Meatball Subs
These homemade meatball subs are packed with juicy beef and Italian sausage meatballs, rich marinara sauce, toasted hoagie rolls, and gooey melted mozzarella cheese.
Ingredients
For the Meatballs
- ½ cup breadcrumbs regular, Italian-style, or panko
- ½ cup freshly grated Parmesan cheese for richer flavor
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs lightly beaten
- ¼ cup milk
- 1 lb Italian sausage mild or spicy
- 1 lb lean ground beef 90% lean or higher
For the Marinara Sauce
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon brown sugar optional
- 1 teaspoon salt
For the Subs
- 8 sub rolls or hoagie buns sturdy rolls work best
- ½ cup shredded mozzarella cheese
- fresh parsley optional garnish
- extra Parmesan cheese optional for serving
Instructions
- Whisk eggs in a small bowl. In another bowl, mix breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
- Combine Italian sausage, ground beef, beaten eggs, breadcrumb mixture, and milk in a large bowl. Mix gently until just combined.
- Shape the mixture into 24 evenly sized meatballs and place them on a tray.
- Heat olive oil in a large pot over medium heat. Cook onion and garlic for 5 minutes until softened.
- Stir in tomato paste and cook for 3 to 5 minutes until slightly darkened.
- Add crushed tomatoes, basil, oregano, brown sugar, and salt. Simmer partially covered for 30 minutes, stirring occasionally.
- Layer half the meatballs in a slow cooker and cover with half the sauce. Repeat with remaining meatballs and sauce.
- Cook on high for 3 hours or low for 6 hours until meatballs reach an internal temperature of 165°F (74°C).
- Preheat oven to 350°F (175°C). Toast hoagie rolls for 3 minutes to prevent sogginess.
- Place 3 meatballs in each roll, spoon over extra marinara, and top with mozzarella cheese.
- Bake for 5 minutes until the cheese melts and the bread edges are lightly golden. Garnish with parsley or Parmesan if desired and serve immediately.
Notes
For faster prep, use frozen beef meatballs and simmer them in marinara sauce. Toasting the rolls helps prevent soggy sandwiches. For extra flavor, combine mozzarella with provolone cheese. Leftover meatballs and sauce freeze well for up to 3 months.
Nutrition Facts (Per Serving)
- Calories: 559 kcal (28%)
- Carbohydrates: 36g (12%)
- Protein: 33g (66%)
- Fat: 32g (49%)
- Saturated Fat: 11g
- Cholesterol: 125mg
- Sodium: 1397mg (61%)
- Fiber: 4g (17%)
- Sugar: 7g
- Calcium: 220mg
- Iron: 4mg