In need of a quick, easy, and comforting dinner? We have the recipe for you: Let us introduce you to the best meatball sub recipe on the internet. This saucy, cheesy, homemade meatball sub is the perfect weeknight dinner that even the pickiest eater at your table will love.
How to Make Meatball Subs
This meatball sub starts by making homemade meatballs, then assembling the sandwich. You'll find the full, step-by-step recipe below — but here's a quick overview of what you can expect:
Make the Meatballs
Mix the ground beef, bread crumbs, eggs, garlic, Parmesan, and spices with your hands. Shape into evenly sized meatballs and bake until they reach an internal temperature of 160 degrees F.
Prep the Bread
Cut the baguette in half (lengthwise) and scoop out some of the bread to make room for the meatballs. Brush olive oil over the bread and sprinkle with seasonings. Bake in the oven until lightly toasted.
Make the Sauce
Heat a jar of spaghetti sauce on the stove. Once cooked, transfer the meatballs to the sauce and mix them until coated.
Assemble the Sandwich
Spoon meatballs and sauce into the baguette. Top with provolone cheese. Bake the entire sandwich until the cheese is melted.
What Kind of Sauce Should You Use For Meatball Subs?
This recipe calls for a store-bought shortcut, which we love. Use your favorite brand of spaghetti sauce for this recipe. However, you can of course make your own homemade spaghetti sauce if you prefer.
What to Serve With Meatball Subs
Meatball subs are pretty hearty on their own, so don't feel pressured to serve them alongside anything. If you do want a side dish, we recommend something light — like a Caesar salad or your favorite side salad.
How to Store Meatball Subs
You can't really store an entire meatball sub, as it'll get soggy pretty quickly. However, you can store the meatballs and sauce for easy assembly later.
Spoon the meatballs and sauce into an airtight container and store in the fridge for up to five days. Reheat in the microwave or on the stove until warmed through. While the meatballs reheat, prep the baguette for the sub and finish assembling.
Allrecipes Community Tips and Praise
"This is without a doubt my new go-to meatball recipe," raves Jennifer McKinnon. "Never had made homemade meatballs before and couldn't believe how easy it was. Followed recipe exactly and they were really good! Toasting the bread was key."
"Unbelievable," says Rachel Vernon Jones. "I used leftover meatballs from a spaghetti dinner (very similar meatball recipe) and made some homemade French baguettes to make the sandwiches. Soooo yummy."
"This recipe was superb," according to Adriana Farley. "My husband and 4-year-old daughter loved it too. The only changes I made was I used mozzarella because that's what I had. Definitely a keeper. Very delish."
Editorial contributions by Bailey Fink
Ingredients
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1 pound ground beef
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¾ cup bread crumbs
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1 large egg, beaten
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2 cloves garlic, minced
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2 tablespoons grated Parmesan cheese
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2 tablespoons chopped fresh parsley
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2 teaspoons dried Italian seasoning
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1 French baguette
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1 tablespoon extra-virgin olive oil
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½ teaspoon garlic powder
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1 pinch salt, or to taste
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1 (14 ounce) jar spaghetti sauce
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4 slices provolone cheese
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Combine ground beef, bread crumbs, egg, garlic, Parmesan cheese, parsley, and Italian seasoning in a large bowl. Mix with your hands until well combined. Shape mixture into 12 meatballs, and place in a baking dish.
![Overhead of a ground beef mixture being formed into balls and placed on a baking dish.]()
Dotdash Meredith Food Studios
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Bake meatballs in the preheated oven until cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
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While the meatballs are cooking, cut baguette in half lengthwise and open like a book. Remove and discard some of the bread from the inside to make a well for the meatballs.
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Brush baguette with olive oil and season with garlic powder and salt. Place baguette on a baking tray, open and with the oiled sides facing up.
![Overhead of a baguette cut in half and brushed with olive oil with salt in a bowl off to the side.]()
Dotdash Meredith Food Studios
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When the meatballs have 5 minutes left, slip the baguette into the oven and cook until lightly toasted.
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Meanwhile, warm spaghetti sauce in a saucepan over medium heat.
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Remove meatballs from the oven. Use a slotted spoon to transfer them to the hot sauce; mix gently to coat with sauce.
![Overhead of meatballs cooking in a skillet covered in spagetti sauce.]()
Dotdash Meredith Food Studios
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Spoon meatballs and sauce into one side of the baguette, nestling meatballs in the well. Top with slices of provolone cheese.
![Overhead of meatballs and cheese resting on a baked baguette.]()
Dotdash Meredith Food Studios
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Return to the oven until cheese is melted, 2 to 3 minutes.
![Overhead of meatballs covered in melted cheese resting on a baked baguette.]()
Dotdash Meredith Food Studios
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Cool slightly, then cut into 4 sandwiches.
![mid angle looking at a meatball sandwich with melted cheese on a plate]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 781 | Calories |
| 32g | Fat |
| 78g | Carbs |
| 44g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 781 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 13g | 65% |
| Cholesterol 141mg | 47% |
| Sodium 1473mg | 64% |
| Total Carbohydrate 78g | 28% |
| Dietary Fiber 6g | 21% |
| Total Sugars 13g | |
| Protein 44g | 87% |
| Vitamin C 6mg | 6% |
| Calcium 371mg | 29% |
| Iron 8mg | 42% |
| Potassium 780mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
