Traditional recipes

Meatball marinara submarine sandwich recipe

Meatball marinara submarine sandwich recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

Prepare for your mouths to water, this is one tasty recipe people! People on Slimming World or other such weight loss conventions, please turn away.

32 people made this

IngredientsMakes: 8 open-faced meatball marinara sandwiches

  • For the meatballs
  • 800g beef mince
  • 1 clove garlic, minced
  • 1 spring onion, finely chopped
  • jalapeño peppers to taste, finely chopped
  • 1 teaspoon dried parsley
  • salt and pepper, to taste
  • 1 tablespoon water
  • 1 egg, beaten
  • 1 tablespoon olive oil
  • 1 heaped tablespoon breadcrumbs
  • For the marinara sauce
  • 1/2 large white onion, chopped
  • 1 (500g) carton tomato passata
  • 1 (400g) tin diced tomoatoes
  • 1 teaspoon dried thyme
  • 1 handful fresh basil
  • 1 dash Worcestershire sauce
  • 1 to 2 teaspoons tomato puree
  • salt and pepper to taste
  • 1 to 2 pinches dried chilli flakes (optional)
  • 1 teaspoon mascarpone cheese (can use cream cheese)
  • 4 crusty sesame seed demi-baguettes
  • 1 handful grated cheese of your choice

MethodPrep:25min ›Cook:20min ›Ready in:45min

    For the meatballs:

  1. Mash the mince with a fork in a large bowl; add the garlic, onion, jalapeño, parsley and seasoning and mix well. To the mixture add the water, egg, oil, and breadcrumbs to bind together.
  2. To test, make a small meatball with your hands and fry it up in an oiled frying pan over a medium heat until no longer pink in the centre; use this for your judgement regarding taste for further seasoning etc.
  3. Once happy, roll the remaining mixture into desired sized balls and fry on medium-high heat for about 10 to 12 minutes until browned and no longer pink in the centre, turning regularly to ensure that they maintain their round shape.
  4. For the marinara sauce:

  5. Meanwhile, for the sauce just fry the onion until golden brown, add the tomato passata, diced tomatoes and all other ingredients except the mascarpone cheese and grated cheese.
  6. Add the meatballs to the sauce and simmer over a medium heat for 8 minutes, stirring regularly. In the last few minutes of cooking stir through the mascarpone.
  7. To serve, slice the demi-baguettes in half lengthways and lightly toast, cut side up, under a hot grill until golden. Remove from the heat and spoon the meatballs on top then sprinkle with grated cheese. Return to the grill until the cheese is melted, serve hot.

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30-Minute Meatball Sub Recipe

Is there anything more comforting and satisfying than a meatball sub sandwich? And we’re not talking about any meatball sub– a meatball sub with homemade meatballs that are flavorful and juicy, a generous amount of good quality marinara sauce, a toasted hoagie bun, and (last but not least) melty, creamy mozzarella.

Cue: this meatball sub recipe. We incorporated everything we loved from meatball subs far and wide including delectable creations from Parm in NYC, Tony Caputos and Bocata in SLC, and several others. This recipe is easy to make, yields an absolutely delicious result, and is a total crowd-pleaser.

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Meatballs for Sub Sandwiches

The meatballs in the Subway sandwich are made with all beef and topped marinara sauce. I often make my meatballs with a blend of meats, but all beef is the easiest way to go. I also include an egg, which helps everything bind together nicely.

The little bit of fresh parsley is pretty and add a little fresh herby-ness, but you could skip it of you want. While I am a dried herb fan for some things, I am not a fan of dried parsley which I think tastes like a whole lot of nothing.

Layered up with marinara sauce and lots of mozzarella, these are the meatball subs dreams are made of (see you later, Subway!)

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How to Make Meatball Sub Sandwiches:

For this meatball sub recipe, I’m offering the option of making your own meatballs. BUT believe you me you can make a terrific meatball sub with frozen meatballs as well. And you can make your own marinara sauce, or use a jar of your favorite brand.

I like to start cooking the meatballs in the oven, so they hold their round shape, and then when they are firmed up transfer them to a pot of simmering marinara sauce.

Then after they have totally cooked through, transfer them to a baking dish (unless you have used a nice overproof skillet to cook the meatballs in then you are all set) and sprinkle over the cheese. Give them a quick broil to melt the cheese, and then scoop them into the awaiting rolls. This is easier and less potentially messy than melting the cheese on the meatballs once they are already in the sub rolIs.

I made these in smaller sub versions, two meatballs to a 4-inch or so sub. You can also make longer subs and cut them into pieces.

Other Meatball Recipes:

Other Kid-Friendly Recipes:

Like this recipe? Pin it to your favorite board on Pinterest.

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What do you put on a Meatball Sub Sandwich?

Meatball Sub Sandwiches are incredibly simple to make, and even easier if you already have ready-to-cook meatballs on hand. Here’s what goes in my meatball sub sandwich:

  • hoagie rolls – For the bread, I recommend using hoagie rolls. I tried this recipe with hotdog buns, and honestly they were just too measly to hold on to the hotdogs, and they got soggier quicker, so in my opinion it’s worth it to get hoagie rolls.
  • meatballs! – Let’s talk meatballs. For this recipe, I’m using my Easy Freezer-Friendly Meatball recipe, but you can use any meatballs you have in the freezer, or you own meatball recipe. This main dish recipe goes WAY quicker if you already have premade meatballs on hand that you can just toss in the oven or air fryer.
  • marinara sauce – I always have jarred marinara sauce from Costco on hand, so that’s what I used here. Super versatile and delicious.
  • mozzarella cheese – This recipe tastes wonderful with either fresh or shredded mozzarella. However, the fresh mozzarella takes a bit longer to melt, so you risk burning the bread a little. For the quickest, easiest way, use shredded mozzarella.
  • butter – After some testing, I’ve determined that these meatball sub sandwiches are WAY better with a butter & garlic toasted bun. It makes the meal smell better, adds another flavor, and really gives it a restaurant feel.
  • garlic powder – I just used a sprinkle of garlic powder, probably less than 1/8 of a teaspoon, but it makes the kitchen smell like garlic bread, and it tastes SO good.


Easy Meatball Sub Sandwich Recipe

What do you do with a freezer full of Homemade Italian Meatballs? Make delicious dinners of course! Seriously, I love having ready-made dinners in the freezer and meatballs are the perfect jumping off spot to cut prep time. As I’ve mentioned before, we usually have a monthly Sunday supper with our two adult children, their spouses and our grandchildren. I normally cook, so anything that can be done ahead is a bonus.

I recently made a double batch of our homemade Italian Meatballs, intending to serve them for Sunday supper. But then the nasty, horrible, icky flu got ahold of me and put me down for more than a week, so we had to cancel dinner this month. My poor little granddaughter got the flu too, poor baby. We’re both on the mend, but I still haven’t gotten my strength back. I hope you’ve stayed healthy this winter – being sick is the pits! Thank goodness I’m able to pull out a few frozen meatballs and make an incredibly delicious dinner in a flash!

These meatball sub sandwiches taste like I fussed for hours, but that’s not at all the case.

We had a jar of marinara sauce on hand so all we needed was a couple of sub rolls and provolone cheese. There are only a few steps to making this amazing sandwich but the most important is preparing the sub rolls. Cut each roll in half, then place cut side down in a large preheated skillet with olive oil. This is the same method used when making our favorite Bruschetta Recipe. Cook until the rolls are golden brown, then remove from the skillet and generously rub the toasted sides with a large cut clove of garlic. Toasting the bread helps keep it from turning to mush when you add the sauce, and it adds so much flavor and crunch – wow it’s good.

If you don’t have a freezer full of homemade meatballs, store-bought will do in a pinch.

Top the sandwich with provolone or mozzarella, and a little Parmesan too. I used a jar of low-sodium organic marinara sauce from Uncle Steve’s Italian Specialties by Steve Schirripa. If you have it in your stores, I recommend giving it a try. Serve with extra sauce on the side!


We Made Joey&rsquos Meatball Sub From the Friends Cookbook&mdashIs It the &lsquoGreatest Sandwich in the World?&rsquo

This year has brought us a bunch of cookbooks inspired by pop-culture — including The Golden Girls Cookbook and Marvel Eat the Universe. But the one that I completely geeked out over was Friends: The Official Cookbookand it just so happens to be one of PEOPLE&aposs 2020 Food Faves.

Friends has always been one of my favorite shows (I even cried when I finished the series, don&apost judge). And now I just happen to live in a real-life version of the sitcom: 15 of my closest friends and I live in the same building. So when I got my hands on the new cookbook, I knew we&aposd have to get together to make something from the book.

It was tough to decide from over 90 recipes included — from Ross&aposs Moist Maker Sandwich to Rachel&aposs Meat Trifle — but we ultimately chose to make Joey&aposs Meatball Sub because it&aposs apparently "the greatest sandwich in the world."

I had never eaten a meatball sub before, so I had high expectations for Joey&aposs. I mean, he even sprang to protect this sandwich from what he thought was gunfire so it has to be good, right?

Before the whole gang got together I prepped Joey&aposs Marinara Sauce, which is also from the book. Loaded with garlic and tons of fresh herbs like parsley, oregano, thyme, and basil, my apartment smelled like an Italian restaurant within an hour. *Chef&aposs kiss*

Six of my friends — Nico, Mikella, Marie, Taylor, Krystyna, and Morgan — came over to cook. Since none of us are the best chefs ever, we lit a Phoebe candle for inspiration, guidance, and good vibes before we began.

The recipe itself was pretty simple but required quite a bit of prep work. Three of us were assigned to chopping more fresh herbs and onions. My small New York City apartment isn&apost equipped with the best knives in the world, so it took us close to 20 minutes to properly chop all the ingredients.

After we finished prepping, the next step was to combine all the ingredients — ground pork, ground beef, onion, oregano, parsley, thyme, basil, bread crumbs, red wine, eggs, and pine nuts —  with our hands until they were fully incorporated. I took the lead with that since almost everyone was afraid to touch raw meat.

We almost had a crisis when I realized I forgot to buy breadcrumbs, but luckily Nico had some just three flights up — one of the many perks of living in the same building.

One thing Joey said about this sandwich in the show was that "half the taste is in the smell," and he wasn&apost wrong. As the ingredients combined, a fresh, herbaceous aroma filled the apartment. We made sure not sniff too much so we wouldn&apost suck up all the "taste-units." (Joey would be proud.)

After the meatballs were formed, we threw them in the oven and let them cook until golden brown for 20 minutes. One of the things I love about the cookbook is that each recipe is paired with an episode of Friends, so while the meatballs baked we watched "The One With the Ride-Along" and laughed along the whole time.

To deepen the flavors and finish cooking, the meatballs then simmered in the homemade marinara sauce for 15 minutes after baking. While they sat in the sauce bath, we toasted fresh hero rolls in the oven with mozzarella slices before finally assembling the subs.

We were all so excited to take a bite of these massive sandwiches, and they did not disappoint. The use of fresh seasonings took the meatballs to the next level.

"I feel like the herbs are what sets these apart from other meatball sandwiches," said my roommate, Mikella. "It has a fresh herb flavor as opposed to dry herb flavor."

Nico even went as far as to say that these were better than his mom&aposs meatballs.


Meatball Subs FAQ (more detail in the recipe card notes)

Can I make the marinara sauce ahead of time?

Yep! This will also allow the flavours to develop as well. Store in fridge or freezer then simmer as needed.

Can I prepare the meatballs ahead of time?

Yes, you can roll them then store in the fridge or freezer then cook as needed.

Can I fully make the meatballs ahead of time?

I find they don’t come out quite as soft/juicy if you fully cook the meatballs ahead of time, but you can if you wanted. Again, store in fridge/freezer then simmer as needed.

Do I have to add pork to the meatballs?

The pork does add really good flavour to the meatballs, so it’s definitely worth trying if you haven’t before. But if you don’t have it beef will work just fine.


Recipe: Devin Alexander's Subway's Meatball Marinara

April 27, 2006— -- Americans love fast food, but unfortunately, it's one of the reasons that as a nation we are getting fatter and fatter. To satisfy the fast food cravings of those who are trying to lose weight, Los Angeles food writer, chef and caterer Devin Alexander compiled her healthy alternatives to fast food favorites in her new book, "Fast Food Fix:75+ Amazing Recipe Makeovers of Your Fast Food Restaurant Favorites."

Subway: Meatball Marinara

Save: 206 calories, 14 g fat, 8 g sat.fat

If you're a true meatball lover, the key thing Subway's sandwich does is make you crave more of their yummy, yummy meatballs. Each 6-inch sandwich contains only 4 tiny (1¼-inch, 3/4-ounce) meatballs. Being an East Coaster -- raised Italian, I take issue with that. We like meat. In fact, we expect meat. So I made my meatballs a bit bigger, while reducing the fat by more than 50 percent.

Another objection I have is that Subway puts American cheese on a Meatball Marinara sandwich. Do they even know what American cheese is in Italy? Though I've kept the recipe true to Subway, I always add mozzarella to mine, and I invite you to do the same. Plus, I've found some amazingly tasty low-fat mozzarella cheeses. If you disagree with me (I'm sure many of you will), feel free to stick with American. I promise not to take it personally.

* Subway said customers could choose from Swiss, cheddar, provolone, Pepper Jack or mozzarella for their meatball sub.

Ingredients

1 tablespoon dry bread crumbs

1 tablespoon fat-free milk

2½ ounces 96 percent lean ground beef

1 tablespoon egg substitute

½ teaspoon dried parsley leaves

½ cup Subway Marinara Sauce (see below)

1 submarine sandwich roll (about 6" long)

1 slice (½-ounce) 2 percent milk white American cheese, halved diagonally

Subway Marinara Sauce

¼ cup plus 2 tablespoons finely chopped onion

2 teaspoons minced garlic

1 1/3 cups canned crushed tomatoes

2 teaspoons dried oregano

1 teaspoon extra virgin olive oil

Lightly mist a large nonstick skillet with oil spray. Set over medium heat. In the skillet, combine the onion and garlic. Cook, stirring occasionally with a wooden spoon, for 3 to 5 minutes, or until the onion starts to soften but not brown. Reduce the heat to low. Add the tomatoes, water, sugar, oregano and oil. Stir to blend well. Refrigerate up to 1 week until ready to use.

Makes 2 cups, enough for 4 sandwiches

Each serving: 57 calories, 2 g protein, 10 g carbohydrates, 1 g fat, trace sat. fat, 2 g fiber

Preheat the oven to 400°F. Lightly mist a small nonstick baking dish with oil spray. Set aside.

In a small mixing bowl, combine the bread crumbs and the milk. Allow the milk to soak into the bread crumbs. Add the beef, egg substitute, parsley, garlic powder, onion powder and salt. With hands, mix to blend well. Divide the beef mixture into four equal portions. With palms, roll each portion into a ball. Place, not touching, in the reserved baking dish.Bake for 12 to 15 minutes, or until no longer pink inside. Check by inserting a sharp knife into the center of 1 meatball.Meanwhile, place the sauce in a small nonstick skillet over medium heat. Cook for 3 to 4 minutes, or until heated. Add the meatballs.

Cut partially through the roll lengthwise (so that it opens wide enough to hold the sandwich ingredients). Place the roll on a plate. Place the cheese slices evenly along the length of the roll. Spoon on the meatballs and the remaining sauce. Close the sandwich, allowing the cheese to melt.

404 calories, 28 g protein, 53 g carbohydrates, 10 g fat, 3 g sat. fat, 8 g fiber

Original Subway 6" Meatball Marinara: 610 calories, 24 g protein, 63 g carbohydrates, 24 g fat, 11 g sat. fat, 7 g fiberEven better, there is a lot of bread on this sandwich. Instead of using a 6" roll, buy a whole wheat or whole grain hot dog bun. The meatballs will fit perfectly.

The revised version will have 382 calories, 26 g protein, 51 g carbohydrates, 9 g fat, 3 g sat. fat, and 8 g fiber. You save 228 calories, 15 g fat, and 8 g sat. fat.

Drive-Through: Long day? Use a low-fat jarred marinara sauce instead of making it homemade. Subway's marinara is very sweet. Try to find a delicious marinara with a subtle but sweet flavor.

If you're really in a hurry, buy low-fat turkey meatballs. Just be sure that they are actually low in fat. Many prepared turkey meatballs derive 50 percent (or more) of their calories from fat.

Before You Start If you're cooking more than one sandwich at a time, you can multiply the ingredients in the meatballs easily.


According to Wikipedia, a submarine sandwich, also known as a sub, wedge, hero, grinder, or one of the many regional naming variations, is a type of sandwich that consists of a long roll of bread split lengthwise and filled with a variety of meats, cheeses, vegetables, seasonings, and sauces. But the name of this sandwich differs from region to region: one study found 13 different names for the sandwich in the United States.   And what's even more interesting is that the usage of the several terms varies regionally, but not in any pattern, as they have been called different things by the people and companies and restaurants who make and sell them.

The use of the term "submarine" or "sub" (after the resemblance of the roll to the shape of a submarine) may have started in New London, Connecticut (which is the site of the United States Navy's primary submarine base) during World War II. However, printed ads from 1940 in Wilmington, Delaware indicate the term originated prior to the United States' entry into the second World War, possibly created by an Italian immigrant who served up what we now think of as traditional Italian subs (a long crusty roll, filled with cold cuts and cheese, topped with lettuce, tomatoes, peppers, onions, oil, vinegar, Italian herbs and spices, salt, and pepper. The name is still usually connected to the inspiration of the submarine, whether it was before the war or during.


More Delicious Sandwich Recipes

I get that everyone is all &ldquodry-January&rdquo and &ldquosugar-free&rdquo this and &ldquogluten-free&rdquo that right now and while I am also one of those people, I am allowing room for the occasional carb. How could you not when faced with a meatball sub sandwich? This also being potentially the reason I&rsquom part of the crazed health crowd right now, but I didn&rsquot get there with just one sub.

Although, tonight there was a chance my family and I had to split just one sub for dinner. Juicy, tender, savory meatballs were the offenders who enticed me to consume a few too many almost leaving me without enough to assemble enough subs for the entire family. True story&hellip

Perfect for a Friday night family movie night?

Exactly what you were craving for your cheat meal?

Potentially helping you reach all your goals this year?

Sometimes meals just inspire greatness&hellip (surely someone famous and brilliant said that). I had zero intentions of turning this easy meal into a post, but when faced with such excellence how could I not? The rich read marinara and deep pesto greens lured me in and I had to share it with you.