Meatball Subs Better Than Subway

Love all things meatballs? Try my firecracker meatballs, eggplant meatballs, meatballs and gravy, or lamb meatballs next. Nothing (seriously, nothing) beats a good meatball sandwich. I was practically raised on meatball subs as a kid, and for a while, I sought to replace them with Subway meatball subs. Thankfully, I’ve gone back to my roots and started making them from scratch. Now they’re my most requested sandwich!

Why I love this recipe

Healthier than Subway. The meatballs in Subway’s subs are loaded with fillers and artificial ingredients–and don’t even get me started on their bread! It’s easy to customize. Swap the toppings, use different bread, or ditch the meat and make my vegan meatballs! The options are endless. Easy to make ahead. If you’re going to make meatballs from scratch, do yourself a favor and make double, then freeze the leftovers to enjoy later.

Ingredients needed

Ground meat. I used a combination of ground beef and ground pork, but all-beef works. If you choose to just use beef, opt for one with some fat to keep things juicy. Egg. To bind the other ingredients. Onion. For extra flavor. Seasonings. I used freshly minced garlic cloves, parmesan cheese, salt, and pepper. Breadcrumbs. Locks in the moisture and keeps the meatballs from drying out. To assemble. Rolls (either hoagie rolls, hot dog rolls, or even half baguettes), sliced cheese (I’m a sucker for mozzarella cheese, but provolone cheese or American cheese both work), and some fresh basil.

For the homemade marinara sauce: “Such a delicious recipe! Especially liked the mix of beef and pork for the meatballs!” – Elaine

Olive oil. To sauté the onion and garlic. Italian seasoning. I just used a store-bought blend of dried basil, oregano, and thyme. Onion and garlic. Two essential aromatics. Tomato sauce. Also known as passata or pasta sauce. Opt for one with no added sugar. Kosher salt and black pepper. To taste. Water. To thin out the sauce.

How to make meatball subs

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Avoid using crusty rolls. They’re more likely to get burnt in the broiler. Skip the cook time. Sometimes, I like to keep the bread un-toasted. If you go this route, give the cheese a minute to melt naturally before serving. Save time. When I crave meatball subs, I don’t always have the mental energy to make marinara sauce from scratch. So, I’ll use store-bought sauce or my homemade pomodoro sauce or sugo, and they turn out amazing regardless.

Storage instructions

To store: Store the meatballs and marinara sauce in separate airtight containers in the refrigerator for up to five days.

Cut the carbs. Use keto bread crumbs, keto spaghetti sauce, and serve them in keto hot dog buns instead. Switch up the protein. Use only ground beef or ground pork, mix ground beef with Italian sausage, or make my ground chicken meatballs. Add some heat. Stir ½ teaspoon of red pepper flakes into the marinara sauce for a little extra kick. Brush the rolls with garlic butter before toasting.

To freeze: Leftover meatballs (cooked or raw) can be frozen in an airtight container or freezer bag for up to six months.