The Italian meatball sub is the king of sandwiches—tender, flavorful meatballs simmered in rich marinara sauce, piled into a crusty sub roll, and topped with melted provolone and Parmesan cheese. It’s hearty, satisfying, and pure comfort food.
Whether you’re watching the game, feeding a crowd, or just craving something delicious, this meatball sub delivers. The key is homemade meatballs (or good quality store-bought), a rich sauce, and plenty of cheese. Toast the roll, pile on the meatballs, and broil until the cheese is bubbly and golden. Perfection.
Instructions
Make the Meatballs
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, parsley, garlic, salt, pepper, eggs, and milk. Mix gently with your hands until just combined—do not overmix. Form into 1½-inch meatballs (about 16-20 meatballs).
Brown the Meatballs
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Working in batches, brown the meatballs on all sides, about 5-7 minutes per batch. Transfer to a plate and set aside.
Make the Marinara
In the same pot, add the olive oil for the sauce. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the crushed tomatoes, basil, oregano, sugar, salt, and pepper. Bring to a simmer.
Simmer the Meatballs
Return the meatballs to the pot, nestling them into the sauce. Cover and simmer over low heat for 20-30 minutes, until the meatballs are cooked through and the flavors meld.
Preheat Broiler
Preheat your oven’s broiler to high.
Prepare the Rolls
Split the sub rolls open, but don’t cut all the way through. Place them on a baking sheet, cut-side up. Lightly toast under the broiler for 1-2 minutes until golden.
Assemble the Subs
Remove the rolls from the oven. Place 4-5 meatballs in each roll, along with plenty of marinara sauce. Top each with 2 slices of provolone cheese and a sprinkle of Parmesan.
Broil
Return the sandwiches to the oven and broil for 2-3 minutes, until the cheese is melted, bubbly, and golden brown.
Serve
Remove from the oven, garnish with fresh basil, and serve immediately.
Pro-Tips for Meatball Sub Perfection
- Don’t Overmix Meatballs: Overmixing makes them tough. Mix gently until just combined.
- Brown the Meatballs Well: That browned crust adds tons of flavor.
- Simmer in Sauce: Letting the meatballs simmer in the sauce makes them incredibly flavorful.
- Use Crusty Rolls: A sturdy roll is essential—it won’t get soggy.
- Toast the Rolls: This adds texture and prevents sogginess.
- Plenty of Cheese: Don’t skimp—provolone melts beautifully, and Parmesan adds salty depth.
- Make Ahead: The meatballs and sauce can be made a day ahead and reheated.
- Freezer Friendly: Meatballs and sauce freeze beautifully for up to 3 months.
This Ultimate Italian Meatball Sub is hearty, cheesy, and absolutely irresistible.
