Meatball Sub Recipe with Homemade Meatballs

Meatball Sub Recipe with Homemade Meatballs

This family loved meatball sub recipe is easy to throw together and sure to satisfy just about anyone. You can even prep the components ahead of time for a super easy weeknight meal!

Course Main Course

Cuisine American, Italian

Keyword sandwich

Prep Time 15

Cook Time 18

Total Time 33

Servings

Calories 518kcal

Author Wendy Polisi

Ingredients

Meatballs

1 pound ground beef
½ cup Italian breadcrumbs
¼ cup finely grated parmesan cheese
2 eggs beaten
2 teaspoons soy sauce
2 teaspoons garlic powder
1 teaspoon Italian seasoning
1 teaspoon sea salt
½ teaspoon fresh ground black pepper

Sandwiches

1 ½ cups marinara sauce divided; room temperature or warmed
6 Italian Sub Rolls split and butter toasted
6 ounces shredded mozzarella

US Customary - Metric

Instructions

Preheat the oven to 475° F.
In a large bowl, combine the ground beef, breadcrumbs, parmesan cheese, eggs, soy sauce, garlic powder, Italian seasoning, salt, and pepper.
Form into 24 meatballs.
Transfer to a rack set on a rimmed baking sheet and cook, turning once, for 13 minutes, or until cooked through.
Transfer to a bowl and toss with half of the marinara sauce.
Place the buns on a baking sheet and three to four meatballs to each.
Top with the remaining marinara and cheese.
Bake for 5 to 7 minutes, until the cheese is melted and bubbly.

Notes

Storage

Store any leftover meatballs in an airtight container in the refrigerator for up to four days. Extra bread rolls should be kept in a zip-top plastic bag or bread bag at room temperature.

Nutrition