✔ Updated · meatballs baked to USDA-safe 160°F, fixed card amounts + make-ahead tips
This copycat Subway meatball sub piles soft, herby beef meatballs, marinara and melted provolone into a toasted roll. I bake the meatballs to 160°F on a sheet pan, so there's no splattery skillet and they freeze beautifully.
At a glance
The one tip that matters: Bake the meatballs until they reach 160°F (71°C) in the center, then simmer them in the sauce only to soak up flavor.
Why You'll Love This Meatball Sub
- Tender, herby meatballs, kept soft with a milk-soaked breadcrumb mix and a little parmesan.
- Sheet-pan easy: the meatballs bake hands-off while the sauce warms.
- Freezer-friendly meatballs for fast weeknight subs, sliders or spaghetti.
What Goes in a Subway-Style Meatball Marinara Sub?
The sandwich has four parts: meatballs, marinara, cheese and bread. My copycat-style version keeps it just as simple, but the meatballs are made from scratch with ground beef, a milk-soaked breadcrumb mix, parmesan, garlic and Italian herbs, which gives them a soft, juicy bite.
Any good jarred marinara works for the sauce, and provolone melts into creamy layers that hold up to the sauce. For a closer match to the deli-style roll, see our guide to the best Subway bread, and if you like a creamy, smoky sauce on the side, try our Subway chipotle southwest sauce.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Soak the breadcrumbs. A few minutes in milk turns them into a paste that keeps the meatballs tender. Dry crumbs alone soak up the meat juices and make the meatballs firm. This is the one step I never skip.
- Mix lightly. Stop as soon as the seasonings are evenly spread. Overworked meat turns dense and rubbery.
- Check the temperature. Ground beef needs to reach 160°F (71°C) in the center, the USDA safe temperature for ground meat. I trust my instant-read thermometer over cutting one open, and it keeps the meatballs juicy too.
- Toast the bread with the cheese. Melting the provolone onto the roll first gives the sauce a barrier, so the bread stays soft but not soggy.
- Don't drown the sub. Spoon on enough sauce to coat the meatballs and serve extra on the side for dipping. My first attempt was a delicious, collapsing mess, so learn from me.
Subway Meatball Marinara Sub (Copycat)
4
subs20
minutes30
minutes830
kcal50
minutesA copycat-style Subway meatball marinara sub: tender homemade beef meatballs with parmesan and Italian herbs, baked until 160°F, simmered in marinara and spooned into toasted sub rolls lined with melted provolone.
Ingredients
- For the Meatballs
450 g ground beef, 85% lean (1 pound)
1/2 cup plain dry breadcrumbs
1/4 cup whole milk
1 large egg
1/4 cup grated parmesan cheese
1/4 small onion, finely grated
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon fine salt
1/4 teaspoon black pepper
- For the Sauce and Subs
2 1/2 cups marinara sauce (one 24-ounce jar)
4 Italian-style sub rolls, about 6 inches long
8 provolone cheese slices
2 tablespoons grated parmesan cheese, for topping
optional toppings: sliced onion, green pepper, black olives, banana peppers or jalapeños
Directions
- Make the Meatballs
- Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment. In a large bowl, stir the breadcrumbs into the milk and let them soak for 5 minutes.
- Add the ground beef, egg, parmesan, grated onion, garlic, oregano, basil, salt and pepper. Mix gently with your hands until just combined; overmixing makes tough meatballs.
- Roll the mixture into 20 balls of about 1 1/2 inches (a heaping tablespoon each), wetting your hands so they don’t stick, and set them on the baking sheet.
- Bake for 15 to 18 minutes, until browned and an instant-read thermometer in the center of a meatball reads 160°F (71°C).
- Simmer and Build
- Warm the marinara in a large skillet over medium-low heat. Add the baked meatballs and simmer for 8 to 10 minutes, spooning the sauce over them, until the sauce is bubbling and slightly thickened.
- Split the rolls lengthwise without cutting all the way through. Line each with 2 slices of provolone, set them open on a baking sheet and toast in the 400°F oven for 3 to 4 minutes, until the cheese melts and the edges crisp.
- Spoon 5 meatballs and plenty of sauce into each roll, pressing them in lightly. Sprinkle with parmesan, add any toppings you like and serve hot.
Notes
- Instead of beef mince, you can use pork mince or a combination of both. If you decide to use pork mince, have in mind that it’s fatty and that it requires more breadcrumbs than the beef. In this case, you shouldn’t use an egg to make the meatballs.
- Another option is to use minced lamb or another lean mince which requires no breadcrumbs.
- Use any sandwich fillings you want for a richer taste.
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Toppings and Variations
- Classic toppings: thinly sliced red onion, green peppers, black olives, banana peppers or jalapeños for heat.
- Cheese swaps: shredded mozzarella melts into a stretchier layer; pepper jack adds a little heat.
- Turkey meatballs: use ground turkey and bake until the centers reach 165°F (74°C).
- Air fryer meatballs: cook at 380°F for 10 to 12 minutes, shaking the basket halfway, until they reach 160°F.
- Meatball sliders: roll 30 smaller meatballs, bake for 10 to 12 minutes and serve on soft slider buns.
- Serve it with: see our ideas for what to serve with meatballs, or try Gordon Ramsay-style meatballs for a different spin.
Make-Ahead, Storage and Reheating
- Make ahead: bake the meatballs up to 3 days ahead and keep them in the fridge, or simmer them in the sauce and refrigerate together.
- Fridge: store meatballs and sauce in an airtight container for 3 to 4 days. Assembled subs go soggy, so store the bread separately.
- Freezer: freeze cooled meatballs in sauce for up to 3 months. Thaw overnight in the fridge.
- Reheat: warm the meatballs and sauce in a covered saucepan over medium-low heat until steaming and 165°F, then build the subs on freshly toasted rolls.
Frequently Asked Questions
What comes on a Subway-style meatball marinara sub?
The classic build is meatballs in marinara sauce on a soft Italian-style roll, usually with cheese such as provolone or mozzarella and toasted until melted. Common add-ons are parmesan, onions, green peppers, black olives, banana peppers and jalapeños.
What temperature should meatballs be cooked to?
Ground beef meatballs should reach 160°F (71°C) in the center, the USDA safe minimum for ground meat, measured with an instant-read thermometer. If you use ground turkey or chicken, cook them to 165°F (74°C). Reheat leftover meatballs until they are steaming hot, 165°F.
Can I use frozen meatballs?
Yes. Use about 20 fully cooked frozen meatballs and simmer them in the marinara over medium-low heat for 15 to 20 minutes, until hot all the way through. Homemade meatballs have a softer texture and you control the seasoning, but frozen ones are a fast shortcut.
Can I make the meatballs ahead?
Yes. Bake the meatballs, cool them and refrigerate them for up to 3 to 4 days, or freeze them for up to 3 months. Reheat them in the marinara until hot, then build the subs with freshly toasted rolls.
Which bread is best for a meatball sub?
A soft Italian-style sub roll or hoagie roll with a slightly firm crust works best, because it holds the sauce without falling apart. Toasting it with the cheese first helps it stay sturdy. A soft French baguette also works.
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