Italian Meatball Subs

The combination of a toasted brioche bun, homemade beef and pork meatballs and amazing marinara sauce is hard to beat. This is an quick and easy weeknight meal.

If you enjoy these flavors, also try Italian pressed picnic sandwiches, pizza sliders, or perhaps a pasta dish like this ravioli lasagna or pasta amatriciana.

Why You’ll Love It

Such wonderful flavors: These sandwiches are meaty and flavorful with delicious ingredients like herbs, fennel seeds, marinara sauce, and more.
A quick and easy meal: You can make these subs in a little over half an hour, so why not make them for dinner one night this week?
Can be customized: You can use any kind of meat in these or change up the spices and seasonings to make them your own.

Italian Meatball Subs Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Buns: I used brioche rolls because I love how their sweetness goes with the other flavors.
Ground pork and beef: For the meatballs.
Herbs and spices: I used parsley, basil and fennel.
Egg: To bind the meatballs.
Provolone cheese: Adds a wonderful flavor to the subs and also another texture.
Marinara sauce: Use bottled or make your own easy homemade marinara sauce!
Garlic: Pairs wonderfully with the meat flavors.

How to Make Meatball Marinara Subs

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Shape your meatballs: Mix together the meatball ingredients and then use a half-ounce cookie scoop to shape your meatballs. The scoop will help you make the perfect meatball shape.
Cook the meatballs: Spray some cooking spray (or add a splash of oil) in the pan and add the prepared meatballs. Once they’re browned all over, add the marinara sauce and give them another fifteen minutes or so.
Prepare the buns: Warm the butter, garlic, parsley, and salt in a skillet. Brush the garlic butter mixture over your brioche buns then toast them for a couple of minutes in the oven.
The finishing touches: Add the cheese and meatballs to the toasted buns, broil for a couple of minutes and serve garnished with basil and shredded parmesan if liked.

Substitutions and Variations

Ground meat: The homemade meatballs are made using both beef and pork, although you could use all beef (like the Subway ones), all pork, or even add some ground veal into the mix.
Brioche buns: Feel free to substitute hot dog buns or French rolls.
Extra seasonings: Include Italian seasoning or red pepper flakes in the meatballs.
Meatballs: You could use frozen meatballs instead of making your own meatballs for your meatball sandwiches if you’re pressed for time. Maybe you have some leftover meatballs from last night’s dinner. They would work fine in your meatball sub sandwiches.
Provolone cheese: Swap for Swiss cheese or mozzarella.

Serving Suggestions

With a salad: Pair these subs with an Olivier salad or perhaps charred zucchini salad.
With hot side dishes: They’d be great with homemade onion rings, bacon-wrapped tater tots or truffle polenta fries.

How to Store Italian Meatball Subs

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days. Keep the buns and the meatball filling separate, otherwise they’ll get soggy.
Freeze: You can freeze the meatball mixture in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove.