I finally figured out how to make a meatball sub recipe that my whole family actually begs for. For years my homemade subs ended up with soaked buns that fell apart on the plate. I learned a simple trick that builds a crispy cheese barrier to keep the bread perfectly toasted.
Now this dinner is our favorite weeknight comfort food. The slow cooker does most of the work while the rich tomato sauce fills your kitchen with an amazing smell.
Table of Contents
Ingredients for Laura’s Meatball Sub Recipe
I always keep frozen meatballs in my freezer for this exact meal. My go to brand makes prep completely effortless on busy nights.
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 4 cloves garlic, smashed and finely minced
- 2 tablespoons dried oregano
- 1 tablespoon garlic powder – I recommend granulated garlic for the best flavor distribution
- 1 (6 oz) can tomato paste – Pro tip: open both ends of the can to push the paste out easily
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 32 ounces frozen meatballs – My preference is a high quality store brand
- 16 ounces mozzarella or Provolone cheese – I usually slice it for even melting
- 12 French Rolls sandwich buns
Step-by-Step Instructions
I recommend using a slow cooker to let the flavors meld perfectly while you handle other household tasks.
Step 1: Sauté the chopped onion in olive oil over medium low heat for 5 to 8 minutes until soft and completely translucent.
Step 2: Add the minced garlic and all your measured spices, stirring for 1 to 2 minutes until fragrant. Stir in the beef base and tomato paste.
Step 3: Pour in the crushed, diced tomatoes, and tomato sauce. Use your spoon to scrape the browned bits from the bottom of the pan.
Step 4: Transfer the sauce to a slow cooker. Add the frozen meatballs and stir until totally covered. Cook on low for 4 hours or on high for 2 hours.
Step 5: Set your oven to broil and move the rack up a few inches. Split the buns open side up on a baking sheet and broil for 1 to 3 minutes until toasted. Add a thin layer of cheese and broil for 1 minute to create a barrier. Add meatballs and top with more cheese before serving.
What to Serve with Meatball Sub Recipe
Balance the heavy and cheesy richness of these sandwiches with fresh and crunchy side dishes.
Crack Chicken Soup: A warm cup of this creamy soup sets a cozy tone before a heavy sandwich.
Broccoli Cheddar Soup Recipe: The rich cheese in this soup pairs naturally with a savory tomato based sub.
Green Bean Casserole Recipe Easy: Adding a crunchy vegetable side brings a great texture contrast to your plate.
Cheesy Taco Potatoes: Baked potatoes offer a hearty and filling option that stands up to a loaded sandwich.
French Onion Beef Sloppy Joes: If your family loves handheld dinners you can switch things up with these savory sandwiches the next night.
Salisbury Steak Meatballs Best: Use this recipe if you prefer to make your own meatballs from scratch instead of buying frozen bags.
Storage & Serving Tips
I always store leftover meatballs and sauce separately from the buns. The meat mixture stays fresh in an airtight container in the fridge for up to 5 days.
Warm the sauce on the stove over medium low heat. Toast a fresh bun under the broiler and add fresh cheese before serving the warmed meatballs. You can freeze the meatball mixture in a sealed bag for up to 6 months for an easy future dinner.
FAQs
Can I make this on the stovetop instead?
Yes, simmer the meatballs and sauce covered on the stove over low heat for at least 1 hour.
What is the best cheese to use?
I recommend mozzarella or Provolone because they melt smoothly and have a mild flavor.
Can I use homemade meatballs?
Absolutely, swap the frozen bag for 32 ounces of your favorite homemade baked meatballs.
Conclusion
This meatball sub recipe takes the stress out of feeding a hungry crowd. The slow cooker does the hard work for you, leaving you with incredibly flavorful results. Grab some rolls tonight and watch your family request this meal over and over again.
Laura’s Meatball Sub Recipe
Ingredients
Equipment
Method
- Sauté the chopped onion in olive oil over medium low heat for 5 to 8 minutes until soft and completely translucent.
- Add the minced garlic and all your measured spices, stirring for 1 to 2 minutes until fragrant. Stir in the beef base and tomato paste.
- Pour in the crushed, diced tomatoes, and tomato sauce. Use your spoon to scrape the browned bits from the bottom of the pan.
- Transfer the sauce to a slow cooker. Add the frozen meatballs and stir until totally covered. Cook on low for 4 hours or on high for 2 hours.
- Set your oven to broil and move the rack up a few inches. Split the buns open side up on a baking sheet and broil for 1 to 3 minutes until toasted. Add a thin layer of cheese and broil for 1 minute to create a barrier. Add meatballs and top with more cheese before serving.
