Nothing says comfort like Classic Italian Meatball Subs warm rolls packed with tender meatballs, rich marinara, and gooey cheese. Each bite bursts with nostalgia and hearty Italian flavor, the kind that makes any dinner feel like a Sunday family feast.

Why You’ll Love This Italian Meatball Subs Recipe

• Juicy, flavorful meatballs that stay tender
• Toasted rolls that never get soggy
• Melty mozzarella and provolone for the ultimate cheese pull
• Quick prep with simple pantry staples
• Perfect for family dinners or game-day sandwiches

Preparation and Cooking Time

Prep Time	Cook Time	Total Time	Servings
15 mins	25 mins	40 mins	4 subs

Ingredients Italian Meatball Subs

• 1 lb ground beef (85% lean)
• ½ lb ground Italian sausage
• ½ cup breadcrumbs
• 1 egg
• 2 tbsp milk
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 cup marinara sauce
• 4 Italian hoagie rolls
• 1 cup shredded mozzarella (or provolone)
• 2 tbsp butter (optional for toasting)
• Fresh basil or parsley, for garnish

Optional swaps: Use turkey instead of beef for a lighter version, or add ricotta for extra tenderness.

Step-by-Step Instructions

1. Mix Meatballs: Combine beef, sausage, breadcrumbs, egg, milk, garlic, salt, and pepper. Gently mix until just combined.
2. Shape & Cook: Roll into 1½-inch balls. Bake at 400°F for 20 minutes, or pan-fry in olive oil until browned.
3. Simmer: Add meatballs to a saucepan with marinara. Simmer 10 minutes to absorb flavor.
4. Toast Rolls: Split hoagies, brush with butter, and toast under broiler until golden.
5. Assemble: Place 3–4 meatballs in each roll. Spoon sauce over top, sprinkle cheese, and broil until bubbly.
6. Serve: Garnish with basil or parsley and serve hot.

Serving Suggestions

Pair your Classic Italian Meatball Subs with crisp Caesar salad, garlic fries, or roasted veggies. Serve alongside a glass of red wine or a cold soda for balance.

Quick Tips or Variations

• Add red pepper flakes for a spicy twist.
• Try using baguette rolls for crunchier texture.
• Freeze extra meatballs for up to 3 months.

FAQs

1. What is the secret to a great meatball sub?
The key is juicy, well-seasoned meatballs and toasted rolls to prevent sogginess.

2. What is the best meat for meatballs?
A mix of beef and Italian sausage gives the best flavor and texture.

3. How do you keep the bread from getting soggy on a meatball sub?
Toast the bread first and add cheese before the sauce as a moisture barrier.

4. What cheese goes best on Italian meatball subs?
Mozzarella is classic, but provolone or fontina adds a sharper note.

Conclusion

These Classic Italian Meatball Subs bring warmth and satisfaction to any table. Perfectly seasoned, cheesy, and comforting they’re everything you love about homemade Italian cooking in sandwich form. For more recipes check Kitenfood and kitenrecipes.

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