Name: Meatball Sub Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 3 hoagie rolls; 12–15 Italian meatballs; 1–1.5 cups marinara sauce (homemade or store-bought); 1–1.5 cups shredded mozzarella cheese; 3 tablespoons grated Parmesan cheese; 2 teaspoons dried oregano; ½ lb ground beef (85/15); ½ lb ground chicken; 1 egg; 1 slice whole wheat bread, soaked in milk and squeezed; ¼ cup minced yellow onion; 2 garlic cloves, pressed; ¼ cup grated Parmesan cheese; 1 tablespoon minced fresh basil; ½ tablespoon minced fresh parsley; ½–1 teaspoon kosher salt; ⅛–¼ teaspoon black pepper

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This Meatball Sub Recipe is everything I want in a hearty, comforting sandwich—tender homemade meatballs, savory marinara sauce, and gooey mozzarella cheese, all nestled in a toasted hoagie roll. It’s the kind of meal that works just as well for a casual lunch as it does for a family dinner or game-day spread. Quick to make and endlessly customizable, this sub always hits the spot.

Why You’ll Love This Recipe

I love how this recipe brings bold Italian flavor in just 20 minutes. The meatballs are juicy and well-seasoned, the cheese melts perfectly, and the toasted bread holds it all together. It’s easy to prepare, easy to clean up, and always a hit with kids and adults alike. Plus, it’s super adaptable—add spice, try different meats, or experiment with new cheeses. This one never gets old.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the subs:
3 hoagie rolls
12–15 Italian meatballs
1–1.5 cups marinara sauce (homemade or store-bought)
1–1.5 cups shredded mozzarella cheese
3 tablespoons grated Parmesan cheese
2 teaspoons dried oregano

For the meatballs:
1/2 lb ground beef (85/15)
1/2 lb ground chicken
1 egg
1 slice whole wheat bread, soaked in milk and squeezed
1/4 cup minced yellow onion
2 garlic cloves, pressed
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh basil
1/2 tablespoon minced fresh parsley
1/2–1 teaspoon kosher salt
1/8–1/4 teaspoon black pepper

Directions

I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a mixing bowl, I combine the beef, chicken, egg, soaked bread, onion, garlic, Parmesan, basil, parsley, oregano, salt, and pepper. I mix until everything is just combined.
I roll the mixture into 1-inch meatballs and place them on the baking sheet. I bake them for about 15 minutes until cooked through.
While the meatballs bake, I warm up my marinara sauce on the stove.
When the meatballs are ready, I slice each hoagie roll without cutting all the way through, and spoon a bit of sauce into the bottom of each. I add 4–5 meatballs per roll, spoon more sauce over the top, then sprinkle mozzarella and Parmesan cheese over everything.
I return the subs to the oven and bake for 5 more minutes until the cheese is melted and bubbly.
I let the subs cool slightly, then garnish with extra herbs if I have them on hand and serve hot.

Servings and Timing

Servings: 3 subs
Prep Time: 5 minutes
Cook Time: 15 minutes for meatballs + 5 minutes for melting cheese
Total Time: 20–25 minutes

Variations

For extra heat, I add red pepper flakes to the meat mixture or use spicy marinara.
I swap the mozzarella for provolone or fontina for a different cheesy finish.
To lighten things up, I use ground turkey instead of beef and chicken.
When I want a vegetarian version, I use plant-based meatballs and vegan cheese.
Sometimes I sauté onions and bell peppers and layer them under the meatballs for extra texture and flavor.

Storage/Reheating

Refrigerator: I store leftover subs in an airtight container in the fridge for up to 3 days.
Freezer: I wrap individual subs tightly and store them in a freezer-safe bag for up to 2 months.
Reheating:

Oven: 350°F for 10–15 minutes
Microwave: 1–2 minutes, covered with a damp paper towel
Stovetop: Toast gently in a skillet over medium heat, turning occasionally

FAQs

What is a meatball sub?

A meatball sub is a hot sandwich made with seasoned meatballs, marinara sauce, and melted cheese, served in a toasted hoagie roll.

Can I customize my meatball sub?

Yes! I often change up the cheese, add sautéed veggies, or use a different kind of sauce to suit my mood.

How can I make it spicier?

To add heat, I mix red chili flakes into the meat or use spicy marinara and jalapeños.

Can I meal prep meatball subs?

Absolutely. I prep the meatballs ahead and freeze them. Then all I need to do is assemble and bake when I’m ready to eat.

What’s the best bread for meatball subs?

I go with fresh hoagie rolls—sturdy enough to hold everything but still soft inside. Toasting them first helps avoid sogginess.

Conclusion

This Meatball Sub Recipe delivers all the cheesy, saucy, meaty satisfaction I crave in a sandwich. It’s quick to throw together, perfect for feeding a crowd, and easy to make ahead or freeze. Whether I serve it with fries, a salad, or just on its own, it’s always a winner. Give it a try and watch it become a regular in your dinner rotation.