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Meatball Subs

These gooey Meatball Subs are ideal for casual dining and game day eats. They’re made using a single loaf of Italian bread, stuffed with homemade meatballs smothered with marinara sauce and mozzarella cheese. It’s a winner, regardless of when they’re served.

Meatball Subs

Giant Meatball Subs are the Epitome of Party Food

When I pass the fully stocked displays of those inexpensive loaves of French and Italian style bread at the grocery store, I can’t help, but dream of different ways to use them.  Whether it’s sweet, cinnamon roll french bread or open faced taco stuffed bread to shake-up our Taco Tuesday. In this instance, I like  to make one giant meatball sub as a fun way to add eye candy to the table. The sheer size makes it a thing of interest plus, you can cut it into any size portions you like.

Meatball Subs

Helpful Tips for Making Meatball Subs in the Oven

  • I use a large, fluffy Italian loaf from the grocery store to make these subs. For dinner portions, I typically cut a 16 inch load into 4 inch portions. Appetizer portions, you could cut it into 1 or 2 inch portions it’s your call.
  • Please note, bread length may vary in size by an inch or two. Don’t sweat the small stuff.
  • For a timesaver, the meatballs can be made in advance and chilled or frozen. If frozen, thaw in the fridge before assembling.
  • You can lighten-up this sub using light butter, ground chicken or turkey sausage and low fat mozzarella cheese.
  • If you don’t have garlic salt, use either fresh minced garlic or granulated garlic plus table salt, instead.
  • You can use any flavor of marinara sauce that you enjoy. I highly recommend using a flavorful seasoned marinara sauce to enhance the end result. A  bland sauce will result in a bland tasting sub. Don’t skimp.
  • Use a sharp knife and a cutting board to cut the sub into portions. Hold the loaf firmly with one hand so, the cheesy meatballs won’t slip out.

Meatball Subs

Other Irresistible Bread Loaf Recipes to Try

 

Meatball Subs with a salad

 

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Italian Meatball Subs
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5 from 1 vote

Meatball Subs

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: Italian-meatball-recipes, meatball-subs-recipe
Servings: 4 servings
Calories: 651kcal

Ingredients

  • 1 16-18 inch fluffy bakery Italian loaf sliced in half, leave one side attached
  • 1/2 cup butter softened
  • 1 1/2 tsp garlic salt divided
  • 1/2 lb ground beef
  • 1/2 lb sweet or hot Italian sausage
  • 1/3 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese plus additional for sprinkling over sub
  • 1 small onion finely diced
  • 1 1/2 tsp dry Italian seasoning
  • 1/2 tsp red pepper flakes adjust to taste, optional
  • 1/4 cup milk
  • 2 large eggs
  • 1 28 oz marinara sauce
  • 10 slices mozzarella cheese or 2 cups shredded
  • 1 Tbsp fresh Italian parsley for serving

Instructions

  • To make meatballs: Preheat oven to 400°F. Spray a broiler pan or a large baking pan fitted with a rack with cooking spray. Set aside.
  • To a medium size mixing bowl add ground beef and sausage, onion, panko, Parmesan cheese, Italian seasoning, 1 tsp salt, and red pepper flakes. Beat milk and eggs together then, add to the bowl. Using your hands, mix everything together thoroughly.
  • Form into 1 - 1 1/2 inch meatballs and place onto the pan without touching. (It's helpful to use a medium size scoop to keep meatballs uniform in size) Bake for 22-25 minutes.
  • To assemble subs: Preheat oven to broil. Line a large baking pan with parchment. Mix 1/2 tsp garlic salt into butter. Spread on each side of bread. Toast very lightly then remove from oven. Lower oven temp to 425°F.
  • Arrange 5 cheese slices on bottom half. Toss meatballs with half jar of marinara sauce. Arrange over cheese.
  • Top meatballs with remaining cheese slices. Sprinkle with additional Parmesan cheese, eyeball the amount. Fold top half over meatballs, leaving cheese partially exposed. (You can use a 6 inch water soaked bamboo skewer to hold the two sides together, if needed)
  • Lay foil loosely on top. Bake for 15 minutes. Remove foil and bake for an additional 5-10 minutes. Increase to broil at the end of baking to brown cheese.
  • Use a sharp knife to cut into 4 even pieces, or as desired.
  • Sprinkle with fresh parsley and serve with remaining warmed marinara on the side.

Notes

  • The meatballs can be made in advance and chilled until assembling. 
  • You can lighten-up this sub using light butter, ground chicken or turkey sausage and low fat mozzarella cheese.
  • You can use any flavor of marinara sauce that you enjoy. I highly recommend using a flavorful seasoned marinara sauce to enhance the end result. A  bland sauce will result in a bland tasting sub. Don't skimp.

Nutrition

Serving: 1sub | Calories: 651kcal | Carbohydrates: 7g | Protein: 26g | Fat: 58g | Saturated Fat: 28g | Trans Fat: 2g | Cholesterol: 246mg | Sodium: 1724mg | Potassium: 410mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1010IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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