These meatball subs are made with soft, juicy Italian meatballs in a simple marinara. Seriously delicious meatball sandwiches!
There are several ways to build a meatball sub. Here I share my preferred method: homemade meatballs and a homemade sauce. It takes a bit more time than store-bought shortcuts, but the result is worth it. Follow along for tips on texture, flavor and assembly.
Soft & Juicy Homemade Meatballs
The best meatballs are tender and juicy. Two key techniques deliver that texture: a panade and gentle handling.
Soft Meatballs
Start with a panade — a mix of starch and liquid — to lock in moisture. For these meatballs the panade is bread soaked in milk. The soaked bread holds moisture and helps keep the meatballs soft as they cook.
Equally important: don’t overwork the meat. Mix all the seasonings and binders first, then gently incorporate the meat. Overmixing compresses proteins and yields dense, dry meatballs. Mix just until combined.
Juicy Meatballs
Choose meat with enough fat (around 15% or higher) for juicy results. A 50/50 blend of pork and beef works well — pork adds richness. Using high-fat meat makes a noticeable difference in flavor and succulence.
Process shots: soak bread in milk with Worcestershire, grated onion & garlic; mash; add parmesan, egg, herbs and seasoning; mash; add pork and beef; combine.
Best Ways to Cook Meatballs
I’ve tested several methods. Each has pros and cons, but one stands out as the most reliable for great browning and even cooking.
Baked Meatballs
Baking is low-effort: pop them in the oven and forget them. The downside is limited browning; they rarely caramelize well, and getting a deep crust can overcook the center. Slightly undercooking before finishing in the sauce is ideal, but baking makes that trickier.
Pan-Fried Meatballs
Pan-frying achieves good browning and you can finish the meatballs in sauce. Challenges: keeping a uniform shape, crowding the pan (you’ll likely need batches), and sticking unless you have a quality non-stick pan.
Grilled / Broiled Meatballs (Recommended)
Grilling or broiling gives the best caramelization, lets you cook many meatballs at once, and still allows finishing in the sauce. It also warms the oven/grill for finishing the subs under the broiler. For me, broiling is the winner.
Process shots: scoop meat onto a tray, roll into balls, grill/broil until golden.
Meatball Marinara Sauce
Keep the sauce straightforward so the meatballs shine, but make sure it has enough body and seasoning to complement them.
Tomato Passata
Use tomato passata (strained, pureed tomatoes). Its smooth, thick texture clings to the meatballs without large tomato chunks, creating a sandwich-friendly sauce.
Marinara Seasoning
Start with onion and garlic, then add fresh basil and dried oregano for classic Italian flavors. A pinch of chili flakes adds a pleasant background heat. Finish with a touch of sugar if needed to balance acidity.
Simmering with the Meatballs
Simmer the meatballs in the sauce for about 20 minutes. This lets flavors meld and ensures the meatballs finish cooking gently while absorbing sauce flavors.
Process shots: fry onion in olive oil, add garlic, stir in passata and seasoning, add meatballs, simmer until sauce thickens.
How to Make a Meatball Sub
With meatballs and sauce ready, assemble the subs for a gooey, satisfying sandwich.
What Bread to Use?
Mini baguettes or 6″ rolls work perfectly. I use five 6″ rolls and place four meatballs in each sub.
What Cheese to Use?
Combine mozzarella and parmesan: mozzarella melts and creates that irresistible cheese pull, while parmesan crisps and adds savory punch. Cheddar or Monterey Jack can substitute if you prefer.
Process shots: slice rolls, spoon sauce and meatballs into each, add mozzarella and parmesan, broil until cheese is melted and golden.
Meatball Subs FAQ
Can I make the marinara sauce ahead?
Yes. The flavors develop nicely with time. Refrigerate for a few days or freeze for longer storage; reheat and simmer when ready to use.
Can I prepare the meatballs ahead?
You can roll the meatballs ahead and store them refrigerated or frozen. Cook from chilled or frozen according to the instructions. Fully cooking them ahead can reduce tenderness, but it’s still convenient for meal prep.
Do I have to add pork?
Pork adds extra richness, but using all beef is fine if that’s what you have. Prioritize meat with adequate fat for juiciness.
Serving Meatball Subs
Finish the subs with torn fresh basil leaves if you like. They add a bright, herbaceous contrast to the rich meat and cheese.
What to serve with meatball subs?
Fries, spicy potato wedges, coleslaw, or marinated olives pair well. Choose a simple side to balance the hearty sandwich.
Ready for the full recipe? Here’s the complete method and ingredient list to make these meatball subs at home.
How to make a Meatball Sub Sandwich (Full Recipe & Video)
Simply the BEST Meatball Subs
Equipment
- Large pan & wooden spoon
- Large mixing bowl
- Large baking tray
- Sharp knife & chopping board
- Box grater
- 1 tbsp measuring spoon
Ingredients
Meatballs
- 9oz / 250g ground beef (15%+ fat)
- 9oz / 250g ground pork (15%+ fat)
- 2 thin slices white bread, diced (about 1 cup)
- 1/2 cup / 40g freshly grated parmesan
- 1/4 cup / 60ml milk
- 1/4 cup finely diced fresh parsley
- 1 small/medium white onion, peeled & grated
- 2 cloves garlic, peeled & grated or minced
- 1 egg
- 1 tsp Worcestershire sauce
- 3/4 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- Oil spray as needed
Marinara Sauce
- 3 cups / 750g tomato passata
- 1 medium white onion, finely diced
- 2 cloves garlic, finely diced
- 2 tbsp finely diced fresh basil
- 1 tsp dried oregano
- 1/2 tsp sugar, or to taste
- 1/4–1/2 tsp chilli flakes, or to taste
- 1/4 tsp salt & black pepper, or to taste
- Olive oil as needed
Subs
- 5 x 6″ baguettes or sub rolls, sliced lengthwise
- 2 x 4.5oz / 125g balls fresh mozzarella, sliced
- 1/2 cup / 40g freshly grated parmesan
- Small fresh basil leaves to serve (optional)
Instructions
- In a large bowl combine the cubed bread with grated onion and garlic, Worcestershire and milk. Mash with a fork until the bread absorbs the liquid. Add egg, parmesan, parsley, oregano, salt and pepper and mix gently until even.
- Add pork and beef and combine by hand until evenly mixed. Avoid overworking. Use a 1 tbsp scoop to portion the mixture onto a baking tray, then roll each portion into balls.
- Spray the meatballs with oil and place under a hot grill/broiler. Brown all over, turning a couple of times.
- Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Fry the diced onion until golden, add garlic and fry 1–2 minutes more. Stir in the passata, basil, oregano, chilli flakes, salt, sugar and pepper. Reduce to a simmer.
- Add the browned meatballs to the sauce, including any tray juices for extra flavor. Coat the meatballs and simmer gently for about 20 minutes, until the sauce thickens and the meatballs are cooked through.
- Spoon a couple of tablespoons of sauce into each roll, add four meatballs per sub, top with mozzarella and sprinkle with parmesan. Place on a baking tray and broil on medium until the cheese is melted and golden.
- Scatter torn basil or small basil leaves over the finished subs if you like, then serve and enjoy.
Quick Demo
Notes
a) All beef vs beef & pork: Half beef, half pork gives an ideal balance of flavor and richness, but all beef will work. Use higher-fat meat for juicier meatballs.
b) Cooking methods: Broiling/grilling yields the best browning and keeps shape. Baking is easiest but browns less. Fry only if your pan prevents sticking and your meatballs hold their shape.
c) Make ahead: You can roll meatballs ahead and refrigerate overnight or freeze (spread on a tray first, then transfer to bags). Thaw and cook in the sauce. Fully cooked meatballs can be stored and reheated, though texture may be slightly different.
d) Sauce ahead: The sauce keeps well: refrigerate 3–4 days or freeze for up to a month. Thaw in the fridge before reheating.
e) Nutrition: Calories listed per serving assume 15% fat pork & beef and 1/2 tbsp oil for frying; values are approximate and for guidance only.
For another classic Italian sandwich try Chicken Parmesan Sandwich or Sausage and Peppers Sandwich.
For a twist try Buffalo Chicken Meatball Subs.
More sandwich ideas:
Italian Grilled Cheese Sandwiches
- Italian Sausage Grilled Cheese
- Spaghetti Grilled Cheese Sandwich
- Leftover Bolognese Grilled Cheese
- Garlic Bread Grilled Cheese
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