Italian meatball sandwiches loaded with homemade meatballs, marinara sauce, and melted provolone are the kind of hearty sub that brings everyone to the kitchen fast. Each meatball sandwich comes hot from the oven with soft sub rolls, rich sauce, and plenty of grated parmesan for a meatball sub that’s warm, saucy, and impossible to resist.
Italian meatball sandwiches began as a smart and tasty way to stretch homemade meatballs and marinara sauce, and that simple idea remains absolutely irresistible. Italian immigrants first paired tender ground beef meatballs with crusty sub rolls, melted provolone cheese, and a generous scoop of marinara sauce, which created the classic meatball sub we know today.
What makes this version such a winner for me is how the homemade meatballs stay tender and flavorful even after a long simmer, holding their shape while soaking up just enough sauce for extra richness. And I just love the way the rich marinara ties everything together, especially how it plays against the provolone, giving each bite that saucy-meets-cheesy balance that never gets old.
For more of that cozy meatball-and-sauce magic, check out my Homemade Spaghetti and Meatballs, Mozzarella-Stuffed Meatballs, Easy Meatball Sliders, Porcupine Meatballs, and Best Homemade Swedish Meatballs.
Why We Love This Recipe
- Made with fresh, straightforward ingredients you probably already have on hand.
- Comes together quickly, with minimal prep and easy-to-follow steps.
- Flexible enough to swap cheeses, adjust heat, or double the batch for a crowd.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Ground Beef – Brings the meatballs their classic flavor and sturdy texture. Ground turkey works too.
- Ground Pork – Adds richness and keeps the meatballs moist. Ground chicken is a good alternative.
- Breadcrumbs – Helps bind the mixture and gives the meatballs a soft, even texture.
- Eggs – Holds everything together so the meatballs don’t fall apart.
- Parmesan Or Romano Cheese – Adds salty, nutty flavor. Pecorino works just as well.
- Fresh Parsley – Adds a bit of color and freshness. Dried parsley is fine if that’s what you have.
- Garlic Cloves & Garlic Powder – Builds bold flavor in the sauce and adds a quick hit of seasoning to the meatballs and rolls.
- Dried Italian Seasoning – Brings familiar herb flavor throughout the dish.
- Kosher Salt – Seasons both the meatballs and the sauce.
- Black Pepper – Adds a little heat and depth.
- Olive Oil – For cooking the sauce and brushing on the rolls. Avocado oil is a good substitute.
- Crushed Tomatoes – Forms the base of the sauce. Tomato purée works too.
- Onion Powder – Adds flavor without having to sauté fresh onions.
- Sugar – Balances the acidity of the tomatoes so the sauce tastes smooth.
- Crushed Red Pepper Flakes – Adds a little kick if you want some heat.
- Fresh Basil Leaves – Brings freshness and a slightly sweet finish. Dried basil works too.
- French Baguettes – Holds up to the sauce without getting soggy. Hoagie or sub rolls also work.
- Oregano – Seasons the rolls before toasting.
- Provolone Cheese – Melts over the meatballs for that classic finish. Mozzarella slices work too.
How to Make Italian Meatball Sandwiches
- Mix the meatball ingredients. In a large bowl, combine the ground beef, ground pork, breadcrumbs, eggs, parmesan, parsley, garlic powder, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined.
- Shape the meatballs. Roll the mixture into 24 medium-sized meatballs and place them on a greased wire rack set over a foil-lined baking sheet.
- Bake the meatballs. Bake at 350°F for 15-20 minutes, or until the meatballs reach 160°F on a digital meat thermometer (affiliate link).
- Start the sauce. While the meatballs bake, heat olive oil in a large pan over medium and sauté the minced garlic for about a minute until fragrant.
- Add tomatoes and seasoning. Pour in the crushed tomatoes, then stir in Italian seasoning, onion powder, salt, sugar, crushed red pepper flakes, and fresh basil.
- Simmer the sauce. Let everything simmer for 15-20 minutes, until the sauce thickens slightly.
- Add the meatballs. Transfer the baked meatballs to the sauce and let them simmer for a few more minutes to soak up the flavor.
- Prep the rolls. Slice the baguettes and pull out some of the insides (gives a better bread-to-filling ratio, in my experience). Brush with olive oil and sprinkle with garlic powder, oregano, and salt.
- Toast the rolls. Place them in a 350°F oven for 5-10 minutes until warm and slightly crisp.
- Assemble the sandwiches. Layer the meatballs and sauce onto the toasted rolls and top with provolone slices.
- Melt the cheese. Pop the sandwiches back in the oven for 2-3 minutes until the cheese is melted and gooey.
- Finish and serve. Sprinkle with fresh parsley, oregano, and extra parmesan if you like, and serve hot.
Recipe FAQ’s
Yes, you can! Just warm them in the sauce until heated through, though the flavor and texture won’t be quite the same as homemade.
Toasting the bread first makes a huge difference, and pulling out some of the soft insides gives the meatballs a better fit and less chance of sogginess.
Yes! The meatballs and sauce can both be made up to 3 days in advance and stored in the fridge. Just reheat and assemble when you’re ready.
You can freeze the meatballs and sauce separately. Assemble the sandwiches fresh when you’re ready to serve for the best texture.
Keep any leftover meatballs and sauce in an airtight container in the fridge for up to 4 days. Store rolls and cheese separately to avoid sogginess.
Reheat the meatballs and sauce in a saucepan or microwave until hot, then assemble and toast in the oven to re-crisp the rolls and melt the cheese. You can also reheat a fully assembled sandwich in the air fryer at 350°F for 4-5 minutes to warm it through and get the bread nice and toasty again.
Tips for Success
- Don’t overmix the meatball mixture, just combine it until everything holds together. Overworking the meat can make the meatballs dense.
- Toasting the bread helps it stand up to the sauce and keeps the sandwiches from falling apart.
- If you’re making these for a crowd, keep the meatballs warm in a slow cooker with the sauce, then assemble sandwiches to order.
- Grated provolone or mozzarella melts quickly and works great if you prefer to sprinkle the cheese on top instead of layering slices.
Substitutions and Variations
- Use slider rolls or dinner rolls to make mini meatball subs that are perfect for parties or kid-sized portions.
- Swap the marinara for a spicy arrabbiata sauce, or even pesto if you want to take the flavor in a totally different direction.
- Add sliced giardiniera or pickled peppers to bring some tang and crunch to balance all the richness.
- Try smoked provolone or fontina for a different melted cheese vibe that still plays well with meatballs and sauce.
- Make it a meatball sub bowl by skipping the bread and layering meatballs, sauce, cheese, and roasted veggies for a lower-carb option.
- Toss a few fresh arugula leaves onto the sandwich just before serving for a peppery pop that cuts through the richness.
More Sandwich Recipes You’ll Love
- Italian Grinder Sandwich (TikTok Salad Sandwich)
- Grilled Cajun Chicken Sandwiches
- Fried Shrimp Po Boy Sandwich
- Crispy Chicken Sandwich
- Cubanos (Cuban Sandwich Recipe)
- Crock Pot Italian Beef Sandwiches
- Easy BBQ Beef Brisket Sandwiches
- How to Make a Better BLT Sandwich
Italian Meatball Sandwiches
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 ½ cups breadcrumbs
- 2 large eggs beaten
- ½ cup Parmesan or Romano cheese
- 4 Tablespoons chopped fresh parsley
- 3 teaspoons garlic powder
- 2 Tablespoons dried Italian seasoning
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
Sauce
- 1 Tablespoon olive oil
- 6 garlic cloves minced
- 2 (28-ounce) cans crushed tomatoes
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon sugar
- ¼ teaspoon crushed red pepper flakes
- ½ cup chopped fresh basil leaves
Assembly
- 2 French baguettes
- 2 Tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- ¼ teaspoon kosher salt
- 8 slices provolone cheese (or a mix of provolone & mozzarella)
Instructions
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, eggs, Parmesan, parsley, garlic powder, Italian seasoning, salt, and pepper. Gently mix to combine using your hands. Shape into 24 meatballs.1 pound ground beef, 1 pound ground pork, 1 ½ cups breadcrumbs, 2 large eggs, ½ cup Parmesan or Romano cheese, 4 Tablespoons chopped fresh parsley, 2 Tablespoons dried Italian seasoning, 1 ½ teaspoons kosher salt, 1 teaspoon black pepper, 3 teaspoons garlic powder
- Place a wire cooling rack on a baking sheet lined with aluminum foil and spray it with cooking spray. Arrange meatballs on top and bake at 350°F for 15-20 minutes until they reach 160°F when tested with a digital meat thermometer (affiliate link). Add to the sauce.
- Make the sauce by sauteing the garlic in a large skillet with the olive oil for about 1 minute. Add crushed tomatoes, Italian seasoning, onion powder, salt, sugar, crushed red pepper flakes, and basil. Stir to combine. Add the partly cooked meatballs if using the second, pan-searing method mentioned above. Simmer for 15-20 minutes, until the sauce thickens slightly.1 Tablespoon olive oil, 6 garlic cloves, 2 (28-ounce) cans crushed tomatoes, 1 ½ teaspoons dried Italian seasoning, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon sugar, ¼ teaspoon crushed red pepper flakes, ½ cup chopped fresh basil leaves
- Slice the baguettes in half and tear out some of the filling, if desired. Brush with olive oil. Season with garlic powder and salt. Toast in a 350°F oven for 5-10 minutes. Top with meatballs, sauce, and provolone cheese. Return the sandwiches to the oven to 2-3 minutes until the cheese has melted.2 French baguettes, 2 Tablespoons olive oil, 2 teaspoons dried oregano, 1 teaspoon garlic powder, ¼ teaspoon kosher salt, 8 slices provolone cheese
- Serve with freshly chopped parsley, oregano, and Parmesan cheese for sprinkling on top.
Notes
Storage & Make Ahead
- Store: Store this recipe by keeping the meatballs and sauce in an airtight container in the fridge for up to 4 days. Keep the bread and cheese separate until ready to reheat.
- Freeze: Freeze the meatballs and sauce in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight before reheating.
- Make Ahead: You can make the meatballs and sauce up to 3 days ahead and stash them in the fridge. Just assemble and toast the sandwiches fresh when you’re ready to serve.
When making the sauce, it says to sauté onions and then add the garlic. I do not see onions in the list of ingredients. I will put some in, but curious if you do or don’t put onions in your recipe!
Thank you for the heads up! I ended up switching to onion powder rather than sauteing onions for this recipe and I just forget to switch that. It’s fixed now!