Homemade Meatball Subs with Frozen Meatballs

If you ask me, meatball subs are pure comfort food magic.

This hearty sandwich makes a family-friendly dinner that’s loaded with flavor and satisfaction. Tender frozen meatballs get simmered in marinara sauce and piled high on crusty sub rolls.

They’re topped with melted mozzarella cheese and baked until bubbly and golden. The combination of savory meatballs, tangy sauce, and gooey cheese creates the perfect bite every time.

It’s a crowd-pleasing meal that comes together in under 30 minutes, perfect for busy weeknights when you need something filling and delicious.

What Kind of Frozen Meatballs Should I Use?

Any brand of frozen meatballs will work great for this recipe, so don’t stress too much about finding a specific type. I personally love Costco’s Italian Beef Meatballs because they’re well-seasoned and have a good texture, but you can use whatever you find at your grocery store. Turkey meatballs, chicken meatballs, or classic beef and pork blends all work perfectly fine. The key is to make sure they’re fully cooked according to the package directions before assembling your subs, and if you want extra flavor, you can always simmer them in a bit of marinara sauce for a few minutes to let them soak up those Italian flavors.

Options for Substitutions

This recipe is super forgiving and works great with whatever you have on hand:

• Frozen meatballs: Any brand of frozen meatballs will work here – beef, turkey, or even chicken. You can also use homemade meatballs if you have them in the freezer. Just adjust cooking time if they’re different sizes.
• Hoagie rolls: Hot dog buns work perfectly fine as mentioned, but you can also use sub rolls, French bread, or even regular sandwich bread in a pinch. Just toast them lightly to prevent sogginess.
• Marinara sauce: Any pasta sauce will do the trick – try arrabbiata for extra heat, or even pizza sauce works well. If you’re out of sauce, mix tomato paste with a little water and Italian seasoning.
• Mozzarella or provolone cheese: These cheeses melt beautifully, but cheddar, Swiss, or even American cheese will work if that’s what you have. Pre-shredded cheese saves time, but block cheese melts better.
• Italian seasonings: If you don’t have all the individual spices, Italian seasoning blend works great as a substitute. Start with about 1-2 teaspoons and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with frozen meatballs is not heating them through completely, which can leave you with cold centers and uneven texture – always check that they’re steaming hot all the way through before assembling your subs.

Another common error is skipping the step of browning the meatballs in a pan with a little olive oil, which adds extra flavor and prevents them from getting soggy when you add the marinara sauce.

Don’t overload your hoagie rolls with too much sauce or cheese, as this will make them fall apart and create a messy eating experience – aim for just enough sauce to coat the meatballs and a moderate amount of cheese that melts nicely.

Finally, toast your rolls lightly before adding the filling to give them some structure and prevent them from getting too soggy from the sauce.

What to Serve With Meatball Subs?

These hearty meatball subs are pretty filling on their own, but I love serving them with crispy baked potato wedges or classic french fries for the full sandwich shop experience.

A simple side salad with Italian dressing helps cut through all that cheesy goodness, or you could go with some pickled peppers and olives for a more authentic deli vibe.

If you want to keep things easy, a bag of kettle-cooked chips works great too – the crunch is a nice contrast to the soft, saucy sandwich. For feeding a crowd, I sometimes make a big antipasto salad with salami, cheese, and marinated vegetables that everyone can share.

Storage Instructions

Keep Fresh: Leftover meatball subs are best stored in the fridge wrapped in foil or in an airtight container for up to 3 days. The bread might get a little soft, but they’re still delicious! I actually think they taste even better the next day when all the flavors have had time to meld together.

Make Ahead: You can totally prep the meatballs in sauce ahead of time and store them in the fridge for up to 4 days. Just assemble the subs when you’re ready to eat them so the bread doesn’t get soggy. This is perfect for busy weeknight dinners!

Warm Up: To reheat your leftover subs, wrap them in foil and pop them in a 350°F oven for about 10-15 minutes until heated through. You can also microwave them for about 30-45 seconds, but the oven method keeps the bread from getting too chewy.

Preparation Time	10-15 minutes
Cooking Time	8-10 minutes
Total Time	18-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 70-80 g
• Fat: 60-70 g
• Carbohydrates: 100-110 g

Ingredients

For the filling:

• 2 tbsp grated Parmesan cheese (freshly grated preferred for better flavor)
• 1/2 cup marinara sauce
• 16 frozen Italian-style beef meatballs (about 1 oz each, thawed according to package directions)
• 1 cup shredded mozzarella cheese (I use Stella shredded mozzarella for melting)

For the rolls and topping:

• 1/2 tsp garlic powder (or 2 cloves fresh garlic, minced)
• 1/2 tsp dried basil
• 4 hoagie rolls (or 8 hot dog buns if preferred)
• Red pepper flakes, optional (adds a nice kick)
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• 2 tbsp extra virgin olive oil (for brushing rolls)

Step 1: Prepare the Meatballs and Preheat the Oven

• 16 frozen Italian-style beef meatballs

Start by thawing the frozen meatballs according to package directions—this usually takes about 15-20 minutes at room temperature or can be done while you prep other components.

While the meatballs thaw, preheat your oven to 400°F (200°C).

Once thawed, bake the meatballs according to package instructions (typically 15-20 minutes at 350°F), which will ensure they’re heated through and slightly browned.

I like to bake meatballs rather than simmer them because they maintain their shape and develop a nice exterior that holds up better in the sandwich.

Step 2: Toast and Flavor the Hoagie Rolls

• 4 hoagie rolls
• 2 tbsp extra virgin olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• Red pepper flakes, optional

While the meatballs finish baking, slice your hoagie rolls open lengthwise and arrange them cut-side up on a baking sheet.

In a small bowl, combine the olive oil with the garlic powder, dried basil, dried oregano, a pinch of salt, and black pepper.

Brush this mixture generously onto the cut sides of each roll, then place them in the preheated 400°F oven for about 5 minutes until they’re golden and crispy.

This toasting step is essential—it prevents the rolls from getting soggy and adds a wonderful garlicky foundation to every bite.

Step 3: Assemble the Meatball Subs

• 1/2 cup marinara sauce
• 2 tbsp grated Parmesan cheese
• baked meatballs from Step 1
• 1 cup shredded mozzarella cheese

Remove the toasted rolls from the oven and keep the oven at 400°F.

Spread about 1 tablespoon of marinara sauce on the bottom half of each toasted roll.

Sprinkle about 1/2 teaspoon of freshly grated Parmesan cheese over the sauce, then nestle 4 of the warm baked meatballs from Step 1 onto each roll.

Top the meatballs with another tablespoon of marinara sauce, then finish with 1/4 cup of shredded mozzarella cheese and the remaining Parmesan.

I always use freshly grated Parmesan when possible because the pre-grated versions contain anti-caking agents that prevent even melting.

Step 4: Final Melt and Serve

Place the assembled meatball subs back into the 400°F oven for 3-5 minutes, just until the mozzarella cheese is melted and bubbly.

Watch them carefully during this final step to prevent the rolls from browning too much.

Remove from the oven and serve immediately while the cheese is still warm and gooey.