Meatball Subs Recipe

Let me tell you, nothing hits like a hot meatball subs after a long day. I remember the first time I made one from scratch on a freezing Sunday night. I wasn’t aiming for perfection, just comfort. But the moment I bit into that garlic-toasted bun soaked in sauce and loaded with melty cheese and tender meatballs, I knew I’d struck gold. This is more than a sandwich. It’s a hug in food form. If you’re craving something cozy, hearty and unapologetically satisfying, this meatball sub is exactly what you need.

Jump to:

• Why You’ll Love This Recipe
• Ingredients You'll Need
• How to Make a Meatball Subs
• Pro Tips from My Kitchen
• Frequently Asked Questions about Meatball Subs
• Meatball Subs Recipe

Why You’ll Love This Recipe

• Big Flavor, No Fuss: Each bite delivers saucy, cheesy satisfaction without requiring hours in the kitchen. You can use homemade or frozen meatballs and still get incredible results.
• Perfectly Toasted Bread: No soggy rolls here. We butter and toast the bread first so it holds up under all that goodness.
• Freezer-Friendly Meatballs: Make a big batch and freeze them. You’ll always be just minutes away from a crave-worthy meal.
• Crowd-Pleaser Approved: Whether it’s game day or a casual dinner, these subs disappear fast. Everyone goes back for seconds.
• Customizable Toppings: Stick to classic cheese and sauce or go wild with onions, peppers or mushrooms. This sub doesn’t judge.

Ingredients You'll Need

For the Meatballs (or use frozen):

• 1 pound lean ground beef
• 1 egg
• ½ cup seasoned bread crumbs
• ½ teaspoon Italian seasoning
• ½ teaspoon onion powder
• Salt and black pepper to taste

For the Sandwich:

• 2 cups pasta sauce or marinara sauce
• 4 hoagie rolls or sub buns
• 4 tablespoons garlic butter (or softened butter + garlic powder)
• 1 cup shredded Italian cheese blend (mozzarella or provolone work great)

Optional add-ons: sautéed onions, bell peppers or mushrooms if you want to take it up a notch.

How to Make a Meatball Subs

Step 1: Prep the Meatballs

If making homemade, mix the ground beef, egg, bread crumbs, seasoning and onion powder in a bowl. Roll into 1-inch balls and bake at 350°F for about 20 minutes until fully cooked. If using frozen, follow the package instructions.

Step 2: Simmer in Sauce

Place the cooked meatballs in a saucepan with your favorite marinara or pasta sauce. Cover and simmer for 10 minutes so they soak up all that flavor.

Step 3: Toast the Rolls

Slice the hoagie rolls and spread garlic butter inside. Broil them open-faced for 2 to 3 minutes until golden and crisp. This step keeps the bread from getting soggy.

Step 4: Assemble the Subs

Arrange the rolls in a baking dish. Add 3 or 4 meatballs to each roll. Spoon a bit more sauce over the top and sprinkle generously with cheese.

Step 5: Broil and Serve

Broil the sandwiches again for 2 to 3 minutes until the cheese is melted and bubbling. Serve hot with extra sauce on the side if you like dipping.

Pro Tips from My Kitchen

Toast First, Always – Never skip the pre-toast. Garlic-buttered bread that hits the broiler before the sauce goes on stays crisp and holds everything together.

Use a Cheese Combo – Mozzarella melts beautifully but adding a touch of provolone or parmesan gives more depth and that stretchy, golden finish.

Simmer Time Matters – Even frozen meatballs benefit from a 10-minute simmer in sauce. It helps them stay juicy and infuses flavor throughout.

Avoid Overstuffing – Three to four meatballs per sub is the sweet spot. Too many and the bun falls apart, too few and it feels underwhelming.

Leftover Hack – Wrap leftover subs in foil and reheat in the oven for 10 minutes. The bread crisps back up and the cheese melts perfectly again.

Frequently Asked Questions about Meatball Subs