Meatball Sub
Homemade meatball subs with tender baked meatballs simmered in marinara, melted provolone and a toasted roll that doesn't go soggy. Ready in 50 minutes.
40% of it needs you at the counter
- Hands-on
- 20 min
- Cooking
- 30 min
- Serves
- 4
- Calories
- 770
- Protein
- 50 g
- Per serving
- $4.69
Why this recipe works
A meatball sub is pure comfort food: saucy meatballs, melted cheese and a roll that has to hold it all together. This version makes the meatballs from scratch, but if you're short on time the frozen-meatball shortcut in the FAQ works too.
- A panade of panko and milk keeps the meatballs moist and tender; without it, lean meatballs turn dense and dry.
- Baking the meatballs is faster and less messy than frying a batch at a time, and a short simmer in the sauce finishes them and flavors them through.
- Toasting the cut sides of the roll before filling seals the bread, so it holds the sauce instead of falling apart in your hands.
Ingredients
For the meatballs
For the subs
To serve
You will need
- Rimmed baking sheet
- Large skillet or saucepan
- Large bowl
Method
Tap a step number to mark it done.
Make the meatball mix
Heat the oven to 400°F and line the baking sheet with foil. In a large bowl, stir the panko and milk together and leave for 5 minutes to soften. Beat in the egg, then add the beef, parmesan, garlic, Italian seasoning, salt and pepper and mix gently with your hands until just combined.
AI-generated illustration of this step. Shape and bake
Roll into 16 balls about 1½ inches across, with wet hands so the mix doesn't stick. Bake for 15 minutes, until browned on the outside.
AI-generated illustration of this step. Simmer in sauce
Warm the marinara in the skillet over medium heat. Add the meatballs, turn to coat, cover and simmer gently for 8 to 10 minutes, until cooked through (160°F in the center).
AI-generated illustration of this step. Toast the rolls
Turn the oven to broil. Open the rolls on the baking sheet, cut side up, and broil for 1 to 2 minutes, until the inside is lightly golden.
AI-generated illustration of this step. Fill and melt
Put 4 meatballs and a spoonful of sauce in each roll, and tuck 2 slices of provolone over the top. Broil until the cheese melts and bubbles in spots, 1 to 2 minutes. Scatter with basil and serve with extra sauce for dipping.
AI-generated illustration of this step.
Techniques in this recipe
- Ground meat and fresh sausage160°F / 71°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideRolling boil: too hard for most sauces Simmer: small, gentle bubbles Simmer, don't boil
A boil has big, rolling bubbles; a simmer has small bubbles that break gently. Most sauces, soups and stews want a simmer.
Read the full guide
Cook's notes
- Mix the meat as little as possible. Overworking makes meatballs tough and springy.
- Watch the broiler closely; rolls and cheese go from golden to burned in under a minute.
- Leftover meatballs in sauce keep for 4 days in the fridge or 3 months in the freezer. Assemble subs fresh so the bread stays crisp.
Nutrition per serving
770 calories
$4.69 estimated cost per serving
Where the calories come from
| Protein | 26% of calories | 50 g |
|---|---|---|
| Carbs | 33% of calories | 63 g |
| Fat | 40% of calories | 34 g |
| Fiber | 5 g | |
| Sodium | 1840 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I make meatball subs with frozen meatballs?
Yes. Simmer about 24 small (or 16 large) frozen cooked meatballs in the marinara, covered, for 15 to 20 minutes until hot in the center, then toast the rolls and assemble as written.
How do you keep a meatball sub from getting soggy?
Toast the cut sides of the roll before filling, use a sturdy hoagie roll rather than a soft hot dog bun, and spoon on only a little sauce, serving the rest for dipping.
What cheese goes on a meatball sub?
Provolone is the classic, with mozzarella a close second. A sprinkle of parmesan on top adds a salty finish.
