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These Italian Meatball Subs have got to be one of my husband’s favourite things that I make, and honestly, I agree! They are so easy to whip together and they are so dang flavourful and delicious. Whenever I make my meatball subs, I like to make a large batch because anything that we don’t use for the subs I like to freeze, and then we use them as meatballs with spaghetti or for subs at a later time.
My recipe bakes the meatballs but I know lots of people like to fry them. I have fried this recipe multiple times (and its delcious) but with such a big batch of balls, it’s just so much easier to throw them all on a baking sheet and bake them in the oven. Also, since we are covering them with sauce and cheese I don’t really find it necessary to fry the meatballs when you’re making subs. But, you do you!
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Looking for more Italian recipes?
Looking for more Italian Classics? I will leave a few personal favourites linked down below:
- Beef Cutlets
- Chicken Parmesan
- Lasagna with Mini Meatballs
- Italian Stuffed Peppers
- Italian Meatball Subs
- Baked Zucchini Parmigiani
- Homemade Pizza Dough
- Minestrone Soup
- Spaghetti & Meatballs
My tips before getting started
- Every meatball recipe you find online will vary between the meat ratios. I have found that I prefer two pounds of ground beef to one pound of ground pork. But, you can definitely do it the other way around if you want a more fatty meatball.
- Make sure that you roll the meatballs a little bit bigger than you think you will need because as they bake, they’re going to shrink slightly. I would say aim for about 1.5 inch round.
- Try not to overcook the balls! I realize you aren’t going to try to overcook them but they go from perfectly cooked to over-cooked really quickly. These won’t take longer than 17-20 minutes, so at the 15 minute mark, take a peak to see how they are doin’ in the oven. Your meatballs are done one they hit 160 degrees.
- I recommend using a homemade tomato sauce in this recipe, but if you don’t have homemade on hand use your favourite store-bought one. Also, be sure to heat the tomato sauce up, so when you pour it over the meatballs it’s nice and hot, even before it goes into the oven.
- Lastly, when you put your meatball subs in the oven with your cheese and sauce leave it in there until the bread is nice and crispy to avoid the sandwich from falling apart. About 5-7 minutes at 350 degrees.
Italian Meatball Subs
Ingredients
Meatball Ingredients:
- 1 lb ground pork
- 2 lb ground beef
- 2 eggs
- 2 tbsp milk
- 6 garlic cloves, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dry basil
- 1/2 tsp dried fennel
- 1/2 yellow onion, chopped
- 1/2 cup fresh Italian parsley, chopped
- 1/2 cup season Italian breadcrumbs
- 1/2 cup parmesan cheese, grated
Other Ingredients:
- Italian sub buns
- 3 cups tomato sauce
- 7-10 pieces provolone, sliced
- basil, optional
Instructions
- Begin by preheating your oven to 400°.
- Combine all meatball ingredients in a large bowl and mix really well.
- Once combined, roll a small meatball in your hand and fry it on the stove until cooked. Give your meatball a taste to see if it need any additional seasoning before baking them in the oven.
- To a large baking pan add tinfoil and lightly spray with cooking oil.
- Roll into 1.5 inch meatballs, and add to your baking pan.
- Bake for 15-20 minutes, or until they reach an internal temperature of 160°. Remove from oven.
- Add 3-4 meatballs to your sub, top with tomato sauce, then provolone and bake in a 350° oven for anywhere between 5 to 7 minutes, ensuring the bread is crispy and the cheese is melted. *Bake long enough so the bread holds its shape.
- Top with fresh basil and enjoy right away!
Nutrition information is automatically calculated, so should only be used as an approximation.
