Make a batch of meatball subs for your next family dinner at home. These sandwiches are made with lightly toasted hoagie rolls, juicy homemade meatballs, and melty mozzarella cheese.
Meatball subs are one of the most popular comfort food sandwiches. Hoagie rolls are filled with juicy homemade meatballs, your favorite marinara sauce, and melty mozzarella cheese.
The homemade meatballs are made with five main ingredients plus seasoning and bake up perfectly tender and juicy in the oven. Once assembled, your sandwiches are lightly toasted under the broiler until melty.
Serve meatball subs for your next family meal at home. They're perfect any time of year for adults and kids alike to enjoy!
Ingredients and substitutions
- Beef - You'll need one pound of ground beef for this recipe. I recommend 85/15 because it holds together well after baking and has just enough fat to make your meatballs juicy and flavorful. 90/10 can also work, but I don't recommend leaner meats because they dry out easily in the oven. Higher fat meats tend to fall apart due to the fat rendering out while baking.
- Parmesan - Adds flavor and helps bind the meatballs together while baking. I recommend grating your parmesan from a block rather than using pre-shredded parmesan from a canister.
- Breadcrumbs - Acts as a binder to hold the meatballs together. Regular breadcrumbs or Italian breadcrumbs can work in this recipe. If using Italian breadcrumbs, consider reducing the Italian seasoning by half.
- Egg - Adds moisture and acts as a binder to hold the meatballs together.
- Milk - Adds moisture and hydrates the breadcrumbs. I used whole milk, but any milk will work in this recipe.
- Seasoning - Italian seasoning, garlic powder, salt, and pepper add mild, savory flavor to your meatballs.
- Hoagie rolls - Buy quality hoagie rolls from your local bakery if possible.
- Oil - A bit of olive oil is used to insulate the bread from the moisture of the marinara, adhere the seasoning to the bread, and help it brown in the toaster oven.
- Seasoning - Salt and garlic powder add flavor to the hoagie rolls.
- Marinara - Homemade marinara sauce or your favorite store bought brand works in this recipe.
- Mozzarella - Shredded mozzarella works best for topping your meatball subs. An Italian cheese blend also works great as a substitute.
Tips and tricks
Do not omit ingredients - Each ingredient listed in the recipe serves a purpose. The egg, cheese, breadcrumbs, and milk all help add moisture and structure to the meatballs and should not be omitted.
Use a cookie scoop - For even portioning, use a medium 1.5 tablespoon cookie scoop and heap the meat mixture slightly. This recipe makes about 20 meatballs (5 per sub) using this method.
Do not overbake your meatballs - This is the number one reason why meatballs turn out dry. Bake your meatballs until they reach 160 degrees Fahrenheit in the center, then immediately remove from the oven.
Use a meat thermometer - I highly recommend using a meat thermometer to test for doneness instead of relying on time alone.
Keep an eye on the broiler - Do not walk away while food is under the broiler. Food can burn quickly, especially when in close proximity to the broiler element in your oven. Keep an eye on your food and rely on the look of your meatball subs, not the time.
Storage
Cooked meatballs will keep for up to four days in the refrigerator and reheat well. Assembled meatball subs generally don't keep well because the marinara sauce makes the hoagie rolls soggy. Bread can also dry out when stored in the refrigerator.
Meatballs can be frozen (raw or cooked) for up to three months in a tightly sealed container.
Frequently asked questions
I don't recommend storing assembled meatball subs because the bread and get soggy after assembly. However, meatballs will keep for up to four days in the refrigerator and reheat well in the microwave or oven. To reheat in the oven, preheat to 300 degrees Fahrenheit and bake for up to 15 minutes, or until warmed through. Meatballs (raw and cooked) can also be frozen for up to 3 months. After meatballs have been warmed up, continue with assembly instructions in the recipe card below.
The breadcrumbs, parmesan cheese, and egg all act as binders in this recipe. Do not omit, reduce, or substitute these ingredients. I also recommend using either 85/15 or 90/10 ground beef for best results. Higher fat meat can fall apart while baking due to the fat rendering out.
Yes, meatballs can be frozen for up to 3 months. To thaw, transfer to the refrigerator to thaw overnight, or add 2-3 minutes to your baking time.
Meatballs turn out dry from overbaking. Perfectly cooked ground beef (cooked to 160 degrees Fahrenheit) is juicy, not dry. Use a meat thermometer and remove your meatballs from the oven as soon as they reach 160 degrees in the center for best results.
Recommended
📖 Recipe
Meatball Subs
Ingredients
Meatballs
- 1 pound 85/15 ground beef
- ½ cup breadcrumbs
- ¼ cup parmesan cheese
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Subs
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 4 hoagie rolls
- 16 ounces marinara sauce
- ½ cup shredded mozzarella cheese
Instructions
Meatballs
- Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add ground beef, breadcrumbs, parmesan cheese, egg, milk, Italian seasoning, garlic powder, salt, and pepper. Mix until incorporated.
- Heap meatball mixture into a medium (1.5 tablespoon) cookie scoop, or use your hands to form mixture into meatballs. Place 1 inch apart on prepared baking sheet. Recipe makes about 20 meatballs of this size.
- Bake for about 16-18 minutes, or until internal temperature reaches 160℉ in the center (I highly recommend using a meat thermometer to prevent meatballs from drying out due to overcooking).
Subs
- While meatballs are baking, prepare hoagie rolls. In a small bowl, add olive oil, garlic powder, and salt. Stir to combine. Brush oil mixture across the sliced interior of each hoagie roll. Lightly toast in a toaster oven or pressed flat in a skillet on the stovetop and set aside.
- Warm marinara sauce over the stovetop or in a microwave safe bowl. When meatballs have finished cooking, toss in marinara sauce and spoon into prepared hoagie rolls.
- Top with shredded mozzarella cheese and place hoagie rolls onto foil-lined quarter sheet pan.
- Transfer to the oven and turn on the broiler for 2 to 3 minutes, or until cheese has melted. Keep an eye on your food and do not walk away while using the broiler. Food can burn quickly.
- Remove from oven, optionally top with chopped parsley, and serve warm.
Equipment Recommendations
Notes
- Leftovers: Leftover meatballs will keep for up to 4 days in the refrigerator.
- Freezing: Raw or cooked meatballs can be frozen for up to 3 months. Place on a parchment lined baking sheet 1 inch apart. Freeze until solid, about 1 to 2 hours. Transfer to a freezer-safe container and seal tightly. Transfer to the refrigerator to thaw overnight or add 2-3 minutes to your baking time if baking from frozen.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!