Meatball Marinara Sub Sandwich

When I crave something cozy and over-the-top satisfying nothing beats a homemade meatball sub hot from the oven with gooey cheese blanketing perfectly seasoned meatballs and rich marinara sauce tucked into a toasty roll This recipe is my family's go-to for movie nights and easy Sunday suppers that feel like a treat but are easy to pull off at home

The first time I made these subs my brother insisted they tasted just like the friendly corner shop We started calling them our snow day subs for a reason because nothing brings everyone to the table faster

Ingredients

• Ground beef and ground pork: Give the meatballs incredible juiciness A mix guarantees classic flavor and texture Look for meat with a bit of fat for best results
• Breadcrumbs: Provide structure and keep meatballs tender Use fresh or store bought panko for the fluffiest result
• Grated Parmesan cheese: Adds salty richness Choose a good quality wedge if you can and grate fresh for extra flavor
• Garlic and parsley: Add boldness and a pop of freshness Only fresh parsley will give the ultimate color and taste
• Egg and milk: Bind everything together The egg makes sure the meatballs hold their shape and a splash of milk keeps them juicy
• Salt and ground black pepper: Bring out all the flavors Use freshly cracked black pepper if you can
• Marinara sauce: Coats the meatballs and infuses every bite with tomato goodness Homemade or highquality storebought both work Taste for sweetness and punchy tomato flavor
• Dried oregano and basil: Deepen the ItalianAmerican flavor Opt for fresher dried herbs if possible or crush them between your fingers to awaken their aroma
• Sub rolls: Form the sandwich base Choose sturdy bakery fresh rolls that can hold up to the filling
• Shredded mozzarella: Melts into luscious blankets Choose low moisture mozzarella for an even melt and no sogginess
• Butter: Used for toasting rolls and adding richness Always use real butter for the best result
• Fresh basil leaves: Add bright finishing flavor and color Choose vibrant fragrant leaves for a beautiful final touch

Instructions

Prep the Oven and Baking Sheet

Set your oven to 200 degrees Celsius which is about 400 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup and even cooking

Mix the Meatball Ingredients

In a large mixing bowl add your ground beef and ground pork then toss in breadcrumbs Parmesan cheese minced garlic freshly chopped parsley egg salt freshly cracked pepper and milk Gently blend using your hands or a sturdy spoon until the mixture just starts to come together Be careful not to mix too hard or too long or the meatballs could turn dense

Shape and Bake the Meatballs

Divide the mixture into sixteen equal balls For uniform size a cookie scoop works great Arrange each meatball spaced apart on the baking sheet Bake in the preheated oven for eighteen to twenty minutes until the meatballs are golden browned and cooked through Use a thermometer to check that they reach seventy one degrees Celsius or about one hundred sixty degrees Fahrenheit inside

Warm the Marinara Sauce

While the meatballs bake pour your marinara into a large skillet set over medium heat Sprinkle in the dried oregano and basil Stir and simmer until just bubbling and fragrant so all the flavors meld

Simmer the Meatballs in Sauce

Once baked carefully add the hot meatballs into the simmering sauce Gently turn each meatball to coat in the tomato and herb mixture Let them simmer for five to ten minutes so they become extra flavorful and stay moist

Toast the Sub Rolls

Take your sub rolls and slice them lengthwise but do not cut all the way through Brush the inside of each roll with softened butter Place them open face under your broiler or heat in a skillet cut side down until deep golden and crisp This step means a sturdy base and extra flavor

Assemble the Subs

Layer four meatballs and plenty of sauce into each toasted roll Top evenly with shredded mozzarella making sure every meatball is covered

Broil to Melt the Cheese

Slide the assembled subs under your broiler for two to three minutes just until the cheese melts and turns bubbly with little browned spots Watch closely so it does not burn

Garnish and Serve

Finish each sub with fresh basil leaves if you wish Serve immediately while piping hot and the cheese is irresistible

Pin

The Parmesan cheese always stands out to me Its salty bite is what makes these meatballs craveworthy and when my nephew first helped me roll the meatballs everyone agreed his hands gave them the perfect rustic shape We still talk about how the kitchen smelled that afternoon

Storage Tips

Store leftover meatball subs wrapped tightly in foil or in an airtight container in the fridge for up to three days If you know you will have extras keep the bread and saucy meatballs separate for best texture Just reheat the meatballs in sauce and toast rolls before assembling again

Ingredient Substitutions

Ground turkey or chicken can easily stand in for beef and pork for a lighter sub For dairy free swap out Parmesan and mozzarella with your favorite plant based versions and use olive oil on the rolls

Serving Suggestions

I love to serve these with crunchy pickles or a big Italian salad on the side For a party cut each sub in half and pass around on a platter Your friends will be amazed these came from your kitchen

Cultural and Historical Notes

The meatball sub is a classic Italian American invention not an import from Italy but a delight from the old delis and sandwich shops that sprung up in American cities It is pure comfort food and just as good coming out of your home oven

Seasonal Adaptations

Add sautéed bell peppers or onions for extra summer flavor Toss in a handful of fresh spinach before assembling for winter warmth Top with roasted broccoli for a veggie boost and lovely crunch

Success Stories

My aunt brought a tray of these to a family tailgate and nobody believed they were homemade They vanished in minutes My friend recently made a batch for her teens and reported rave reviews Not a crumb left behind

Freezer Meal Conversion

Bake and cool meatballs then freeze in sauce in a sturdy container or zip lock bag For weeknight dinners just thaw in the fridge overnight simmer and proceed with the recipe Fresh sub rolls can be frozen too to keep everything ready for future cravings

Pin

Nothing brings folks together like a tray of homemade meatball subs bubbling and cheesy Serve them hot and enjoy every hearty bite

Recipe FAQ

→ What meats can I use for the meatballs?

Classic subs use a mix of beef and pork, but ground turkey or chicken can lighten the dish.

→ How do I keep the meatballs tender?

Mix gently and avoid overworking. Adding milk and breadcrumbs helps retain moisture and softness.

→ Can I prepare the meatballs ahead?

Yes, formed meatballs can be refrigerated before baking or cooked in advance and reheated in sauce.

→ How can I add more flavor?

Sautéed onions, bell peppers, or extra fresh herbs give the sandwich added complexity and sweetness.

→ Are there vegetarian alternatives?

Try plant-based ground meat substitutes or homemade veggie balls for a meatless option.

→ What kind of bread works best?

Choose sturdy, fresh sub rolls that toast well and hold up to the sauce and fillings.