The Best Meatball Sub with Homemade Meatballs
There’s something so comforting about a warm, saucy meatball sub, especially when it’s made from scratch. Our Best Meatball Sub with Homemade Meatballs feature juicy beef and Italian sausage meatballs simmered in marinara, tucked into soft hoagie rolls, and finished with melty cheese under the broiler. They’re cozy, satisfying, and perfect for both busy weeknights and slow weekends at home.
One of my favorite things about this recipe is how make-ahead friendly it is. The meatballs can be prepared in advance and reheated whenever the craving hits, making this a go-to comfort meal you can enjoy all week long.
Why You’ll Love Our Meatball Sub with Homemade Meatballs
These homemade meatball subs check all the boxes when it comes to comfort food. The meatballs are tender and flavorful, the sauce is rich and cozy, and the melted cheese brings everything together beautifully.
You’ll love this recipe because:
-
The meatballs stay juicy thanks to fresh bread crumbs and gentle mixing
-
They’re easy to make ahead, perfect for meal prep or busy schedules
-
The recipe is versatile – use the meatballs for subs, pasta, or rice bowls
-
It’s a classic, crowd-pleasing dinner that always feels special
Whether you’re feeding family, hosting friends, or just cooking for yourself, these meatball subs are always a good idea.
Ingredients You’ll Need For Meatball Sub with Homemade Meatballs
This recipe uses simple, familiar ingredients that come together into something truly comforting.
For the subs, you’ll need soft hoagie or sub rolls, marinara sauce, cheese, and a light spread of mayonnaise to help the bread toast up golden under the broiler. A quick sauté of onion, garlic, and Italian seasoning adds depth and warmth to the meatballs.
For the meatballs, a combination of ground beef and Italian sausage creates rich flavor without much effort. Fresh bread crumbs, Parmesan cheese, egg, and parsley help bind everything together while keeping the meatballs tender and moist.
(Full ingredient measurements are listed in the recipe card below.)
How to Make Our Meatball Sub with Homemade Meatballs
1. Sauté the Aromatics
Cooking the onion, garlic, and Italian seasoning before mixing them into the meatballs adds a deeper, more rounded flavor. Letting them cool slightly also prevents the meat mixture from tightening up, which helps keep the meatballs tender.
2. Mix the Meatballs
Combine the meat, bread crumbs, egg, cheese, parsley, and sautéed aromatics gently. Mixing just until combined is key—overmixing can lead to dense meatballs, and we want these soft and juicy.
3. Brown the Meatballs
Browning the meatballs in a skillet gives them great color and flavor while helping them hold their shape. They don’t need to cook all the way through at this stage since they’ll finish cooking in the sauce.
4. Simmer in Marinara
Letting the meatballs simmer gently in marinara is what makes them so tender and flavorful. This step allows the meatballs to soak up the sauce while staying moist and comforting.
5. Assemble and Broil
Once assembled in the rolls, a quick trip under the broiler melts the cheese and lightly toasts the bread, creating that classic meatball sub texture we all love.
Tips for the Best Meatball Sub with Homemade Meatballs
-
Avoid overmixing the meatball mixture—gentle folding is best
-
Fresh bread crumbs make a noticeable difference in texture
-
Simmer the sauce gently to keep the meatballs tender
-
Broil just until the cheese melts to prevent the bread from drying out
What to Serve our Meatball Sub with Homemade Meatballs
These hearty subs pair well with lighter sides to balance the meal:
-
A simple green salad with vinaigrette
-
Roasted or air-fried potatoes
-
Chips or fries for classic comfort vibes
-
Soup or a warm veggie side for colder days
The Best Meatball Sub with Juicy Homemade Meatballs
Ingredients
For the subs:
- Olive oil
- 8 Hoagie rolls or sub rolls
- 8 slices mozzarella or Swiss cheese
- 24 oz jar marinara sauce
- 1/2 tsp sugar
- 1/2 cup mayonnaise
For the meatballs:
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1 yellow onion - diced
- 4 cloves garlic - minced
- 1 tsp Italian seasoning
- 2 slices bread - pulsed into crumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 large egg
- 1/4 cup chopped parsley
- 1 tbsp olive oil
- 1/4 cup freshly grated parmesan cheese
Instructions
Sauté the aromatics:
- Heat 2 teaspoons of olive oil in a medium skillet over medium heat. Add the diced onion and cook for 2 minutes. Add the minced garlic and Italian seasoning, and sauté for another minute until fragrant. Remove from heat and let cool slightly.
Make the meatball mixture:
- In a large bowl, add the rest of the meatball ingredients as well as the sautéed onions and garlic. Lightly oil your hands and gently fold and mix until combined - avoid overmixing.
Shape and brown the meatballs:
- Roll the mixture into meatballs, about 2½ tablespoons each. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the meatballs in a single layer (working in batches if needed) and cook for about 2-3 minutes without moving, until browned on the bottom. Flip and cook for another 2-3 minutes, until browned on the other side. Remove and set aside. (They don’t need to be fully cooked yet.)
Simmer in marinara:
- Carefully drain excess oil from the pan. Add in the marinara sauce, sugar, and a pinch of salt, stirring to combine. Return the meatballs back to the pan and stir gently to coat the meatballs with the marinara sauce. Bring to a simmer, cover with a lid, and cook on low for 20 minutes until the meatballs are cooked through and tender.
Prep the oven:
- While the meatballs simmer, preheat the oven to broil.
Assemble the subs:
- Slice the hoagie rolls open and spread a thin layer of mayonnaise on each. Place 4 meatballs into each roll, spoon 2-3 tablespoons of marinara over the top, and finish with a slice of mozzarella or Swiss cheese.
Broil:
- Place the subs on a baking sheet, cheese-side up. Broil on high for 1–2 minutes, until the cheese is melted and the bread edges are lightly golden.
Finish and serve:
- Spoon a little bit extra marinara sauce over the cheese and top with some more chopped parsley, if desired. Serve warm and enjoy!