Classic Italian Meatball Sub

Classic Italian Meatball Sub on white marble, topped with melted mozzarella, marinara sauce, and parsley garnish. — Homemade Classic Italian Meatball Sub loaded with juicy meatballs, marinara sauce, and melted cheese in a toasted hoagie roll.

The Classic Italian Meatball Sub is one of those timeless comfort foods that never goes out of style. Warm, crusty rolls filled with tender, juicy meatballs, rich marinara sauce, and melted mozzarella create a meal that’s both hearty and irresistible. This recipe takes the traditional sub up a notch by combining ground beef and pork for maximum flavor, then simmering the meatballs in sauce until they’re perfectly tender.

What makes this sub so satisfying is the contrast of textures—soft, saucy meatballs nestled inside garlic-butter toasted rolls, finished with gooey cheese that melts beautifully under the oven’s heat. Every bite is savory, cheesy, and comforting.

Interestingly, the meatball sub became popular in Italian-American communities in the early 20th century, when families began combining their favorite homemade meatballs with crusty bread for a quick, filling meal. Today, it’s a deli and game-day classic.

Serve this sub for an easy weeknight dinner or as a crowd-pleaser at casual gatherings—it’s guaranteed to disappear fast!

Recipe Yield: 4 servings

INGREDIENTS

4 hoagie rolls, split
1 lb ground beef
1/2 lb ground pork
2 cups marinara sauce (homemade or good-quality store-bought)
1 1/2 cups shredded mozzarella cheese
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 large egg
1/4 cup finely chopped fresh parsley
1 tsp dried oregano
1 tsp dried basil
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
2 tbsp olive oil
1 tbsp unsalted butter, melted
1/2 tsp garlic powder
2 tbsp grated Parmesan cheese (extra for topping)

INSTRUCTIONS

1. Mix the meatballs:
In a large bowl, combine ground beef, pork, breadcrumbs, Parmesan, parsley, garlic, egg, oregano, basil, red pepper flakes, salt, and black pepper. Mix gently until just combined.

2. Shape and cook:
Roll mixture into 1 1/2-inch meatballs. Heat olive oil in a skillet over medium heat, add the meatballs, and sear on all sides until browned, about 6–8 minutes.

3. Simmer in sauce:
Pour marinara sauce into the skillet, reduce heat to low, cover, and simmer for 15 minutes until meatballs are fully cooked and tender.

4. Prepare rolls:
Preheat oven to 375°F (190°C). Place hoagie rolls on a baking sheet. Brush inside with melted butter and sprinkle lightly with garlic powder. Toast for 5 minutes until golden.

5. Assemble subs:
Spoon 3–4 meatballs with sauce into each toasted roll. Top generously with mozzarella and a sprinkle of Parmesan.

6. Bake and serve:
Place subs back in oven for 5–7 minutes, until cheese is melted and bubbly. Serve warm with extra sauce on the side.

Helpful Tips to Perfect This Recipe

Use a mix of meats: Combining beef and pork creates juicier, more flavorful meatballs.
Don’t overmix: Gently combine ingredients so the meatballs stay tender, not dense.
Toast the bread: A quick garlic-butter toast prevents soggy rolls and adds flavor.

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