Homemade Italian Meatball Subs
Sink your teeth into these saucy, cheesy, and oh-so-satisfying meatball subs that are bursting with bold Italian flavors.
Perfect for busy weeknights or game-day gatherings, this recipe is a crowd-pleaser you’ll want to make again and again!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Whip Up the Meatballs
Get your hands dirty mixing ground beef with breadcrumbs, an egg, and a punchy blend of Parmesan, garlic, and Italian herbs—think oregano and parsley vibes. Shape them into hearty little spheres that’ll soak up flavor and hold their own in the skillet.
Brown Those Beauties
Heat some olive oil in a skillet and sear the meatballs until they’re golden and crisp on the outside—don’t sweat cooking them through yet, we’re just building that craveable crust. The kitchen’s gonna smell like an Italian street fair real quick.
Craft a Killer Homemade Marinara
In a pot, sauté garlic and onions until they’re singing, then toss in crushed tomatoes, a sprinkle of basil, and a pinch of sugar to balance the tang. Let it simmer low and slow until it’s thick, rich, and begging to hug those meatballs.
Simmer Meatballs in Sauce
Drop the seared meatballs into your bubbling marinara and let them cozy up together for a bit, soaking in all that homemade goodness until they’re cooked through and irresistible. Stir gently—you don’t want to break these babies apart!
Toast the Rolls
Slice your sub rolls and pop them under the broiler for a quick toast—crisp outside, soft inside, ready to cradle all that saucy deliciousness. Keep an eye on ‘em; they go from golden to “oops” faster than you can say “mangia!”
Assemble and Melt the Magic
Load those toasted rolls with meatballs and a generous ladle of marinara, then blanket them with shredded mozzarella—pile it high! Broil until the cheese is gooey, golden, and bubbling like a lava flow of flavor.
Serve It Up
Let the subs cool just enough to handle, sprinkle on some fresh parsley for that fancy touch, and dig in. Warning: napkins are non-negotiable—this is messy in the best way possible!
Pro Tips
- Add a kick with a dash of red pepper flakes in the marinara if you like a little sass with your sauce.
- Double the meatballs and freeze half uncooked—future you will thank present you!
- Fresh basil in the marinara takes it from great to “whoa, I made this?!”
- Use a meat thermometer—160°F means your meatballs are perfectly done.
- Stale rolls? Perfect! They toast up even crispier for that ideal crunch.
Storage
- Fridge: Keep leftover subs in an airtight container for up to 3 days; reheat in the oven to revive that crispy roll.
- Freezer: Freeze meatballs in marinara (no roll or cheese) for up to 3 months—thaw overnight and reassemble fresh.
- Hack: Store extra marinara separately in the fridge for 5 days or freeze for 3 months—dip, drizzle, repeat!
Homemade Italian Meatball Subs
Description
These Homemade Italian Meatball Subs are your ticket to flavor town—tender meatballs simmered in a rich, homemade marinara, piled into toasted rolls, and topped with stretchy mozzarella that melts into every bite. It’s a little extra love in the sauce that makes this a standout, and it’s still easy enough for a busy night!
Ingredients
For the Meatballs:
For the Homemade Marinara:
For the Subs:
Instructions
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In a large bowl, mix ground beef, breadcrumbs, egg, Parmesan, minced garlic, oregano, parsley, salt, and pepper until just combined. Roll into 12 golf-ball-sized meatballs.
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Heat 2 tbsp olive oil in a skillet over medium heat. Sear meatballs for 2-3 minutes per side util golden brown (not fully cooked). Set aside.
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For the marinara, heat 2 tbsp olive oil in a medium pot over medium heat. Sauté onion for 3-4 minutes until soft, then add garlic and cook 1 minute more.
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Stir in crushed tomatoes, basil, sugar, salt, and pepper. Simmer uncovered for 15 minutes, stirring occasionally, until thickened.
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Add seared meatballs to the marinara, cover, and simmer for 10-12 minutes until cooked through (internal temp 160°F), stirring gently.
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Preheat broiler to high. Slice sub rolls lengthwise, place cut-side up on a baking sheet, and broil 1-2 minutes until lightly toasted.
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Spoon 3 meatballs and a ladle of marinara into each roll. Top each with about ⅓ cup mozzarella cheese.
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Broil subs for 2-3 minutes until cheese is melted and golden-brown.
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Cool for 5 minutes, garnish with parsley, and serve hot!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 780kcal
- % Daily Value *
- Total Fat 40g62%
- Total Carbohydrate 62g21%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 43g86%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Sauce tweak: Add a splash of red wine to the marinara for extra depth—chef’s kiss!
- Cheese boost: Mix in some provolone with the mozzarella for a smoky twist.
- Time saver: Make marinara ahead and refrigerate for up to 5 days.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
