The BEST Meatball Subs Recipe

I paired a top shot of casserole-baked meatballs with a bottom shot of cheese being laid over the rolls to introduce my take on a Meatball Sandwich.

I love that collage photo: meatball subs in a casserole dish on top, and gooey cheese being laid over the subs below. I made this because I wanted a Meatball Sandwich that actually tastes like something you crave, not the limp stuff from a corner shop.

Ground beef and Parmesan cheese anchor the flavor, giving the meatballs a salty, savory punch. I mess around with little tricks and kinda fail sometimes but mostly land on the Best Meatballs that hold up in a roll and get that perfect gooey finish.

If you like bold, messy sandwiches, you might get addicted.

Ingredients

• Ground beef: rich in protein, adds savory fat and juiciness, can be high in fat.
• Breadcrumbs: soak up moisture, give structure and carbs, Italian crumbs add herbs.
• Parmesan: salty umami punch, adds depth and calcium, a little goes a long way.
• Onion and garlic: give sweetness and bite when cooked, add vitamins and big flavor.
• Crushed tomatoes: bright acidity balances richness, provides vitamin C and fiber, slightly sweet.
• Mozzarella: melty mild cheese, mostly fat and protein, makes the sandwich wonderfully gooey.
• Rolls: soft rolls give carbs and crunch, toast well with butter and hold meatballs.

Ingredient Quantities

• 1 1/2 lb ground beef (or 1 lb beef + 1/2 lb pork, tastes juicier)
• 3/4 cup plain breadcrumbs (Italian style if you got it)
• 1/2 cup freshly grated Parmesan cheese
• 1 large egg
• 1/4 cup whole milk
• 1 small yellow onion, finely grated (about 1/2 cup)
• 4 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp olive oil (for cooking)
• 28 oz can crushed tomatoes (or about 3 cups good marinara)
• 1 tbsp tomato paste (optional, for a thicker sauce)
• 1 tsp dried oregano
• 1 tsp sugar (to balance acidity)
• 4 hoagie rolls or Italian sub rolls (6 to 8 inch)
• 8 to 12 slices provolone or mozzarella (or about 2 cups shredded mozzarella)
• 1 1/2 to 2 cups shredded mozzarella for topping/baking
• 1/4 cup extra grated Parmesan for sprinkling
• 2 tbsp butter (optional, for toasting rolls)
• Fresh basil or extra parsley for garnish (optional)

How to Make this

1. Preheat oven to 375 F and lightly oil a 9 by 13 casserole dish or similar so nothing sticks.

2. In a big bowl combine 1 1/2 lb ground beef, 3/4 cup plain breadcrumbs, 1/2 cup grated Parmesan, 1 large egg, 1/4 cup whole milk, 1 small yellow onion grated, 4 minced garlic cloves, 1/4 cup chopped parsley, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried Italian seasoning and 1/4 tsp red pepper flakes if you want heat. Mix just until combined, do not overwork the meat or it gets tough.

3. Shape the mixture into meatballs about 1 inch to 1 1/4 inch wide. You should get roughly 18 to 24 depending how big you make them.

4. Heat 2 tbsp olive oil in a large skillet over medium high heat. Brown the meatballs in batches so they get a nice crust, about 2 to 3 minutes per side. They do not need to be cooked through. Transfer browned meatballs to a plate.

5. In the same skillet add the 28 oz crushed tomatoes, 1 tbsp tomato paste if you want a thicker sauce, 1 tsp dried oregano, 1 tsp sugar and a pinch more salt and pepper to taste. Scrape up browned bits from the pan, simmer gently 5 minutes to meld flavors.

6. Return meatballs to the sauce, lower heat to a simmer and cook uncovered about 12 to 15 minutes until meatballs are cooked through and sauce has thickened. Taste and adjust salt or sugar if sauce is too acidic.

7. Tear or slice 4 hoagie rolls lengthwise but not all the way through, spoon some sauce into the bottom of your casserole dish to keep rolls from getting soggy, then nestle the rolls side by side. Put 3 to 4 meatballs in each roll with extra spoonfuls of sauce. Lay 8 to 12 slices provolone or mozzarella over the meatballs or layer about 2 cups shredded mozzarella across the top.

8. Sprinkle 1 1/2 to 2 cups shredded mozzarella over everything for gooey topping plus 1/4 cup extra grated Parmesan. If you like the rolls browned brush tops with 2 tbsp butter melted. Bake in the oven 12 to 15 minutes until cheese is melted and bubbly, then broil 1 to 2 minutes if you want golden spots, watch it cause broilers burn fast.

9. Let rest a few minutes, garnish with chopped fresh basil or extra parsley, serve hot and messy. Leftovers reheat great in a 350 F oven covered for 10 to 15 minutes or unwrap and microwave carefully.

Equipment Needed

1. 9 by 13 inch casserole dish or similar, for assembling and baking
2. Large mixing bowl for combining the meatball mix
3. Measuring cups and spoons for breadcrumbs milk cheese etc
4. Box grater or fine grater for the onion and Parmesan
5. Large skillet for browning meatballs and simmering sauce
6. Tongs or slotted spoon and a spatula to turn and transfer meatballs
7. Large plate or baking sheet to hold browned meatballs
8. Chef knife and cutting board for parsley slicing rolls
9. Oven mitts and a small ladle or large spoon for spooning sauce

FAQ

The BEST Meatball Subs Recipe Substitutions and Variations

• Ground beef (1 1/2 lb): swap for ground pork for extra juiciness, or use all ground turkey/chicken if you want leaner meat (add a splash of oil or an extra egg cause poultry is drier); plant based crumbles also work, just be gentler when frying so they dont fall apart.
• Breadcrumbs (3/4 cup): use panko for a lighter, airier texture (use a bit less cause panko absorbs less), crushed saltines or pretzels for a little salty crunch, or quick oats for a gluten free binder.
• Provolone/mozzarella (slices or shredded): swap with fontina or Monterey Jack for great melt, or use mild cheddar for more bite; for a no-dairy option try vegan meltable slices.
• Crushed tomatoes (28 oz): use tomato passata for a smoother sauce, or canned diced tomatoes blitzed in a blender; store bought marinara is fine too, just taste and add a tsp sugar if it tastes too sharp.

Pro Tips

1) Chill the meatballs before cooking. Mix just until combined, shape them, then pop them in the fridge for 20 to 30 minutes. They hold together better, brown more evenly, and wont fall apart in the pan.

2) Get a real crust on them. Heat the pan until the oil is shimmering, work in small batches so you dont crowd the pan, and let each side get a good brown before turning. That sear adds flavor you cant get from sauce alone.

3) Boost the sauce without extra work. Toss in a Parmesan rind while it simmers, or add a splash of red wine or a teaspoon of Worcestershire for deeper savory notes. If it tastes too bright, a tiny pinch of baking soda smooths acidity faster than sugar.

4) Keep rolls from getting soggy and make reheats better. Toast or butter the cut sides and spoon only a little sauce into the rolls before adding meatballs. For leftovers reheat covered in a moderate oven so the cheese melts and the bread doesnt dry out.