Homemade Meatball Subs
Confession time… I’m not usually a meatball and spaghetti kind of girl. Sure, the Disney movie ‘Lady and the Tramp’ made it look cute, but meatballs in sandwich form- that’s where my true love is found. These Homemade Meatball Subs are beyond delicious.
While these subs take a bit of work, I promise the pay off is worth the extra effort they may require.
Start by soaking the panko bread crumbs with the milk and egg in a bowl for a few minutes.
Add in the ground beef, Parmesan cheese, onion, garlic, parsley, basil, oregano, black pepper, salt, and garlic salt.
Using your hands, mix everything together until well combined.
Next, form the meat into individual balls about 1 1/2 inches in diameter, and place on a plate.
In a large skillet, heat some olive oil over medium-high heat. Working in batches, cook the meatballs, flipping once, until they are browned, a couple minutes per side.
Once the meatballs are brown, remove any excess oil from the pan, and add in your marinara sauce.
Gently nestle the meatballs into the sauce, and bring to a gentle simmer over medium-low heat. Cook the meatballs in the sauce for about 30 minutes or until completely cooked through.
Note- I like to cover my pan loosely with a lid, so the steam from cooking can escape, but the bubbling sauce doesn’t make a complete mess of my stovetop.
While the meatballs finish cooking, slice a hoagie bun (I love using these French steak rolls from Walmart) in half, coat each cut side with a little mayonnaise (or butter) and toast facedown in a large skillet until golden brown.
Once all the buns are toasted, place a couple slices of provolone cheese on the rolls and then ladle on a few meatballs and sauce.
Enjoy.
Don’t feel bad if you need to break out a fork and knife for this one.
Homemade Meatball Subs
This easy recipe for Homemade Meatball Subs is an easy dinner idea with ground beef, panko breadcrumbs, Parmesan, and fresh herbs.
Ingredients
- 1 cup Panko Bread Crumbs
- 1/3 cup Milk
- 1 Egg, slightly beaten
- 1 lb Ground Beef
- 1/2 cup Shredded Parmesan Cheese
- 2 Tbsp Finely Minced Onion
- 1 Garlic Clove, finely minced
- 1 Tbsp Chopped Fresh Parsley
- 1 Tbsp Chopped Fresh Basil
- 1/2 Tbsp Chopped Fresh Oregano
- 3/4 tsp Black Pepper
- 1/2 tsp Salt
- 1/4 tsp Garlic Salt
- Olive Oil, for frying
- 2 1/2 cups Marinara Sauce
- 6-8 Hoagies
- Mayonnaise or Butter
- 12-16 slices Provolone Cheese
Instructions
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In a large bowl, stir together the panko bread crumbs, milk, and egg. Let mixture sit for about 5 minutes.
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Add in beef, Parmesan cheese, onion, garlic, parsley, basil, oregano, pepper, salt, and garlic salt to bowl. Using your hands, gently mix all the ingredients together until combined.
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Roll the meat mixture into individual balls about 1 1/2 inches in diameter. Place on a plate.
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In a large skillet, heat some olive oil over medium-high heat. Working in batches, fry the meatballs, flipping once, until browned, about 2 minutes per side. Transfer to a clean plate, and repeat process with remaining meatballs.
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Clean excess oil from pan, then add in the marinara sauce, and nestle the meatballs back into the skillet in an even layer. Bring the sauce to a gentle simmer over medium-low heat and cook the meatballs for about 30 minutes or until completely cooked through. Note- I like to cover the pan loosely with a lid, allowing steam to escape, but keeping the bubbling sauce mostly contained in the pan and not all over my stovetop.
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While the meatballs simmer away, slice the hoagie rolls in half and coat each cut slide with mayonnaise or butter. Toast, cut side down, in a skillet until golden brown.
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Next, place 2 slices of provolone cheese on each side of the toasted hoagie bun. Top with cooked meatballs and a little ladle of sauce.
Recipe Notes
- Feel free to use a half pound of ground pork and a half pound of ground beef in place of 1 pound of ground beef in this recipe.
- You can also substitute dried herbs in place of the fresh- just use less and to taste.
- These are great reheated or even froze and used at a later time.
Did you make this recipe?
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