There are some meals that just feel like a big, warm hug, and for me, a proper homemade Meatball Sub is right at the top of that list. We’re not talking about a sad, takeaway version here. We’re talking about truly tender, flavour-packed meatballs, simmered in a rich and vibrant tomato sauce, then piled into a toasted sub roll and smothered with gloriously melty cheese. The whole thing is wonderfully messy and utterly satisfying. I’ve been making this for over 6 years, and it never disappoints.

This Meatball Subs Recipe is the result of years of tweaking and testing in my own kitchen. It’s the kind of meal that brings everyone to the table with a smile, a bit like our family-favourite Garlic Parmesan Chicken Pasta Recipe. The secret lies in a few key details: a specific mix of meats for the perfect texture, a simple but deep-flavoured sauce, and the final bake under the grill to bring it all together.

It’s an ideal recipe for a relaxed weekend lunch, a casual dinner with friends, or when you just need a substantial and comforting meal. While its exact origins are debated, the meatball sandwich is a cornerstone of Italian-American cuisine, and this recipe pays homage to that delicious tradition with a few of my own personal touches.

Recipe Overview

This recipe guides you through creating succulent meatballs from scratch and simmering them in a savoury tomato sauce infused with garlic and herbs. The final assembly involves toasting the bread and melting a generous layer of mozzarella over the top until it’s golden and bubbling. After many tests, I found that browning the meatballs before simmering them is non-negotiable; it builds a fantastic depth of flavour that you just don’t get otherwise.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Meatball Subs Recipe

• Genuine Flavour: The combination of beef and pork mince creates meatballs that are both rich in flavour and wonderfully tender, seasoned perfectly with Parmesan, garlic, and fresh parsley.
• Ready in about an hour: From chopping board to dinner table, this impressive meal comes together in just over 60 minutes, making it achievable even on a busier day.
• Flexible Recipe: You can easily customise this dish. Add a pinch of chilli flakes for some warmth, swap the mozzarella for Provolone, or stir some chopped peppers into the sauce for extra veg.
• Great for a Casual Dinner: It works beautifully for a movie night in, feeding hungry teenagers, or as a fun, hands-on meal for a casual get-together with friends.
• Family Tested: My whole family adores this recipe. It’s one of those rare dinners that gets a universal thumbs-up and always gets compliments from guests.

Meatball Subs Recipe

⏱️ 20 min prep  •  🍳 55 min cook  •  👥 4 servings

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Ingredients You’ll Need

Using quality ingredients really makes a difference here, especially the tinned tomatoes. I prefer using whole plum tomatoes from a brand like Mutti or Cirio and crushing them myself, as they tend to have a sweeter, richer flavour than pre-chopped varieties.

• For the Meatballs:
• 500g beef mince (15-20% fat)
• 250g pork mince
• 75g fresh breadcrumbs
• 60ml whole milk
• 50g Parmesan cheese, finely grated
• 1 large free-range egg, beaten
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tsp salt
• ½ tsp black pepper
• For the Sauce & Subs:
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 x 400g tins of good-quality whole plum tomatoes
• 1 tbsp tomato purée
• 1 tsp dried oregano
• 1 tsp sugar (to balance the acidity of the tomatoes)
• A small bunch of fresh basil, leaves torn
• 4 large, soft sub rolls or baguettes
• 200g mozzarella, grated or torn

Sara’s Tip: Don’t be tempted to use lean mince for the meatballs. The higher fat content is crucial for keeping them juicy and tender as they simmer in the sauce. It renders out during cooking, adding richness to the final dish.

How to Make Meatball Subs

The process is straightforward. We’ll start by making and browning the meatballs, then create a simple, flavourful sauce in the same pan to capture all those delicious browned bits.

1. Prepare the Meatball Mixture: In a small bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes to soak. In a larger mixing bowl, add the beef and pork mince, soaked breadcrumbs, grated Parmesan, beaten egg, minced garlic, parsley, salt, and pepper. Mix gently with your hands until just combined. Be careful not to overwork the mixture, as this can make the meatballs tough.
2. Form and Brown the Meatballs: Roll the mixture into 16 evenly sized meatballs (about the size of a golf ball). Heat the olive oil in a large, heavy-based frying pan or skillet over a medium-high heat. Add the meatballs to the pan. What works best for me is browning them in two batches to avoid overcrowding. Cook for 5-7 minutes, turning occasionally, until they are nicely browned on all sides. Remove them with a slotted spoon and set aside.
3. Start the Sauce: Reduce the heat to medium. Add the finely chopped onion to the same pan, using the leftover fat from the meatballs. Cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Simmer the Sauce: Pour the tinned tomatoes into the pan, crushing them with the back of a wooden spoon. Stir in the tomato purée, dried oregano, and sugar. Season with salt and pepper. Bring the sauce to a gentle simmer.
5. Cook the Meatballs in the Sauce: Carefully return the browned meatballs to the pan, nestling them into the sauce. Reduce the heat to low, cover, and let them simmer gently for 20-25 minutes. This allows the meatballs to cook through and absorb the flavours of the sauce.
6. Finish the Sauce: After 20 minutes, remove the lid and stir in the torn fresh basil leaves. Let it bubble for another 5 minutes to thicken slightly if needed.
7. Prepare the Subs: While the meatballs are finishing, preheat your grill to a medium-high setting. Slice the sub rolls horizontally, but not all the way through, so they open like a book. Place them on a baking tray and lightly toast them under the grill for 1-2 minutes until just golden.
8. Assemble and Grill: Spoon 4 meatballs and a generous amount of sauce into each toasted roll. Top with a good handful of grated mozzarella. Place the assembled subs back on the baking tray and pop them under the grill for 3-4 minutes, or until the cheese is completely melted, bubbling, and starting to turn golden brown. Serve immediately while hot and messy!

Tips From My Kitchen

• Temperature Control: Once the meatballs are back in the sauce, maintain a very gentle simmer. Boiling them vigorously can cause them to break apart. A low, gentle bubble is all you need.
• The Secret Step: I learned that soaking the breadcrumbs in milk (a technique known as a panade) is the absolute key to tender meatballs. It adds moisture and prevents the meat proteins from shrinking and becoming tough. I used to struggle with dry meatballs until I discovered this technique.
• Make-Ahead: The meatballs and sauce can be made up to two days in advance and kept in an airtight container in the fridge. The flavours will actually deepen and improve overnight. Simply reheat gently on the hob before assembling the subs.
• Storage: Store any leftover assembled subs tightly wrapped in foil in the fridge for up to 2 days. To reheat, place them (still in the foil) in an oven preheated to 180°C (160°C fan) for 10-15 minutes until warmed through.

Equipment You’ll Need

• Large frying pan or skillet
• Sharp knife and cutting board
• Two mixing bowls
• Wooden spoon or spatula
• Baking tray

Common Mistakes to Avoid

• Overcrowding the pan: When browning the meatballs, give them space. If you cram too many into the pan at once, they will steam instead of searing, and you’ll miss out on the deep, savoury crust that adds so much flavour. Always work in batches.
• Overworking the meat: When mixing the ingredients for the meatballs, be gentle. Use your hands and stop as soon as everything is just combined. Over-mixing develops the proteins in the meat, resulting in a tough, rubbery texture.
• Skipping the Simmer: Don’t rush the final simmering step. This is where the magic happens. The meatballs finish cooking and, more importantly, absorb all the delicious flavours from the tomato sauce, making them extra tasty.

Delicious Variations to Try

This recipe is a fantastic starting point, but feel free to make it your own with a few simple tweaks.

• Spicy Version: For a bit of a kick, add 1 teaspoon of red chilli flakes to the sauce along with the dried oregano. You could also add some chopped pickled jalapeños on top with the cheese.
• Vegetarian Option: This works surprisingly well with good-quality plant-based mince. Use a vegetarian alternative to Parmesan and follow the recipe as written.
• Different Protein: While the beef and pork mix is classic, you could use all beef, or even turkey mince for a lighter option. Turkey meatballs are lovely in many of our Healthy Chicken Recipes and the principle is the same.

What to Serve With Meatball Subs

These subs are a hearty meal on their own, but a few simple sides can round them out beautifully.

• A Crisp Green Salad: A simple salad with a sharp lemon vinaigrette is ideal for cutting through the richness of the subs.
• Potato Wedges: Crispy, fluffy potato wedges or skinny fries are a natural partner for a satisfying lunch or dinner.
• Wine or Beer Pairing: A robust Italian red wine like a Chianti or a crisp lager works wonderfully to complement the savoury tomato sauce.

Frequently Asked Questions

Meatball Subs Recipe

Hearty homemade meatballs simmered in a rich tomato sauce, piled into toasted sub rolls, and smothered with melted mozzarella. The ultimate comfort food sandwich.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 1150

Ingredients Method Notes

Ingredients

  

For the Meatballs

• 500 g beef mince 15-20% fat
• 250 g pork mince
• 75 g fresh breadcrumbs
• 60 ml whole milk
• 50 g Parmesan cheese finely grated
• 1 large free-range egg beaten
• 2 cloves garlic minced
• 2 tbsp fresh parsley finely chopped
• 1 tsp salt
• ½ tsp black pepper

For the Sauce & Subs

• 1 tbsp olive oil
• 1 medium onion finely chopped
• 2 x 400g tins of good-quality whole plum tomatoes
• 1 tbsp tomato purée
• 1 tsp dried oregano
• 1 tsp sugar to balance the acidity of the tomatoes
• A small bunch of fresh basil leaves torn
• 4 large soft sub rolls or baguettes
• 200 g mozzarella grated or torn

Method

 

1. Prepare the Meatball Mixture: In a small bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes to soak. In a larger mixing bowl, add the beef and pork mince, soaked breadcrumbs, grated Parmesan, beaten egg, minced garlic, parsley, salt, and pepper. Mix gently with your hands until just combined. Be careful not to overwork the mixture, as this can make the meatballs tough.
2. Form and Brown the Meatballs: Roll the mixture into 16 evenly sized meatballs (about the size of a golf ball). Heat the olive oil in a large, heavy-based frying pan or skillet over a medium-high heat. Add the meatballs to the pan. What works best for me is browning them in two batches to avoid overcrowding. Cook for 5-7 minutes, turning occasionally, until they are nicely browned on all sides. Remove them with a slotted spoon and set aside.
3. Start the Sauce: Reduce the heat to medium. Add the finely chopped onion to the same pan, using the leftover fat from the meatballs. Cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
4. Simmer the Sauce: Pour the tinned tomatoes into the pan, crushing them with the back of a wooden spoon. Stir in the tomato purée, dried oregano, and sugar. Season with salt and pepper. Bring the sauce to a gentle simmer.
5. Cook the Meatballs in the Sauce: Carefully return the browned meatballs to the pan, nestling them into the sauce. Reduce the heat to low, cover, and let them simmer gently for 20-25 minutes. This allows the meatballs to cook through and absorb the flavours of the sauce.
6. Finish the Sauce: After 20 minutes, remove the lid and stir in the torn fresh basil leaves. Let it bubble for another 5 minutes to thicken slightly if needed.
7. Prepare the Subs: While the meatballs are finishing, preheat your grill to a medium-high setting. Slice the sub rolls horizontally, but not all the way through, so they open like a book. Place them on a baking tray and lightly toast them under the grill for 1-2 minutes until just golden.
8. Assemble and Grill: Spoon 4 meatballs and a generous amount of sauce into each toasted roll. Top with a good handful of grated mozzarella. Place the assembled subs back on the baking tray and pop them under the grill for 3-4 minutes, or until the cheese is completely melted, bubbling, and starting to turn golden brown. Serve immediately while hot and messy!

Notes

For a bit of heat, add a pinch of red pepper flakes to the sauce. These are best served immediately while hot and messy!

I really hope you and your family enjoy this Meatball Subs Recipe as much as we do in my house. There’s something so comforting about a hot, cheesy, saucy sub that you’ve made yourself from scratch. It’s a guaranteed winner for a satisfying meal. Please let me know how you get on by leaving a comment below – I’d love to hear from you!
– Sara