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Easy Italian Meatball Sub Sandwiches
5 from 57 votes

Easy Italian Meatball Sub Sandwiches

These Easy Italian Meatball Sub Sandwiches combine a tender mix of ground beef and pork seasoned with garlic, onion powder, and Italian herbs. The moist meatballs bake in the oven before being tossed in a garlic-infused marinara with crushed tomatoes, red pepper flakes, and fresh basil. Loaded into crusty sub rolls with a mixture of provolone, fontina, and Parmesan cheeses, these hearty sandwiches bring rich, savory flavors and melt-in-your-mouth texture that make them ideal for satisfying meals or casual gatherings.

Prep Time
20 mins
Cook Time
30 mins
Servings: 8 sandwiches
Course: Main Course, Lunch, Dinner
Cuisine: Italian

Ingredients

For the Meatballs:
  • 1 pound (454g) ground beef
  • 1 pound (454) ground pork
  • 3 and 1/2 teaspoons garlic powder
  • 3 teaspoons onion powder
  • 2 and 1/2 teaspoons Italian seasoning
  • 2 teaspoons salt
  • 3/4 teaspoon black pepper freshly ground
  • 2 large egg
  • 1 cup (100g) Parmesan Cheese finely grated
  • 1 cup panko breadcrumbs
  • 3/4 cup (171ml) water
For the Sauce:
  • 1/3 cup (76ml) olive oil
  • 8 cloves garlic minced
  • 1/2 teaspoon red pepper flakes crushed
  • 2 ounce cans crushed tomatoes with basil
  • 1 and 1/2 teaspoons salt
  • 1/2 teaspoon granulated sugar
  • 1 and 1/2 teaspoons Italian seasoning
  • 1/2 cup basil chopped, fresh leaves
For the Subs:
  • 8 crusty sub rolls cut in half
  • 8 ounces provolone cheese shredded
  • 6 ounces fontina cheese shredded
  • 2 ounces Parmesan Cheese finely grated
  • basil torn, for garnish, optional, fresh

Instructions

For the Meatballs:
    Cup of Yum
  1. Preheat the oven to 425 degrees (F). Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl combine ground beef, pork, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, cheese, and breadcrumbs. 
  3. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
  4. Using an ice cream scoop or large spoon, scoop about two and half tablespoons of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat. 
  5. Place the baking sheet in the oven to bake for 20 minutes, or until they're cooked though.
  6. While the meatballs bake, make your marinara sauce!
For the Sauce:
  1. Heat oil in a medium-sized pan over medium-low heat. Add in the garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed red pepper flakes.
  2. Add in the crushed tomatoes, salt, sugar, and seasoning and stir well to combine. Simmer the sauce for at least 15 minutes, stirring occasionally.
  3. Stir in basil and cook for 5 more minutes. Season with additional salt and pepper to taste.
  4. When meatballs are done cooking, add them to the sauce, stir to coat, use as directed below.
For the Subs:
  1. Preheat the oven to broiler. Slice the sub rolls in half, being sure to cut only 3/4 of the way through the roll.
  2. Place 5 meatballs into each sub roll. Spoon extra sauce on top of each roll. Then divide the shredded provolone and fontina cheeses evenly on top of rolls. 
  3. Carefully place the subs onto a baking sheet and place under the broiler until the cheese is melted and gooey and slightly golden brown in some spots. Don't walk away and keep a close eye here, you don’t want them to burn! If you're broiler runs hot, put it on the low setting .
  4. Remove from heat, sprinkle with basil and parmesan, and serve warm!