Best Italian Meatball Sub
May 09, 2025 12:11 PM
Homemade meatballs and tangy marinara sauce make these meatball sub sandwiches the best ever! Topped with gooey fontina (or mozzarella cheese) AND provolone cheese, and piled on top of a hoagie roll, these are a crowd-pleaser! Top with fresh basil, red pepper flakes, and grated parmesan cheese for extra flavor. And serve with plenty of napkins!
Sunday night is SUB NIGHT in our house. Some nights I make sausage and pepper subs or French dip sandwiches. Other nights, when it’s too darn hot to cook, I make Italian hoagies. But more often than not, I make these hearty Italian meatball sub sandwiches!
I actually been making meatball subs since I was a little kid! Back then, I used frozen meatballs and spaghetti sauce because my cooking skills were quite limited. But over the years, I slowly crafted my signature homemade meatballs and marinara sauce. And the combo is insanely flavorful and surprisingly easy.
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 freshly ground black pepper
- 2 large eggs
- 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 crushed red pepper flakes
- 2 28 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 fresh basil leaves chopped
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
- fresh basil torn, for garnish, optional
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
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