Tender, homemade meatballs simmered in a rich tomato sauce, then stuffed into a toasted bun, topped with cheese, are a sandwich lover’s dream! Meatball Parmesan Subs are a great way to feed a hungry crowd and are always a favorite at suppertime.
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One of our family’s favorite recipes is my homemade meatballs and sauce. I can’t count how many times I’ve made them. I’ve served them for supper, at parties, and when I’ve had the drum line over. I always have a batch in the freezer to heat up when needed. Recently, I turned my tried and authentic recipe into something a bit different and served the meatballs in sub rolls topped with cheese. And the result? Other-worldly!
Why This Meatball Sub Recipe Works
- Homemade Goodness: Freshly baked meatballs paired with a simple yet flavorful marinara sauce elevate this classic sub to restaurant-quality levels.
- Make-Ahead Friendly: Prepare the meatballs and sauce ahead of time for a quick and stress-free meal.
- Budget-Friendly: You can stretch your budget with these subs by grabbing on-sale rolls and using up the ground beef that’s been in your freezer.
Sub vs Hoagie vs Grinder What’s The Difference
- Submarine (Sub): A long roll filled with various meats, cheeses, and toppings; commonly used across the U.S. and can be served cold or hot.
- Hoagie: A type of sub, often with Italian meats and cheeses, commonly found in the Northeastern U.S., especially Philadelphia; typically dressed with lettuce, tomato, and oil.
- Grinder: A hot sandwich similar to a sub or hoagie, popular in New England; usually served toasted or baked and may contain meatballs or italian sausage.
- Bread Type: Choose a sturdy, chewy bread like Italian hoagie rolls, sub rolls, or baguettes that can support the weight and moisture of the meatballs and sauce.
- Freshness: Opt for freshly baked bread for optimal flavor and texture; it should have a slightly crispy crust and soft interior to enhance the sandwich experience.
- Size and Shape: Select a roll that is the right size for your meatball portion; ensure it adequately holds the tender meatballs without becoming soggy or falling apart.
Can I Use Frozen Meatballs?
Sure! I find it best to make the sauce or the meatballs fresh. But in a pinch or if you run out of ingredients to make homemade meatballs, definitely grab that large bag of frozen Italian meatballs from Costco to use!
Meatball Subs Ingredients
- Homemade meatballs: these are made with ground beef (I prefer an 85/15 ratio), Panko bread crumbs, parmesan (fresh grated is best!), eggs, parsley, sour cream, and a bit of salt and black pepper. The sour cream is the key to super tender meatballs!
- Marinara sauce: I love making homemade marinara sauce with San Marzano tomatoes, onion, garlic, olive oil, red pepper flakes, salt, and a bit of sugar. But, you could use store-bought in a pinch.
- Mozzarella cheese: For the best ooey gooey cheese pull, mozzarella is the answer!
- Parmesan cheese: Sure, you can buy grated parmesan, but if you grate it yourself from a block, the flavor and texture are so worth the little bit of extra time. Really, it only takes less than a minute!
- Split top hot dog rolls: These are the type of roll lobster rolls are served in. They are extra fluffy and can fit a lot more goodness than a standard hot dog bun.
Mix It Up: Variations and Substitutions
- Spicy Kick: Add extra red pepper flakes or Calabrian chilis to the sauce for a bolder flavor.
- Low-Carb Option: Skip the bread and serve the meatballs over zucchini noodles or roasted vegetables.
- Sour Cream Swap: Use plain Greek yogurt instead of sour cream in the meatballs. It’ll add a bit more protein but still deliver the same juicy flavor.
- Herb Packed: Add fresh basil or oregano to the sauce for a fragrant finish.
Step-By-Step Directions
- Make the Meatballs and Sauce: In a large mixing bowl, combine ground beef, bread crumbs, Parmesan cheese, eggs, parsley, sour cream, salt, and black pepper. Use an ice cream scoop to shape the Italian meatballs and bake for 30 minutes or until golden brown. Saute diced onion in olive oil until translucent, then add the garlic and cook until fragrant. Add crushed tomatoes, red pepper flakes, salt, and sugar. Simmer for 15 minutes.
- Combine: When the meatballs are done, add them to the sauce and let simmer for 30 minutes. Spread butter and garlic powder inside each roll and toast in the oven. Stuff each roll with two meatballs and extra sauce. Top with grated cheese and pop back in the oven to broil until the cheese is melted. Top with more parmesan and serve hot for the perfect family dinner.
Choosing The Right Bread
- Bread Type: Choose a sturdy, chewy bread like Italian hoagie rolls, sub rolls, or baguettes that can support the weight and moisture of the meatballs and sauce.
- Freshness: Opt for freshly baked bread for optimal flavor and texture; it should have a slightly crispy crust and soft interior to enhance the sandwich experience.
Donya’s Success Tips
- Make a Double Batch: You can make a double batch of the meatballs and freeze what you’re not using. To make for later, cook the meatballs, let them cool, then freeze, thaw, and reheat them when you’re ready to use them.
- San Marzano Tomatoes: When making the sauce, use good quality canned tomatoes. I use San Marzano. They are a bit more expensive but you’ll be really glad you used them. The taste and texture is noticeable, so go for the good stuff.
- Serving Tip: If you’re serving the subs for game day, keep the meatballs in the sauce warm in your slow cooker. Just lay out all the ingredients, have your guests build their own sub, then pop them until the broiler to melt the cheese.
Frequently Asked Questions
Can I freeze the meatballs?
Absolutely! Cooked meatballs freeze beautifully. Place them on a baking sheet, freeze until firm, and transfer to a freezer-safe bag. They’ll keep for up to 3 months.
How long does the sauce stay good for?
While the subs are best enjoyed fresh, the components—meatballs, and sauce—can be stored for later. Keep the leftover meatballs and sauce refrigerated in an airtight container for up to 3 days. Reheat before assembling the subs for a quick meal.
Serving Ideas
These subs can be enjoyed in so many ways. Serve them as part of a game day spread with Homemade Baked Cheese Sticks and Crockpot Spinach Artichoke Dip. You can also have it for family dinner with this Everyday Green Salad and Snickerdoodle Cheesecake Bars for dessert.
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Tender, homemade meatballs simmered in a rich tomato sauce, then stuffed into a toasted bun, topped with cheese, are a sandwich lover's dream! Meatball Parmesan Subs are a great way to feed a hungry crowd on game day and are always a favorite at suppertime.
Ingredients
Meatballs
- 2 pounds ground beef
- 1 cup Panko bread crumbs
- 1 cup Parmesan cheese – grated
- 2 eggs – beaten
- ¼ cup chopped parsley
- ½ cup sour cream
- salt and pepper
Sauce
- 2 28 oz. cans San Marzano crushed tomatoes
- 1 medium onion – diced
- 2 cloves garlic – minced
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- 2 tablespoons sugar
Subs
- 8 split top rolls – I used hot dog rolls
- 1 tablespoon butter – softened
- ¼ teaspoon garlic powder
- 1 cup Mozzarella cheese – grated
- ½ cup Parmesan cheese – grated
Instructions
Meatballs
- Place ground beef, bread crumbs, cheese, eggs, parsley, garlic powder, sour cream and salt and pepper in a large mixing bowl. Mix gently with your hands being careful not to over work.
- Using an ice cream scoop, roll mixture into 1 ¼ inch balls. Place on a parchment lined baking sheet and cook at 375 degrees for 30 minutes or until brown.
Sauce
- Heat olive oil in large stock pot. Add onion and cook on medium low heat until onions are translucent. Add garlic and cook for approximately 2 minutes being careful not to burn. Add tomatoes and remaining ingredients. Simmer on low for 15 minutes. This can be done while meatballs are cooking in oven. When meatballs are done, add to the sauce and simmer for 30 minutes.
Subs
- Spread butter inside each of the split top rolls. Sprinkle with garlic powder. Press rolls open and place on a baking sheet. Toast in oven until slightly brown. Remove from oven.
- Carefully stuff each roll with two meatballs and ladle on extra sauce. Top with shredded Mozzarella cheese. Set oven to broil and place baking sheet in oven. Watching so that the bread does not burn, broil the subs until cheese is melted. Remove from oven and sprinkle with Parmesan cheese and serve immediately.
Nutrition
Calories: 5778kcal · Carbohydrates: 380g · Protein: 318g · Fat: 337g · Saturated Fat: 139g · Polyunsaturated Fat: 22g · Monounsaturated Fat: 134g · Trans Fat: 12g · Cholesterol: 1260mg · Sodium: 11690mg · Potassium: 8413mg · Fiber: 42g · Sugar: 134g · Vitamin A: 8301IU · Vitamin C: 181mg · Calcium: 3875mg · Iron: 58mg
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This recipe for Meatball Parmesan Subs calls for 1/2 TEASPOON of sour cream. Another recipe of yours for Homemade Meatballs in Marinara Sauce, almost identical to this, minus the sub rolls, calls for 1/2 CUP of sour cream. Which is correct, teaspoon or cup? Thank you.
Hey there Barbara!
Thank you so much for your interest in this recipe and letting me know about the typo, it’s much appreciated. I have corrected the recipe card on the meatball parmesan sub post, the meatballs need 1/2 cup of sour cream. I really hope you enjoy the recipe, it makes for a delicious weeknight meal, let me know if you have any other question!
~Donya
San Marzanos make all the difference in the world! They are my favorite tomato. ???
I agree! Enjoy, Becky.
~Donya