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–+ servings
The best Italian Meatball Subs topped with melted cheese, on a baking sheet.
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Italian Meatball Subs

These juicy Italian Meatball Subs are the perfect weeknight meal!
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 32 meatballs
Calories 150kcal
Author Whitney Wright

Ingredients

  • 1 pound ground beef (80/20 will make juicer meatballs but you can use whatever fat % you have on hand)
  • 8 oz Italian sausage I used mild, can use hot for spicier meatballs
  • 1/2 cup seasoned bread crumbs
  • 2 teaspoons Italian seasoning
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil
  • 32 oz marinara sauce
  • 8 oz fresh mozzarella sliced
  • 8 hoagie buns or sub rolls

Instructions

  • In a medium bowl add the ground beef, Italian sausage, bread crumbs, Italian seasoning, egg, salt, pepper, garlic and onion powder. Mix to combine. 
  • Portion the meat into 1 inch sized meatballs. (Should make about 32 meatballs).
  • Heat a nonstick or cast iron skillet over medium heat. Add the olive oil. Once shimmering add the meatballs to the skillet (you may have to work in batches). Cook on each side for 3-4 minutes (I cook on 3-4 sides). 
  • Meanwhile, place the marinara sauce in a saucepan set over medium low heat. Once the meatballs are done browning, transfer them to the marinara. Simmer for 20 minutes or until cooked through. 
  • Preheat oven to broil setting.
  • When ready to serve, cut the buns in half, making sure not to cut all the way through. Place the bread on a baking sheet and broil for 3-4 minutes (watch carefully so the bread doesn’t burn). If the broil setting scares you, you can preheat the oven to 400°F and toast the bread for 8 minutes. 
  • Remove from the oven and place some meatballs and sauce into each bun. Top with the fresh mozzarella. 
  • Return to the oven and broil for 2-3 minutes or until cheese is melted. 
  • Serve immediately. 

Notes

This recipe makes about 32 meatballs. I used 3 meatballs per sub, but you can add more meatballs depending on the size of the buns you use. 
Leftover assembled meatball subs tend to get soggy, so I would recommend only making as many as you'll eat. Then, store the meatballs and sauce in an airtight container in the fridge for 3-4 days, assembling fresh subs as needed. 
You can substitute ground turkey for turkey meatball subs.

Nutrition

Calories: 150kcal | Carbohydrates: 11g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 413mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 4mg