I recently tried Ashley Manila’s Best Italian Meatball Sub. These hearty subs feature juicy homemade beef meatballs nestled in crusty rolls, drenched in homemade marinara, and topped with melted fontina and provolone cheese. It’s classic comfort food elevated.

Easy Italian Meatball Sub Sandwiches

Why I’ll Love This Recipe

I love how satisfying and nostalgic these sandwiches feel—they’re deeply flavorful and comforting, but still straightforward to prepare. The meatballs bake cleanly (no frying!), the sauce is bright and well-balanced, and the gooey layer of two cheeses makes every bite indulgent. Assembly is simple, and you can prep components ahead too.

Ingredients

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

Meatballs: combination of ground beef, garlic/onion powders, Italian seasoning, salt, pepper, eggs, grated Parmesan, panko breadcrumbs, water
Sauce: olive oil, minced garlic, crushed red pepper flakes, crushed tomatoes with basil, salt, sugar, Italian seasoning, chopped fresh basil
Subs: crusty hoagie rolls, shredded fontina and provolone cheese, grated Parmesan, torn fresh basil for garnish (optional)

Directions

Preheat the oven and prepare meatballs: mix beef,spices, eggs, cheese, breadcrumbs, and water in a bowl—carefully shaping moist but firm meatballs. Bake 18–20 minutes on a baking sheet.
While meatballs bake, make the sauce: sauté garlic in oil, add red pepper flakes, then stir in crushed tomatoes, seasonings, and simmer at least 15 min. Add basil and simmer 5 more.
Combine baked meatballs with marinara sauce in a saucepan until coated.
For assembly: slice rolls almost through, load each with ~5 meatballs, spoon extra sauce, top with provolone and fontina. Broil on a baking sheet until cheese is melted and slightly golden.
Remove from broiler, sprinkle with extra Parmesan and torn basil. Serve warm with napkins!

Servings and timing

Yields: about 8 sandwiches (1 meatball‐sub per roll)
Prep time: ~20 minutes
Cook time: ~30 minutes total (20 min meatballs + broiling time + sauce simmering)
Total time: ~50 minutes including sauce cooking, broiling, and assembly

Variations

Substitute all-beef, turkey, or chicken meatballs for leaner options; expect slightly different moisture and texture.
Use mozzarella, Monterey Jack, or cheddar instead of fontina/provolone depending on flavor preferences.
Optionally brush rolls with garlic butter or olive oil before broiling for more flavor and crispness.

storage/reheating

I refrigerate meatballs and sauce separately for up to 5 days, or freeze for up to 2 months. Sandwiches are best assembled and broiled fresh. When reheating leftovers, I rewarm meatballs in sauce on the stove and toast rolls separately for optimal texture.

FAQs

What’s the benefit of baking the meatballs instead of frying?

Baking keeps the meatballs moist while reducing mess. The water in the mixture helps maintain juiciness without needing extra fat.

Can I freeze the meatballs and sauce ahead?

Yes—both freeze well for up to 2 months. Separately store them in freezer bags and thaw before reheating.

How many meatballs go in each sandwich?

About five per roll works well for balance without overwhelming the bread. Add extra meatballs or sauce if desired.

Can I use store-bought marinara sauce?

Absolutely. If using jarred sauce, I simply spice it with garlic, basil, or a pinch of chili flakes to amp up flavor.

Should I toast the rolls before assembling?

It’s optional. I usually just broil the assembled rolls; the bottom stays soft from steak’s warmth and sauce while the top cheese crisps up nicely. You can optionally brush with oil or butter before toasting.

Conclusion

I absolutely love these Easy Italian Meatball Sub Sandwiches—they’re comforting, flavorful, and nostalgic yet elevated by homemade meatballs and tangy sauce. Gooey cheese, crusty rolls, and fresh basil finish it all off beautifully. Perfect for casual dinners or game-day spreads, I’ll definitely be making them again and again.