Meatball Subs So Big You’ll Need Two Hands

Listen, these meatball subs aren’t just sandwiches—they’re a full-on experience. Imagine biting into a toasted hoagie loaded with juicy, tender meatballs swimming in a rich, garlicky tomato sauce, all topped with ooey-gooey melted cheese that stretches with every pull. If you’re into hearty, satisfying meals that make your taste buds cheer, this one’s for you. I’m talking about subs so big and full of flavor you’ll definitely need two hands—and maybe a napkin or two. Bonus? These can totally become your new lazy weekend comfort food obsession.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Ingredients

For the Main Dish:

• 1 lb ground beef (or a mix of beef and pork)
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 hoagie rolls or sub buns
• 8 slices provolone or mozzarella cheese
• 2 tbsp olive oil (for cooking)

For the Sauce / Garnish:

• 24 oz marinara sauce (store-bought or homemade)
• Fresh basil or parsley for garnish (optional)

How I Make It

Step 1:

First, let’s get those meatballs going. In a large bowl, mix together ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper until just combined. Don’t overmix or the meatballs get tough.

Step 2:

Shape the mixture into golf-ball-sized meatballs (about 1 ½ inches). Heat the olive oil in a large skillet over medium heat. Brown the meatballs on all sides—this should take around 5-7 minutes, be patient so they get a nice crust.

Step 3:

Once browned, pour in the marinara sauce. Reduce heat to low, cover, and simmer for 15 minutes. This finishes cooking the meatballs and lets them soak up all that saucy goodness.

Step 4:

While meatballs simmer, preheat your oven’s broiler. Slice your hoagie rolls open but not all the way through, creating a pocket.

Step 5:

Spoon 3-4 meatballs into each roll, ladle extra sauce over top, and layer with 2 slices of cheese. Place the subs on a baking sheet and broil for 2-3 minutes until the cheese is bubbly and golden—watch closely to avoid burning!

Step 6:

Remove from oven, garnish with fresh basil or parsley if you want a pop of color and freshness, then grab your napkins—you’re diving into one hefty, delicious sub.

Variations & Tips

• Swap ground turkey or chicken for a lighter meatball.
• Add red pepper flakes to the meat mixture for a spicy kick.
• Use homemade marinara for extra flavor depth—it’s easier than you think.
• Toast the hoagie rolls lightly before adding meatballs for extra crunch.
• Try adding sautéed mushrooms or peppers inside for added texture and flavor.
• Leftover meatballs? These make great meatball sliders or pasta toppers.

How I Like to Serve It

This sub shines at casual family dinners or game day gatherings. Pair it with crispy fries or a fresh green salad to balance the richness. On cooler evenings, it makes the perfect cozy meal that sticks to your ribs and warms you up from the inside out.

Notes

• Store leftovers in an airtight container for up to 3 days; reheat in the oven to keep the crust crisp.
• Ground beef should be cooked to 160°F for safe consumption—using a meat thermometer helps!

Closing: Trust me, once you try these generously stuffed meatball subs, they’ll become your go-to comfort food that always hits the spot.