Beefy Meatball Sub – Saucy, Cheesy & Packed with Flavor

Few sandwiches satisfy quite like a beefy meatball sub—juicy, tender meatballs nestled into a toasted roll, smothered in marinara sauce, and topped with bubbling melted cheese. It’s the ultimate comfort food, whether you’re making it for game day, a weeknight dinner, or a crowd-pleasing lunch.

This homemade version packs serious flavor into every bite, with seasoned ground beef meatballs simmered in sauce and layered into crispy sub rolls. Add a blanket of mozzarella or provolone, pop it under the broiler, and you’ve got a cheesy, saucy masterpiece that rivals your favorite deli or sandwich shop.

Ingredients Overview

Here’s what you’ll need to make a crave-worthy beefy meatball sub from scratch.

Ground Beef

• 80/20 ground beef offers the perfect fat ratio for juicy meatballs.

• You can substitute part of it with Italian sausage or ground pork for extra flavor.

Meatball Binders & Seasonings

• Breadcrumbs: Hold the meatballs together and add moisture.

• Milk or broth: Softens the breadcrumbs and keeps the meatballs tender.

• Egg: Helps bind everything.

• Parmesan cheese: Adds salty, umami flavor.

• Garlic, parsley, oregano, salt & pepper: Classic Italian-style seasoning.

Marinara Sauce

• Use homemade or high-quality store-bought sauce with real tomatoes and herbs.

• Simmering meatballs in the sauce helps them absorb flavor and stay moist.

Bread

• Sub rolls, hoagie rolls, or Italian sandwich rolls: Choose sturdy, crusty bread that can hold up to the sauce and cheese.

• Lightly toasting the rolls before assembly prevents sogginess.

Cheese

• Mozzarella: Melty and stretchy—classic for a meatball sub.

• Provolone: Sharp and smooth, a great alternative or addition.

• Parmesan: Sprinkle on top for flavor and browning.

Step-by-Step Instructions

1. Make the Meatballs

Ingredients:

• 1 lb ground beef

• ½ cup breadcrumbs

• ¼ cup milk

• 1 egg

• ¼ cup grated Parmesan

• 2 garlic cloves, minced

• 2 tbsp chopped parsley

• 1 tsp dried oregano

• Salt and pepper to taste

Instructions:

1. In a large bowl, soak breadcrumbs in milk for 2 minutes.

2. Add ground beef, egg, Parmesan, garlic, herbs, salt, and pepper.

3. Mix gently until just combined—don’t overwork.

4. Form into 1½-inch meatballs (about 16–18 balls).

2. Brown the Meatballs

• Heat a large skillet over medium heat and add a bit of oil.

• Sear the meatballs in batches until browned on all sides (about 5–6 minutes total).

• They don’t need to be fully cooked—just browned for flavor.

3. Simmer in Sauce

• Pour 3–4 cups marinara sauce into the skillet or a saucepan.

• Add browned meatballs and bring to a simmer.

• Cover and cook for 15–20 minutes, until meatballs are fully cooked and tender.

4. Prepare the Rolls

• Slice 4 sub rolls lengthwise, leaving a hinge on one side.

• Lightly brush with olive oil or garlic butter.

• Toast in a 400°F oven or under the broiler until lightly golden—about 2–3 minutes.

5. Assemble the Subs

• Spoon 3–4 meatballs and plenty of sauce into each toasted roll.

• Top generously with shredded mozzarella and provolone.

• Return to the oven or broiler and bake until the cheese is melted and bubbly (about 2–4 minutes).

6. Serve Hot

• Garnish with chopped parsley or extra Parmesan if desired.

• Serve with a side of chips, salad, or pickles.

Tips, Variations & Substitutions

Cooking Tips

• Don’t skip the toasting step—it prevents the bread from going soggy.

• Let meatballs simmer in sauce to develop rich, layered flavor.

• Use a cast iron skillet or ovenproof pan to brown and bake all in one.

Variations

• Spicy Kick: Add crushed red pepper flakes to the sauce or meatballs.

• Cheese Lover’s Sub: Use a mix of mozzarella, provolone, and fontina for maximum melt.

• Meat Mix: Use half ground beef and half Italian sausage for a richer taste.

• Mini Subs: Use slider rolls or dinner rolls for party-sized sandwiches.

Substitutions

• Ground turkey or chicken can replace beef for a leaner version.

• Use gluten-free breadcrumbs and rolls if needed.

• Swap out marinara for arrabbiata or roasted red pepper sauce for a twist.

Serving Ideas & Occasions

These beefy meatball subs are perfect for:

• Game day gatherings and movie nights

• Family dinners when you need something comforting and hearty

• Make-ahead lunches—wrap tightly and reheat as needed

Serve with:

• Oven fries or chips

• Caesar salad or Italian chopped salad

• Roasted broccoli or green beans

• Cold drinks or sparkling water

Nutritional & Health Notes

A standard meatball sub (1 roll with 4 meatballs and cheese) contains approximately:

• Calories: ~600–700

• Protein: 30–35g

• Fat: 30–35g

• Carbs: 50–60g

To lighten it up:

• Use lean beef or turkey

• Choose whole-grain or light rolls

• Reduce cheese or use part-skim mozzarella

• Serve open-faced to cut carbs

FAQs

Q1: Can I make meatball subs ahead of time?

A1: Yes. Cook the meatballs and sauce ahead, store in the fridge, and assemble with fresh bread and cheese when ready to serve.

Q2: Can I freeze meatballs?

A2: Absolutely. Freeze cooked meatballs (with or without sauce) in a sealed container for up to 3 months. Thaw and reheat in sauce.

Q3: What’s the best bread for meatball subs?

A3: Use crusty hoagie rolls, Italian sub rolls, or ciabatta. Soft sandwich rolls can get soggy under sauce.

Q4: Can I bake the subs fully assembled?

A4: Yes. Assemble meatballs and sauce in rolls, top with cheese, and bake in a 375°F oven for 8–10 minutes until hot and melty.

Q5: Are these good for a crowd?

A5: Definitely! You can make a sheet pan of subs all at once and broil them right before serving.

Q6: Can I use frozen meatballs?

A6: Yes—just simmer in your favorite marinara until heated through and proceed with assembly.

Q7: How do I prevent soggy bread?

A7: Toast the rolls before filling and don’t overload with sauce. Use a slotted spoon to lift meatballs from the sauce.

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