Meatball Sub Sandwich Recipe
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This Meatball Sub Sandwich recipe is packed with juicy pan-seared meatballs simmered in homemade tomato sauce and served on a toasted bun with melty cheese. Every time I make these, they are a favorite with everyone at the table.
I have been making all kinds of meatballs over the years, and if you have been around my blog you know exactly what I mean. From my classic Italian meatball recipe that always gets rave reviews to my spaghetti and meatballs recipe that is a family favorite, there is no shortage of ways I enjoy them. And today this meatball sub recipe is officially joining the collection.
Meatball Sub Sandwich
A meatball sub sandwich is a classic lunch favorite made with meatballs simmered in a simple pomodoro sauce and served on a toasted hoagie bun. Traditionally, the meatballs are topped with cheese and baked until melted and golden. Depending on your preference, the meatballs can be seared, baked, or even simmered directly in the sauce before being tucked into the bun.
And you know me, I always like to look into the story behind a recipe. The meatball sub is said to have been created by Italian immigrants in the Northeast in the early 1900s. From there it quickly grew into a beloved sandwich and found its way onto restaurant menus all over the United States.
My meatball sub sandwich recipe is made with simple staples like ground beef, pork, cheese, eggs, spices, and herbs to create one of the most flavorful subs you will ever try. Do not just take my word for it, make it yourself and you will see why everyone comes back to this recipe again and again.
Ingredients and Substitutions
- Beef – You can use 80/20, 85/15, 90/10, or 94/6 ground beef from any meat cut.
- Pork – I used loose homemade Italian sausage in the meatballs. You can use sweet, mild, or hot sausage. I also added ground pork to the mix.
- Cheese – Parmigiano Reggiano or Pecorino Romano are all great in meatballs, and provolone or mozzarella works for the sandwich.
- Oil – Olive or avocado oil is best for frying meatballs.
- Tomatoes – You will need Canned tomato puree or whole or canned tomatoes blended until smooth.
- Eggs – Chilled large eggs or at room temperature work great.
- Spices – Dry onion and garlic granules is what I use. Substitute with powder. I also used crushed red pepper flakes.
- Herbs – I use dry oregano and basil in the meatballs and Italian Seasonings in the sauce.
- Peppers – Green, yellow, orange, or red bell pepper are great for this recipe.
- Breadcrumbs – I use plain homemade breadcrumbs. You can also use Italian breadcrumbs.
- Bread – Any bread is good for this, including plain white bread or my artisan bread. For the meatballs, hoagie or sub-style bread works.
How to Make a Meatball Sub Sandwich
Soak the bread: I cover the bread completely in cold water and let it sit for about 5 to 6 minutes. Then, I check to make sure it is soaked through and soft before moving on.
Squeeze: I use my hands to press the soaked bread and squeeze out as much water as I can before adding it to the mixture.
Combine the mixture: I add the squeezed bread to a large bowl along with the beef, pork, Italian sausage, breadcrumbs, Parmigiano, eggs, onion and garlic granules, dried basil, oregano, bell peppers, salt, and pepper.
Mix everything together: I use my hands to combine all the ingredients thoroughly until the mixture is evenly blended and ready to shape into meatballs.
Shape the meatballs: I roll the mixture between my hands and form it into about 18 equal-sized meatballs, making sure they are all the same size.
Brown: I heat 2 tablespoons of olive oil in a large rondeau pot over medium heat. Then, I fry the meatballs for about 2 to 3 minutes on each side until they are nicely browned.
Make the sauce: I set the browned meatballs aside, then add the tomato purée to the pot along with 3 cups of water, Italian seasoning, crushed red pepper flakes, and salt. I let it simmer on low to medium heat for about 10 to 12 minutes.
Finish cooking the meatballs: I return the meatballs to the pot and let them cook in the sauce for another 10 to 12 minutes, until they are fully cooked through and reach 165°F inside.
Toast the buns: I slice the hoagie buns in half, making sure not to cut all the way through, and brush the insides with olive oil. Then, I place them on a parchment-lined sheet tray and bake on the middle rack at 425°F for 5 to 7 minutes, or until they are toasted.
Assemble the sandwich: I sprinkle about ¼ cup of shredded mozzarella on the bottom of each toasted bun, then fill the sandwich with the meatballs and plenty of sauce.
Melt the cheese: I add another ¼ cup of mozzarella on top of the sandwiches and bake them on the middle rack at 425°F for 4 to 6 minutes, or until the cheese is melted.
Serve the subs: I bring the sandwiches to the table with extra sauce on the side and finish them with optional garnishes of grated Parmigiano and a sprinkle of minced parsley.
Chef Tip + Notes
I highly recommend for making my Meatball Sub Sandwich is to soak the bread long enough in cold water so it turns completely soft. I never rush this step because it is the secret to keeping the meatballs tender, and every time I do it the texture comes out the way I want.
- Keep the bread submerged: I place a few small plates on top of the bread to make sure it stays fully underwater while soaking.
- Choose the right bread: For the meatball mixture, I usually use a loaf that is about 4 to 5 inches thick, which gives the perfect texture once soaked.
- Do not rush the browning: I take my time searing the meatballs on each side until they are golden. This step adds so much flavor to both the meatballs and the sauce.
- Toast the buns right: I like to toast the hoagie buns until they are crisp on the outside but still soft inside so they hold up to the sauce without becoming too hard.
Serving Suggestions
When I make meatball subs for my family, I usually add a side of French Fries because they are always a favorite at the table. On warmer days, I like to serve the subs with my cucumber tomato salad recipe.
For a full dinner spread, I sometimes bring the subs to the table with my Italian tomato salad recipe and end the meal on a sweet note with a slice of my homemade peach tart recipe. Highly recommended this combo in the summer!
Make-Ahead and Storage
Make-Ahead: This is meant to be eaten as soon as it’s made. However, keeping the meatballs and sauce separate from the bread can be made up to two days ahead for freshness.
How to Store: It is best to store the meatballs and sauce separately from the bread in the fridge for 4 days. If the sub is already made, cover and keep in the fridge for 2 days. The sandwich will not freeze well.
How to Reheat: Heat the meatballs and sauce in a medium-sized pot over low heat until warm. If the sub is assembled, wrap it in foil, place it in the oven at 350°, and cook for 8 to 12 minutes or until warm.
More Sandwich Recipes
Meatball Sub Sandwich Recipe
Ingredients
For the Meatballs:
- 1/3 loaf of Italian bread
- ½ pound ground 80/20 beef
- ½ pound ground pork
- ½ pound loose Italian sausage
- 2/3 cup breadcrumbs
- ½ cup grated Parmigiano Reggiano
- 1 seeded and small-diced red bell pepper
- 2 large eggs
- 2 teaspoons garlic granules
- 2 teaspoons onion granules
- 1 ½ tablespoons dry basil
- 2 teaspoons dry oregano
For the Sauce:
- 28 ounces tomato puree
- 3 cups water
- 2 tablespoons Italian seasoning
- 6 hoagie buns
- olive oil for brushing
- coarse salt and freshly cracked pepper to taste
Instructions
- Cover the bread entirely in cold water and let it sit for 5 to 6 minutes or until soaked and soft.
- Using your hands, squeeze as much water from the bread as possible.
- Add it to a large bowl with the beef, pork, Italian sausage, Parmigiano, eggs, breadcrumbs, onion and garlic granules, dry basil and oregano, bell peppers, salt, and pepper.
- Mix thoroughly until all the ingredients are combined. Form them into 18 equal sized meatballs.
- Add 2 tablespoons of olive oil to a large rondeau pot, heat over medium heat, and fry the meatballs until browned on both sides, about 2 to 3 minutes per side.
- Set them to the side. Add the tomato puree along with 3 cups of water, Italian seasonings, crushed red pepper flakes, and salt. Cook for 10 to 12 minutes or low to medium heat.
- Place the meatballs back in and cook for 10 to 12 minutes or until they are cooked through and reach 165° internally.
- Next, slice the hoagie buns in half without going through, and brush the insides with some olive oil. Add them to a sheet tray lined with parchment paper and bake them on a middle rack in the oven at 425° for 5 to 7 minutes or until toasted.
- Sprinkle about ¼ of shredded mozzarella to the bottom of the bun and then fill the sandwich with meatballs and sauce.
- Sprinkle on an additional ¼ cup of mozzarella and bake on a middle rack at 425° for 4 to 6 minutes or until the cheese is melted.
- Serve the subs with additional sauce and optional garnishes of grated parmigiano and minced parsley.
Chef, we love your recipes! But now we live in Portugal where Italian sausage is not available! What!
Do you have a recipe to make our own Italian sausage, so we can make your meatballs, here? Please, Chef?
Yes there is a recipe on my site for Italian sausage.
Instead of he pork, I used a little veal. My Mom always soaked bread for meatloaf or meatball dishes. Your recipe is delicious! I toast the rolls a little before I add the meatballs.
Thanks so much !
Thank you!