meatballs to Perfection

1. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Working in two or three batches to avoid overcrowding the pan, add the meatballs to the skillet and brown them on all sides. This browning step takes about 5 minutes per batch and creates a delicious crust and locks in flavor. The meatballs will not be cooked through at this stage. Remove browned meatballs to a plate and repeat with the remaining batches.
2. Once all the meatballs are browned, return them all to the skillet. Pour the marinara sauce over the meatballs and gently stir to ensure they are all coated.
3. Reduce the heat to medium-low, cover the skillet, and let the meatballs simmer in the sauce for about 15 minutes, or until they are cooked through and tender. This simmering time allows the meatballs to absorb the rich flavors of the marinara.

Assembling Your Dream Meatball Sub

The final step is perhaps the most exciting – bringing all the components together to create your ultimate meatball sub!

1. Preheat your oven broiler. Arrange your sandwich rolls or buns, split open, on a baking sheet. Place two slices of provolone cheese on each half of the roll.
2. Broil for a few minutes until the cheese is beautifully melted and bubbly, and the buns are lightly toasted and golden. Watch them carefully, as broilers can vary greatly and this step happens quickly to prevent burning.
3. Carefully remove the toasted buns from the broiler. Generously spoon some of the cooked meatballs and savory marinara sauce onto each cheesy bun. Serve immediately and enjoy the warm, comforting goodness!

Expert Tips for Your Best Meatball Subs Yet

• The Moist Meatball Secret: As mentioned, the secret to supremely moist and tender meatballs is using milk-soaked bread instead of dry breadcrumbs. This old-school trick prevents dryness and adds an incredible texture that you’ll love.
• Make Ahead & Storage: The meatballs can be prepared in advance and stored in the refrigerator for up to 3-4 days in their marinara sauce. To reheat, gently warm them in the sauce on the stovetop over medium-low heat until heated through.
• Uniform Meatball Size: For consistent cooking and presentation, use a medium cookie scoop to portion your meatballs. This ensures each one is roughly the same size.
• Cheese Choice & Placement: While sliced provolone is our go-to, shredded mozzarella or even a blend of Italian cheeses would be delicious. For melting the cheese, we prefer to place it on the bun before broiling. However, if you like a top layer of cheese that’s even more browned and bubbly, you can add the meatballs first, then the cheese, and broil briefly.
• Assembling Just Before Serving: Meatball subs are best enjoyed fresh. Once assembled, the buns can become soggy, so only build as many sandwiches as you plan to eat immediately. Store leftover meatballs and sauce separately.
• Customizing Your Spice Level: If you love a little heat, use hot Italian sausage instead of mild, or add a pinch of red pepper flakes to your marinara sauce or the meatball mixture.

Variations and Customizations

One of the joys of cooking at home is the ability to tailor recipes to your taste. Here are some ideas to customize your meatball subs:

• Cheese Adventures: Experiment with different cheeses like fresh mozzarella, smoked provolone, or even a sprinkle of grated Pecorino Romano for a sharper flavor.
• Veggie Boost: Add sautéed bell peppers, caramelized onions, or even some thinly sliced mushrooms to your subs for extra texture and flavor.
• Herb Power: A sprinkle of fresh basil leaves on top after assembly adds a vibrant, aromatic finish.
• Open-Face Option: For a less messy experience, serve the meatballs and sauce over toasted bread slices with cheese, eating it with a fork and knife.

What to Serve with Meatball Subs

Meatball subs are hearty enough to be a complete meal on their own, but they pair wonderfully with light sides that complement their rich flavor:

• A simple green salad with a vinaigrette dressing.
• Crispy french fries or sweet potato fries.
• Garlic bread (if you crave more bread!).
• A refreshing coleslaw.

Frequently Asked Questions (FAQs)

Q: Can I freeze the homemade meatballs?
A: Yes, you can! Once cooked and cooled, place the meatballs (with or without sauce) in an airtight container or freezer-safe bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: What kind of rolls are best for meatball subs?
A: Sturdy sub rolls, baguettes, or even large Italian bread rolls are excellent choices. You want something that can absorb some sauce without becoming too soggy.

Q: How do I prevent my meatballs from falling apart?
A: The egg acts as a binder, and using slightly wet hands when rolling helps. Also, be careful not to overmix the meat mixture, as this can make them tough and prone to crumbling.

Q: Can I use store-bought meatballs?
A: While this recipe emphasizes homemade for superior flavor, you can certainly use frozen, pre-cooked meatballs as a shortcut. Just simmer them in your marinara sauce until heated through and tender.

Q: How spicy can I make the meatballs?
A: To add heat, opt for hot Italian sausage, include red pepper flakes in the meat mixture, or choose a spicy marinara sauce.

Q: Is there a gluten-free option for the bread?
A: You can easily make this recipe gluten-free by using gluten-free sandwich bread (for soaking) and gluten-free sub rolls. Ensure all other ingredients are certified gluten-free.

More Delicious Meatball Recipes to Try

If you’ve fallen in love with these homemade meatballs, you’ll be thrilled to discover other creative ways to incorporate them into your cooking:

• Parmesan Meatballs
• Asian Meatballs
• Slow Cooker Mexican Meatballs
• Crockpot BBQ Grape Jelly Meatballs
• Sweet and Sour Meatballs
• Breakfast Sausage Meatballs
• Meatball Pizza

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Meatball Sub Recipe Card

Meatball Sub

Author: Deborah Harroun

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 8 sandwiches

Course: Main Dish

Cuisine: American

This Meatball Sub recipe has homemade beef and pork meatballs that are cooked in marinara sauce and served on toasted buns with cheese. A delicious homemade dinner the whole family loves!

Ingredients

• 2 slices of bread
• 3 tablespoons milk
• 2 tablespoons extra virgin olive oil, divided
• 1/4 cup finely diced onion
• 1 clove garlic, minced
• 3/4 pound ground beef
• 3/4 pound Italian sausage, casings removed
• 1 egg
• 3 tablespoons grated parmesan cheese
• 3 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon dried oregano
• 1 1/2 cups marinara sauce
• 8 sandwich rolls or buns
• 16 slices provolone cheese

Instructions

1. Place the slices of bread in a large bowl. Pour the milk over the top and let them sit for about 5 minutes to let the milk soak into the bread.
2. Meanwhile, heat 1 tablespoon of the oil over medium-high heat in a skillet. Add the onions and cook until tender. Add the garlic the last 30 seconds of cooking. Remove from the heat to cool slightly.
3. Once the milk has soaked into the bread, use your hands or a masher to crumble the bread.
4. To that same bowl, add the ground beef, sausage, egg, parmesan, parsley, salt, paprika, oregano, and cooked onion mixture. Use your hands or a wooden spoon to gently combine everything, being careful to not overwork the meat.
5. Using a 1 tablespoon scoop (or your hands) divide the mixture into about 30 meatballs. Use slightly wet hands to roll them into balls.
6. Heat the remaining tablespoon of oil in a large skillet over medium heat. Working in 2 or 3 batches, add the meatballs to the skillet and cook until browned on all sides. This should only take about 5 minutes per batch – they will not be cooked through all the way. Remove the meatballs to a plate and repeat with the remaining meatballs.
7. When all of the meatballs have been browned, return them all to the skillet. Add the marinara sauce and stir gently to coat. Turn the heat down to medium-low and let the meatballs simmer in the sauce, uncovered, for about 15 minutes.
8. Turn the oven on to broil.
9. Place your rolls on a large baking sheet and open up. Place 2 slices of cheese on each roll.
10. Broil until the cheese has melted and the buns are toasted. Watch them carefully, as this will only take a minute.
11. Add some of the meatballs and sauce to each roll and serve.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include any additional toppings.

Nutrition Information (per 1 sandwich serving)

• Calories: 590 kcal (30%)
• Carbohydrates: 37 g (12%)
• Protein: 35 g (70%)
• Fat: 35 g (54%)
• Saturated Fat: 14 g (88%)
• Polyunsaturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 111 mg (37%)
• Sodium: 1372 mg (60%)
• Fiber: 2 g (8%)
• Sugar: 6 g (7%)

Keywords: meatball sandwich, meatball sub

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