Baked Meatball Sub Sandwiches With Homemade Marinara
Baked Meatball Sub Sandwiches with rich homemade marinara. Bake the meatballs, simmer the sauce, then broil for bubbly, golden cheese.
Servings: 6 10-inch Subs
Calories: 612kcal
Equipment
- Medium Size (~2 ½ Tablespoons) Cookie Scoop Optional
- Kitchen Scale Optional
- Parchment Paper
- Medium Saucepan
Ingredients
Meatballs
- 1 lb. 80/20 Ground Beef
- 1 lb. Mild Italian Sausage Loose ground or casings removed
- 1 Cup Panko Breadcrumbs
- 2 Eggs Beaten
- 2 Teaspoons Neutral Oil Olive, Avocado, etc.
- ½ Cup Romano Grated, Substitute Parmesan
- ¼ Cup Italian Parsley Finely Minced
- Juice and Zest from ½ Lemon
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
Sauce
- 2 Tablespoons Unsalted Butter
- 1 (28 oz) Can Crushed Tomatoes
- 3 Tablespoons Tomato Paste
- 1 Tablespoon + 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Basil
- 1 ½ Teaspoons Dried Thyme
- 1 ½ Teaspoons Dried Marjoram
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ½ Teaspoon Crushed Red Pepper
- 1 ½ Teaspoons Kosher Salt Plus more to taste
- ¾ Teaspoon Black Pepper Plus more to taste
- Pinch Sugar As needed
Sandwich Assembly
- 1 Batch Handmade Sub Rolls Or store-bought, Split
- Whole Milk Low Moisture Mozzarella Sliced or Fresh Grated (Not Pre-Shredded) - Substitute or add sliced Provolone
- Romano or Parmesan Fine Grated
- Italian Parsley Finely Minced for Garnish
Instructions
Baked Meatballs
- Preheat the oven to 375°F. In a large bowl, combine the ground beef, mild Italian sausage, panko breadcrumbs, beaten eggs, oil, Romano, parsley, lemon zest and juice, kosher salt, and black pepper. MIx thoroughly the ingredients until the mixture becomes tacky.
- Portion the mixture using a medium cookie scoop (about 2 Tablespoons each) or a kitchen scale (40g per meatball). Roll gently into balls and place 2 inches apart on a parchment-lined baking sheet.
- Bake at 375°F for 20 minutes, until browned and 165°F in the center.
Homemade Marinara Sauce
- As soon as the meatballs go into the oven, stir together the sauce ingredients in a medium saucepan and bring to a gentle simmer. Simmer for 20 minutes, stirring occasionally.
- Add the baked meatballs to the sauce and simmer 10 minutes more. Taste and adjust salt, pepper, and sugar as needed. If the sauce gets too thick, add a splash of water.
Finish and Assemble
- Split the rolls and top with several meatballs with sauce. Cover with sliced low-moisture mozzarella (and/or provolone). Broil in the upper third of the oven for 1–2 minutes until melted and bubbly. Watch closely—broilers move fast and the bread can scorch.
- Garnish with grated Romano (or Parmesan) and minced parsley, then serve.
Notes
Top Tips:
- Sweet Italian sausage adds built-in seasoning, fat, and salt, so the meatballs stay juicy and deeply flavored; swap in hot sausage for extra kick.
- Mix until tacky so meatballs stay cohesive after baking + simmering.
- Give them space on the sheet pan to brown, not steam.
- Tomato paste boosts depth fast, and a thick sauce prevents soggy subs.
- Fridge: Store meatballs & marinara together (keeps things moist); keep rolls separate. Best for 3–4 days.
- Freeze: Don’t freeze assembled subs. Freeze meatballs in sauce or freeze the meatballs and sauce separately; both up to 3 months.
- Reheat: Warm gently on stovetop (best) or microwave covered in bursts; add a splash of water if sauce thickens. Assemble subs, and broil for melty cheese.
Nutrition
Calories: 612kcal | Carbohydrates: 13g | Protein: 31g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1055mg | Potassium: 602mg | Fiber: 3g | Sugar: 2g | Vitamin A: 686IU | Vitamin C: 7mg | Calcium: 215mg | Iron: 5mg
