If you want to make a truly delicious meatball sub, there’s just no substitute for homemade meatballs. Sure, frozen meatballs and store-bought sauce are convenient, but the meatball is supposed to be the star of the show here. It should use the right combination of ground meats and binding ingredients for a tender, juicy bite. It should be seasoned enough to taste good on its own and become even richer after simmering in a mildly acidic marinara.
Thankfully, it doesn’t take too long to make meatball subs from scratch, especially when making slow-cooker meatballs. After about 25 minutes of prep time, the slow cooker does the rest of the heavy lifting. This recipe can even be made in advance if you want to stash the meatballs in the fridge or freezer for later. The saucy meatballs can be kept warm in the slow cooker for up to two hours, too. That’s an excellent option for game-day parties where guests assemble sandwiches at their leisure.
Meatball Sub Ingredients
- Homemade meatballs: We make meatballs from scratch using ground beef, bulk Italian sausage, Parmesan cheese and garlic powder as the flavor base. These meats have enough fat to keep the meatballs juicy and carry the seasonings’ savory flavors. Eggs, milk and dry bread crumbs act as binders, holding the meatballs together and infusing each bite with moisture.
- Marinara sauce: This homemade marinara sauce tastes fresher and brighter than a store-bought jar. It starts with a can of tomato sauce, tomato paste and spices (oregano, salt and pepper). From there, red wine adds acidity and depth, a touch of sugar creates a balanced flavor and chopped onion, green pepper and garlic bring aromatic qualities.
- Rolls: For a soft sandwich experience, use split hoagie buns, long submarine-style rolls or Italian dinner rolls. If you prefer your sub with a crunchier or denser texture, use baguette or ciabatta bread.
- Parmesan cheese: The meatballs already contain Parmesan, but we often like to add grated cheese just before serving for an extra-savory finish.
Directions
Step 1: Make the meatball mixture
In a large bowl, combine the eggs and milk. Add the bread crumbs, cheese, salt, pepper and garlic powder. Add beef and sausage, and mix well.
Step 2: Broil the meatballs
Preheat the broiler.
Shape the meatball mixture into 1-inch balls and place them in a 15x10x1-inch baking pan. Broil 4 inches from the heat for four minutes, then turn and broil for three minutes longer. Transfer the meatballs to a 5-quart slow cooker.
Step 3: Make the marinara
Combine the tomato sauce, tomato paste, onion, green pepper, wine, water, garlic, oregano, sugar, salt and pepper. Pour the sauce over the meatballs.
Step 4: Slow-cook the meatballs
Cover the slow cooker, and cook on low for four to five hours. Serve the meatballs on rolls. Sprinkle with shredded cheese if desired.
What toppings are best for meatball subs?
A classic Italian meatball sub is just meat, sauce, bread and sometimes cheese like provolone or mozzarella. Of course, that doesn’t mean you have to limit yourself there! Here are some fun ideas for making meatball subs with different toppings.
- Italian-style meatball sub: Spread pesto on the bottom bun. Garnish the marinara-sauced meatballs with fresh basil leaves and a slice of provolone or mozzarella cheese. For a tangy finish, add sliced olives or pepperoncini peppers.
- Philly-inspired meatball sub: Simmer the meatballs in a Worcestershire-spiked beef broth instead of marinara. Garnish the meatballs with sauteed onions, peppers and mushrooms. Finish with a slice of American cheese or a cheesy sauce like nacho cheese sauce.
- Barbecue meatball sub: Make barbecue meatballs with barbecue sauce and garnish with sliced pickles and crispy french-fried onions.
- German-style meatball sub: Garnish German meatballs with mustard, sauerkraut and beer cheese spread.
- Swedish-style meatball sub: Spread lingonberry sauce on the bottom bun and garnish creamy Swedish meatballs with pickled cucumbers.
- Banh-mi-inspired meatball sub: Spread paté on the bottom bun and garnish Thai meatballs or teriyaki meatballs with pickled carrots, cilantro sprigs and Sriracha.
Recipe Variations
- Use store-bought: If you’re running short on time, pick up meatballs and jarred pasta sauce at the grocery store. The deli or meat counter may have fresh meatballs, but some of the best meatballs come from the store’s freezer section.
- Toast the rolls: Broil the rolls 4 inches from the heat until lightly browned, one to two minutes. Brush the rolls with the garlic spread from our quick garlic toast, if desired.
- Add cheese: Top each meatball sub with sliced provolone, fontina or mozzarella cheese, and pop it under the broiler until it’s hot and bubbly.
- Change the meat: Make meatball subs with any of your favorite meatball recipes. Use 100% ground beef or change up the meat to make pork meatballs or chicken meatballs. For a vegetarian sandwich, try chickpea meatballs.
- Make it spicy: For a spicy meatball sub, add red pepper flakes to the meatball mixture or marinara—or both!
How to Store Meatball Subs
Store the meatballs and sauce in an airtight container in the refrigerator. You’ll want to keep the saucy meatballs separate from the rolls, or the bread will become soggy. Cooked meatballs last in the fridge for up to four days.
Can you make meatball subs ahead of time?
We don’t recommend assembling meatball subs ahead of time, but you can prepare the meatballs ahead of time. Reheat the meatballs and sauce in a covered saucepan on the stovetop until warmed through. Stir the mixture occasionally to promote even heating, and add a splash of water to the sauce if needed.
Can you freeze meatball subs?
It’s not a good idea to freeze the meatballs and bread together, but you can freeze the meatballs separately. After broiling the meatballs, let them cool completely. Store the meatballs in a freezer-safe container and freeze for up to three months. To use, thaw the meatballs in the refrigerator overnight. Add them to the slow cooker with the sauce ingredients, and cook as directed.
Meatball Sub Tips
Can you make meatball subs without a slow cooker?
You can make meatball subs on the stovetop or in an Instant Pot. After broiling the meatballs, transfer them to a Dutch oven. Add the sauce ingredients, and bring the mixture to a simmer. Simmer, covered, for about an hour or until the meatballs reach an internal temperature of 165°. Or use our slow cooker to Instant Pot conversion guide to make meatballs in the Instant Pot.
What kind of sauce do you use for meatball subs?
We use homemade marinara sauce to make Italian-style meatball subs, but you could use any tomato-based pasta sauce like canned spaghetti sauce or sugo. You could even use Julia Child’s tomato sauce (although there is a difference between marinara vs. tomato sauce, so this tomato sauce will be thicker and richer than most red pasta sauces).
What is the best type of bread for meatball subs?
Meatballs taste delicious on any long split roll used for hoagie sandwiches. Hot dog buns are typically too small, unless you plan to make mini meatballs. Use a soft roll to lean into the meatball’s chewy texture or a firmer, crunchier roll to create a textural contrast.
