Italian Meatball Subs
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Hearty, saucy, and irresistibly cheesy—these Italian Meatball Subs start with our family’s beloved polpette cooked gently in rich tomato sugo. Tucked into warm, crusty rolls and melted under a blanket of provolone. This is the kind of Italian-American comfort that still holds to its Italian roots.
You’ll love my Italian meatloaf, Hot Italian Sliders, and Italian Sausage Sandwich next time! Serve with pear and gorgonzola salad.
Quick Look at This Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 5 subs
- Dietary Info: Contains dairy & gluten
- Method: Stovetop + oven melt
- Technique: Meatballs simmered directly in sauce for maximum tenderness
- Flavor/Texture: Soft, melt-in-your-mouth meatballs, rich tomato sauce, cheesy, saucy, comforting
The Secret That Makes These Italian Meatball Subs Taste Like Nonna’s
What’s the secret to a great meatball sub? It’s traditional Italian polpette (the most flavorful meatballs!) straight from my Nonna Laura’s cucina. Cooking the meatballs directly in the sugo keeps them soft—just like Nonna made them. Choose good rolls with a crisp outside and soft interior so they soak up the sauce without falling apart, and you’ve landed on the best meatball sub recipe!
Our entire family gobbles these up fast every time I make them, and I know yours will, too! Try my Italian Mortadella Sandwich, Porchetta Sandwich, and Caprese Sandwich.
Made With Amore,
Table of Contents
- Quick Look at This Recipe
- The Secret That Makes These Italian Meatball Subs Taste Like Nonna’s
- Ingredients for Meatball Sub Sandwiches
- Substitutions and Variations
- How To Make Italian Meatball Subs
- Meatball Sub Recipe Tips
- FAQ’s
- How to Store and Reheat
- What Side Dishes Go With Meatball Subs?
- Italian Meatball Subs Recipe
Ingredients for Meatball Sub Sandwiches
Polpette (Best Meatballs Ever!)
- Ground beef – the base of our soft, tender Italian meatballs.
- Stale bread + milk – soaked together to keep the meatballs moist and delicate.
- Egg – helps bind everything without making it dense.
- Parmigiano Reggiano – adds savory depth and that true Italian flavor.
- Fresh parsley + optional fresh garlic – brightens and seasons the mixture naturally.
- Salt and pepper – simple seasoning to bring everything together.
- Breadcrumbs (for rolling) – give the meatballs their classic soft exterior.
Sugo (Italian Tomato Sauce or Marinara sauce)
- Crushed tomatoes – the base of the rich, rustic sauce.
- Onion – sautéed for natural sweetness and depth.
- Extra-virgin olive oil – for cooking the aromatics and building flavor.
- Fresh basil leaves – infuse the sauce with a gentle herbal aroma.
Subs
- Crusty sub or hoagie rolls – sturdy enough to hold the saucy meatballs.
- Provolone or mozzarella cheese – melts beautifully over the warm meatballs.
- Parmigiano cheese (parmesan cheese)– for the final sprinkle on top.
- Fresh basil – optional, for a fresh finish.
See the recipe card for exact quantities.
Substitutions and Variations
- Meat: Swap half the beef with ground pork for a richer, softer meatball. Try my Italian sausage meatballs, ricotta meatballs, or turkey meatballs.
- Gluten-Free: Use gluten-free bread and rolls; meatballs remain soft if bread is soaked well. Use gluten-free crackers instead of the bread. Make your own ciabatta bread!
- Cheese Options: Provolone cheese melts cleanly; mozzarella gives more stretch; fontina adds richness. You pick! You’ll also love my easy cheese sauce for pasta.
- Spicier Version: Add crushed red pepper flakes to the sauce or use hot Italian cheese. Add some garlic powder or homemade Italian seasoning, if desired.
- Lighter Option: Bake meatballs for 10-15 minutes in the oven instead of simmering—less traditional, but still tasty. You’ll love the meatballs in my Italian wedding soup recipe.
How To Make Italian Meatball Subs
This is a step-by-step photo overview of this easy meatball sub recipe; the full instrcutions are in the recipe card below.
Step #1: Prepare the Meatball Base
In a small bowl, soak the stale bread in the milk until softened. Squeeze out excess liquid and tear the bread into small pieces.
In a large bowl, combine: soaked bread, ground beef, Parmigiano, egg, parsley, garlic (if using), salt, and pepper.
Mix the meatball mixture gently with your hands just until combined—don’t overwork the mixture.
Roll into about 15 meatballs, each the size of a golf ball. Lightly roll each one in breadcrumbs for a soft, tender exterior.
Step #2: Start the Sugo
In a large, wide pot or saucepan, warm the olive oil over medium heat.
Add the diced onion and cook until soft and translucent, 5–7 minutes.
Stir in the crushed tomatoes and whole basil leaves. Season lightly with salt.
Bring to a gentle simmer.
Step #3: Cook the Meatballs in the Sauce
Nestle the uncooked meatballs directly into the simmering sauce.
Step #4: Cover with a lid, leaving a small vent, and simmer on low for 35–40 minutes, gently stirring occasionally.
The meatballs will cook through, stay incredibly tender, and flavor the sauce beautifully.
Step #5: Assemble the Subs
Preheat the oven to 400°F.
Place the split rolls on a baking sheet. Lay 2 slices of provolone or mozzarella inside each roll. Warm in the oven until the cheese begins to melt, 3–5 minutes.
Step #6: Add 2–3 meatballs to each roll with a generous spoonful of extra sauce.
Sprinkle with Parmigiano and return to the oven for another 2–3 minutes if you want everything extra bubbly.
Garnish with fresh basil and serve warm.
My Pro Tips
Meatball Sub Recipe Tips
- Soak the bread fully. This is key to Nonna-style, pillowy polpette.
- Don’t overmix the meat. Gentle mixing keeps the texture soft and delicate.
- Cook meatballs in the sauce, not separately. They stay tender and flavor the sugo at the same time—this is what makes them stand out.
- Use good crusty rolls. Soft inside, sturdy outside—so they can absorb sauce without collapsing.
- Melt cheese directly in the roll first. This creates a “cheesy barrier” that keeps the bread from getting soggy.
- Warm the subs before serving. A quick oven melt brings the whole sandwich together: saucy, melty, irresistible.
FAQ’s
Yes. Cook them fully in the sauce, cool, and store in the fridge for up to 3 days. Rewarm gently on the stovetop before assembling the subs.
Toast the rolls lightly and melt the cheese first. The cheese creates a moisture barrier so the sauce sits beautifully without soaking through.
Choose sturdy Italian-style rolls or hoagie rolls with a crisp crust. Avoid very soft sandwich buns or rolls—they collapse under the sauce.
How to Store and Reheat
- Storing: Store meatballs and sauce together in an airtight container for up to 3 days. Keep the rolls separate to avoid sogginess.
- Reheating: Reheat meatballs and sauce gently on the stovetop until warmed through. Warm the roll and melt the cheese in the oven before assembling for that fresh-baked texture. You can also reheat fully assembled subs wrapped in foil at 350°F for 12–15 minutes.
What Side Dishes Go With Meatball Subs?
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Italian Meatball Subs
Ingredients
For the Polpette (Meatballs)
- 1 pound 80–85% lean ground beef
- 2 slices stale bread
- ½ cup milk
- ½ cup Parmigiano Reggiano, finely grated
- 1 egg, beaten
- 3 tablespoons fresh parsley, minced
- Optional: 1 tablespoon fresh garlic, minced
- Salt & black pepper, to taste
- Breadcrumbs, for rolling the meatballs
- Extra Parmigiano, for serving
For the Sugo (Tomato Sauce)
- 1 28-oz can crushed tomatoes, good quality
- ½ medium onion, diced
- 2 tablespoons extra-virgin olive oil
- 5 fresh basil leaves, whole
For the Subs
- 5 crusty sub rolls or hoagie rolls, split
- 10 slices provolone, or mozzarella
- ½ cup Parmigiano, finely grated
- Fresh basil, torn (optional)
Instructions
Prepare the Meatball Base
- In a small bowl, soak the stale bread in the milk until softened. Squeeze out excess liquid and tear the bread into small pieces.
- In a large mixing bowl combine: soaked bread, ground beef, Parmigiano, egg, parsley, garlic (if using), salt, and pepper.
- Mix gently with your hands just until combined—don’t overwork the mixture.
- Roll into about 15 meatballs, each the size of a golf ball. Lightly roll each one in breadcrumbs for a soft, tender exterior.
Start the Sugo
- In a large, wide pot, warm the olive oil over medium heat.
- Add the diced onion and cook until soft and translucent, 5–7 minutes.
- Stir in the crushed tomatoes and whole basil leaves. Season lightly with salt.
- Bring to a gentle simmer.
Cook the Meatballs in the Sauce
- Nestle the uncooked meatballs directly into the simmering sauce.
- Cover with a lid, leaving a small vent, and simmer on low for 35–40 minutes, gently stirring occasionally.
- The meatballs will cook through, stay incredibly tender, and flavor the sauce beautifully.
Assemble the Subs
- Preheat the oven to 400°F.
- Place the split rolls on a baking sheet. Lay 2 slices of provolone or mozzarella inside each roll.
- Warm in the oven until the cheese begins to melt, 3–5 minutes.
- Add 2–3 meatballs to each roll with a generous spoonful of sauce.
- Sprinkle with Parmigiano and return to the oven for another 2–3 minutes if you want everything extra bubbly.
- Garnish with fresh basil and serve warm.
Notes
- Soak the bread fully. This is key to Nonna-style, pillowy polpette.
- Don’t overmix the meat. Gentle mixing keeps the texture soft and delicate.
- Cook meatballs in the sauce, not separately. They stay tender and flavor the sugo at the same time—this is what makes them stand out.
- Use good crusty rolls. Soft inside, sturdy outside—so they can absorb sauce without collapsing.
- Melt cheese directly in the roll first. This creates a “cheesy barrier” that keeps the bread from getting soggy.
- Warm the subs before serving. A quick oven melt brings the whole sandwich together: saucy, melty, irresistible.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Always a hit at our house! I must make for your dinner rotation!