Meatball Subs Recipe

This Meatball Subs recipe is the ultimate comfort food—rich, saucy, and customizable. Combining ground beef, pork, or chicken gives the meatballs incredible flavor and tenderness, while garlic, oregano, and Parmesan add classic Italian depth. Baked until golden and simmered in marinara, they’re tucked into toasted hoagie rolls and topped with melty Provolone or Mozzarella. Perfect for family dinners or casual entertaining, this recipe delivers that satisfying balance of hearty, cheesy goodness with minimal effort.

Meatball Subs

These Meatball Subs are perfect for family dinners or casual entertaining, and this recipe delivers that satisfying balance of hearty, cheesy goodness with minimal effort and quick cook time.

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Total Time 30 minutes mins

Servings: 8

Course: Main Course

Cuisine: American, Italian

Ingredients Method Notes

Ingredients

  

• 2 lbs ground chicken, pork, or beef *see notes*
• 2 eggs
• 1-2 tsp garlic powder
• 1-2 tsp dried oregano
• salt and pepper to taste
• 1/4 cup Italian breadcrumbs
• 2 tbsp milk
• 1/4 cup Parmesan cheese, grated
• 8 hoagie rolls
• 8 slices Provolone or Mozzerella
• 24 oz jar of your favorite marinara sauce
• Optional salad for serving

Method

 

1. Begin by making meatballs. Preheat oven to 375 degrees. In a bowl, mix together ground meat, eggs, garlic powder, oregano, salt, pepper, breadcrumbs, milk, and Parmesan. Combine well. Form into evenly sized meatballs and place on a parchment lined baking sheet. Bake 20 minutes, or until cooked through.
I use a small cookie scoop to make the meatballs. Depending on how big you make them, this should yield approximately 32-35 small meatballs. They should be just under the size of a golf ball.
2. While the meatballs bake, pour your marinara into a large saucepan or skillet and place over low heat to warm through. Remove meatballs from oven and add them to the warm marinara, stirring to coat the meatballs in sauce.
3. Now, assemble the sub. On your hoagie roll, place 4-5 meatballs, a spoonful of extra marinara, cheese, and a sprinkle of dried oregano. Serve with a large salad.
For assembly, I like to split the cheese slice lengthwise and run it all the way down the sub, and then pop it under a broiler to melt the cheese. Not necessary, but yummy!

Notes

*For the ground meat, you can use ground chicken, ground pork, or ground beef, but my favorite is a combination (1 lb each) of either beef and pork, or chicken and pork.  It adds more flavor!