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    Published September 18, 2024. This post may contain affiliate links. Please read my disclosure policy.

    This Meatball Sub Sandwich is loaded with pan-seared meatballs coated in homemade tomato sauce and served on a toasted bun with cheese. Every time I make these, they are an instant hit with everyone who eats them.

    If you want to take this recipe to the next level, try using my homemade ground beef blend.

    meatball subs with tomato sauce

    Meatball Sub Sandwich

    A meatball sub sandwich is a typical lunch dish of meatballs cooked and coated in a basic pomodoro sauce and served on a toasted hoagie bun. Traditionally, the meatballs are covered in cheese and baked until melty and brown. The meatballs can be seared, baked, or boiled directly in the sauce before being added to the bun.

    It is said that the meatball sub originated by Italian immigrants in the Northeast during the early 1900s. It became a famous sandwich and quickly reached restaurant menus across the United States. Try my best-ever Meatball Recipe for a slight variation on this one.  

    Ingredients and Substitutions

    meatball sub ingredients
    • Beef – You can use 80/20, 85/15, 90/10, or 94/6 ground beef from any meat cut.
    • Pork — I used loose 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 can be used 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 – Large eggs that are chilled or at room temperature work excellently.
    • Spices – Dry onion and garlic granules are used. 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 may be used.
    • Breadcrumbs – Plain breadcrumbs are used. You can also use Italian breadcrumbs.
    • BreadAny bread is good for this, including plain white bread or artisan bread. For the meatballs, hoagie or sub-style bread works.

    How to Make a Meatball Sub Sandwich

    Cover the bread entirely in cold water and let it sit for 5 to 6 minutes or until soaked and soft.

    covering bread with water in a conatinare

    Using your hands, squeeze as much water from the bread as possible.

    squeezing water from bread

    Add it to a large bowl with the beef, pork, Italian sausage, breadcrumbs, Parmigiano, eggs, onion and garlic granules, dry basil and oregano, bell peppers, salt, and pepper.

    meatball ingredients in a bowl

    Mix thoroughly until all the ingredients are combined.

    mixing meatball ingredients

    Form them into 18 equal-sized meatballs.

    meatballs with bell peppers

    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.

    browning meatballs

    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 on low to medium heat.

    tomato sauce with herbs in a pot

    Place the meatballs back in and cook for 10 to 12 minutes until they are cooked through and reach 165° internally.

    adding meatballs to tomato sauce

    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.

    brushing hoagie buns with olive oil

    Sprinkle about ¼ of shredded mozzarella on the bottom of the bun and fill the sandwich with meatballs and sauce.

    adding meatballs to subs

    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.

    adding cheese to meatball subs

    Serve the subs with additional sauce and optional garnishes of grated parmigiano and minced parsley.

    toasted meatball sub

    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.

    Chef Billy Parisi

    Chef Notes + Tips

    • Place some small plates onto the bread to help keep it submerged.
    • The bread for the meatball batter is about 4” to 5” thick.

    More Sandwich Recipes

    Let's Cook - Chef Billy Parisi

    Meatball Sub Sandwich

    5 from 1 vote
    This Meatball Sub Sandwich is loaded with pan-seared meatballs coated in homemade tomato sauce and served on a toasted bun with cheese.
    Servings: 6
    Prep Time: 20 minutes
    Cook Time: 40 minutes

    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.

    Notes

    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.
    Place some small plates onto the bread to help keep it submerged.
    The bread for the meatball batter is about 4” to 5” thick.

    Nutrition

    Calories: 805kcalCarbohydrates: 71gProtein: 35gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 143mgSodium: 1000mgPotassium: 1078mgFiber: 7gSugar: 20gVitamin A: 1506IUVitamin C: 40mgCalcium: 226mgIron: 17mg
    Course: lunch
    Cuisine: American Italian

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