Submarine Sandwiches – Meatball Sub

Meatball subs are a great way to use left over meatballs. You can make your own Marinara sauce or buy some at the store. These are a nice easy, frugal meal! Here is what you are going to need for these:

1 pound ground Italian sausage
1 pound ground beef
1 egg
1/4 cup bread crumbs
1/2 cup shredded Parmesan Cheese
1/2 TBS ground garlic
1 TBS dried oregano
1 TBS dried basil
Salt & Pepper

Place all ingredients in a bowl. Mix until all the ingredients are very well blended. Form your meatballs – as large as you want. Add a very little amount of olive oil into a large skillet. Heat well. Add the meatballs and cook, flipping carefully until all sides are evenly browned and meat balls are cooked through.

If you have left-over meatballs – which you probably will – you can freeze these beautifully.


• Heat some olive oil in a pan.
• Add a chopped large yellow onion. Sauté for 8 to 10 minutes until lightly browned.
• Add 4 minced garlic cloves and 2 TBS chopped fresh basil. Mix well.
• Add a 30 oz. can of diced tomatoes plus ¼ can water. Mix well.
• Add a heaping TBS of tomato paste. Dissolve well.
• Add 1 TBS dried oregano. Season with a little salt & lots of pepper.
• Simmer for 20 minutes.

4 hero, hoguie or submarine rolls
Marinara sauce
Provolove cheese
Parmesan cheese

Preheat oven to 375 degrees.

Cut rolls open, lengthwise and not all the way through. Line each roll with provolone cheese. Place on a baking sheet and into the oven. Toast the rolls for a few minutes – until the cheese melts.

Add the meatballs and marinara sauce to taste. Sprinkle with Parmesan cheese and place under the broiler until cheese browns a bit. Make sure you monitor the sandwiches well so they do not burn. Serve and enjoy!

Check out the Marinara recipe here:
Print the Marinara Sauce Recipe Here

Check out the Italian Meatballs recipe here:
Print the Italian Meatballs Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

Comments are closed.