Juicy meatballs are simmered in flavorful marinara sauce and baked with two kinds of cheese on top in these easy Italian meatball subs!
Dinner’s about to rock your socks off tonight and it’s all thanks to a humble little meatball sub.
I mean, in all fairness though they’re not little. This is one big ol’ sandwich loaded with juicy meatballs, savory sauce, and tons of cheese.
Italian night just got a whole lot better.
This is an easy as heck dinner item to pull off on a weeknight and I include many make-ahead options you can use later on in the post!
Trust me, the collective cheers that will ring out in your house when word gets around that these subs are on the menu will make it all worth it.
These Meatball Subs feature…
- Juicy beef and Italian sausage meatballs simmered in a savory marinara sauce
- Rich mozzarella and Parmesan cheese
- Toasted hoagie rolls
- A fast weeknight dinner that’s ready in minutes
Making the Meatball Subs
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Ground beef
- Italian sausage
- Panko breadcrumbs
- Garlic
- Eggs
- Vegetable oil
- Shallot
- Marinara sauce
- Hoagie buns
- Mozzarella cheese
- Parmesan cheese
- Basil
Choosing Your Meat
For a killer Italian meatball, I recommend using a combination of 1 lb ground beef and 1/2 lb ground Italian pork sausage in this recipe.
Here are alternatives to this meat combination if you would like additional options.
- All beef
- All pork sausage
- Half beef, half regular ground pork
- All ground pork
Tips for Perfect Meatball Subs
- Form meatballs into uniform balls – uniformity will ensure that the meatballs cook up evenly.
- Sear meatballs – this adds a golden crust to the meatballs and starts the cooking process.
- Simmer meatballs in sauce – this finishes cooking the meatballs and builds up the flavor in the sauce.
- Toast buns before adding meatballs – a quick toast will crisp up the bread before adding the saucy meatballs. Make sure to only toast until a very light golden brown since the subs have to go back under the broiler again once the meatballs and cheese are added.
- Top subs with fresh basil – a little fresh basil sprinkled on top adds a pop of herby flavor.
Recipe Variations
Try these ideas for a different twist on these subs.
- Use a different bread – use French or ciabatta bread as a base for open-faced sandwiches.
- Add more fresh herbs – try adding fresh oregano or parsley.
- Brush toasted buns with garlic butter – toast the bread and brush with garlic butter before adding meatballs.
- Use a different cheese – try fresh mozzarella, asiago, Monterey jack, or cheddar.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Form meatballs – form the meatballs and store covered in refrigerator up to 4 days.
- Keep meatballs and sauce warm in slow cooker – once the meatballs have simmered in sauce, transfer to a slow cooker and keep on ‘warm’ setting up to 3 hours.
- Grate cheeses – grate the mozzarella and Parmesan and store in refrigerator.
- Assembly – when ready to assemble, toast the buns, add the meatballs and cheese, and broil per recipe instructions.
This is just one of those recipes that will quickly work its way into your regular dinner rotation! No one can resist the crusty buns filled with juicy meat, savory marinara, and all that gooey cheese on top.
Just try to say no to going back for that second one.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More easy Italian favorites to try next!
Italian Meatball Subs
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1 lb ground beef
- 1/2 lb ground Italian sausage
- 3/4 cup panko bread crumbs
- 4 medium cloves garlic, minced and divided
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 large egg plus 1 egg yolk
- 1 tablespoon vegetable oil
- 1 small shallot, minced
- 1 cup marinara sauce
- 6 hoagie or hot dog buns, split
- 1 cup shredded low-moisture mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh minced basil for topping
Instructions
- In a large bowl, combine ground beef, sausage, breadcrumbs, 2 cloves minced garlic, salt, pepper, and eggs. Scoop mixture into 1-in meatballs and place on a plate.
- In a large skillet over medium-high heat, heat vegetable oil and swirl pan to evenly coat. Add meatballs to pan and sear on all sides, turning occasionally with a tongs until meatballs are golden brown. Transfer meatballs to a clean plate.
- Drain all about about 1 tablespoon of drippings from pan. Add shallot to pan drippings over medium-high heat and saute 2-3 minutes until tender. Add remaining garlic and cook 1 additional minute until fragrant.
- Reduce heat to medium and add marinara sauce to skillet. Bring to a simmer, then add meatballs, cover pan, and allow to cook 5-10 minutes, stirring occasionally until meatballs register 165F.
- Place split hoagie buns on a sheet pan and broil 1-2 minutes until a very light golden brown.
- Divide meatballs and sauce between hoagie buns and top with cheeses. Broil subs an additional 1-2 minutes until cheese is melted and golden brown. Top subs with fresh basil and serve warm. Enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 8/9/24.
Leave a Reply