These Homemade Meatball Subs are everything I crave when I’m in the mood for comfort food that’s hearty, cheesy, and full of flavor. I don’t usually go for traditional spaghetti and meatballs, but something about tucking those same flavors into a toasted roll makes all the difference. It takes a little effort, but every bite makes it worthwhile.

Homemade Meatball Subs

Why You’ll Love This Recipe

I love how these meatball subs are a mix of crispy, saucy, cheesy, and meaty. Each bite has that delicious contrast of crusty bread with melty provolone and tender meatballs simmered in rich marinara. It’s the kind of meal that makes a regular weeknight feel special, but still comes together in about an hour. Plus, it’s freezer-friendly, which means I can make a big batch and save some for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

panko bread crumbs
milk
egg
ground beef
shredded Parmesan cheese
finely minced onion
garlic clove, finely minced
chopped fresh parsley
chopped fresh basil
chopped fresh oregano
black pepper
salt
garlic salt
olive oil (for frying)
marinara sauce
hoagie rolls
mayonnaise or butter
provolone cheese slices

Directions

I start by mixing the panko bread crumbs with milk and a beaten egg in a large bowl, letting it sit for a few minutes to soak. Then I add in the ground beef, Parmesan, onion, garlic, and herbs. I use my hands to mix everything until it’s fully combined.

Next, I roll the mixture into 1 ½-inch meatballs and place them on a plate. I heat some olive oil in a skillet and work in batches to brown the meatballs on all sides, about 2 minutes per side.

After browning, I remove excess oil from the pan and pour in the marinara sauce. I nestle the meatballs back into the sauce and simmer them over medium-low heat for about 30 minutes, loosely covering the pan with a lid.

While the meatballs cook, I slice the hoagie rolls, spread a little mayonnaise or butter on the cut sides, and toast them in a skillet until golden brown.

To assemble, I lay slices of provolone cheese on the toasted buns, then top with meatballs and a ladle of the warm sauce.

Servings and timing

This recipe makes enough for 6 hearty subs.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

If I don’t have fresh herbs on hand, I use dried ones—just in smaller amounts. I’ve even tried using mozzarella or fontina cheese instead of provolone when I want something a little different. For a spicy kick, I stir a pinch of red pepper flakes into the marinara.

Storage/Reheating

I store leftover meatballs and sauce in an airtight container in the fridge for up to 4 days. For longer storage, I freeze the meatballs and sauce in a sealed container for up to 3 months. To reheat, I warm them slowly on the stove or in the microwave. I always toast fresh rolls when serving leftovers so they keep that satisfying crunch.

FAQs

How do I keep meatballs from falling apart?

I make sure not to skip the panko, milk, and egg mixture—it acts as a binder and keeps everything together. I also handle the meat mixture gently to avoid overmixing.

Can I make these meatballs ahead of time?

Yes, I often make the meatballs the day before and store them in the fridge. They’re ready to cook when I need them.

What’s the best bread for meatball subs?

I like using hoagie rolls or French steak rolls. They hold up well to the sauce and give that perfect crunch when toasted.

Can I use store-bought meatballs?

Sure, in a pinch I’ve used frozen or pre-made meatballs. It saves time, though the homemade ones do bring that extra flavor.

What cheese works best for these subs?

I stick with provolone because it melts beautifully and has a mellow flavor, but mozzarella, fontina, or even a slice of cheddar can work depending on what I have.

Conclusion

These Homemade Meatball Subs are one of my favorite comfort meals. They’re rich, cheesy, saucy, and totally satisfying. Whether I’m feeding a crowd or freezing a few for later, they always hit the spot. Once I started making them from scratch, I couldn’t go back to the store-bought version.