The Ultimate Meatball Sub

The meatball sub is a sandwich I haven’t always been the biggest fan of. Usually the bread is soggy, there isn’t enough cheese, the meatballs are dry, or the sauce just doesn’t taste good. This ultimate meatball sub recipe will ensure that your meatball subs do NOT disappoint from now on. It is so simple that you can make it from start to finish in 45 minutes.

Important ingredients for ultimate meatball sub


Breadcrumbs are one of the most important ingredients for a good meatball. You can use panko or regular Italian bread crumbs. The the real purpose of breadcrumbs is to absorb the meat juices and moisture while the meat is cooking. This will result in a more juicy meatball and final product.

Seasonings for ultimate meatball sub

Seasonings are quite self explanatory, we NEED to season our ground beef otherwise it won’t taste good. I kept it simple with salt, onion powder, and black pepper. You can add whatever you think will taste good though. Make sure to go easy on the salt since we will be adding parmesan.

Grated parmesan

Parmesan adds a load of flavor and saltiness to the meatballs and I believe it is a must. I added about 1/2 cup but you can add as much as your heart desires.


Parsley for a hint of freshness and added color is important as well.

Ultimate Meatball Sub

The meatball sub is a very popular sandwich that you either love or hate. I'm here to convert all the haters.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Appetizer, Breakfast, dinner, lunch, Snack
Cuisine American, Italian


Meatball Ingredients

  • 600 g lean ground beef
  • cup breadcrumbs
  • cup chopped parsley
  • 1 large egg
  • ½ tbsp salt
  • ½ tbsp garlic powder
  • 1 tsp black pepper
  • 3 cloves garlic (grated)
  • ½ cup grated parmesan

Sauce & Sandwich Ingredients

  • 2 tbsp olive oil
  • 1 onion (diced)
  • 3 cloves garlic (sliced)
  • 2 cans crushed tomatoes (28oz each)
  • basil leaves
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 loaf bread
  • fresh mozzarella


  • In to a bowl mix together all the meatball ingredients.
    600 g lean ground beef, ⅓ cup breadcrumbs, ⅓ cup chopped parsley, 1 large egg, ½ tbsp salt, ½ tbsp garlic powder, 1 tsp black pepper, 3 cloves garlic, ½ cup grated parmesan
  • Mix well and form into 100g meatballs.
  • Into your pot add 1 tbsp olive oil and sear meatballs for 2 minutes on each side and remove. They should not be cooked all the way through.
    2 tbsp olive oil
  • Add 1 more tbsp of olive oil into the pot then add your onions and garlic. Stir 1 minute.
    1 onion, 3 cloves garlic, 2 tbsp olive oil
  • Add crushed tomatoes, basil, salt, and sugar.
    2 cans crushed tomatoes, basil leaves, 1 tsp salt, 1 tbsp sugar
  • Add seared meatballs back into the pot. Cover with a lid and keep over medium heat for 30 minutes.
  • Split your loaf of bread in half. I like to scoop out some bread from one side just to make more room for the meatballs.
    1 loaf bread
  • Add sliced fresh mozzarella on one side and bake/airfry until the cheese is completely melted. (400F for 5 minutes)
    fresh mozzarella
  • Assemble sub by adding appropriate amount of meatballs, sauce, more basil, and top with more grated parmesan.
    ½ cup grated parmesan, basil leaves
Keyword beef, cheese, meatball, sandwich, sub, tomato

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