Bread
Subway Inspired Meatball Marinara Sub
Tender Italian-style beef meatballs tucked into toasted sub rolls with thick marinara, melted provolone, Parmesan, and herbs.
Inspired by Subway
Prep
25 min
Cook
35 min
Serves
4 servings
Difficulty
Medium
Pantry match
Uses the current servings and temporary recipe changes.
Missing 14 ingredients
- • 1 pound ground beef, 85/15
- • 1/2 cup plain breadcrumbs
- • 1/3 cup finely grated Parmesan cheese, divided
- • 1 large egg
- • 2 tablespoons whole milk
- • 2 garlic cloves, finely grated
- • 1 teaspoon Italian seasoning
- • 3/4 teaspoon kosher salt
- • 1/2 teaspoon black pepper
- • 1 tablespoon olive oil
- • 1 jar (24 ounces) smooth marinara sauce
- • 4 soft Italian sub rolls, 7 to 8 inches each
- • 8 slices provolone cheese
- • 2 tablespoons chopped flat-leaf parsley
View ingredient-by-ingredient match
- 1 pound ground beef, 85/15Missing
- 1/2 cup plain breadcrumbsMissing
- 1/3 cup finely grated Parmesan cheese, dividedMissing
- 1 large eggMissing
- 2 tablespoons whole milkMissing
- 2 garlic cloves, finely gratedMissing
- 1 teaspoon Italian seasoningMissing
- 3/4 teaspoon kosher saltMissing
- 1/2 teaspoon black pepperMissing
- 1 tablespoon olive oilMissing
- 1 jar (24 ounces) smooth marinara sauceMissing
- 4 soft Italian sub rolls, 7 to 8 inches eachMissing
- 8 slices provolone cheeseMissing
- 2 tablespoons chopped flat-leaf parsleyMissing
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Method
Recipe notes
This unofficial recreation keeps the recognizable hot-sub structure simple: small tender beef meatballs, smooth tangy marinara, soft Italian bread, and melted cheese. A restrained amount of sauce prevents the roll from collapsing.
Planning, storage, and serving
Storage and reheating
Refrigerate meatballs in sauce within 2 hours for up to 4 days. Reheat to 165°F and assemble on fresh rolls; assembled leftovers become soggy.
Make-ahead tips
Cook meatballs and sauce up to 3 days ahead or freeze them together for 2 months. Thaw overnight and reheat before building the subs.
What to serve with it
- - Baked potato chips
- - Simple Italian salad
- - Roasted bell peppers
Equipment needed
- - Wide covered skillet
- - Rimmed sheet pan
- - Instant-read thermometer
Difficulty explained
Uniform meatballs require a little shaping, but they finish gently in sauce and assemble quickly.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Pecorino Romano
Use about three-quarters as much finely grated Pecorino Romano.
2% milk
Use the same amount of 2% milk for a straightforward lower-fat swap.
Unsweetened oat milk
Use an equal amount of unsweetened oat milk for a widely available dairy-free swap.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Overmixing makes meatballs dense; stop as soon as the ingredients are evenly distributed.
- Boiling the sauce hard can break the meatballs and toughen their exteriors.
- Excess marinara soaks through the hinge; coat the meatballs but do not fill the bread with loose sauce.
Nutrition Context
- Beef and cheese provide substantial protein, while the roll and breadcrumbs contribute most of the refined carbohydrates.
- Marinara, cheese, and bread can be sodium-rich; a fresh undressed vegetable side adds contrast.
FAQ
How many meatballs go in each sub?
Six 1 1/4-inch meatballs fill a 7- to 8-inch roll evenly without making it impossible to close.
Can I bake the meatballs?
Yes. Bake at 425°F for 12 to 15 minutes, then simmer in sauce until they reach 160°F.
Which bread works best?
Choose a soft Italian roll with enough structure to hold sauce but no very hard crust.
Can I add vegetables?
Yes. Sautéed peppers or onions fit well, though the plain meatball-and-cheese build is the recognizable base.
How do I reheat the sandwich?
Reheat meatballs and sauce separately, then build and broil a fresh roll for the best texture.
What sides pair best with this dish?
Good pairings include Baked potato chips; Simple Italian salad; Roasted bell peppers. Choose one or two based on how substantial you want the meal to be.