A great meatball sub is a beautiful mess. Sloppy, saucy, cheesy, and absolutely worth the napkins. The meatballs are tender and flavorful. The bread holds up. The cheese stretches for days.
Use homemade or jarred sauce. Bake the meatballs or use leftovers. Either way, dinner is in 20 minutes.
Serves 4 (makes 4 subs).
Step-by-Step Instructions
Heat Meatballs and Sauce
In a saucepan, combine meatballs and marinara sauce.
Simmer over medium-low heat for 10–15 minutes until meatballs are hot and sauce is bubbling.
Preheat Oven
Preheat oven to 400°F (200°C).
Line a baking sheet with foil or parchment paper.
Toast the Rolls
Slice sub rolls open lengthwise (but not all the way through).
Mix melted butter with garlic powder. Brush inside and outside of rolls.
Place on baking sheet and toast for 3–5 minutes until lightly golden.
Assemble the Subs
Spoon 4–5 meatballs onto each bottom roll.
Top with a generous scoop of sauce.
Lay 2 slices of provolone over the meatballs.
Sprinkle with Parmesan.
Melt the Cheese
Return subs to the oven (open-faced) for 3–5 minutes until cheese is bubbly and melted.
Close and Serve
Top with fresh basil or red pepper flakes if using.
Close the roll. Press down gently. Serve with extra sauce on the side and a mountain of napkins.
Summary
Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Yield: 4 subs
Difficulty: Easy
Storage Notes
Leftovers:
Store meatballs and sauce separately from bread. Sub rolls get soggy fast. Assemble fresh for the best experience.
Fridge:
Meatballs in sauce last 4 days. Reheat in microwave or saucepan. Store bread at room temperature.
Freezing:
Freeze meatballs and sauce for up to 3 months. Thaw overnight. Toast fresh rolls when ready.
Pro Tip:
Don’t over-sauce the bread. Too much liquid = soggy collapse. Serve extra sauce on the side for dipping.
