Baked meatballs are a game-changer. No splattering oil. No standing at the stove. Just juicy, golden meatballs baked in the oven. Thirty minutes. Perfect for pasta, subs, or snacking.
Set it and forget it. Sort of.
Ingredients
Makes 20-24 meatballs (serves 4-6).
1 lb ground beef (80/20)
½ lb ground pork (or Italian sausage)
½ cup breadcrumbs (panko or regular)
¼ cup grated Parmesan cheese
¼ cup milk
1 egg, beaten
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
1 tsp dried basil
Fresh parsley for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Step 2: Mix Ingredients
In a large bowl, combine breadcrumbs, milk, Parmesan, egg, garlic, salt, pepper, oregano, and basil. Let sit 2 minutes.
Add ground beef and pork. Mix gently until just combined (don’t overwork).
Step 3: Form Meatballs
Roll mixture into 1.5-inch meatballs (about 2 tablespoons each). Place on baking sheet.
Step 4: Bake
Bake for 18-20 minutes until golden brown and cooked through (internal temp 165°F).
Step 5: Serve
Serve with marinara sauce over pasta, on a sub roll, or as an appetizer.
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.
