Italian Meatball Subs

Italian meatball sub on toasted hoagie roll with melted mozzarella and fresh basil, showing sauce dripping from the sides.

5 from 1 vote

These Italian meatball subs are loaded with tender homemade meatballs, rich marinara sauce, and gooey mozzarella cheese, all stuffed into crispy hoagie rolls. Ready in about an hour, they’re the perfect comfort food for any occasion!

Prep Time20

Cook Time40

Total Time1

Course: All Recipes, Main Course

Cuisine: American, Italian

Servings: servings

Calories: 938kcal

Author: Jeri Walker

Ingredients

1 pound (454 g) ground beef
½ pound (227 g) ground pork
½ cup (60 g) breadcrumbs
¼ cup (25 g) Parmesan cheese
2 cloves garlic (minced or shredded)
¼ cup fresh parsley (chopped)
1 large egg
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
1 24 oz jar/680 g marinara sauce (or pasta sauce)
4 hoagie rolls (or Italian sub rolls)
2 tablespoons butter (softened)
1 cup (113 g) mozzarella cheese (shredded)
fresh basil leaves for garnish (optional)

Instructions

Preheat your Traeger grill or oven to 400°F and position the rack in the middle. Line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, minced garlic, parsley, egg, dried oregano, dried basil, salt, and pepper. Mix gently with your hands until just combined. Don't overmix or the meatballs will be tough.
Form the meat mixture into golf ball-sized meatballs (about 16-20 total). Place meatballs on prepared baking sheet or cast iron skillet.
For Traeger: Place the meatballs in a cast iron skillet or directly on the grill. Cook for 20-25 minutes, turning every 5 minutes for even browning.
For oven: Place on the prepared baking sheet and bake for 20 minutes, until browned and the internal temperature reaches 165°F.
For stovetop or Blackstone: Cook the meatballs in a skillet over medium-high heat, turning frequently, for about 10-12 minutes, until browned on all sides.
While the meatballs cook, warm the marinara sauce in a large pot over medium-low heat.
Once the meatballs are cooked, add them to the sauce and simmer for 10 minutes more so the flavors can meld.
Slice the hoagie rolls lengthwise, leaving one side intact. Spread butter on the cut sides and toast in a hot skillet, griddle, or Traeger (on griddle) for 2-3 minutes until golden brown.
For stovetop or Blackstone: Toast until golden brown, about 2-3 minutes.
For Traeger: Place rolls cut-side down on the griddle for 2-3 minutes.
Spoon sauce on both sides of the toasted rolls. Place 3-4 meatballs on each roll, top with extra sauce, and sprinkle generously with shredded mozzarella cheese.
For Traeger: Return the subs to the grill (set at 350°F), close the lid, and cook for 1-2 minutes until the cheese is melted.
For oven: Broil for 1-2 minutes or until the cheese is melted and bubbly.
For stovetop or Blackstone: Cover with a dome lid and cook for 2-3 minutes over medium-low heat until the cheese melts.
Garnish with fresh basil leaves if desired and serve immediately while hot and the cheese is still melty. Enjoy!

Video

Notes

Ground beef and pork combined create the most flavorful meatballs with the perfect texture. This mix is recommended over using just one type of meat.
Store-bought marinara sauce works perfectly when time is short. I used my homemade canned spaghetti sauce.
Use Air Fryer Frozen Meatballs instead of fresh ones to make it even quicker.
Leftovers can be stored in the refrigerator for up to 4 days. Reheat meatballs and sauce in a covered pan over low heat until hot.

Nutrition