These hearty meatball subs deliver restaurant-quality comfort in just over an hour. Perfectly seasoned homemade meatballs nestle into crusty bread rolls, creating a satisfying meal that’s both nutritious and delicious.
At just 469 calories per serving, with 32g of protein and 6g of fiber, these subs offer a balanced option for lunch or dinner. The 35-minute prep and cook times make this classic Italian-American favorite achievable for busy home cooks who want a filling meal without spending hours in the kitchen.
Meatball Sub Ingredients
- Ground Meat: 1 pound lean ground beef or turkey for juicy meatballs
- Binding Mix: Saltine crackers, beef broth, egg, and flour for perfect texture
- Seasonings: Dried parsley, oregano, basil, garlic powder, salt, pepper, and red pepper flakes
- Sauce Base: 28 oz crushed tomatoes with herbs and seasonings
- Assembly Items: 5 hoagie rolls and 10 slices of provolone or mozzarella cheese
Step-by-Step Instructions
- Prep the Mixture: Combine crackers, broth, and seasonings; let rest 10 minutes for moisture absorption
- Form Meatballs: Mix in meat gently, shape into 15 golf ball-sized portions, and coat with flour
- Baking: Place on prepared baking sheet at 400°F for 20-25 minutes until cooked through
- Sauce Making: Simmer tomatoes with seasonings for 10-15 minutes while meatballs bake
- Assembly: Add meatballs to sauce, toast cheese-lined rolls under broiler for 2-3 minutes
- Final Touch: Place 3 meatballs per sub, top with warm sauce, and serve immediately
Cooking Techniques
Making meatballs just right is all about the gentle touch! The secret is mixing your ingredients in two stages – first the wet stuff and crackers (this gives them time to soften), then adding the meat.
When you mix in the meat, be super gentle – think of it like folding rather than squishing. This keeps your meatballs nice and tender. The light coating of flour helps create a lovely golden crust in the oven, which is much easier than pan-frying!
Variations & Substitutions
This recipe is super flexible! Don’t have saltines? Regular breadcrumbs work great too. You can swap the ground beef for turkey, pork, or even a mix of meats. If you like your subs extra cheesy, try adding some grated Parmesan to the meatball mix.
For the sauce, feel free to use Italian-style crushed tomatoes or add a splash of red wine for extra flavor. Not a fan of provolone? Mozzarella or even American cheese will melt beautifully too!
Storage Tips
These meatballs are perfect for making ahead! You can store the cooked meatballs and sauce separately in the fridge for up to 3 days – just keep them in airtight containers.
They also freeze really well for up to 3 months. To reheat, just warm the meatballs in the sauce over low heat until they’re heated through. For best results, wait to toast the rolls and melt the cheese until you’re ready to serve.
Serving Suggestions
Make these subs extra special with some fun toppings! Try adding some fresh basil leaves, a sprinkle of red pepper flakes, or some sautéed onions and peppers.
Serve them with a side of crispy fries, a fresh green salad, or some crunchy pickle spears. If you’re feeding a crowd, you can set up a “meatball sub bar” and let everyone build their own with different cheeses and toppings!
Meatball Subs
Equipment
- Baking sheet
- Large Bowl
- Saucepan
Ingredients
For the meatballs
- 1/2 cup saltine crackers crushed
- 1/4 cup low-sodium beef broth
For the sandwiches
- 5 hoagies or sub rolls
For the sauce
- 28 ounce crushed tomatoes canned
Instructions
- In a large bowl combine all of the meatball ingredients together EXCEPT for the meat. Stir and rest for 10 minutes so the crackers can soak up the liquid.
- Add the meat and mix just until combined (don’t over mix).
- Preheat the oven to 400 degrees F. Grease a baking sheet, or line with aluminum foil.
