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Meatball Sub Recipe (Homemade)

This meatball sub recipe is step by step guide to create a homemade meatball sandwich. I tell you it will be the best you have ever had!
Prep Time1 hr 10 mins
Cook Time45 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: American
Keyword: how to make a meatball sub, meatball sandwich, meatball sub recipe
Servings: 6
Calories: 1049kcal
Author: Bob


Meatball sub sauce

  • 28 oz crushed tomatoes
  • 15 oz sauce
  • 6 oz tomato paste
  • 6 oz water
  • 1 tsp olive oil extra virgin
  • 1/2 cup grated Parmesan cheese Parmigiano-Reggiano
  • 1 tbsp Italian seasoning
  • 1/2 tsp parsley
  • 1 tsp sugar
  • 1 yellow onion small
  • 2 cloves garlic
  • 1 tsp fresh ground pepper
  • 1 tsp kosher salt


  • 1 lb ground beef
  • 1 lb pork
  • 1 tbsp olive oil extra virgin
  • 1 cup breadcrumbs
  • 1 slice bread
  • 1 yellow onion small
  • 1/4 cup whole milk
  • 2 eggs
  • 1/2 cup grated Parmesan cheese Parmigiano-Reggiano
  • 1 tbsp Italian seasoning
  • 1 tsp parsley
  • 1 tsp kosher salt
  • 1/2 tsp Fresh ground pepper
  • 1/2 tsp garlic powder
  • 6 sub rolls


Making the Sauce

  • Heat the oil in the pot that you are going to use on medium heat.
  • Chop up the onions for the sauce and the meatballs. For the sauce, you want to chop the onions small, but for the meatballs, you want to mince the onions and then set them aside for later.
  • Chop the garlic. You want it to be a fine chop so that all the meatball subs get some of the garlic from the sauce.
  • Saute the garlic and onions until the onions get translucent.
  • Add the tomato paste to the pot and let it lightly cook on the bottom of the pan. Deglaze the pan the water.
  • Add the crushed tomatoes and the sauce to the pot and stir.
  • Finally add all the spices to the pot, stir and combine them all then cover and let it simmer.

Making the meatballs

  • Combine all the ingredients for the meatballs in a bowl except the olive oil, that will be for frying the meatballs.
    Mix it all with your hands so you get it fully incorporated.
  • Roll out the meatballs. I choose to make them big and I get 18 out of the mix.
  • Preheat the frying pan and saute the meatballs. Cook them in batches and move them as they brown rotating them to another side of the meatball.
    Keep them moving until brown on all sides and then add to the sauce.
  • Simmer the meatball until the internal temp reaches a minimum of 165 degrees.

Build the meatball sub

  • Take your sub-rolls and hollow out the middle. Toast the rolls in a toaster oven.
  • Add the meatballs to the sub rolls and cut them in half if they are to big.
  • Add a little extra sauce on top and then the provolone cheese. Put them back into the toaster oven or traditional oven and melt the cheese.


  • Toast the rolls upfront so the meatballs dont make the roll soggy.
  • Use fresh Parmigiano-Reggiano.


Serving: 6g | Calories: 1049kcal | Carbohydrates: 74g | Protein: 48g | Fat: 63g | Saturated Fat: 20g | Cholesterol: 185mg | Sodium: 2369mg | Potassium: 1269mg | Fiber: 7g | Sugar: 18g | Vitamin A: 985IU | Vitamin C: 22mg | Calcium: 368mg | Iron: 18mg