Meatball Sub with Marinara

Nothing says comfort food quite like a classic Meatball Sub. Imagine tender, juicy meatballs made from a savory blend of beef and pork, simmered in a rich, aromatic marinara sauce. All of this deliciousness is piled high into a soft, toasted roll and crowned with a generous layer of gooey, melted provolone cheese. It's the kind of hearty, satisfying sandwich that makes any day better.

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This recipe breaks down how to create the perfect meatball sub from scratch, ensuring every component is fresh and flavorful. We'll guide you through making tender meatballs, simmering them in a simple yet delicious sauce, and assembling the ultimate sandwich that will have everyone asking for seconds.

Ingredients

• For the Meatballs
• 500 g (1 lb) ground beef
• 250 g (½ lb) ground pork
• 1 large egg
• 60 g (½ cup) breadcrumbs
• 2 tablespoons milk
• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• For the Marinara Sauce
• 500 ml (2 cups) marinara sauce (store-bought or homemade)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• For Assembly
• 4 long sandwich rolls (sub rolls or hoagie rolls)
• 8 slices provolone cheese
• 1 tablespoon butter (optional, for toasting rolls)
• Fresh basil or parsley, for garnish (optional)

Instructions

Step 1

Preheat oven to 200°C (400°F).

Step 2

In a large bowl, combine ground beef, ground pork, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix until just combined.

Step 3

Shape mixture into 16 meatballs (about 3 cm/1¼ inch each).

Step 4

Place meatballs on a baking tray lined with parchment paper. Bake for 15–18 minutes, until browned and cooked through.

Step 5

While meatballs bake, heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more.

Step 6

Pour in marinara sauce and bring to a simmer.

Step 7

Transfer baked meatballs to the sauce. Simmer gently for 10 minutes, stirring occasionally.

Step 8

If desired, cut the sandwich rolls lengthwise and lightly butter the insides. Toast under the broiler or in a pan until golden.

Step 9

Arrange 4 meatballs with sauce inside each roll. Top each with 2 slices of provolone cheese.

Step 10

Place assembled subs on a baking tray and broil for 2–3 minutes, until cheese is melted and bubbly.

Step 11

Garnish with fresh basil or parsley. Serve hot.

Zusatztipps für die Zubereitung

To make these subs, you'll need a few key pieces of equipment: a large mixing bowl for the meatballs, a baking tray for baking them, a saucepan for the marinara, a wooden spoon for stirring, a bread knife for the rolls, and an oven with a broiler for baking and melting the cheese.

Varianten und Anpassungen

For a lighter version, substitute the ground beef and pork with ground turkey or chicken. You can also add extra flavor and texture by including sautéed peppers or onions in the rolls. If you prefer a bit of heat, add a pinch of crushed red pepper flakes to the marinara sauce while it simmers.

Serviervorschläge

These meatball subs pair well with a crisp Italian lager or a glass of Chianti.

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Ready to enjoy a truly legendary sandwich? This Meatball Sub recipe delivers on all fronts: it's savory, cheesy, and incredibly satisfying. Perfect for a family dinner, a game day feast, or whenever you're craving some serious Italian-American comfort food. Enjoy every messy, delicious bite!

Recipe FAQs

→ Can I make the meatballs ahead of time?

Yes, you can prepare and bake the meatballs up to 2 days in advance. Store them in an airtight container in the refrigerator, then reheat in the marinara sauce when ready to assemble your subs.

→ What type of ground meat works best?

A combination of ground beef and pork creates the most flavorful and tender meatballs. The beef provides robust flavor while pork adds fat and moisture. You can also use ground turkey or chicken for a lighter version, though the texture will be slightly different.

→ Can I use homemade marinara instead of store-bought?

Absolutely! Homemade marinara will add even more depth of flavor. Simply simmer crushed tomatoes with onion, garlic, olive oil, and Italian herbs for 30-45 minutes before adding your meatballs.

→ How do I prevent the sandwich rolls from getting soggy?

Lightly toasting the buttered rolls before adding the meatballs creates a barrier that helps prevent sogginess. You can also drain excess sauce from the meatballs before placing them on the bread.

→ What cheese alternatives work well?

While provolone is traditional, mozzarella creates an even meltier texture. For sharper flavor, try aged provolone or add a sprinkle of grated Parmesan alongside the sliced cheese.

→ Can I freeze these sandwiches?

It's best to freeze the components separately. Freeze cooked meatballs in sauce for up to 3 months. Thaw overnight in the refrigerator, reheat, and assemble with fresh rolls and cheese for the best texture.