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These baked Italian meatball subs are the ultimate comfort food-juicy, flavorful meatballs tucked into buttery toasted hoagie rolls, smothered in marinara sauce and melty provolone cheese.
Whether you're feeding a crowd or craving a cozy weeknight dinner, this recipe is simple, satisfying, and easy to customize with homemade or store-bought ingredients. I'll walk you through every step to make them extra delicious-crispy rolls, gooey cheese, and all.
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Ingredients You Need for this Recipe
- Meatballs - My Baked Italian Meatballs are perfect for this recipe! For an extra indulgent twist, try my Mozzarella Stuffed Meatballs or Creamy Ricotta Meatballs. Short on time? Use store-bought meatballs and just simmer them in the sauce!
- Rolls - Store-bought sub or hoagie rolls work perfectly. A quick toasting with seasoning enhances their flavor and keeps them sturdy for the juicy meatballs, rich sauce, and gooey provolone. Want mini versions? Try dinner rolls for easy meatball sliders!
- Cheese - I use melty provolone cheese slices for a delicious flavor and texture. Mozzarella is another great melty option!
- Sauce - My Easy Marinara Sauce is the perfect quick option for weeknight meatball subs. If you happen to have leftover Sunday Sauce, that works just as well! Store-bought marinara will work as a shortcut too.
Kitchen Time Saver
Start the homemade marinara and let it simmer while you make the meatballs. While the meatballs are cooking, get the hoagie rolls ready for toasting. Once the sauce and meatballs are done, assemble and finish!
How to Make the Meatball Subs in the Oven
Start the Meatballs - Start by soaking a slice of bread in milk, then mix it with egg, garlic, onions, dried basil, oregano, parsley, salt, and pepper.
Shape and Bake - Next, mix in the ground beef and pork mixture, being careful not to overmix. Use a cookie scoop to portion out the meatballs on a sheet pan.
Bake the meatballs at 400˚F for 15-20 minutes, or until they reach an internal temperature of 165˚F.
Toss with Sauce - Toss the meatballs in marinara sauce while you butter the inside of the hoagie rolls and sprinkle them with garlic salt and dried parsley.
Toast Bread - Place the rolls under the broiler in the oven for a couple of minutes to toast them until they are golden brown.
Load and Serve - Place six meatballs on each toasted bun, then spoon extra sauce over the top for maximum flavor. Layer two slices of cheese over the meatballs and return them to the oven, under the broiler, for a couple more minutes until the cheese is melted, then enjoy!
Other Toppings to Try
Want to customize your subs? Try these delicious add-ons!
- Sauteed Mushrooms, Bell Peppers, or Onions
- Pepperoncini, Banana Peppers, or Roasted Red Peppers
Amanda's Secret Meatball Tip
For tender meatballs, avoid overmixing! Gently combine with your hands or use a fork to keep them light and airy.
Slow Cooker and Stovetop Instructions
- Slow Cooker (Great for Feeding a Crowd) - Brown the meatballs first in a skillet with some olive oil, then transfer to a slow cooker with the sauce. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Toast the rolls and assemble the subs as directed.
- Stovetop - Brown the meatballs in olive oil in a skillet on all sides, then reduce the heat and add the sauce. Let them simmer for 10-15 minutes until cooked through. Toast the rolls and assemble the subs as directed.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Serving Suggestions
These sides pair perfectly with your subs for a complete meal:
Homemade Sandwich Recipes
Loved these Baked Italian Meatball Subs? Try these other must-make sandwiches!
- Slow Cooker Italian Beef - Juicy, fall-apart beef, Chicago-style
- Crispy Fried Chicken Sandwich - Marinated in buttermilk and fried to perfection
- Chicken Parmesan Sandwich - Crispy chicken with marinara and melty mozzarella
- Chicago-Style Hot Dogs - A true Windy City classic!
Recipe
Baked Meatball Subs
Equipment
- Cookie Scoop or spoons
Ingredients
Baked Italian Meatballs
- 1 slice white bread
- ¼ cup whole milk
- 1 large egg
- 1 Tablespoon minced fresh garlic, approximately 3-4 cloves
- 2 teaspoon dehydrated minced onion
- 1 Tablespoon dried basil
- 1 Tablespoon dried parsley
- 1 Tablespoon dried oregano
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 pound ground beef
- 1 pound ground pork
Garlic Hoagie Rolls
- 4 whole hoagie rolls, or sub rolls
- 8 Tablespoons butter, softened
- ½ teaspoon garlic salt
- ½ teaspoon dried parsley
Sandwich Assembly
- 12 ounces Homemade Marinara, leftover Sunday Sauce, or store-bought sauce
- 8 slices provolone cheese, or mozzarella
Instructions
- Preheat the oven to 400°F and line two sheet pans with parchment paper.
- In a large bowl, place the slice of bread and pour milk over the top. Add the egg, garlic, onion flakes, dried herbs, salt, and pepper. Mix to combine. Add the ground beef and pork, mixing just until incorporated. Avoid overmixing.
- Use a cookie scoop to portion out 1.5-ounce meatballs. Roll them and place them on a lined sheet pan.
- Bake for 15-20 minutes, or until they reach an internal temperature of 165°F.
- While the meatballs are cooking, spread butter on both insides of the hoagie rolls and sprinkle with garlic salt and dried parsley.
- Once the meatballs are done, transfer them to a dish and toss them with the marinara sauce.
- Switch the oven to broil and place the buttered rolls butter-side up on a sheet pan. Toast under the broiler for 1-2 minutes, or until golden brown.
- Place 6 meatballs on each toasted hoagie roll. Spoon extra marinara sauce over the top and layer with provolone cheese. Return to the broiler and heat until the cheese is melted and bubbly, about 1-2 minutes.
Notes
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- Meatballs - Frozen meatballs can be used, but I recommend simmering them in the sauce to warm them up.
- Slow Cooker - Brown the meatballs first in a skillet with some olive oil, then transfer to a slow cooker with the sauce. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Toast the rolls and assemble the subs as directed.
- Stovetop - Brown the meatballs in olive oil in a skillet on all sides, then reduce the heat and add the sauce. Let them simmer for 10-15 minutes until cooked through. Toast the rolls and assemble the subs as directed.
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