Meatball Marinara Sub Recipe
Tender meatballs simmered in a simple marinara sauce, topped with melted cheese in a buttery toasted sub roll. This meatball marinara sub recipe is satisfying comfort food with options for a homemade or shortcut version.
Servings (change as needed): 4
Ingredients
- 16 cooked meatballs, Note 1
- 4 sub rolls, Note 2
- 2 tablespoons butter or olive oil
- 1 cup (110 grams) grated Mozzarella cheese or 4 Provolone cheese slices
- Optional: sprinkle of garlic powder, grated Parmesan cheese
easy marinara sauce, Note 3
- 2 teaspoons olive oil
- 540 ml canned diced tomatoes (1 can), Note 4 I use San Marzano tomatoes
- 2 cloves garlic, minced 2 teaspoons (or 1/8 teaspoon garlic powder)
- 1/4 teaspoon red pepper flakes (or more to taste)
- salt and black pepper to taste
Instructions
- MAKE MEATBALLS: For store bought meatballs, bake according to package instructions. For your own meatballs, make these old fashioned Italian meatballs. You will need to heat the oven to 500F/260C to bake them. I prefer baking them, but you can also pan fry them in a frying pan over medium-high heat.
- MAKE MARINARA SAUCE: For a shortcut, 2 cups/473 ml use a good bottled or canned sauce, Note 4. Otherwise.... In a medium saucepan, heat olive oil on medium heat, add garlic and stir for a minute (make sure it doesn't burn as it will become bitter). Add the diced tomatoes, red pepper flakes and salt and pepper to taste. Stir. Cook uncovered for about 20 minutes until thickened. Adjust seasonings (and add basil or Italian seasoning if you like).
- SIMMER MEATBALLS IN SAUCE: Add meatballs to sauce and cook on medium for 10-20 minutes to allow meatballs to soften and absorb the sauce
- ASSEMBLE MEATBALL MARINARA SANDWICH: ° Slice hoagie rolls or sub rolls in half, butter insides or brush with olive oil. Sprinkle lightly with garlic powder if you like. Place on baking sheet. ° Toast rolls in toaster oven or place them butter side up baking tray and broil 2-3 minutes 4-6 inches (10-15 cm) from top of oven (set your oven rack higher). Set aside top half of roll.° Add 3-4 meatballs with sauce on bottom half of each sub roll. ° Sprinkle on grated cheese on top of the meatballs (about 2 tablespoons per sandwich). Broil for 3 minutes until melted. ° Serve: Spoon on a bit of extra sauce. Sprinkle Parmesan cheese if desired. Place top half of sub roll on cheesy meatballs and serve.
Notes
- Meatball options: For homemade meatballs, I use our old fashioned Italian meatballs recipe. Or I make chicken meatballs used in our Hungarian chicken paprikash recipe. Alternatively, buy any frozen or fresh meatballs and cook according to package directions.
- Roll options: Use sub rolls, hoagie rolls, hot dog buns (for smaller meatballs), French rolls or slider buns (for one big meatball).
- Marinara sauce options (shortcut): Good options for store-bought sauces are White Linen from Costco, Rao's Homemade Marinara Sauce and Whole Foods 365 Marinara Sauce. If not available where you live, just buy one that has the least additives. You will need about 2 cups/474 ml for this recipe.
- Canned tomatoes: If you only have canned whole tomatoes, drain out half of the liquid, then squish the tomatoes into the pot with your clean hands. With less liquid, the sauce will cook faster. If you prefer a smooth sauce without any chunks, blend it with an immersion blender. I don't bother.
- Make ahead:
- The meatballs can be made ahead and kept in the fridge for 3-4 days or frozen (cooked or uncooked) for 2 months.
- The tomato sauce can be kept in the fridge in an airtight container for 4-5 days and in the freezer for 3 months or more.
- Assembly of the meatball sandwiches should be done just before serving.
Calories: 510kcal | Carbohydrates: 39g | Protein: 22g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 62mg | Sodium: 986mg | Potassium: 444mg | Fiber: 2g | Sugar: 8g | Vitamin A: 388IU | Vitamin C: 13mg | Calcium: 201mg | Iron: 13mg