Meatball Sub

My brother used to work at this tiny Italian sub shop in college, and he'd come home smelling like toasted bread and simmering garlic. Eventually he confessed their meatball sub secret was the pork-beef blend and letting those meatballs swim in the sauce until they practically drank it up.

Last winter during a brutal snowstorm, I made a double batch and invited three neighbors over. We stood around the kitchen island eating these subs straight off the baking sheet, cheese still bubbling, while watching snow pile up against the back door.

Ingredients

• 500 g ground beef and 250 g ground pork: This dual-meat combination is non-negotiable for tender, flavorful meatballs with just enough fat to keep them juicy
• 1 large egg: The binder that holds everything together without making the meatballs tough or rubbery
• 60 g breadcrumbs soaked in 2 tablespoons milk: The milk softens the breadcrumbs first, creating little moisture pockets inside each meatball
• 2 tablespoons grated Parmesan: Adds an umami punch that makes you wonder why some meatballs taste flat and others taste amazing
• 2 cloves garlic, minced: Fresh garlic beats garlic powder here, minced small enough to disappear into the mix
• 1 tablespoon chopped fresh parsley and 1 teaspoon dried oregano: The parsley brings brightness while oregano provides that classic Italian herb backbone
• 500 ml marinara sauce: Whether homemade or good store-bought, this becomes the bath that transforms simple meatballs into sub filling
• 4 long sandwich rolls: Look for rolls with some structure that won't collapse under sauce and cheese, but soft enough to bite through easily
• 8 slices provolone cheese: Provolone melts into that perfect blanket consistency, covering the meatballs without disappearing completely

Instructions

Preheat and prep your station:

Get your oven to 200°C and line a baking tray with parchment paper before your hands get messy with meat

Mix the meatball base:

Combine beef, pork, egg, milk-soaked breadcrumbs, Parmesan, garlic, parsley, oregano, salt, and pepper in a large bowl, mixing just until everything holds together

Shape into meatballs:

Form the mixture into 16 evenly sized balls, about 3 cm each, handling the meat gently to keep them tender

Bake until browned:

Arrange meatballs on your prepared tray and bake for 15 to 18 minutes until they're golden brown on the outside and cooked through

Start the sauce base:

While meatballs bake, heat olive oil in a saucepan over medium heat, cook onion about 3 minutes until soft, add garlic for 1 minute more

Simmer the sauce:

Pour in marinara sauce and bring to a gentle simmer

Combine meatballs and sauce:

Transfer baked meatballs into the sauce and let simmer for 10 minutes, stirring occasionally so they soak up all that flavor

Toast the rolls:

Cut sandwich rolls lengthwise, butter the insides if you want, and toast under the broiler or in a pan until golden

Assemble the subs:

Place 4 meatballs with sauce inside each roll and top with 2 slices of provolone

Melt the cheese:

Arrange assembled subs on a baking tray and broil for 2 to 3 minutes until the cheese bubbles and turns golden in spots

Serve immediately:

Garnish with fresh basil or parsley if you're feeling fancy, but honestly these are perfect as they are

Save

My daughter now requests these for every birthday dinner instead of cake. The way she stands on her tiptoes to watch the cheese bubble under the broiler makes all the prep work worth it.

Making Them Ahead

The meatballs freeze beautifully before or after baking. I often make double batches, bake them, and freeze them in sauce portions for those nights when cooking dinner feels impossible.

Bread Choices

Not all sub rolls are created equal. Some are too bready, some too thin, and some fall apart the moment sauce hits them. The best rolls have a thin but sturdy crust and a soft interior that can soak up sauce without turning into mush.

Variations That Work

Ground turkey or chicken makes a lighter version, though you'll want to add a splash more olive oil to prevent drying. Sautéed peppers and onions tucked under the cheese add sweetness and crunch. A pinch of crushed red pepper in the sauce gives it the gentle heat that Italian sub shops often add as their secret touch.

• Wrap the bottom half of each sub in foil to catch drips while eating
• Serve with extra napkins, because good subs are meant to be gloriously messy
• A crisp Italian lager or simple Chianti cuts through the richness perfectly

Save

Some recipes are just worth the extra steps, and this meatball sub has earned its place in my regular rotation forever.

Recipe FAQs

→ Can I make the meatballs ahead of time?

Absolutely. Prepare and bake the meatballs up to 2 days in advance. Store them in the refrigerator in an airtight container. When ready to serve, reheat them in the marinara sauce over low heat until warmed through, then assemble and broil the subs.

→ What type of cheese works best?

Provolone is the traditional choice, offering excellent melt and mild flavor. Mozzarella works beautifully for a more classic pizza-style taste. For sharper flavor, try aged provolone or a blend with fontina.

→ Can I use store-bought frozen meatballs?

Yes, you can substitute with good quality frozen meatballs. Thaw them completely, then simmer in the marinara sauce for 15-20 minutes to heat through and absorb flavor. Finish under the broiler with cheese as directed.

→ How do I prevent the bread from getting soggy?

Lightly toasting the rolls with butter creates a barrier against moisture. You can also drain excess sauce from the meatballs before placing them in the rolls. Assemble just before serving and broil immediately to keep the bread crisp.

→ Can I make these vegetarian?

Certainly. Replace the meat with plant-based meatballs or make your own using mushrooms, walnuts, and lentils. Use vegetarian parmesan if needed. The assembly process remains the same.