The Ultimate Italian Meatball Sub: A Taste of Napoli in Every Bite!

Recipe by Peter G

Published October 06, 2025

Forget sad, soggy sandwiches – this Italian Meatball Sub recipe is an absolute game-changer! Imagine perfectly seasoned, tender homemade meatballs simmered in a rich, slow-cooked marinara, piled high onto a toasted crusty hoagie roll, and blanketed in melted, gooey mozzarella. It's pure comfort food bliss that transports you straight to the streets of Italy with every mouthwatering bite.

Instructions

1. Prepare the Meatballs: In a large bowl, gently combine the ground beef, Italian sausage, breadcrumbs, egg, Parmesan cheese, minced garlic, chopped onion, parsley, salt, and pepper. Do not overmix. Form the mixture into 1.5 to 2-inch meatballs (about 18-20 meatballs).

2. Brown the Meatballs: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches if necessary, brown the meatballs on all sides until golden brown. They don't need to be cooked through, just nicely seared. Remove the browned meatballs and set aside.

3. Make the Marinara Sauce: In the same skillet or Dutch oven (add a little more olive oil if needed), reduce heat to medium. Add the finely diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

4. Build the Sauce: Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. Pour in the crushed tomatoes, water or broth, dried oregano, and dried basil. Stir well. Add the sugar (if using), salt, and pepper to taste.

5. Simmer the Meatballs: Carefully return the browned meatballs to the simmering marinara sauce. Bring to a gentle simmer, then reduce heat to low, cover, and cook for at least 30 minutes (or up to 1.5 hours) for the flavors to meld and the meatballs to become tender.

6. Assemble the Subs: Preheat your oven broiler to high. Slice the hoagie rolls lengthwise, but not all the way through. Lightly toast the rolls under the broiler for 1-2 minutes until lightly golden (watch carefully to prevent burning).

7. Fill and Melt: Generously fill each toasted roll with 4-5 meatballs and plenty of marinara sauce. Top with a generous amount of mozzarella or provolone cheese. Place the filled subs back under the broiler for 2-4 minutes, or until the cheese is melted and bubbly and starts to turn golden brown.

8. Serve: Remove from the oven, garnish with fresh basil leaves, and serve immediately.

Final Notes

These Italian Meatball Subs are messy, comforting, and utterly delicious – exactly how a good sub should be! Serve them with a side of extra marinara for dipping, a simple green salad, or some crispy potato chips for the ultimate satisfying meal. Prepare for rave reviews and happy tummies!

About the Author

Peter G

Cooking is my passion. I love blogging and sharing my creative recipes with the world. With my busy lifestyle, it can be challenging to create new recipes, write posts, and ensure everything is formatted and presented well. I started MealMagX for this very reason—for those who share my passion for creative cooking but may not have the time to maintain a blog.

The Ultimate Italian Meatball Sub: A Taste of Napoli in Every Bite!

Ingredients

Instructions

Final Notes

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About the Author

Peter G