Best 7 Italian Meatball Sub Sandwiches Recipes

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**Satisfy Your Cravings with a Culinary Journey through Italy: Discover the Secrets of Authentic Italian Meatball Sub Sandwiches**

Embark on a culinary adventure to the heart of Italy as we present a collection of authentic Italian meatball sub sandwich recipes. These delectable creations, bursting with flavor and tradition, promise to tantalize your taste buds and transport you to the vibrant streets of Italy. From the classic Neapolitan-style meatball sub, with its rich tomato sauce and gooey mozzarella cheese, to the innovative vegetarian meatball sub, featuring savory portobello meatballs and tangy pesto sauce, these recipes cater to every palate. Whether you're a meat lover, a vegetarian, or simply a food enthusiast seeking a taste of Italy, our diverse selection of meatball sub sandwiches will surely satisfy your cravings. Prepare to indulge in a symphony of flavors and textures as you explore the timeless art of Italian cuisine through these exceptional recipes.

Here are our top 7 tried and tested recipes!

ITALIAN MEATBALL SUBS



Italian Meatball Subs image

Italian Meatball Subs. Homemade beef parmesan meatballs in a fresh marinara sauce topped with melted mozzarella cheese all on toasted bread. The best meatball sub recipe!

Provided by Modern Honey

Categories     Lunch or Dinner

Time 40m

Number Of Ingredients 12

1 1/2 lbs. Ground Beef ((preferably 80/20))
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic Powder
1 large Egg
3/4 cup Panko Bread Crumbs
3/4 cup Freshly Grated Parmesan Cheese ((high-quality))
1/4 cup Fresh Italian Parsley ((diced))
24-32 ounces Marinara Sauce
2 cups Mozzarella Cheese ((or more depending on taste))
4 Sliced French Bread or Sub Rolls
Butter

Steps:

  • Start with high-quality ground beef (preferably 80/20 which gives the right amount of fat for a juicy meatball). If you use 85/15, it will be a tad less juicy meatball). Mix ground beef, salt, pepper, garlic powder, panko bread crumbs, fresh parsley, egg, and parmesan cheese in a bowl. I like to use my hands to get it really incorporated together.
  • Roll the meatball mixture into large balls, depending on the desired size. Heat extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is heated, add the meatballs and cook for 5-7 minutes, turning once to brown both sides.
  • Meanwhile, make your own homemade marinara sauce or heat jarred marinara sauce in a large pot. Once the meatballs have browned, remove from the oil and place in the pot of simmering marinara sauce. Let cook on low heat for about 20 minutes, or until meatballs are cooked through.
  • Cut bread in half, making sure not to cut all the way through. Spread butter over both sides of the bread. Put oven on the broil setting. Heat until the butter is completely melted and remove from the oven. Watch carefully as it can easily burn.
  • Place cooked meatballs and sauce onto the bread and generously cover with mozzarella cheese. Return to the oven and cook until the cheese is melted, about 2 minutes. Top with fresh Italian parsley and serve immediately with extra sauce on the side for dipping. If you want some extra spice, top with some marinated Italian peppers.

ITALIAN MEATBALL SUB SANDWICHES



Italian Meatball Sub Sandwiches image

These hearty sandwiches are terrific for weekends and watching football. Kim Marie Van Rheenen of Mendota, Illinois simmers the meatballs in a tangy barbecue sauce rather than the traditional Italian red sauce.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 2 servings.

Number Of Ingredients 15

2 submarine buns (about 6 inches)
1/2 pound lean ground beef (90% lean)
2 tablespoons beaten egg
2 tablespoons milk
1 teaspoon diced onion
1/8 teaspoon salt
Dash pepper
1/2 medium green pepper, julienned
1/4 cup sliced onion
2 teaspoons canola oil
1 teaspoon all-purpose flour
1/3 cup chili sauce
1/3 cup water
1 teaspoon brown sugar
1/4 teaspoon ground mustard

Steps:

  • Cut a thin slice off the top of each bun; scoop out bread from inside. Cover buns and tops with plastic wrap; set aside. Crumble 1/3 cup of the removed bread and place in a bowl. Add the beef, egg, milk, diced onion, salt and pepper; mix well. Shape into eight meatballs, about 1-1/2 in. each. , In a nonstick skillet, cook meatballs for 15-20 minutes or until no longer pink. Remove with a slotted spoon; set aside. In the same skillet, saute green pepper and sliced onion in oil until tender. Remove with a slotted spoon; set aside. Stir flour into skillet. Add chili sauce and water. Bring to a boil; cook and stir for 1-2 minutes. , Stir in brown sugar and mustard. Add meatballs, green pepper and onion; cover and simmer for 15 minutes. Meanwhile, warm buns at 325° for 8-10 minutes. Spoon meatballs and sauce into buns; replace tops.

Nutrition Facts : Calories 517 calories, Fat 19g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 1205mg sodium, Carbohydrate 54g carbohydrate (18g sugars, Fiber 3g fiber), Protein 32g protein.

ITALIAN MEATBALL SUBS



Italian Meatball Subs image

This is one of those recipes you always come back to. A flavorful tomato sauce and mildly spiced meatballs make a hearty sandwich filling, or they can be served over pasta. I broil the meatballs first to quickly brown them. -Jean Glacken, Elkton, Maryland

Provided by Taste of Home

Categories     Lunch

Time 4h25m

Yield 6 servings.

Number Of Ingredients 23

2 large eggs, lightly beaten
1/4 cup whole milk
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
1/2 pound bulk Italian sausage
SAUCE:
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup dry red wine or beef broth
1/3 cup water
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
6 Italian rolls, split
Shredded Parmesan cheese, optional

Steps:

  • In a large bowl, combine eggs and milk; add the bread crumbs, cheese, salt, pepper and garlic powder. Add beef and sausage; mix well. Shape into 1-in. balls. Preheat broiler. Place meatballs in a 15x10x1-in. baking pan. Broil 4 in. from the heat for 4 minutes; turn and broil 3 minutes longer. , Transfer to a 5-qt. slow cooker. Combine the tomato sauce and paste, onion, green pepper, wine, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours. Serve on rolls. Sprinkle with shredded cheese if desired.

Nutrition Facts : Calories 501 calories, Fat 24g fat (8g saturated fat), Cholesterol 137mg cholesterol, Sodium 1410mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein.

MEATBALL SANDWICH



Meatball Sandwich image

Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.

Provided by BIGGUY728

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 13

1 pound ground beef
¾ cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 French baguette
1 tablespoon extra-virgin olive oil
½ teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
  • Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
  • While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

Nutrition Facts : Calories 780.9 calories, Carbohydrate 78.2 g, Cholesterol 141.2 mg, Fat 31.9 g, Fiber 5.9 g, Protein 43.6 g, SaturatedFat 12.9 g, Sodium 1473.4 mg, Sugar 12.5 g

MEATBALL SUBS



Meatball Subs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 25

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
One 28-ounce can crushed tomatoes
One 14-ounce can chunky style crushed tomatoes
Salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
One 10-ounce bag (2 1/2 cups) shredded Provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven Fries, as an accompaniment, recipe follows
4 medium white skinned potatoes, each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or coarse salt and black pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
  • Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
  • Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
  • Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

ITALIAN MEATBALL SUBS



Italian Meatball Subs image

I got this from a crock pot cookbook several years ago and have made it many times. We all love it. Get a crusty sub roll, spread it with butter, garlic salt and pop in under the broiler for a few minutes and then make your sandwich. It is yummy and easy.

Provided by Mimi in Maine

Categories     Lunch/Snacks

Time 4h45m

Yield 6-7 serving(s)

Number Of Ingredients 22

1 1/2 lbs ground beef
2 eggs, beaten
1/4 cup milk
1/2 cup dry Italian seasoned breadcrumbs
2 tablespoons parmesan cheese
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 small onion, chopped
1/2 cup chopped green pepper
3/4 cup water
1 clove garlic, minced
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
6 -7 crusty hoagie rolls
provolone cheese

Steps:

  • Combine all the ingredients for meatballs; mix well.
  • Shape into 1" balls and broil or saute till brown.
  • Put into a crock pot.
  • Combine sauce ingredients in a sauce pan and heat pour over meatballs.
  • Cover and cook on low for 4-6 hours.
  • Put on sub rolls along with Provolone cheese and put under the broiler for a few minutes till cheese melts.
  • Serve hot.

ITALIAN MEATBALL SANDWICH CASSEROLE



Italian Meatball Sandwich Casserole image

All the ingredients for a meatball sandwich are here, just assembled in a different manner. This recipe is always a hit at our house. We NEVER have any leftovers, it is so good!

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 5

Number Of Ingredients 13

⅓ cup chopped green onions
¼ cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 (1 pound) loaf Italian bread, cut into 1-inch cubes
1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
1 teaspoon Italian seasoning
¼ teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
3 cups spaghetti sauce
1 cup water
2 cloves garlic, minced

Steps:

  • Preheat oven to 400 degrees F (205 degrees C).
  • Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).
  • Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
  • In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.

Nutrition Facts : Calories 1046 calories, Carbohydrate 74.3 g, Cholesterol 153.2 mg, Fat 64.7 g, Fiber 7 g, Protein 40.8 g, SaturatedFat 25.9 g, Sodium 1875.5 mg, Sugar 15.4 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your meatball sub sandwiches.
  • Season the meatballs well. Don't be afraid to use plenty of garlic, oregano, and basil.
  • Cook the meatballs thoroughly. They should be cooked through but still moist.
  • Use a good quality marinara sauce. You can use a store-bought sauce or make your own.
  • Toast the bread before assembling the sandwiches. This will help to keep the sandwiches from getting soggy.
  • Add your favorite toppings. Some popular options include cheese, lettuce, tomato, onion, and pickles.

Conclusion:

Italian meatball sub sandwiches are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a sandwich that will satisfy the whole family. So next time you're looking for a quick and easy meal, give these Italian meatball sub sandwiches a try.

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