Italian Meatball Sub Recipe! Tender and flavorful meatballs coated in marinara sauce, smothered with mozzarella and Parmesan cheese, and tucked into club rolls for a delicious family night dinner.
Jump to:
- Why you’ll love this Italian Meatball Sub Recipe
- Ingredients for Italian Meatball Sub Recipe
- How to Make Meatball Subs
- How to Assemble the Meatball Sub Recipe:
- What to Serve with this Italian Meatball Recipe
- Storing, Reheating, and Freezing
- FAQ's
- Looking for more Amazing Meatball Recipes?
- Italian Meatball Subs
Have you ever realized how versatile and amazing meatballs can be?
You can literally take any dish and make it into a meatball! For example…Buffalo Chicken Wings = Buffalo Chicken Meatballs, Lamb Leg Shawarma = Lamb Meatballs with Tzatziki, Salisbury Steak = Salisbury Steak Meatballs… I could do this all day.
This one is up next on my meatball making agenda - Mongolian Beef Meatballs!
Why you’ll love this Italian Meatball Sub Recipe
Meatballs are the perfect food creation to infuse lots of flavor into every protein-packed bite.
- They can accommodate almost any diet restrictions or preferences. Yes - even vegetarian. You can make them low-calorie, low-carb, keto, dairy-free, and gluten-free.
- They can be as light and lean (or not) as you want them to be.
- You only need simple ingredients: You probably already have most of the ingredients in your pantry or fridge.
- They are filling and packed with flavor. These hearty meatballs are plumb, tender, and packed with all kinds of flavor.
- These meatballs are quick and easy to make. Combine the ingredients into one big bowl then form the meatballs and bake. Use your favorite store-bought marinara or make your own.
- They freeze great! Put them in an airtight freezer bag or container, label them and they're good for 3 months.
- They are meal-prep friendly... enjoy some now for dinner and lunches, then freeze the rest for later. Or double the recipe for even more meatball meals!
You have the meatball Conn (control), my friend. May the force be with you.:D
If it's not overly obvious, I love meatballs. And therefore I'm always creating new recipes to showcase them. Like my air fryer meatballs, healthy meal prep meatballs, French Onion Meatballs and these Veal Piccata Baked Meatballs.
Ingredients for Italian Meatball Sub Recipe
- Almond meal. Almond meal or almond flour helps keep the meatballs moist. You can also use breadcrumbs.
- Ground beef and ground pork. Always be sure to buy quality meat. I like a mix of pork and beef or buy an already packaged meatloaf mix.
- Parmesan cheese. I use parmesan in the meatball mixture for an added rich savory flavor.
- Garlic and onions. Aromatics add amazing flavor to the meatballs.
- Fresh flat-leaf parsley. Adding fresh parsley to the meatballs gives them a bright flavor of freshness. You can use other fresh herbs like fresh basil or a mix of Italian seasoning.
- Eggs. Eggs play a critical role in meatballs by acting as the binder and adding moisture back to the meat.
- Marinara sauce. Store-bought marinara for an even easier meal or make your own 30-minute marinara.
- Mozzarella. Grated mozzarella for that melted cheese finish. You can also use fresh mozzarella, provolone cheese or a blend of cheese.
- Club rolls. I used these for smaller subs but hoagie buns or whatever's at your local store will work.
How to Make Meatball Subs
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, add the ground beef, ground pork, and grated parmesan cheese.
Add the salt, pepper, and almond meal (or bread crumbs).
Mince the garlic and add it to the bowl.
Add the chopped onions,
fresh chopped parsley,
and two large eggs.
Mix until combined only, but don't overwork the meat.
Use your hands and a 1 ½ inch scoop to form the meatballs (this is the best way to keep them uniform in size).
Roll them slightly in your hands until a ball shape is formed.
Place them on a parchment-lined sheet pan. Bake the meatballs for 15-16 minutes or until meatballs are cooked through. This recipe makes 36 meatballs.
Finish the meatballs in the sauce...
Heat marinara sauce in a large heavy saucepan or cast-iron over medium heat. Drop the meatballs into the sauce, and bring them to a gentle simmer for 5 minutes.
Now it's time to make your meatball subs!
How to Assemble the Meatball Sub Recipe:
- Arrange sub rolls cut side up on a baking sheet. If the tops aren’t slit open, cut each one, being careful to only cut through the bun halfway.
- Place 2 meatballs in each bun, and top with a spoonful or two of marinara, 1 tablespoon mozzarella, and 1 teaspoon Parmesan for each meatball.
- Bake until cheese melts, about 3-4 minutes.
- Remove and sprinkle with a little fresh parsley before serving.
What to Serve with this Italian Meatball Recipe
These Italian Meatball Subs are a full meal in themselves! Though, if you're anything like me you always have room for a side or you're just making the meatballs and need some ideas.
Storing, Reheating, and Freezing
- Storing: Let the cooked meatballs cool to room temperature. Place them in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat the meatballs in sauce on the stove over medium heat until warmed through. You can also use the microwave if you're in a hurry. Warm the rolls in the oven for a few minutes to get them nice and toasty.
- Freezing: Freeze the cooked meatballs and sauce in an airtight container, label with the date, and store for up to 3 months. When you're ready to eat, thaw overnight in the fridge and reheat on the stove or the microwave.
FAQ's
Yes! Meatballs are great to prep a day before. Place the raw meatballs on a tray or plate lined with parchment paper, cover them with plastic wrap, or place them in an airtight container. Cook them according to the recipe instructions.
To make sure your meatballs stay together use the proper binders, like breadcrumbs(or a substitute) and eggs. Over-mixing can cause the meat to break down, so mix gently. Chilling the meatballs before cooking can also help them hold their shape.
Meatballs should reach an internal temperature of 160°F for beef, veal, pork, or lamb, and 165°F for poultry. You can use a digital meat thermometer to check this.
This Italian Meatball Sub Recipe is the perfect comfort food! Tender homemade meatballs, rich marinara sauce, and melted mozzarella cheese come together in a toasted sub roll for a mouth-watering sandwich that’s a satisfying and easy meal the whole family will love!
Looking for more Amazing Meatball Recipes?
- Moroccan Lentils with Turkey Meatballs
- Vegetarian Meatballs with Tahini Sauce
- Sweet & Tangy Asian Meatballs
- Lamb Meatballs with Fava and Tzatziki
- Buffalo Chicken Meatballs
Italian Meatball Subs
Meatballs coated in marinara sauce, smothered with mozzarella and Parmesan cheese, tucked into club rolls for a delicious family night dinner.
Ingredients
- ½ cup almond meal, or breadcrumbs
- 16 ounces ground beef, 85 percent lean
- 16 ounces ground pork
- ½ cup finely grated Parmesan cheese, plus ¼ cup for topping subs
- ⅓ cup finely chopped fresh flat-leaf parsley, plus more for topping subs
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 2 large eggs
- 1 teaspoon salt & black pepper
- 1 jar of your favorite marinara sauce
- 2 cups Mozzarella, shredded
- 16 Club Rolls or subs
Instructions
For The Meatballs:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Gently mix together almond meal (or bread crumbs), meat, Parmesan cheese, parsley, garlic, onions, eggs, salt and pepper.
- Spray hands with cooking spray to make handling the meatballs easier. Use a 1 ½ inch scoop to ensure each meatball is the same size, and roll them by hand to give them a nice round shape before placing them evenly on the cookie sheet (this recipe should produce 36 meatballs).
- Bake for about 20 minutes or until meatballs are cooked through. Leave the oven on 400 degrees.
- Heat marinara sauce in a large heavy saucepan over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, for 5 minutes.
To Make The Subs:
- Arrange sub rolls cut side up on a baking sheet. If the tops aren’t slit open, cut each one, being careful to only cut through the bun halfway.
- Place 2 meatballs in each bun, and top with a spoonful of marinara, 1 tablespoon mozzarella, and 1 teaspoon Parmesan for each meatball.
- Bake until cheese melts, about 3-4 minutes.
- Remove and sprinkle with a little fresh parsley before serving.
Notes
- This recipe should yield 16 "mini" subs, each with two meatballs apiece.
- Or save some for family dinner night and make spaghetti and meatballs with the leftovers!
- Cooked meatballs can be frozen up to 3 months.
Nutrition Information
Yield
16Serving Size
1 mini sub sandwichAmount Per Serving Calories 422Total Fat 19gSaturated Fat 6gUnsaturated Fat 0gCholesterol 73mgSodium 509mgCarbohydrates 37gFiber 1gSugar 5gProtein 22g
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