Meatball Subs

By Becky Hardin

Updated May 5, 2025

Meatball Subs made with real homemade meatballs just can’t be beat! Marinara sauce, mozzarella cheese and flavor-packed meatballs are all served in a warm and toasty sub. Perfect for both gameday and fun family dinners at home!

Meatball Sub

The magic of these easy-to-make sub sandwiches lies with the homemade meatballs. The herbs, seasonings, and consistency all work together to create the best bite every time! When paired with bold marinara sauce and mozzarella cheese on a toasted hoagie bun, every bite of these easy meatball subs is irresistible.

Feel free to get creative with the toppings. Try pickles, frizzled onions, sautéed bell peppers, or banana peppers. You could also switch up the marinara for pesto or Alfredo sauce . The possibilities are endless! Set out a few options and let everyone choose what they like.

Ingredients1x2x3x

For the Meatballs

▢ 1 pound 85% lean ground beef Use leaner beef if you prefer, or use turkey or chicken.
▢ ½ onion finely chopped
▢ ¼ cup chopped fresh Italian parsley
▢ 1 teaspoon kosher salt If using a finer salt, like sea salt or table salt, reduce the amount by half.
▢ ½ cup breadcrumbs Italian or panko breadcrumbs also work.
▢ ⅓ cup freshly grated Parmesan cheese
▢ ½ teaspoon onion powder
▢ ½ teaspoon garlic powder
▢ 1 teaspoon Italian seasoning store-bought or homemade
▢ 1 large egg
▢ 16 ounces marinara sauce store-bought or homemade (1 jar)

Subs and Extras

▢ 4 hoagie rolls submarine rolls or hot dog buns also work
▢ 2 cups freshly shredded mozzarella cheese or use Parmesan or provolone cheese
▢ Chopped fresh basil and/or Italian parsley

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
In a bowl, combine the ground beef, onion, parsley, salt, breadcrumbs, Parmesan cheese, seasonings, and egg. 1 pound 85% lean ground beef, ½ onion, ¼ cup chopped fresh Italian parsley, 1 teaspoon kosher salt, ½ cup breadcrumbs, ⅓ cup freshly grated Parmesan cheese, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 large egg
Roll the mixture into 16 balls. Place on the prepared baking sheet.
Bake for 12-15 minutes until the edges are crispy and the meatballs are 160°F internally.
While the meatballs are cooking, heat the marinara sauce in a large saucepan over low-medium heat. 16 ounces marinara sauce
When the meatballs are done, add them to the saucepan and coat them in the sauce.
Spoon four meatballs and sauce into each roll and top with shredded mozzarella. 4 hoagie rolls, 2 cups freshly shredded mozzarella cheese
Place the subs under the broiler for a couple minutes. Watch them carefully to prevent burning.
Finish with a sprinkle of chopped basil and/or parsley. Chopped fresh basil

Equipment

Baking Sheet

Becky’s Tips

This recipe works with frozen meatballs as well. Cook them according to the package, then continue the recipe starting from step 5.
To help prevent sogginess, assemble the subs just before serving or butter and toast the rolls for extra protection.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Meatball Subs Step by Step

Get the oven going and pull out a baking sheet: Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.

meatball ingredients in a glass bowl. - 6

Prepare the meatballs : In a bowl, combine the 1 pound ground beef, 1/2 a finely chopped onion, 1/4 cup chopped fresh Italian parsley, 1 teaspoon kosher salt, 1/2 cup breadcrumbs, 1/3 cup freshly grated Parmesan cheese, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1 large egg.

16 raw meatballs on a lined baking sheet. - 7

Roll the meatballs: Roll the meatball mixture into 16 balls and place on the prepared baking sheet.

16 baked meatballs on a lined baking sheet. - 8

Bake the meatballs : Bake for 12-15 minutes until the edges are crispy and the meatballs are 160°F internally.

Get the sauce going: While the meatballs are cooking, heat 16 ounces of marinara sauce in a large saucepan over low-medium heat.

meatballs in marinara sauce in a saucepan with a wooden spoon. - 9

Add the meatballs to the sauce: When the meatballs are done, add them to the saucepan and coat them in the marinara sauce.

4 meatball subs topped with shredded cheese on a lined baking sheet. - 10

Prepare the subs: Spoon four meatballs and sauce into each of the 4 rolls and top with 2 cups of shredded mozzarella.

Broil the subs: Place the subs under the broiler for a couple of minutes. Watch them closely to prevent burning.

close up of meatball subs on a lined baking sheet. - 11

Garnish and serve: Finish with a sprinkle of chopped basil and/or parsley. Enjoy!

cross section of a meatball sub on a lined baking sheet. - 12

How to Store

The meatballs can be cooked up to 1 day in advance and stored in an airtight container in the refrigerator until ready to reheat and serve. Store leftover meatballs and marinara sauce in an airtight container in the refrigerator for up to 4 days.

Freeze cooked meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in a saucepan set over medium-low heat until warmed through. Assemble the subs just before serving.

Serving Suggestions

These meatball subs are hearty and filling. They’re great on their own or served with light sides. I always enjoy them with a crispy kale Caesar salad , a colorful Italian pasta salad , or crunchy lemon Parmesan roasted broccoli . If it’s a cold and rainy day, a warming Zuppa Toscana or hearty sausage lentil soup make for the perfect meal.

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a halved baked turkey meatball on top of a pile of meatballs. - 17

a halved baked turkey meatball on top of a pile of meatballs. - 18

Baked Turkey Meatballs

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Meatball Subs Recipe

Equipment

Baking Sheet