There’s something truly magical about a classic Italian Meatball Sub. This recipe delivers incredibly tender, flavorful meatballs nestled in a rich, savory tomato sauce. We’re talking about a comforting, homemade delight perfect for any night of the week.
I love making these subs because they always bring smiles to the table. They store wonderfully, meaning perfect leftovers for lunch the next day. It’s the kind of easy, satisfying meal that makes everyone feel cherished.
Why I Love This Recipe
- Easy Weeknight Meal
- Incredible Flavor
- Great for Leftovers
- Impresses Guests
Italian Meatball Subs Ingredients
Gathering the right ingredients is key to unlocking the delicious magic of these Italian Meatball Subs. It’s the simple, honest elements that come together to create something truly special. Each piece plays a vital role in building that classic, comforting flavor we all adore.
You’ll find the full, printable list of ingredients and their exact amounts further down. For now, let’s chat about what makes these components sing!
For the Meatballs
In our meatball mix, the ground meat (a blend of beef and pork is my favorite for richness) forms the hearty base. Breadcrumbs act as a binder, keeping everything moist. Fresh parsley adds a bright, herbaceous note, while Parmesan cheese brings that essential salty, umami kick. Don’t forget the humble egg; it’s the glue that holds our perfect little spheres together. And of course, garlic and classic Italian seasonings like oregano and basil build layers of savory depth.
For the Sauce and Subs
The soul of the sub lies in the sauce. We start with a base of crushed tomatoes and tomato sauce for a rich, deep flavor. A little chopped onion and minced garlic sautéed gently create aromatic building blocks. Dried basil infuses that signature Italian herbaceousness. For the grand finale, soft hoagie rolls are the perfect vessel, ready to soak up all that amazing sauce. And cheese? A generous blanket of melted mozzarella or provolone is non-negotiable!
Substitutions and Tips
No fresh parsley? Try dried, but use less. If you don’t have both crushed and regular tomato sauce, one can of each works perfectly, or use two cans of crushed. For a gluten-free option, ensure you use gluten-free breadcrumbs. Feeling adventurous? A pinch more red pepper flakes adds a lovely warmth. Remember, simmering longer really does make the meatballs extra tender!
And now, for the tools that make this beloved Italian Meatball Sub recipe come to life!
- Large Bowl: For mixing your glorious meatballs. A sturdy mixing bowl is perfect.
- Large Skillet or Dutch Oven: Essential for browning the meatballs and simmering the sauce.
- Measuring Cups and Spoons: For accurate ingredient magic.
- Knife and Cutting Board: For chopping onions and garlic.
- Baking Sheet: To hold your subs while they get that melty, toasted finish.
How to Make Italian Meatball Subs
Let’s get cooking! Making these amazing Italian Meatball Subs from scratch is easier than you think. Follow these simple steps for a meal that will become a family favorite.
Prepare the Meatball Mixture
Grab a large bowl. Add your ground meat. Now, toss in the breadcrumbs. Then add the grated Parmesan cheese. Sprinkle in the fresh parsley. Next, crack in the beaten egg. Add the minced garlic. Include the dried oregano. If you like a little heat, add the red pepper flakes. Season with salt and pepper. Mix everything gently with your hands. Be careful not to overmix! Overmixing makes meatballs tough. You want them tender.
Shape and Brown the Meatballs
Heat 1 tablespoon of olive oil. Use a large skillet or Dutch oven. Get the heat to medium-high. Carefully place the rolled meatballs into the hot skillet. Brown them on all sides. They should look nice and golden brown. They don’t need to cook all the way through yet. Just get a good sear on them. Remove the browned meatballs from the skillet. Set them aside for now.
Craft the Savory Tomato Sauce
In the same skillet, add your finely chopped onion. Cook the onion until it’s soft. This usually takes about five minutes. Stir in the minced garlic. Cook for just one minute more until it smells fragrant. Pour in the crushed tomatoes. Add the tomato sauce to the pan. Stir in the dried basil. Season with salt and pepper to taste. Bring this wonderful sauce mixture to a simmer.
Simmer to Perfection
Gently add the browned meatballs back into the simmering sauce. Give them a gentle stir. Reduce the heat to low. Cover the skillet or Dutch oven. Let the sauce and meatballs simmer. A minimum of 30 minutes is good. But for super tender, flavorful meatballs, simmer for up to 1-2 hours. Stir them occasionally. This slow simmer makes all the difference.
Assemble and Broil the Subs
Preheat your oven’s broiler setting. Split your hoagie rolls open lengthwise. Cut them almost all the way through, keeping a hinge. Spoon several meatballs and plenty of rich sauce into each roll. Don’t be shy! Pile on the shredded mozzarella or provolone cheese. This melty goodness is key. Place the loaded subs on a baking sheet. Broil for 2-4 minutes. Keep a close eye on them! You want bubbly cheese and lightly toasted rolls. Watch carefully so they don’t burn.
How to Store Italian Meatball Subs
Leftover Italian Meatball Subs are a treasure! Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. For the assembled subs, it’s best to store the meatballs and sauce separately from the rolls if you have any. Reheat gently on the stovetop or in the microwave.
Freezing works wonderfully for the meatball and sauce mixture. Portion it into freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Tips for Success
- Don’t overmix the meatball ingredients. This ensures tender, not tough, meatballs.
- For deeper flavor, let the meatballs simmer in the sauce for at least an hour.
- Always watch subs closely under the broiler; they can go from golden to burnt fast!
- Use good quality hoagie rolls that can hold up to the sauce and meatballs.
- A mix of beef and pork yields the most flavorful meatballs.
Serving Suggestions
- Serve these classic Italian Meatball Subs with a simple side salad.
- Crispy sweet potato fries or golden onion rings are a great pairing.
- A glass of Chianti or a crisp Italian lager complements the flavors.
- Garnish with fresh basil for a pop of color and freshness.
Italian Meatball Subs
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes (minimum simmer time)
- Total Time: 1 hour 55 minutes
- Yield: 6-8 subs
- Category: Main Course
- Method: Baking, Simmering
- Cuisine: Italian-American
- Diet: Choose one of this (Diabetic,Gluten Free,Halal,Hindu,Kosher,Low Calorie,Low Fat,Low Lactose,Low Salt,Vegan,Vegetarian)
Description
A classic Italian-American comfort food, Italian Meatball Subs feature tender, flavorful meatballs simmered in a rich tomato sauce and served in toasted hoagie rolls, topped with melted cheese.
Ingredients
- For the Meatballs:
- 1 lb ground beef or a mix of beef and pork
- 1/2 cup breadcrumbs (plain or Italian-style)
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 1 large egg, lightly beaten
- 2–3 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1 tbsp olive oil (for browning)
- For the Sauce and Subs:
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1/2 onion, finely chopped
- 1–2 cloves garlic, minced
- 1 tsp dried basil
- Salt and black pepper to taste
- 6–8 hoagie rolls or sub buns
- 1–2 cups shredded mozzarella or provolone cheese
- Optional: additional grated Parmesan, fresh basil leaves
Instructions
- Make the Meatballs: In a large bowl, combine ground meat, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, oregano, red pepper flakes (if using), salt, and pepper. Mix gently until just combined (do not overmix). Roll mixture into 1.5-inch meatballs.
- Brown Meatballs: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs on all sides. They don’t need to be cooked through, just nicely browned. Remove and set aside.
- Make the Sauce: In the same skillet (drain excess fat if needed), add the finely chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and tomato sauce. Add dried basil, salt, and pepper. Bring to a simmer.
- Add the browned meatballs to the sauce. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1-2 hours, stirring occasionally, until meatballs are cooked through and tender.
- Assemble Subs: Preheat oven broiler. Split hoagie rolls lengthwise, without cutting all the way through.
- Spoon several meatballs and plenty of sauce into each roll. Top generously with shredded mozzarella or provolone cheese.
- Place the filled subs on a baking sheet and broil for 2-4 minutes, or until the cheese is melted and bubbly and the rolls are lightly toasted. Watch carefully to prevent burning.
- Serve hot, garnished with extra Parmesan or fresh basil if desired.
Notes
- For a richer flavor, use a mix of ground beef and ground pork for the meatballs.
- Ensure the meatballs are not overmixed, as this can result in tough meatballs.
- Simmering the meatballs in the sauce for a longer period will make them more tender and flavorful.
- Watch the subs closely under the broiler to prevent them from burning, as the cheese can brown quickly.
