Alright, everyone has that craving now and then, right? That kind of day where the only thing that’ll do is a warm, cheesy, super-satisfying sandwich straight out of the oven. My meatball sub recipe is how I solve that hunger. There’s no shame in skipping takeout and making these at home! Honestly, it’s easier (and cheaper) than you might think. Oh, if you’re looking for something quick for a weeknight, that 10-minute round steak recipe fits the bill. And, for the other pasta fiends out there, don’t sleep on this no-fuss 15-minute lo mein recipe either. Let’s dig into the sub, though. 
Table of Contents
Why You’ll Love This Meatball Sub Recipe
You know how sometimes homemade meals turn into big ol’ fusses with too many pans, messy hands, and half the evening spent cleaning up? This meatball sub recipe avoids all that. The meatballs are oven-baked, which means less splatter on your stovetop (been there, hated that), and everything comes together in one cozy, saucy sandwich that honestly tastes like the kind of comfort food you wish diners still made.
I swear, the first time I made this for my friends at game night, they went completely silent for about three seconds after that first bite. You ever see grown adults stunned by a sandwich? Pretty sweet life moment. There’s also just this great, melty feeling from the cheese wrapping around the meatballs and the warm bread, and nobody leaves the table hungry. That’s a promise.
“Best sub I’ve ever had, hands down. My picky kids actually fought over the last piece so—there’s your endorsement!” —Janelle R.
How to Make Homemade Meatballs: Bust out the Baking Sheet!
Okay, let’s get practical for a sec. If you’ve never made meatballs before, don’t worry. This meatball sub recipe uses a simple trick: bake them. You don’t stand at the stove, flipping them for ten minutes while grease leaps at your bare arms. Grab your ground beef (or pork or whatever blend makes your tastebuds happy), add egg, torn-up bread bits (sorta like breadcrumbs but chunkier is fine), a sprinkle of Parmesan, chopped parsley, garlic, and tiny splash of milk. Mix gently with your hands.
Roll them into balls—golf ball size, I’d say—and line those up on a baking sheet. Toss that in a hot oven, and just chill. In less than half an hour, you’ve got golden brown beauties, plenty juicy. Don’t worry if they’re not perfectly round, bossy meatballs taste just as good as pretty ones.
Afterwards, just simmer them for a few minutes in warm tomato sauce on the stove, so they soak up all that bold flavor. If you want even more detailed comfort food ideas, take a gander at the cheesy baked vegetable rolls recipe, too—total crowd pleaser.
How to Make Meatball Subs: Assembly
Alright, this is the part the kids in my house always ask to help with. Split a soft sub roll (not all the way, just butterfly it open), and set it on a baking tray. Lay down a few spoonfuls of marinara sauce first. Next, nestle three or four meatballs into the bread (hey, don’t overcrowd—mess equals stress).
Spoon some more sauce over top—enough so they’re cozy, but not enough to drown. Then comes the fun: layers of mozzarella and a bit of Parmesan. Slide the tray into the oven, set to broil, and wait for the cheese to melt and turn a little golden. That smell? Unreal. When the tops are bubbly and seams of the bread start to crisp up, pull them out. Don’t burn yourself trying to dive in right away. I speak from experience.
You can set these up assembly-line style if you’ve got guests, too. Or eat straight off the tray, if we’re being honest.
What Toppings do You Put on a Meatball Sub
Here’s where things get wildly personal. For me, the classic combination is mozzarella and maybe a touch of Parmesan. Sometimes, when I’m feeling fancy (or just hungry), I’ll add shredded provolone or even ricotta for extra creaminess.
Other solid toppings, if you want some crunch or punch, are:
- Sliced banana peppers for zip.
- Thin-sliced red onions for some bite.
- A scattering of fresh basil if you’re feeling garden-y.
- Roasted bell peppers for sweet, smoky flavor.
There are no sub police. Go wild, add what you love. Eyeing more flavor bomb sides? You might want to serve these with buttery garlic green beans to round things out.
What is the Best Bread for Meatball Subs
Let’s get this straight. The bread totally matters. You don’t want anything too crusty, or your sandwich goes flying as you bite in (happened to me, kitchen disaster style). Grab those classic submarine rolls or hoagie buns—the softer inside means all that juicy meatball goodness gets soaked up without falling apart instantly.
I’ve also tried potato rolls and, once, leftover baguette that I hollowed out a bit. Both: solid choices. Personally, I look for the freshest bread I can get, usually from a local bakery. That pillowy texture just makes this meatball sub recipe taste sort of five-star restaurant level.
Pro tip: give your roll a quick toast in the oven before building. Makes all the difference for holding up under heavy-duty sauciness.
Common Questions
Q: Can I use frozen meatballs?
A: Sure, it’s not illegal. They work fine, but homemade is always better if you ask me.
Q: How do I keep the bread from getting soggy?
A: Toasting the rolls in the oven first really helps. Also, don’t drown the meatballs in sauce.
Q: What’s the best cheese?
A: Mozzarella melts best, but add shredded Parmesan for flavor. Don’t overdo it or things get super greasy.
Q: Any recommendations for sides?
A: Salad or green beans are great. Chips if you’re short on time. Also, homemade apple cake or banana banana bread for dessert.
Q: Can I make these ahead?
A: Meatballs keep well. Prep them the day before, then just assemble and bake when you want to eat.
That First Bite Is Pure Magic
Listen, there’s no reason to stress about making a big ol’ sandwich like this at home. With this meatball sub recipe, a little effort (and a sauce-stained shirt or two) can turn your kitchen into a five-star hoagie shop. It’s all about great meatballs, the right bread, and piling on those gooey toppings. If you’re a fan of a classic sub, you should definitely peek at what others are doing, like this Best Italian Meatball Sub (Family Approved Sandwich Recipe … or the trusty Meatball Sub – Spend With Pennies. And if you want a slightly different take altogether, you’ve got to check out Italian Meatball Subs – Tastes Better From Scratch for more inspiration. Don’t overthink it. Just grab those ingredients, preheat that oven, and wait for those “Wow!” faces at the table—food memories are made exactly like this. 
Meatball Sub
Ingredients
For the Meatballs
- 1 lb Ground beef or pork A blend can also be used.
- 1 large Egg
- 1 cup Bread, torn into pieces Chunky instead of breadcrumbs.
- ¼ cup Parmesan cheese, grated
- 2 tbsp Parsley, chopped Fresh is best.
- 2 cloves Garlic, minced
- 1 tbsp Milk Just a tiny splash.
For the Subs
- 4 counts Sub rolls Soft submarine or hoagie rolls are preferred.
- 2 cups Marinara sauce For layering.
- 1 cup Mozzarella cheese, shredded Or more, according to preference.
- ¼ cup Parmesan cheese, grated For topping.
Instructions
Prepare the Meatballs
- Preheat the oven to 375°F (190°C).
- In a bowl, combine ground beef or pork, egg, torn bread, Parmesan, parsley, garlic, and milk. Mix gently by hand.
- Roll the mixture into golf ball-sized meatballs and place on a baking sheet.
- Bake in the preheated oven for about 25 minutes until golden brown.
Assemble the Subs
- Slice the sub rolls open, being careful not to cut all the way through.
- Spread a spoonful of marinara sauce inside each roll.
- Insert three to four meatballs into each roll.
- Top with more sauce, mozzarella, and a sprinkle of Parmesan.
- Broil the assembled subs in the oven until the cheese is melted and bubbly, about 5 minutes.
- Remove from the oven and let cool slightly before serving.
