Meatball Subs

My meatball sub recipe combines juicy homemade meatballs with marinara sauce, all topped with melty cheese and baked on toasted hoagie buns. It tastes WAY better than any Subway meatball sub! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings sandwiches

Calories 388kcal

Author Arman Liew

Ingredients

For the meatballs

1/2 pound ground beef
1/2 pound ground pork or more ground beef
1 large egg
1 small onion chopped
1 clove garlic minced
1/2 cup parmesan cheese
1/2 cup bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper

For the marinara sauce

1 tablespoon olive oil
1 large onion chopped
2 cloves garlic minced
1 pound tomato sauce passata
1/2 cup water
1 tablespoon Italian seasoning
1/2 teaspoon salt

For the sandwiches

8 slices mozzarella cheese
4 hoagie rolls * See notes

Instructions

Add all the meatball ingredients into a mixing bowl and mix until combined. Using your hands, shape the mixture into 1-inch balls and place them on a plate.
Add some oil to a non-stick pan and place it over medium heat. Once hot, add the meatballs and cook for 5-6 minutes, flipping halfway through. Remove the meatballs onto a plate.
Place the pan back over medium heat then add the olive oil, onion, and garlic. Cook until fragrant, then add the rest of the sauce ingredients and bring to a simmer. Once simmering, add the meatballs back and cook through.
Preheat the oven to 200C/400F.
Slice your hoagie rolls in half and add a generous portion of the warm meatballs. Add the marinara sauce on top, followed by the mozzarella cheese.
Place the filled hoagie rolls open faced on a baking sheet and broil for 2-3 minutes, until the cheese begins to melt.
Remove from the oven and serve immediately.

Video

Notes

TO STORE: Both the meatballs and the marinara sauce can be stored in the refrigerator for up to five days.

TO FREEZE: Meatballs, both cooked and raw, can be frozen in air-tight containers for up to 6 months.

Nutrition