This easy-to-make meatball sub is delicious, meaty and melty with only half the bread! Great for a weeknight, or weekend family meal.
Wrapped in noodles, swimming in sauce or sitting in a sandwich, meatballs are always a win. They have tons of flavor in each bite, and not to mention, they are fun to eat!
One of my favorite ways to eat them, however, is in an easy-to-make open-faced sub. You can eat a meatball sub with your hands or use a knife and fork. There are no rules!
Like my Italian Bunless Burgers and Butter Burgers, this Open-Faced Meatball Sub is a flavorful, hearty sandwich. The Italian flavors create a meal everyone will love. The make-ahead meatballs simplify prep. You can make it as is or embellish with some spicy peppers too.
For these classic Italian meatballs I mixed pork and beef. The texture and flavor of each make a tender and delicious meatball. I added onions, peppers, and spices like oregano and fennel to balance the flavor.
I also made them mini-sized so they fit on a sub roll. They're easier to eat in my opinion, and the size is great for spaghetti too!
Ingredients
- Mini Meatballs (recipe below)
- 3 tablespoon olive oil
- 1 medium onion
- 2 bell peppers
- 2 hero rolls
- 1 ½ cups marinara sauce
- 4 slices provolone cheese
How to make open-faced meatball subs
- Slice and toast bread rolls
- Spoon warm marinara sauce and meatballs on bread halves
- Cover with sautéed onions and bell peppers
- Top with 2 slices of cheese
- Broil until cheese is melted, about 1 to 2 minutes
I love to make my Open-Faced Meatball Sub for dinner because if I've made my meatballs ahead of time, it is quick and easy like making any other sandwich, however feels a little more like a meal.
What to serve
If you're looking to eat your sandwich with something fresh, try these flavorful recipes:
Make-ahead and storage
This is a great make-ahead recipe! Make the meatballs now and use them later, here's how:
Refrigerate: If you know you're making the subs today or tomorrow simply roll them and store them covered in the fridge.
Freeze: Otherwise freeze them for another meal! Just let them stand at room temperature to thaw for a few minutes before cooking them if they're frozen.
More meatball recipes
I love classic meatballs and meatball variations. Switch it up your routine and try one of these flavorful options:
📖 Full Recipe
Open Faced Meatball Sub
Ingredients
Mini Meatballs
- 1 lb ground pork
- 1 lb ground beef
- 1 medium onion (minced, about 1 cup)
- ½ red bell pepper (minced, about ½ cup)
- ¼ cup milk
- 3 tablespoons plain dry breadcrumbs
- 1 large egg
- 1 ½ teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds (crushed)
- ¼ teaspoon ground black pepper
Meatball Subs
- 1 recipe Mini Meatballs
- 3 tablespoons olive oil
- 1 medium onion (sliced)
- 2 bell peppers (I used red and yellow, sliced)
- 2 hero rolls (halved lengthwise and toasted)
- 1 ½ cups marinara sauce
- 4 slices provolone, cut in half (about 3 oz)
Instructions
Make the Mini Meatballs
- In a large bowl, using hands, mix together all ingredients until combined well. Using 1 tablespoon mixture for each, roll into balls.
- Mini meatballs can be made ahead. Transfer to a baking sheet and freeze until solid, about 1 hour. Divide between two heavy-duty resealable plastic bags, seal and freeze up to 3 weeks. Let stand at room temperature 10 minutes before cooking.
Make the Meatball Subs
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add meatballs and turn to coat. Reduce heat to medium and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer meatballs to a large saucepan and cover.
- Wipe skillet clean; add remaining 2 tablespoons oil with the onion and cook over medium-high heat, stirring occasionally, until just softened, about 4 minutes. Add bell pepper; cook, stirring, until softened and just starting to brown, 6 to 8 minutes.
- Heat broiler and place rack 6 inches from heat. Place rolls, cut side up on a baking sheet. In saucepan with meatballs, add sauce and heat over medium heat until warm, about 2 minutes; spoon onto each roll. Cover with onion-bell pepper mixture and top each with 2 cheese halves. Broil until cheese is melted, 1 to 2 minutes.
Notes
Mini Meatballs
Makes 55 to 60 meatballs. Can make ahead and freeze. Keep them on hand for other meals!Nutrition Per Serving
Tara Teaspoon
I'm Tara, a recipe developer and food stylist with nearly 30 years in food publishing, including the test kitchens of Martha Stewart and Ladies' Home Journal. My recipes and styling have appeared in magazines, cookbooks, television and advertising, and I'm the author of two cookbooks, Delicious Gatherings and Live Life Deliciously. Every recipe here is tested and reliable. Have a question? Leave a comment and I'll answer it, or get new recipes by email.
Anne Marie Miller says
Just reading this made me hungry! Cannot wait to try.
Mary Bench says
Looks so easy!