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Finished Meatball Sub

Easy Meatball Sub

Brandyn Baker
Quick, hearty, and built for real life. This easy meatball sub recipe uses simple ingredients to deliver big flavor—juicy beef meatballs, a bold marinara sauce, plenty of melted cheese, and a toasted hoagie roll that holds it all together. Perfect for busy nights, game days, or when you just want a solid, no-fuss meal that hits every time.
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Prep Time 20 minutes
Cook Time 36 minutes
Course Main Course
Cuisine American, Italian
Servings 6

Equipment

  • Oven or air fryer
  • Cast iron or heavy-bottom skillet
  • Baking sheet or sheet pan
  • Aluminum Foil
  • Plastic wrap
  • Wire Rack
  • airtight containers
  • Meat Thermometer
  • Wooden Spoon
  • Prep Bowls and Measuring Spoons

Ingredients
  

  • 2 lbs. ground beef
  • ⅔ C breadcrumbs
  • ½ C fresh parmesan grated
  • 4 T Italian herb seasoning
  • 1 T salt
  • 2 eggs
  • 2 shallots minced
  • 2-3 garlic cloves minced
  • 1 jar Carbones arrabbiata pasta sauce
  • ½ C heavy cream
  • Provolone as needed
  • Focaccia Bread or hoagie rolls
  • Olive oil as needed

Instructions
 

For the Meatballs:

  • Preheat the grill or oven to 400 degrees.
  • In a large bowl, combine the ground beef and next 5 ingredients (only use half of the Italian herb seasoning), mixing until well incorporated. Next, place the mixture into tiny meatballs on a wire rack.
  • Once your grill or oven has preheated, add the meatballs and cook for 20-30 minutes, or until the meatballs register about 155 degrees.
  • Transfer meatballs to a plate and set aside until ready to use.

For the Sauce:

  • Place a large cast iron skillet over medium heat and add a drizzle of oil. Once the oil is hot, add the shallots and sauté until tender. Add the garlic and cook until fragrant. Pour in the pasta sauce, heavy cream, and the other half of the Italian herb seasoning and bring to a simmer.
  • Add the meatballs in with the sauce and simmer until the sauce has thickened.

To Finish:

  • Top a slice of focaccia bread with cheese, two meatballs, and more cheese. Bake at 375 degrees until the cheese has melted. Remove the sub and add the sauce and grated parmesan. Serve and enjoy!

Notes

  • Make-ahead tip: You can prep the meatballs and sauce up to 2 days ahead. Store them separately and assemble when ready to eat.
  • Freezer option: Fully cooked meatballs freeze great. Let them cool, then freeze in a sealed bag for up to 2 months.