These meatballs are big and full of Italian flavor. Pile them on a toasted sub roll with mozzarella or provolone cheese for a hearty hot sandwich. —Tyler Smith, Virginia Beach, Virginia
Tyler Smith’s Homemade Meatball Sub
Published on Jun. 23, 2025
Watch How to Make Tyler Smith’s Homemade Meatball Sub
Tyler Smith’s Homemade Meatball Sub
Prep Time
20 min
Cook Time
35 min
Yield
4 servings
Ingredients
- MARINARA SAUCE:
- 2 tablespoons olive oil
- 1/4 cup chopped white onion
- 3 garlic cloves, minced
- 2 cans San Marzano crushed tomatoes
- 3 to 5 fresh basil leaves
- 1 tablespoon salt
- 1 tablespoon Italian seasoning
- MEATBALLS:
- 1/4 cup chopped white onion
- 3 garlic cloves, minced
- 1/2 pound ground sirloin
- 1/2 pound mild Italian sausage
- 1/2 cup Italian seasoned bread crumbs
- 1/2 cup whole milk
- 1 large egg
- 1/3 cup grated Parmesan cheese
- 3 to 5 fresh basil leaves, chopped
- 1/2 teaspoon salt
- 1 cup olive oil, for frying
- ASSEMBLY:
- 4 submarine buns, split and toasted
- Shredded provolone or mozzarella cheese
Directions
- Heat oil in a large saucepan over medium-low heat. Cook onions until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add canned tomatoes, basil, salt and Italian seasoning. Bring to a boil. Reduce heat; simmer until flavors have melded, 15-20 minutes.
- Meanwhile, for the meatballs, in a large skillet, cook onions until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Remove to a large bowl; cool completely.
- Add all remaining meatball ingredients; mix lightly but thoroughly. Shape into 2-inch balls.
- In the same skillet, heat oil to 325°. Fry meatballs until browned, 2-3 minutes per side. Drain on plates lined with paper towels.
- Add meatballs to sauce; cook on medium-low heat until internal temperature reaches 160°, 15-20 minutes.
- Put meatballs and sauce on toasted submarine buns. Top with cheese. If desired, place subs on baking sheets. Preheat broiler; cook until cheese has melted, 1-2 minutes.
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