Homemade Italian Meatball Subs (Traeger, Oven, or Stovetop)

These Italian meatball subs are packed with juicy homemade meatballs, rich marinara sauce, and gooey mozzarella, all inside crispy, toasted hoagie rolls. Ready in about an hour, they're perfect for weeknight dinners, game days, or any time you crave comfort food with an Italian twist. Whether you're using a Traeger, oven, or stovetop, this recipe works with all three methods.

If you love Italian-inspired dishes, try my Rigatoni al Forno or Chicken Alfredo Stuffed Shells next!

Why You'll Love This Recipe

Nothing beats biting into a hot, cheesy meatball sub with sauce dripping down your hands! These homemade meatball subs are next-level delicious and so much better than anything you can get at a sandwich shop. Add in some smoky flavor from your Traeger and you've got a meal that's sure to impress.

Recipe Ingredients

All ingredients for this meatball sandwich are shown in the pic below. Keep reading for helpful tips as you prepare the meatballs and subs.

Each number corresponds to the numbered written steps below.

1. Preheat your Traeger or oven to 400°F. In a large bowl, combine 1 pound ground beef, ½ pound ground pork, ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, 2 cloves minced garlic, ¼ cup chopped fresh parsley, 1 egg, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and ¼ teaspoon black pepper. Using your hands, gently mix until just combined - do not overmix or the meatballs will be tough. Time-saving tip: You can use frozen Italian meatballs.
2. Form the meatball mixture into golf ball-sized meatballs (about 2 tablespoons each). You should get approximately 16-20 meatballs total. Place them on a cast iron griddle on your Traeger. Alternate methods: For oven baking, place on a parchment paper-lined baking sheet and bake at 400°F for 20 minutes. For Blackstone or stovetop, cook in a skillet with a tablespoon or two of olive oil over medium-high heat, turning frequently until browned on all sides, about 10-12 minutes total.
3. Close the Traeger lid and cook meatballs for 20-25 minutes until they reach 165°F internal temperature. Turn every 5 minutes to brown on all sides evenly. The cast iron will give them a nice sear while the Traeger adds smoky flavor.
4. While the meatballs cook, warm one jar of your favorite store-bought marinara sauce or spaghetti sauce over medium-low heat. (I used my Homemade Spaghetti Sauce).

5. Add the cooked meatballs to the sauce and simmer for an additional 10 minutes to soak up the sauce.
6. Slice hoagie rolls lengthwise, leaving one side intact. Butter the cut sides and place them cut-side down on your Traeger griddle for 2-3 minutes until golden brown. Alternate methods: Broil in oven for 1-2 minutes, toast in a skillet over medium heat, or on a Blackstone grill for 2-3 minutes.
7. To assemble, spoon sauce onto both sides of the toasted rolls. Place 3-4 meatballs on each roll, top with extra sauce, and sprinkle generously with shredded mozzarella cheese. Return the subs to the Traeger (set at 350°F), close the lid, and cook for 1-2 minutes until cheese is melted. Alternate methods: Broil in oven for 1-2 minutes or cover on a griddle with a dome lid for 1-2 minutes.
8. Garnish with fresh basil, if desired, and serve immediately while hot and the cheese is still melty.

Variations

• Spicy version: Add ½ teaspoon red pepper flakes to the marinara sauce.
• Lighter meatballs: Swap ground chicken or ground turkey for a lighter version.
• Veggie-loaded: Add sautéed bell peppers and mushrooms to the sauce.
• Pizza subs: Use pizza sauce instead of marinara and add pepperoni under the cheese.

What to Serve with Homemade Meatball Subs

These hearty subs are a meal on their own, but pair perfectly with sides like Greek Cucumber Salad, Air Fryer Sweet Potato Fries, Broccoli Crunch Salad, or Air Fryer Potatoes.

Storage Instructions

• Refrigerator: The assembled subs may get soggy, so it's best to store the meatballs in the sauce in an airtight container in the fridge by themselves.
• Freezer: Freeze cooked meatballs and sauce in a freezer bag or airtight container for up to 3 months. Thaw overnight before reheating.
• Reheating: Reheat meatballs and sauce on the stovetop. Toast rolls and assemble as directed above.