Meatball Subs Recipe made with ground beef, breadcrumbs, Parmesan, tomato sauce, and gooey provolone cheese on a crispy baguette.
So here’s the thing. I was not planning on making meatball subs last week. Like, at all. I was standing in the kitchen, staring at a pound of ground beef that was defrosting because I forgot to meal plan again. Story of my life, right? I was this close to making boring tacos (which, for the record, my family would still totally eat), when I remembered this Meatball Subs Recipe I scribbled down on the back of a grocery list a few months ago.
You ever get that random spark of motivation out of nowhere? Like, the “I’m going to make something awesome and not tell anyone what it is so I can watch their reactions” kind of energy? That was me. And let me tell you, when I put these sandwiches on the table, my husband gave me that look. You know the one—like I just served him a five-star meal instead of something I whipped up in 40 minutes while wearing mismatched socks.
The best part? My kids actually sat still and finished their food without me giving the “just three more bites” speech. I’m telling you… these Meatball Subs? They might be magic. Or at least, sandwich magic.
Why You’ll Love This Meatball Subs Recipe?
If you’ve ever bitten into a meatball sub that made you pause mid-chew just to appreciate the moment, then you get it. And if you haven’t? Well, buckle up, because this Meatball Subs Recipe delivers all the messy, cheesy, saucy glory you’ve been missing.
Here’s what I love:
- You get homemade meatballs that actually taste like something. Parmesan, garlic, and parsley make them sing.
- You don’t need to bust out a frying pan and risk meatballs rolling away like rogue marbles. Nope, these are baked. Easy.
- The baguette is toasted but still soft enough that you won’t feel like you’re eating a brick. (Been there… jaw still hurts.)
- Melty provolone that actually melts. No sad, barely-lukewarm cheese here.
And honestly? These are fun to make. You can get the kids to roll the meatballs (just maybe double-check their sizes), and it turns into a little dinner project.
Ingredient Notes:
Let’s get one thing straight: this isn’t some fussy, fancy sandwich. This is a get-your-hands-dirty, hearty, crowd-pleaser. And the ingredients are probably already hanging out in your kitchen.
Here’s What You Need (And Why):
- 1 lb ground beef – I go for 80/20. Yeah, it’s got more fat, but it’s worth it for juicy meatballs.
- ¾ cup breadcrumbs – Plain works, but I’ve used seasoned before when that’s all I had. No complaints either way.
- 1 large egg, beaten – Holds the meatballs together. No egg? I think you could skip it… but why risk it?
- 2 cloves garlic, minced – Use fresh. It’s a meatball, not garlic bread.
- 2 tbsp Parmesan cheese, grated – The salty flavor punch. I’ve used the stuff in the green can in a pinch. No shame.
- 2 tbsp chopped parsley – Fresh is awesome. Dried? Well, I won’t stop you.
- 2 tsp Italian seasoning – Brings that herby goodness that screams “I tried today.”
- 1 French baguette – You want crusty, but not so tough it scrapes the roof of your mouth.
- 1 tbsp olive oil – For brushing the bread, but it also makes you feel fancy.
- ½ tsp garlic powder – I like the extra kick of flavor on the bread.
- Pinch of salt – Just a little for balance.
- 14 oz jar spaghetti sauce – Homemade is great if you’ve got it. I usually don’t.
- 4 slices provolone cheese – Melty and mild. If you want more flavor, swap for mozzarella or even something spicy.
How To Make Meatball Subs?
Look, I’m not a chef. I’m a regular person who sometimes forgets to defrost chicken and ends up here. So I promise, this Meatball Subs Recipe isn’t complicated. It’s just good.
Step 1: Preheat the Oven (And Get Psyched)
350°F. Easy. Turn it on while you’re mixing the meatballs and feel like you’re already winning.
Step 2: Make the Meatballs
Grab a big bowl. Throw in the ground beef, breadcrumbs, egg, garlic, Parmesan, parsley, and seasoning. Now, get in there with your hands. If it grosses you out, use gloves. I skip them because I like to live dangerously.
Form the mix into about 12 meatballs. If they’re not perfect? Don’t worry. Life’s messy. Meatballs are too.
Step 3: Bake the Meatballs
Pop those beauties in a baking dish and bake them for 15-20 minutes. I usually pull them out at 18 because my oven runs hot. You do you.
Step 4: Hollow the Bread (For Maximum Filling Space)
While the meatballs are cooking, slice your baguette lengthwise. Scoop out some of the inside bread (snack on it… I always do). That gives the meatballs a little cozy spot to sit.
Want To Save This Recipe?
Step 5: Brush and Toast the Bread
Brush the inside with olive oil. Sprinkle on the garlic powder and salt. Toast in the oven for the last 5 minutes of the meatballs’ cooking time. You want it golden, not rock hard. There’s a fine line. I’ve crossed it.
Step 6: Warm the Sauce
Heat the spaghetti sauce on the stove. Keep it simple. Stir it now and then, mostly to make yourself feel like you’re doing something important.
Step 7: Coat Those Meatballs
Once they’re baked, gently move the meatballs into the warm sauce. Don’t stir like you’re making soup. Just a gentle nudge to get them coated.
Step 8: Assemble Like a Sandwich Boss
Nestle the meatballs into the baguette. I go for three meatballs per sandwich, but it’s your life. Top with provolone slices and pop the whole thing back in the oven for 2-3 minutes until the cheese melts.
Step 9: Slice and Serve
Cool it for a minute so you don’t burn the roof of your mouth (I’m always impatient and regret it later). Then cut into four pieces. Get napkins. Like… lots.
Storage Options:
If by some miracle you have leftovers, here’s the game plan:
- Meatballs and sauce: Store in a container. Fridge for 3-4 days. Freezer for a couple of months.
- Bread: Toasted baguette doesn’t keep well. If it’s leftover, I usually eat it standing at the counter later. No shame.
- Reheat: Warm the meatballs in sauce and assemble fresh sandwiches. You’ll thank yourself.
Variations and Substitutions:
Here are a few ways I mix it up:
- Ground turkey or chicken if you’re feeling light.
- Mozzarella instead of provolone if that’s what you’ve got (or if you want an epic cheese pull).
- Ciabatta or hoagie rolls instead of a baguette.
- Pesto instead of marinara if you’re fancy like that.
- Add crushed red pepper if you like heat (I do… my kids, not so much).
What to Serve with Meatball Subs?
This Meatball Subs Recipe makes a killer sandwich, but it needs backup singers.
- Chips: Because crunchy + saucy = perfect bite.
- Simple salad: Greens are good. Arugula with lemon dressing is my go-to.
- Garlic fries: Not necessary, but oh-so-good.
- Pickles: Always. Tangy cuts through the richness.
- Coleslaw: Creamy or vinegary—whatever makes you happy.
Frequently Asked Questions:
Can I make the meatballs ahead of time?
Yep! Bake them, cool them, and stash them in the fridge or freezer. Warm them in sauce when you’re ready.
Do I have to use provolone?
Nah. Use mozzarella or cheddar, or go crazy with smoked gouda. No rules here.
And that’s the whole story! This Meatball Subs Recipe is one of those meals that feels like a hug on a plate (or in your hands). If you make it, I need to know how it went. Did you make extra saucy meatballs? Try a wild cheese combo? Tell me! I’m all ears (and always hungry).
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Meatball Subs Recipe
Ingredients
For the Meatballs:
- 1 pound ground beef
- ¾ cup plain breadcrumbs
- 1 large egg beaten
- 2 cloves garlic minced
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons fresh parsley finely chopped
- 2 teaspoons dried Italian seasoning
For the Sandwiches:
- 1 French baguette
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon garlic powder
- 1 pinch salt or to taste
- 1 14-ounce jar spaghetti sauce
- 4 slices provolone cheese
Instructions
Prepare the Oven and Baking Dish
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish or line it with parchment paper to prevent sticking.
Prepare the Meatball Mixture
- In a large mixing bowl, combine the ground beef, plain breadcrumbs, beaten egg, minced garlic, grated Parmesan cheese, chopped parsley, and dried Italian seasoning. Mix thoroughly by hand or with a spoon until the ingredients are evenly incorporated.
Form and Bake the Meatballs
- Shape the mixture into approximately 12 evenly-sized meatballs. Place them in the prepared baking dish, spacing them slightly apart. Transfer the dish to the preheated oven and bake for 15 to 20 minutes, or until the meatballs are browned and cooked through. An instant-read thermometer inserted into the center of a meatball should register at least 160°F (71°C).
Prepare the Baguette
- While the meatballs are baking, slice the French baguette in half lengthwise and open it flat, like a book. Using your hands or a spoon, hollow out some of the interior bread to create space for the meatballs.
Season and Toast the Baguette
- Brush the inside surfaces of the baguette with extra-virgin olive oil. Sprinkle evenly with garlic powder and a pinch of salt. Place the baguette halves, cut side up, on a baking tray.
Toast the Baguette
- With approximately 5 minutes remaining on the meatballs, place the baking tray with the baguette in the oven. Toast for 5 minutes, or until the bread is lightly golden and crisp.
Heat the Spaghetti Sauce
- In a medium saucepan over medium heat, warm the spaghetti sauce until heated through. Stir occasionally to prevent sticking.
Coat the Meatballs with Sauce
- Once the meatballs have finished baking, use a slotted spoon to transfer them into the warmed spaghetti sauce. Gently stir to coat the meatballs evenly.
Assemble the Meatball Subs
- Arrange the sauced meatballs along one side of the toasted baguette, nesting them into the hollowed area. Place the slices of provolone cheese over the meatballs.
Melt the Cheese
- Return the assembled sandwich to the oven and bake for an additional 2 to 3 minutes, or until the provolone cheese is melted and slightly bubbly.
Slice and Serve
- Remove the baguette from the oven and allow it to cool briefly. Cut into four equal portions and serve immediately.
Notes
- Use certified gluten-free breadcrumbs in the meatball mixture.
- Select a gluten-free baguette or sub roll as the bread component. Many grocery stores and specialty bakeries offer gluten-free alternatives.
- Verify that the spaghetti sauce used is labeled gluten-free, as some brands may include gluten-containing additives or thickeners.
- Double-check all seasonings and spices to ensure they are free from cross-contamination with gluten-containing products.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
