Italian Meatball Sub

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A sub filled with meatballs, red sauce, and provolone cheese, this classic Italian sub pairs well with a glass of cold beer.

Time 1 hr 10 mins
Servings 4 people
Difficulty Easy





  • ½ cup Crackers, saltines, crushed
  • ¼ cup Stock, beef or vegetable
  • 1 egg Egg, lightly beaten
  • 2 tsp Oregano, dried
  • ½ tsp Garlic powder
  • ½ tsp Salt
  • 1 tsp Black pepper, freshly ground
  • 1 lb Ground beef, lean
  • ¾ cup All-purpose flour


  • 1 28 oz can Crushed tomatoes 
  • 1 ½ tsp Basil, dried
  • 1 ½ tsp Oregano, dried
  • 1 tsp White sugar
  • ½ tsp Salt


  • 8 slices Provolone cheese, deli-sliced
  • 4 rolls Sub or Hoagie roll


  • In a large bowl combine crackers, stock, egg, oregano, garlic powder, salt, black pepper and basil. Stir and let rest for 10 minutes.
  • Add ground beef and mix just until combined (don’t over mix).
  • Preheat oven to 200°C / 400°F. Line a baking sheet with parchment paper.
  • Form meatballs by hand (about the size of golf balls) and sprinkle them with all-purpose flour. Should yield about 15 meatballs.
  • Place meatballs about 2.5 cm / 1” apart on the prepared baking sheet and bake until cooked through, about 20 to 25 minutes.
  • In a medium saucepan, add tomatoes, basil, oregano, sugar and salt. Stir to combine and simmer for 10 to 15 minutes.
  • When meatballs are finished baking, scrape any grease off the bottom of them. Add them to the sauce.
  • Layer subs with cheese. Broil on high until rolls are toasted and cheese is melted, about 2 to 3 minutes. Remove from oven.
  • Place meatballs on each sub, followed by a large spoonful of sauce. Serve.


  • Additionally, you can add red pepper flakes 
  • If desired, you can serve with a side salad 
  • Alternatively, you can use ground turkey 
  • Raw meatballs can be frozen for up to 3 months. Thaw in refrigerator overnight before cooking as instructed