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Toasted Meatball Subs


These meatball subs require a bit of extra time in the kitchen, but the results are so worth the effort. I like to make the meatballs and sauce ahead of time, then keep everything warm in a slow cooker until I'm ready to assemble the subs. We like our meatball subs spicy, so we use hot Italian sausage, along with the red pepper flakes in the sauce, but using mild sausage and no red pepper flakes offers just as much flavor with a little less heat. If you like your cheese nice and brown, turn on the broiler for the last few minutes the subs are in the oven. These are a huge family favorite and Super Bowl Sunday will be the perfect excuse to make them again.

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Rate this recipe 4.3/5 (23 Votes)


  • 1 pound ground beef
  • 1 pound Italian sausage (hot or mild)
  • 1 small onion
  • 3 to 4 cloves garlic
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup Panko breadcrumbs
  • 3/4 cup Parmesan cheese, shredded
  • 1 egg, beaten
  • 1 to 2 teaspoons teaspoons olive oil
  • SAUCE:
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 clove garlic
  • 2 (28-ounce) crushed tomatoes
  • 2 tablespoons Italian seasoning
  • 1 teaspoon red pepper flakes, optional
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup water
  • 6 to 8 hoagie or sub rolls
  • Sliced Provolone or mozzarella cheese


Servings 8
Preparation time 15mins
Cooking time 75mins


Step 1

Preheat oven to 375°F fahrenheit.

To make the meatballs, combine the ground beef, sausage and spices in a large bowl. Finely chop the onion in a food processor and add to the meat and spices (or grate the onion directly into the bowl). Add the breadcrumbs, Parmesan cheese and beaten egg, along with 1 teaspoon of the olive oil. Combine the mixture thoroughly with your hands. Form into meatballs, about the size of a walnut, adding more olive oil as needed to hold meatballs together. Place the meatballs on a baking sheet and bake for 30 to 35 minutes.

Meanwhile, make the sauce by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until onion is soft, about 5 minutes. Add the garlic and cook for another minute. Stir in the crushed tomatoes, Italian seasoning, red pepper flakes, salt and pepper and mix well. Add water a little bit at a time until sauce reaches desire consistency. Add the cooked meatballs to the sauce and simmer gently for 30 minutes.

To make the subs, preheat the oven to 400°F. Place open hoagie rolls on a large baking sheet. Spoon 3 to 4 meatballs into each roll, along with sauce. Top with sliced cheese. Bake for 12 to 15 minutes until the rolls are toasty and the cheese is browned and bubbly.

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