Meatball Subs With Homemade Marinara Sauce
The Meatball Sub is a beloved comfort food, widely regarded for its heartiness and flavor-packed appeal. Our version is inspired by Italian-American traditions, marrying tender, juicy meatballs with a robust marinara sauce, all lovingly nestled in a toasted sub roll. Perfect for a cozy dinner or a hearty lunch, this dish promises a delightful burst of flavors and textures in every bite.
Equipment
- Large mixing bowl
- 12-inch (30cm) skillet with lid
- Wooden spoon or silicone spatula
- Baking sheet
- Instant-read thermometer
Ingredients
- 1.1 lb ground beef 500g, preferably 80/20 for juicy, flavourful meatballs
- ½ cup breadcrumbs 30g, fresh or panko for best results
- ¼ cup parmesan cheese 25g, finely grated
- 1 large egg
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- 1 tbsp olive oil for browning
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
Marinara Sauce
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic crushed
- 1 can crushed tomatoes 400g / 14oz
- 1 tsp sugar to balance acidity
- 2 tbsp fresh basil chopped, about 6-8 leaves
Assembly
- 4 medium sub rolls toasted
- 1 cup mozzarella cheese 115g, grated
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until just combined, being careful not to overwork the meat.1.1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup parmesan cheese, 1 large egg, 2 cloves garlic, 1 tsp Italian seasoning, 1 pinch salt
- Roll the mixture into 16 equal-sized meatballs, about 1.5 inches each.
- Heat 1 tablespoon olive oil in a 12-inch (30cm) skillet over medium-high heat. Add the meatballs in a single layer and cook until browned on all sides, approximately 5-7 minutes. Remove from skillet and set aside on a plate.1 tbsp olive oil
- In the same skillet, add the olive oil for the marinara sauce. Sauté the onion until translucent, about 5 minutes. Add the crushed garlic and cook, stirring, for 30-60 seconds until fragrant.2 tbsp olive oil, 1 medium onion, 3 cloves garlic
- Stir in the crushed tomatoes and sugar, and bring to a low simmer. Return the meatballs to the skillet, cover, and simmer for 25 minutes or until the meatballs reach an internal temperature of 165°F / 74°C.1 can crushed tomatoes, 1 tsp sugar
- Before serving, stir fresh basil into the sauce and season with salt to taste.2 tbsp fresh basil, 1 pinch salt
- About 10 minutes before the meatballs are done simmering, preheat the oven to 180°C / 350°F (160°C fan-forced). Slice the sub rolls lengthwise, leaving them hinged, and place cut-side up on a baking sheet. Toast for 3-5 minutes until lightly golden.4 medium sub rolls
- Fill each roll with meatballs and sauce, then sprinkle with grated mozzarella cheese. Return to the oven until cheese is melted and bubbly, about 5 minutes.1 cup mozzarella cheese
Notes
Storage: Keep leftover meatballs and sauce together in an airtight container in the fridge for up to 4 days — storing them combined prevents the meatballs from drying out.
Freezer-friendly: Meatballs and sauce freeze well for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.
Make-ahead: Cook through the simmering stage, cool, and refrigerate. Reheat on the stovetop, then assemble and melt cheese fresh.
Pro Tip: Mix the meatball ingredients until just combined — overworking makes them dense and rubbery instead of tender. Use damp hands when rolling for smooth, even meatballs.
Serving Suggestion: Always build the subs just before serving. The bread goes soft quickly once loaded with sauce. Pair with a simple green salad or crispy oven fries.
Nutrition
Serving: 1servingCalories: 796kcalCarbohydrates: 52gProtein: 40gFat: 48gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 163mgSodium: 881mgPotassium: 767mgFiber: 4gSugar: 12gVitamin A: 594IUVitamin C: 13mgCalcium: 304mgIron: 16mg
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