Easy Meatball Sub

Category: Dinner Solutions When You Can't Even

Quick 45-min meal with meatballs (homemade or frozen), marinara, and mozzarella. Makes 8 sandwiches.
Clare Recipes
Updated on Tue, 24 Jun 2025 14:18:09 GMT
Tasty Meatball Sub Save
Tasty Meatball Sub | recipesclare.com

Biting into one of these subs takes me straight to my grandma's kitchen in Boston. Unlike those giant sandwiches from diners, these versions are just the right size for the week. You'll get gooey cheese, flavorful sauce, and soft meatballs in every mouthful—total comfort with none of the fuss.

Just last week, I whipped these up for my kid's basketball team dinner. The guys polished off everything, and three of the moms wanted to know how I made them. Seeing everyone dig in with smiles never gets old.

Tasty Ingredients

  • Whole milk mozzarella: It melts beautifully and gives that awesome cheese stretch
  • Quality marinara: Go for a good brand, you’ll taste the upgrade right away
  • Panko breadcrumbs: Keeps the meatballs super fluffy and light
  • Fresh garlic cloves: Way better than the stuff from the jar, trust me
  • Ground beef (95% lean): This leanness gives you juicy, not oily, meatballs
Easy Weeknight Meatball Sub Save
Easy Weeknight Meatball Sub | recipesclare.com

Complete Instruction Guide

Sauce Time
Gently pour marinara around, not over, those browned meatballs. Let them get all cozy in the sauce with the lid on, until their inside temp's at 160°F.
Browning Brilliance
Preheat your skillet till it’s piping hot. Ease in the meatballs and listen for that satisfying sizzle. Brown them nicely all over.
Rolling Action
Make 24 golf ball-sized meatballs with damp hands. Don’t worry about perfect shapes—just keep 'em roughly the same size.
Mix With Care
Lightly combine the beef, egg, and breadcrumbs. Just bring everything together with your hands—overmixing means tough meatballs.
Spice It Up
Add Italian herbs, fresh garlic, and a pinch of chili flakes into the mix. Make sure every meatball gets a bit of the good stuff.

Just last month, I swapped in San Marzano tomatoes for my sauce and wow—it changed everything. Even my pickiest kid went for seconds after trying them, so now it’s my go-to trick.

Switch Things Up

Sometimes I use half pork, half beef for a richer bite. For friends who don't eat meat, I've made mushroom versions that actually taste amazing. No matter what you pick, balancing sauce and meatball is key.

How To Serve

Toss on pepperoncini and basil for extra punch. Pair with a quick arugula salad—just lemon juice and greens cut through the richness. And if you want to go all out, serve alongside warm garlic knots.

Weekend Double Batch

Make twice the usual meatballs on Sunday and stash half in the freezer. They freeze great—just set them on a tray to harden before sealing in a bag for later.

Leftover Storage

Keep your meatballs and sauce in separate containers from your bread. Pop them in the fridge for up to four days. When it's time for round two, gently reheat on the stove and grab a new bun.

Easy Weeknight Meatball Sub Recipe Save
Easy Weeknight Meatball Sub Recipe | recipesclare.com

Smart Reheat Moves

Gentle heat is your friend for warming up leftovers. Add a bit of water if the sauce’s looking thick. Please don't microwave the whole sandwich—you won’t like the result.

After years of making these, I've realized the best meals are often super simple. There's something special about bubbling cheese and that garlic-and-tomato aroma filling the kitchen. Every batch reminds me: great food's all about a little care and sharing good times.

Recipe FAQs

→ Can frozen meatballs be used?
Definitely, warm them in sauce for 25 minutes or so until heated through.
→ What about burnt buns?
Keep an eye under the broiler and place them around 6 inches away.
→ Is it okay to prep meatballs in advance?
Sure, you can freeze them for up to 3 months after cooking.
→ Which buns are recommended?
Hot dog buns are perfect for portioning, but rolls work well too.
→ Can I freeze the full sandwiches?
Better to freeze the meatballs separately from the buns for freshness.

Weeknight Meatball Sub

Tasty meatball sandwiches made with marinara, mozzarella, and your choice of meatballs – fresh or frozen.

Preparation Time
15 min
Cooking Time
30 min
Total Time
45 min

Category: Weeknight Survival

Skill Level: Beginner

Cuisine Type: American

Makes: 8 Serves (8 sandwiches)

Dietary Preferences: ~

Ingredients

→ Beef Meatballs

01 1 lb lean ground beef (at least 95% lean)
02 1/2 cup panko crumbs
03 1 big egg
04 1 to 2 minced garlic cloves
05 1 tbsp Italian herb mix
06 1/2 tsp crushed red pepper
07 1/2 tsp salt

→ Assemble the Sandwich

08 24 small meatballs (use frozen or make fresh)
09 2 tbsp olive oil
10 2 cups marinara
11 8 split hot dog sandwich buns
12 1.5 cups shredded mozzarella cheese

Steps

Step 01

Stir together all the meatball ingredients and make 24 small balls. Fry them in a pan with oil, turning often to brown evenly.

Step 02

Pour marinara over the meatballs, cover them up, and on medium-low heat, let it cook for 15 minutes. The meatballs should hit 160°F inside.

Step 03

Put sandwich buns on a pan. Move your oven rack to sit around 6 inches under your broiler.

Step 04

Put 3 meatballs in each bun, drizzle marinara, and sprinkle mozzarella on top. Broil for 2-3 minutes so the cheese fully melts.

Helpful Notes

  1. Frozen meatballs totally work if you don’t want to make fresh ones.
  2. Keep an eye on the broiler so the buns don’t end up burnt.

Required Tools

  • Big pan with a lid
  • Baking pan
  • Mixing bowl

Allergen Info

Check each ingredient for potential allergens and seek medical advice if unsure.
  • Contains dairy (mozzarella)
  • Has eggs
  • Includes wheat (breadcrumbs, sandwich buns)

Nutritional Info (per serving)

These are general insights and don’t replace professional medical advice.
  • Calories: 330
  • Fat: 14 g
  • Carbs: 28 g
  • Protein: 23 g