These meatball subs feature soft, juicy Italian meatballs tucked into rolls and coated in an easy marinara. Few sandwiches taste better than this.
There are several ways to make a meatball sandwich; here’s how I do mine. I believe in doing things properly, so we make both the meatballs and the sauce from scratch (the bread is your call). It takes a bit more time but yields far better results. Follow along.
Soft & Juicy Homemade Meatballs
The best meatballs are tender and juicy. Here are the key steps to get them right.
Soft Meatballs
Start with a panade — a mixture of starch and liquid — to keep the meat moist. In this recipe the panade is milk soaked into bread. Let the bread absorb the milk so it locks in moisture and keeps the meatballs wonderfully soft.
Also avoid overworking the meat. Mix the non-meat ingredients first, then gently incorporate the meat to minimize handling. Overmixing makes meatballs tough and dry.
Juicy Meatballs
Choose meat with adequate fat (15% or more). A blend of pork and beef (50/50) gives extra richness—pork adds flavor depth while beef provides structure.
Best Way to Cook Meatballs
I’ve tested different cooking methods. Here’s what works best and why.
Baked Meatballs (method 1)
Baking is the easiest — low effort and hands-off — but it’s harder to get a good brown crust without overcooking the inside. Ideally meatballs should be slightly underdone when removed so they finish cooking in the sauce.
Pan-Fried Meatballs (method 2)
Frying gives great browning and lets meatballs finish in the sauce afterward. Downsides: maintaining uniform shape can be tricky, you often need to work in batches, and sticking can be an issue unless you have excellent non-stick cookware.
Grilled/Broiled Meatballs (recommended)
Grilling or broiling delivers even caramelization, lets meatballs finish in the sauce, and you can cook them all at once. It’s also convenient because you’ll use the grill for finishing the subs. This method combines great color, flavor, and efficiency.
Meatball Marinara Sauce
Keep the sauce simple so it complements the meatballs without overpowering them.
Tomato Passata
Tomato passata is pureed, strained tomatoes that are smooth and thick—perfect for coating meatballs without large tomato chunks.
Marinara Seasoning
Start with onion and garlic, then add basil and oregano for an Italian flavor. A pinch of chilli flakes adds a pleasant heat if you like spice.
Simmer with the meatballs
Simmer the meatballs in the sauce so flavors meld and the meatballs finish cooking gently. This exchange of juices is important for depth of flavor.
How to Make a Meatball Sub
With meatballs and sauce ready, here’s how to build the subs.
What Bread to Use?
Mini baguettes or rolls about 6″ long work well. I fit four meatballs per sub and get five subs from this recipe.
What Cheese to Use?
A mix of fresh mozzarella and parmesan is ideal. Mozzarella melts and gives that gooey pull, while parmesan adds savory punch. Other melting cheeses like cheddar or Monterey Jack also work.
Meatball Subs FAQ
Can I make the marinara sauce ahead of time?
Yes. The flavors improve with resting. Store in the fridge for a few days or freeze, then reheat and simmer when needed.
Can I prepare the meatballs ahead of time?
You can roll the meatballs and keep them refrigerated or frozen, then cook when needed. Fully cooking them ahead reduces some of the fresh juiciness, but it’s still an option.
Do I have to add pork?
Pork adds richness, but you can use all beef if preferred. Choose higher-fat meat for juicier results.
Serving Meatball Subs
Garnish with torn fresh basil leaves if you like. Serve with potato wedges, coleslaw, garlic fries, or marinated olives for a complete meal.
How to Make a Meatball Sub Sandwich (Full Recipe)
Simply the BEST Meatball Subs
Equipment
- Large pan & wooden spoon
- Large mixing bowl
- Large baking tray
- Sharp knife & chopping board
- Box grater
- 1 tbsp measuring spoon
Ingredients
Meatballs
- 9oz / 250g ground beef (15%+ fat)
- 9oz / 250g ground pork (15%+ fat)
- 2 thin slices white bread, diced (about 1 cup)
- 1/2 cup / 40g freshly grated parmesan
- 1/4 cup / 60ml milk
- 1/4 cup finely diced fresh parsley
- 1 small/medium white onion, peeled & grated
- 2 cloves garlic, peeled & minced
- 1 egg
- 1 tsp Worcestershire sauce
- 3/4 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- Oil spray as needed
Marinara Sauce
- 3 cups / 750g tomato passata
- 1 medium white onion, finely diced
- 2 cloves garlic, finely diced
- 2 tbsp finely diced fresh basil
- 1 tsp dried oregano
- 1/2 tsp sugar, or to taste
- 1/4 – 1/2 tsp chilli flakes, optional
- Salt & black pepper to taste
- Olive oil as needed
Subs
- 5 x 6″ baguettes/sub rolls, sliced
- 2 x 4.5oz / 125g balls fresh mozzarella, sliced
- 1/2 cup / 40g freshly grated parmesan
- Small fresh basil leaves to serve (optional)
Instructions
- In a large bowl combine the cubed bread with grated onion and garlic, Worcestershire sauce, and milk. Mash with a fork until the bread soaks up the liquid. Add egg, parmesan, parsley, oregano, salt, and pepper. Stir or mash to combine evenly.
- Add the pork and beef and use your hand to gently combine until the bread mixture is evenly incorporated. Avoid overworking the meat. Use a 1 tbsp measure to scoop portions onto a baking tray, then roll each portion into a ball.
- Spray the meatballs with oil and place under a hot grill/broiler. Broil until browned all over, turning once or twice.
- Meanwhile, in a large pan over medium heat add a drizzle of oil and the diced onion. Fry until golden, add the garlic and cook 1–2 minutes more. Pour in passata, add basil, oregano, chilli flakes, sugar, salt, and pepper. Stir and reduce to a simmer.
- Add the browned meatballs to the sauce with any pan juices for extra flavor. Coat them in sauce and gently simmer about 20 minutes until the sauce thickens and the meatballs finish cooking.
- Spoon a couple of tablespoons of sauce down the center of each sub, add four meatballs per roll, top with mozzarella and sprinkle with parmesan. Place on a baking tray and grill/broil on medium until the cheese is melted and golden.
- Scatter torn basil leaves over the finished subs if desired, then serve and enjoy.
Quick Demo
Notes
a) You can use all beef, but the beef/pork mix adds richness. Always use higher-fat meat for juicier meatballs.
b) Grilling gives the best exterior browning while keeping shape; baking is easiest but browns less; frying works if you can keep shape and have a good pan. All methods should aim for good browning — meatballs finish cooking in the sauce.
c) You can roll meatballs ahead and store in the fridge overnight or freeze for up to a month (freeze spaced on a tray then transfer to bags). Thaw and cook as directed. Fully cooked meatballs can be stored in the fridge for 3–4 days or frozen.
d) Sauce can be made ahead: refrigerate 3–4 days or freeze for a month. Thaw in the fridge before reheating.
Nutrition
For more sandwich ideas try classic options like Chicken Parmesan or Sausage & Peppers, or experiment with a Buffalo Chicken Meatball Sub for a twist.
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