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.
Ingredients
For the Meatballs:
- 1 lb (450g) ground beef
- ½ lb (225g) ground pork
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
- ¼ cup milk
- 2 tablespoons olive oil, for browning
For the Marinara Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz / 800g) can crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon sugar
- Salt and pepper to taste
- Fresh basil, for garnish
For Assembly:
- 4 crusty Italian sub rolls
- 8 slices provolone cheese
- ¼ cup grated Parmesan cheese
- Butter or olive oil, for toasting rolls
Instructions
1. 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).
2. 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.
3. 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.
4. 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.
5. Preheat Broiler: Preheat your oven’s broiler to high.
6. 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.
7. 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.
8. Broil: Return the sandwiches to the oven and broil for 2-3 minutes, until the cheese is melted, bubbly, and golden brown.
9. 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.
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