Why You’ll Love Italian Meatball Subs Recipe

This recipe hits all the right notes: bold flavor, satisfying texture, and simple enough to make at home. The combination of beef and Italian sausage gives the meatballs extra richness, while searing them first locks in flavor. The sauce, built from tomato paste, crushed tomatoes and tomato sauce, plus aromatic onions and garlic, has depth and warmth. Toasting the rolls adds a crisp contrast to the soft, tender meatballs and melty cheese. Whether you serve it for a family dinner or a weekend treat, it’s the kind of sandwich that brings everyone together and is sure to become a go-to.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs
ground beef (80/20 or 85/15 fat ratio)
ground Italian pork sausage
egg
minced onion
crushed or minced garlic
grated Parmesan cheese
Panko breadcrumbs
salt & pepper
Italian seasoning
olive oil

For the sauce
diced onion
crushed or minced garlic
Italian seasoning
tomato paste
crushed tomatoes
tomato sauce
water
salt & pepper
Parmesan rind (optional)
fresh basil (thinly sliced)

To assemble the sandwiches
hoagie rolls, buns or a large loaf of French bread
olive oil
garlic powder (optional)
thinly sliced fresh mozzarella
shredded or grated Parmesan cheese (optional)
fresh basil (optional)

Directions

In a mixing bowl, combine the egg, minced onion, crushed garlic, grated Parmesan, Panko breadcrumbs, salt, pepper and Italian seasoning until well blended.
In a large mixing bowl, add the ground beef and Italian sausage. Add the egg mixture and gently combine by hand, taking care not to overwork the meat.
Roll the mixture into 2-tablespoon-sized meatballs (about 19–22 total).
Heat olive oil in a large Dutch oven over medium-high heat. Sear half of the meatballs undisturbed for 1½–2 minutes, flip and cook for another 1–2 minutes until browned. Remove and repeat with remaining meatballs.
In the same pot, add diced onion and cook over medium to medium-high heat for 5 minutes. Stir in garlic, cook for 30 seconds, then add Italian seasoning and tomato paste. Cook for 1 minute.
Add crushed tomatoes, tomato sauce, and water. Season lightly with salt and pepper, and add Parmesan rind if using. Nestle meatballs in the sauce and bring to a low boil. Reduce to medium-low and simmer for 20–30 minutes.
Stir in fresh basil and adjust seasoning to taste.
Preheat oven to 400°F (≈200°C). Slice buns lengthwise without cutting all the way through. Brush with olive oil and sprinkle with garlic powder, if desired. Toast for about 5 minutes.
To assemble, place fresh mozzarella on the bottom of each bun, spoon on sauce, add 3–4 meatballs per sandwich, top with more mozzarella, and bake until the cheese melts. Finish with Parmesan and fresh basil.

Servings and timing

Serves: 8 sandwiches
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes

Variations

Use turkey sausage or lean ground beef for a lighter option
Try spicy or mild sausage depending on your heat preference
Substitute jarred marinara for a quicker meal
Experiment with provolone or fontina cheese instead of mozzarella
Serve over pasta instead of sandwich rolls
Add roasted peppers, mushrooms, or spinach for more veggies

Storage/Reheating

Store leftover meatballs and sauce in the fridge for up to 3–4 days in an airtight container
Reheat gently on the stovetop over low to medium heat
For sandwiches, reassemble with fresh rolls and toast in a 375°F (190°C) oven until hot
Freeze cooked meatballs (without bread) in sauce for up to 2–3 months. Thaw overnight in the fridge before reheating

FAQs

What kind of ground beef should I use for the meatballs?

Ground beef with an 80/20 or 85/15 fat ratio is best for juicy, flavorful meatballs.

Can I use store-bought marinara sauce instead of making the sauce from scratch?

Yes, jarred marinara is a great time-saving alternative and works well.

How do I prevent the meatballs from becoming tough?

Avoid over-mixing and packing the meatballs too tightly. Mix gently and simmer softly.

Can I prepare the meatballs ahead of time?

Yes, the meatballs and sauce can be made ahead and reheated when ready to serve.

Can I use different bread for the sandwiches?

Absolutely. Hoagie rolls, buns, or crusty French bread all work well.

How can I make the sandwiches less messy?

Toast the bread first, use thick rolls, and assemble just before serving.

What cheese should I use to melt on top?

Fresh mozzarella is used in the recipe, but provolone, fontina, or even cheddar can be substituted.

Is it okay to make fewer or more than 8 sandwiches?

Yes, scale the ingredients to match your desired quantity. One batch makes around 7–9 sandwiches.

Can I add vegetables to the sandwich?

Yes. Sautéed mushrooms, roasted peppers, or spinach are great additions.

How spicy is this sandwich, and can I adjust the heat?

It’s generally mild. Use hot Italian sausage or red pepper flakes for more heat, or mild sausage for a milder version.

Conclusion

This Italian Meatball Sub recipe delivers everything you want in a comfort food classic: rich, savory meatballs, flavorful tomato sauce, and melty cheese inside crisp, toasted bread. Whether you’re feeding a crowd or making a special weekend meal, these sandwiches bring big flavor and homemade satisfaction to the table.

Italian Meatball Subs