I'm a fan of quick and easy meals. When my brothers say they want something to eat, this is one of those dishes that come to mind as an option. It's so easy to whip up and the boys love them. You can make these homemade meatball subs in under an hour. They look fantastic, but they taste even better. They're so flavorful and have so many wonderful differing textures that make these subs a joy to eat. You'll love them because they're easy and they'll love them because they're tasty and filling. It's a win-win for everyone.
REASONS YOU SHOULD TRY THIS RECIPE:
- Great weeknight meal idea
- Your kids will love it and so will you
- Very easy to make and customize with different toppings
HOW TO MAKE HOMEMADE MEATBALL SUBS:
- Preheat your oven to 375°F and prep all your toppings.
- Combine all your meatball ingredients except the egg in a large bowl. In a separate small bowl, beat the egg well. Add the egg to the bowl with the rest of the meatball ingredients. Mix gently but thoroughly until everything is combined.
- Scoop out a bit of meat and roll it between your palms until you have a meatball. Place it on a baking sheet lined with foil and greased with a bit of olive oil. Continue to roll out the meatballs until you've used up all the meat.
- Note: If you'd like the sizes to remain consistent, I'd recommend using a small-sized cookie scoop to scoop out the meat.
Baking
- Bake at 375°F for 13-16 minutes or until the beef is browned. Remove the pan from the oven and set it aside.
- Meanwhile, in a nonstick pan, heat your favorite pasta sauce with a bit of olive oil over medium-low heat.
- Note: I jazz up my jarred pasta a bit, but that's optional.
- Slowly add in about ten meatballs and roll them around to sauce them up. Continue to do this until you have as many as you need for as many subs as you're making that day. Keep in mind that each sub for a small roll will fit about three meatballs, but of course, if you bought a larger size roll, that number will vary. Use your judgment.
- Cut the rolls in half and then toast the interior of the rolls by placing them face down on an ungreased pan over medium-high heat. Heat up for just a couple of minutes or until the interior is slightly browned and crisped.
- Once you heat your rolls, set them aside. Now you can prep your baking sheet with aluminum foil greased with a little bit of olive oil. Preheat your oven to 350°F.
Assembly
- Finally, we can build our subs. You can do this any way you'd like, but this is how I do it...
- Place the sub roll propped up on the baking sheet. I begin by placing the sauteed onions on the bottom of the sub. Then, I add the banana peppers and mushrooms. Then, I'll add the roasted red peppers before finally spooning in the meatballs. I don't spoon in a lot of sauce with the meatballs, because that will lead to a soggy and hard-to-eat sub. You can always add a bit more sauce later anyway.
- After the meatballs are on there, I sprinkle on the cheese blend and I grate the parmesan over the top of each. Then, I'll go back and spoon in more sauce, if needed. Continue doing this for as many subs as you'd like to eat that day. Once all of your subs are prepped, bake them at 350°F for about 5-10 minutes or until the cheese on top has melted well.
- Once they are out of the oven, you can add your shredded lettuce inside the sub. Garnish with some of the chopped parsley and sprinkle on some more parmesan, if you'd like. Serve immediately!
SOME MORE GREAT SUB RECIPES:
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Easy and Delicious Homemade Meatball Subs
Easy and delicious meatball subs
Ingredients
- Meatball Mixture
- 1 lb ground beef
- ¼ cup fine breadcrumbs
- 2 tablespoons milk
- ¼ cup grated parmesan
- 1 medium onion diced and sautéed
- 3 small to medium garlic cloves minced
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 1 tablespoon Italian seasoning
- 1 whole egg beaten
- 1 bunch Italian flat-leaf parsley chopped
Toppings Prep (Optional)
- 8 oz mushrooms washed, sliced and sautéed
- 3 medium onions sliced and sautéed
- 1 12 oz jar banana peppers
- 1 12 oz jar roasted red peppers, sliced
- 1 head iceberg lettuce shredded
- 1 bunch Italian flat-leaf parsley chopped
- 8 oz bag shredded cheese pizza blend I got mine from Kroger
- 4 oz parmesan cheese grated
Sauce (You can use your favorite homemade sauce or your favorite jarred sauce. I jazz up my jarred sauce a bit.)
- 1 24 oz jar of pasta sauce
- pinch of sugar optional
- salt to taste (optional)
- black pepper to taste (optional)
- 1 teaspoon Italian seasoning optional
- pinch of red pepper flakes optional
Bread
- Italian Sub Rolls
Instructions
- Preheat your oven to 375°F and prep all your toppings.
- Combine all your meatball ingredients except the egg in a large bowl. In a separate small bowl, beat the egg well. Add the egg to the bowl with the rest of the meatball ingredients. Mix gently but thoroughly until everything is combined.
- Scoop out a bit of meat and roll it between your palms until you have a meatball. Place it on a baking sheet lined with foil greased with a bit of olive oil. Continue to roll out the meatballs until you've used up all the meat.
- Bake at 375°F for 13-16 minutes or until the beef is browned. Remove the pan from the oven and set it aside.
- Meanwhile, in a nonstick pan, heat up your favorite pasta sauce with a bit of olive oil over medium-low heat.
- Slowly add in about ten meatballs and roll them around to sauce them up. Continue to do this until you have as many as you need for as many subs as you're making that day. Keep in mind that each sub for a small roll will fit about three meatballs, but of course, if you bought a larger size roll, that number will vary. Use your judgment.
- Cut the rolls in half and then toast the interior of the rolls by placing them face down on an ungreased pan over medium-high heat. Heat up for just a couple of minutes or until the interior is slightly browned and crisped.
- Once you heat up your rolls, set them aside. Now you can prep your baking sheet with aluminum foil greased with a little bit of olive oil. Preheat your oven to 350°F.
- Finally, you can build your sub. Place the sub roll propped up on the baking sheet. I begin by placing the sauteed onions on the bottom of the sub. Then, I add the banana peppers and mushrooms. Then, I'll add the roasted red peppers before finally spooning in the meatballs. I don't spoon in a lot of sauce with the meatballs, because that will lead to a soggy and hard-to-eat sub. You can always add a bit more sauce later anyway.
- After the meatballs are on there, I sprinkle on the cheese blend and I grate the parmesan over the top of each. Then, I'll go back and spoon in more sauce, if needed. Continue doing this for as many subs as you'd like to eat that day. Once all of your subs are prepped, bake them at 350°F for about 5-10 minutes or until the cheese on top has melted well.
- Once they are out of the oven, you can add your shredded lettuce inside the sub. Garnish with some of the chopped parsley and sprinkle on some more parmesan, if you'd like. Serve immediately!
Video
Notes
If you'd like the sizes of the meatballs to remain consistent, I'd recommend using a small-sized cookie scoop to scoop out the meat.
I jazz up my jarred pasta a bit, but that's totally optional. I listed out what I add just in case.
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