A warm, cheesy beef meatball sub is the kind of comfort food I always crave. Packed with juicy homemade meatballs simmered in rich tomato sauce, stuffed into toasted hoagie rolls, and smothered with melty provolone or mozzarella — this sandwich is hearty, satisfying, and completely irresistible. Classic Meatball Sub Sandwich

Why You’ll Love This Recipe

I love how this meatball sub combines so many textures and flavors in one bite — soft rolls, tender meatballs, rich marinara, and gooey cheese. It’s a crowd-pleaser that’s great for a weeknight dinner, game day meal, or casual weekend lunch. The meatballs can even be made ahead of time, which makes assembly super easy. Plus, the whole thing comes together in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (≈ 450 g) ground beef
½ cup breadcrumbs
1 large egg
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper, to taste
Olive oil, for browning
2 to 3 cups marinara sauce (store‑bought or homemade)
4 hoagie or submarine rolls
8 slices provolone (or mozzarella) cheese
Fresh basil or parsley (optional, for garnish)

Directions

I start by mixing the ground beef, breadcrumbs, egg, Parmesan, garlic, oregano, salt, and pepper in a bowl until everything is just combined. Then I shape the mixture into 12–16 meatballs, depending on the size I want.
In a large skillet over medium heat, I add a bit of olive oil and brown the meatballs on all sides. They don’t need to be fully cooked at this stage — just nicely browned. Once that’s done, I set them aside.
I pour the marinara sauce into the same skillet or a separate saucepan and warm it up. Then I gently add the browned meatballs to the sauce and let them simmer, partially covered, for about 20–30 minutes until fully cooked and full of flavor.
While the meatballs are simmering, I preheat the oven to 220 °C (≈ 425 °F). I slice the rolls lengthwise (not all the way through) and place them cut-side up on a baking sheet. A quick toast in the oven gives them a golden edge.
Into each roll, I tuck 3–4 meatballs (sometimes I halve them), spoon some extra sauce on top, and then lay down the cheese slices.
I return the sandwiches to the oven or broiler for 2–4 minutes until the cheese is melted and bubbly. A sprinkle of fresh basil or parsley on top is a nice touch before serving.

Servings and timing

This recipe makes 4 hearty sandwiches.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I keep this dish halal by using 100% ground beef and skipping any pork-based ingredients.
For a spicier version, I sometimes add crushed red pepper flakes to the meat mixture or marinara.
If I want extra crunch, I top the sandwich with sautéed peppers or onions before baking.
I’ve also swapped the rolls for baguettes or ciabatta for a crustier bite.
Sometimes I use shredded cheese instead of slices for better melt coverage.

Storage/Reheating

If I have leftovers, I store the meatballs in sauce separately from the rolls to avoid sogginess. The meatballs keep well in the fridge for up to 3 days or can be frozen for up to 2 months.
To reheat, I warm the meatballs and sauce in a saucepan over low heat or in the microwave. I re-toast the rolls and then assemble the sandwiches just before serving. If the cheese needs re-melting, a quick trip to the oven or broiler does the trick.

FAQs

How can I keep the rolls from getting soggy?

I always toast the rolls before adding the meatballs and sauce. This creates a barrier that helps keep them from turning mushy.

Can I make the meatballs ahead of time?

Yes, and I often do! The meatballs taste even better the next day after sitting in the sauce overnight. Just store them in the fridge and reheat when ready to use.

Can I use frozen meatballs?

If I’m short on time, I sometimes use store-bought frozen beef meatballs. I just simmer them in the sauce until heated through and proceed with the recipe as usual.

What kind of cheese works best?

Provolone and low-moisture mozzarella are my favorites. They melt beautifully and complement the sauce without making the sandwich soggy.

Can I make this recipe fully halal?

Yes, I do it all the time. I use halal-certified beef and double-check that my marinara sauce, cheese, and other ingredients are compliant with halal dietary guidelines.

Conclusion

This beef meatball sub sandwich is a classic for a reason. It’s everything I want in a cozy, filling meal — saucy, cheesy, and incredibly satisfying. Whether I’m cooking for the family or just treating myself, this sandwich always hits the spot.