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Meatball Subs

Posted February 10, 2021 by Chris Last Updated February 10, 2021

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These meatball subs are made with soft & juicy Italian meatballs & wrapped in an easy marinara sauce. Meatball sandwiches don’t come more delicious than this!

There’s a few different ways to make a meatball sandwich, and here I’ll show you exactly how I make mine. I’m a firm believer in ‘go hard or go home’ and these subs are no exception. This means we’re making the meatballs and we’re making the sauce (I’ll spare you the bread 😉). It takes a little extra time but I promise you it’s 100% worth it. Follow me…

close up shot of meatball sub on oven tray surrounded by 4 others

Soft & Juicy Homemade Meatballs

We’re all in agreement that the best kind of meatballs are meatballs that are ultra soft and mouthwateringly juicy, right? Okay good. Let’s dive into the essentials when preparing meatballs.

Soft Meatballs

The first and arguably most important step to making soft meatballs is starting with a panade. A panade is essentially a mixture of starch and liquid that you add to meat to keep it moist. In this context it means using milk and bread. By allowing the pieces of bread to soak up the milk, it locks in moisture and keeps the meatballs mega soft as they cook.

The second tip to ensure your meatballs come out soft is making sure you don’t overwork the meat. When you mix in all the meatball ingredients make sure you don’t squish the meat into oblivion. This will result in your meatballs coming out tough and dry. To help prevent this you’ll want to mix all of the ingredients bar the meat, and then work in the meat. This will reduce the amount of time you need to mix.

Juicy Meatballs

The most important step in ensuring your meatballs come out nice and juicy is choosing the right meat. In this instance you’ll want to choose meat that is high in fat (15%+). The difference between using high fat and low fat meat is crazy. For these meatballs we’ll also be using a 50/50 split of pork and beef (pork adds richness).

Process shots: soak bread in milk, Worcestershire sauce and grated onion & garlic (photo 1), mash with a fork (photo 2), add parmesan, egg, oregano, parsley and s&p (photo 3), mash again with fork (photo 4), add pork and beef (photo 5), combine (photo 6).

6 step by step photos showing how to make Italian meatballs

Best way to cook Meatballs

I’ve made enough meatballs in my time to last me a lifetime. That also means I’ve tested out different ways of cooking them, you know, for research purposes obviously. Here’s what I’ve found:

Baked Meatballs (method 1)

Baked meatballs are great because they require the least amount of effort.  You chuck them in and leave them. Easy. However, it’s difficult to get a really good browning on them. They don’t get the direct heat they need to properly caramelize on the outside. And often by the time that happens they’re slightly overcooked on the inside. Ideally you want the meatballs to be ever-so-slightly undercooked in the centre so they can finish poaching in the sauce.

Pan Fried Meatballs (method 2)

Frying the meatballs means you can get good browning on the outside. You can also then have them finish poaching in the sauce. The only limitations with frying however are 1. it’s difficult the keep the meatballs in uniform shape and 2. you’ll probably have to work in batches because they won’t all fit in the pan. They also tend to stick to the pan unless you’ve got a really good non-stick pan.

Grilled Meatballs (method 3 i.e. recommended method)

Grilling/broiling the meatballs means you can get a good caramelization on the outside, you can allow them to finish cooking in the sauce AND you can cook them all at the same time. Winner! PLUS we’ll be using the grill later on to cook the subs, so it’s nice to get it heated up and ready. PLUS PLUS you can get on with the sauce as they cook. Okay I’m done, if you’re not sold now you never will be 😂

Process shots: scoop of chunks of meat and place on baking tray (photo 1), roll into balls (photo 2), grill/broil until golden (photo 3).

3 step by step photos showing how to cook meatballs

Meatball Marinara Sauce

When it comes to the sauce you want to keep it simple, just to let the meatballs do the talking. But you still want it to hold its own.

Tomato Passata

The base of the sauce uses tomato passata, which is essentially cooked pureed & strained tomatoes. It’s thick and super smooth, which makes it perfect for meatball subs. No big chunks of tomatoes, meaning it wraps around the meatballs really well.

Marinara Seasoning

For this we’re starting with the classic base of onion & garlic, then throwing in some basil & oregano, just to liven things up and compliment the Italian feel of the meatballs. I also love chucking in some chilli flakes for a hit of spice!

Simmering the sauce

Really important to simmer the sauce with the meatballs in. This will allow a flavour exchange between the meat and the sauce. It’ll also soften & finish cooking the meatballs.

Process shots: fry onion in olive oil (photo 1), fry garlic (photo 2), add passata and seasoning (photo 3), stir to combine (photo 4), add meatballs (photo 5), stir and simmer until the sauce thickens (photo 6).

6 step by step photos showing how to make meatballs and sauce

How to make a Meatball Sub

Alrighty, meatballs in the bag, let’s talk meatball subs.

What Bread to use?

I like using mini baguettes/rolls which are about 6″. You’ll get 4 meatballs per sub, which makes 5 subs in total.

What Cheese to use?

I like a combination of mozzarella and parmesan. The mozzarella goes nice & gooey and gives you that epic cheese pull, whilst the parmesan crisps up and adds a punch of flavour. Other cheeses like Cheddar/Monterey Jack also work well.

Process shots: slice sub (photo 1), add meatballs and sauce (photo 2), add mozzarella (photo 3), add parmesan (photo 4), place on baking tray (photo 5), grill/broil until golden (photo 6).

6 step by step photos showing how to make meatball subs

Meatball Subs FAQ (more detail in the recipe card notes)

Can I make the marinara sauce ahead of time?

Yep! This will also allow the flavours to develop as well. Store in fridge or freezer then simmer as needed.

Can I prepare the meatballs ahead of time?

Yes, you can roll them then store in the fridge or freezer then cook as needed.

Can I fully make the meatballs ahead of time?

I find they don’t come out quite as soft/juicy if you fully cook the meatballs ahead of time, but you can if you wanted. Again, store in fridge/freezer then simmer as needed.

Do I have to add pork to the meatballs?

The pork does add really good flavour to the meatballs, so it’s definitely worth trying if you haven’t before. But if you don’t have it beef will work just fine.

hand holding meatball sub above tray of subs fresh out the oven

Serving Meatball Subs

Once the subs are cooked I like to sprinkle with some small fresh basil leaves, but this is totally optional.

What to serve with meatball subs?

Some Spicy Wedges are great. Coleslaw works nicely, as do Garlic Parmesan Fries!

Alrighty, let’s tuck into the full recipe for these meatball sub sandwiches shall we?!

close up shot of meatball sub on oven tray garnished with fresh basil

How to make a Meatball Sub Sandwich (Full Recipe & Video)

close up shot of meatball sub on oven tray garnished with fresh basil

Simply the BEST Meatball Subs

These meatball subs are made with soft & juicy Italian meatballs & wrapped in an easy marinara sauce. Meatball sandwiches don't come more delicious than this!
5 from 4 votes
Print Pin Rate
Course: Dinner
Cuisine: American, Italian
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings (click & slide): 5 sandwiches
Calories per serving: 660kcal
Author: Chris
Cost per serving: £3 / $4

Equipment

  • Large Pan & Wooden Spoon
  • Large Mixing Bowl
  • Large Baking Tray
  • Sharp Knife & Chopping Board
  • Box Grater
  • 1 tbsp Measuring Spoon

Ingredients

Meatballs

  • 9oz / 250g Ground Beef (15%+ fat)
  • 9oz / 250g Ground Pork (15%+ fat)
  • 2 thin slices of White Bread, diced into small cubes (around 1 cups worth)
  • 1/2 cup / 40g freshly grated Parmesan
  • 1/4 cup / 60ml Milk
  • 1/4 cup finely diced Fresh Parsley
  • 1 small/medium White Onion, peeled & grated on a box grater
  • 2 cloves of Garlic, peeled & grated/minced
  • 1 Egg
  • 1 tsp Worcestershire Sauce
  • 3/4 tsp Salt
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Black Pepper
  • Oil Spray, as needed

Marinara Sauce

  • 3 cups / 750g Tomato Passata (pureed/strained tomatoes in US)
  • 1 medium White Onion, finely diced
  • 2 cloves of Garlic, finely diced
  • 2 tbsp finely diced Fresh Basil
  • 1 tsp Dried Oregano
  • 1/2 tsp Sugar, or to taste
  • 1/4 - 1/2 tsp Chilli Flakes, or to taste
  • 1/4 tsp Salt & Black Pepper, or to taste
  • Olive Oil, as needed

Subs

  • 5x 6" Baguettes/Sub Rolls sliced vertically down the centre
  • 2x 4.5oz/125g balls of Fresh Mozzarella, sliced into thin rounds
  • 1/2 cup / 40g freshly grated Parmesan, or as needed
  • small Fresh Basil Leaves, to serve (optional)

Instructions

  • In a large mixing bowl combine cubed bread and milk. Mash with a fork for a couple of minutes until the milk gets absorbed by the bread. Add in egg, parmesan, parsley, Worcestershire sauce, oregano, salt and pepper. Stir/mash again with a fork until evenly combined.
  • Add in pork and beef and use your hand to combine. Mix until the bread mix has evenly incorporated with the meat. Try not to overwork the meat or the meatballs will come out dry. Use a 1 tbsp measuring spoon to scoop out chunks of meat and spread out on a baking tray. Once you've scooped out all the meat, roll each chunks into balls.
  • Spray with oil then pop under the grill on high heat and broil until browned all over, shaking/turning a couple of times during.
  • Meanwhile, in a large pan over medium heat add a drizzle of oil along with your diced onion. Fry until the onion starts to turn golden, then add in garlic and fry for 1-2mins longer. Pour in tomato passata then add basil, oregano, chilli flakes, salt, sugar and pepper. Give it a good stir then turn down the heat to a simmer.
  • Add in the meatballs and some of the char/juices along with them (for extra flavour). Coat the meatballs then gently simmer for around 20mins until the sauce gets nice and thick. This is not only important to reduce the sauce but also to marry the flavours together.
  • Spread a couple of spoonfuls of the sauce down the centre of your subs, then add in 4 meatballs per sub. Top with mozzarella then sprinkle with parmesan. Pop on a baking tray and grill/broil on medium heat until the cheese goes gooey and golden.
  • Sprinkle over torn basil or some small basil leaves (optional) then serve up and enjoy!

Quick Demo

Notes

a) Can I use all beef for the meatballs? - I find half beef half pork makes the perfect meatball. The pork adds a nice richness to the flavour. You could use all beef though if that's what you have. In all cases though it's really important to use high fat meat so the meatballs come out extra juicy!
b) Can I fry or bake the meatballs? - I discuss this in the blog post in a bit more detail, but I find cooking the meatballs under the grill ensures brown properly whilst ensuring they keep shape. You can bake (they won't caramelize quite as well). Only fry if you've got a good non-stick pan and your meatballs are keeping shape fairly well before you fry them. In all cases just focus on the browning, they'll finish cooking in the sauce.
c) Can I make the meatballs ahead of time? - Yep! You can roll them and tightly cover in the fridge overnight (easiest in a casserole dish) or freeze for a month (easiest to freeze spaced out on a tray then transfer to ziplock bags). Thaw then cook as stated. You can fully make them and tightly store in fridge for 3-4days then pop straight in the sauce to reheat. Or freeze them, thaw in the fridge and cook straight in the sauce until piping hot through the centre. If you're cooking them I recommend cooking the meatballs right through, just so you're not storing meatballs that are half raw/half cooked. 
d) Can I make the sauce ahead of time? - Yep! Tightly cover in the fridge for 3-4days or freeze for a month. Thaw in fridge before cooking if freezing.
e) Calories - per sub assuming 15% fat pork and beef and 1/2 tbsp oil for frying:
Nutrition Facts
Simply the BEST Meatball Subs
Amount Per Serving
Calories 660 Calories from Fat 335
% Daily Value*
Fat 37.18g57%
Saturated Fat 16.178g101%
Trans Fat 0.693g
Polyunsaturated Fat 3.153g
Monounsaturated Fat 13.285g
Cholesterol 160mg53%
Sodium 1525mg66%
Potassium 822mg23%
Carbohydrates 38.23g13%
Fiber 4.8g20%
Sugar 10.04g11%
Protein 43.33g87%
Vitamin A 1545IU31%
Vitamin C 27.2mg33%
Calcium 612mg61%
Iron 4.97mg28%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Be sure to show it off and tag @somethingaboutsandwiches with #somethingaboutsandwiches!

If you loved this Meatball Subs Recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!

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Comments

  1. Matej

    February 17, 2021 at 10:12 am

    When making meatballs, I also mix pork with beef or at least use some beef cut that is higher in fat, exactly as you recommend. The fat makes all the difference. Someone once told me: “Fat is the best flavor carrier”… and it turned out to be true 🙂

    Reply
    • Chris

      February 18, 2021 at 12:53 pm

      That is one true quote! The high fat makes all the difference 🙂

      Reply
  2. Jamie

    February 10, 2021 at 11:45 pm

    5 stars
    The meatballs and marinara sauce are so delicious! It’s my husband’s favorite and he always asks for it!

    Reply
  3. Irina

    February 10, 2021 at 11:44 pm

    5 stars
    What an amazing alternative to a traditional dinner it is! I love it and cannot wait to give it a try! These are a great party idea too!

    Reply
  4. Alex

    February 10, 2021 at 11:22 pm

    5 stars
    Gosh, I honestly never knew why meatballs typically contain bread, but this makes so much sense now! This was such an informative post, and I’m sure making the meatballs and sauce from scratch make for an AMAZING meatball sub!

    Reply
  5. Erica

    February 10, 2021 at 11:03 pm

    5 stars
    OMG I’ve never been that into meatball subs but this very well may change my mine. Looks soo good! 😋

    Reply

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