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+ servings
Three Mini Italian Meatball Sub Sandwiches

Italian Meatball Subs

Meatballs coated in marinara sauce, smothered with mozzarella and Parmesan cheese, tucked into club rolls for a delicious family night dinner.

Course Entree
Cuisine Italian
Keyword Italian, Meatball
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 subs
Calories 422 kcal
Author Holly Sander


  • 1/2 cup almond meal or breadcrumbs
  • 16 ounces ground beef 85 percent lean
  • 16 ounces ground pork
  • 1/2 cup finely grated Parmesan cheese plus ¼ cup for topping subs
  • 1/3 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


For The Meatballs:

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Gently mix together almond meal (or bread crumbs), meat, Parmesan cheese, parsley, garlic, onions, eggs, salt and pepper.
  3. 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).
  4. Bake for about 20 minutes or until meatballs are cooked through. Leave the oven on 400 degrees.
  5. 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:

  1. 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.
  2. Place 2 meatballs in each bun, and top with a spoonful of marinara, 1 tablespoon mozzarella, and 1 teaspoon Parmesan for each meatball.
  3. Bake until cheese melts, about 3-4 minutes.
  4. Remove and sprinkle with a little fresh parsley before serving.

Recipe 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.