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  • 1 star values: 9

Meatball sub made with deliciously seasoned homemade meatballs, tomato sauce, and melted provolone cheese served on a lightly toasted baguette.

Recipe Summary

20 mins
20 mins
40 mins
4 meatball subs

In need of a quick, easy, and comforting dinner? We have the recipe for you: Let us introduce you to the best meatball sub recipe on the internet. This saucy, cheesy, homemade meatball sub is the perfect weeknight dinner that even the pickiest eater at your table will love.

How to Make Meatball Subs

This meatball sub starts by making homemade meatballs, then assembling the sandwich. You'll find the full, step-by-step recipe below — but here's a quick overview of what you can expect:

Make the Meatballs

Mix the ground beef, bread crumbs, eggs, garlic, Parmesan, and spices with your hands. Shape into evenly sized meatballs and bake until they reach an internal temperature of 160 degrees F.

Prep the Bread

Cut the baguette in half (lengthwise) and scoop out some of the bread to make room for the meatballs. Brush olive oil over the bread and sprinkle with seasonings. Bake in the oven until lightly toasted.

Make the Sauce

Heat a jar of spaghetti sauce on the stove. Once cooked, transfer the meatballs to the sauce and mix them until coated.

Assemble the Sandwich

Spoon meatballs and sauce into the baguette. Top with provolone cheese. Bake the entire sandwich until the cheese is melted.

What Kind of Sauce Should You Use For Meatball Subs?

This recipe calls for a store-bought shortcut, which we love. Use your favorite brand of spaghetti sauce for this recipe. However, you can of course make your own homemade spaghetti sauce if you prefer.

What to Serve With Meatball Subs

Meatball subs are pretty hearty on their own, so don't feel pressured to serve them alongside anything. If you do want a side dish, we recommend something light — like a Caesar salad or your favorite side salad.

How to Store Meatball Subs

You can't really store an entire meatball sub, as it'll get soggy pretty quickly. However, you can store the meatballs and sauce for easy assembly later. 

Spoon the meatballs and sauce into an airtight container and store in the fridge for up to five days. Reheat in the microwave or on the stove until warmed through. While the meatballs reheat, prep the baguette for the sub and finish assembling.

Allrecipes Community Tips and Praise

"This is without a doubt my new go-to meatball recipe," raves Jennifer McKinnon. "Never had made homemade meatballs before and couldn't believe how easy it was. Followed recipe exactly and they were really good! Toasting the bread was key."

"Unbelievable," says Rachel Vernon Jones. "I used leftover meatballs from a spaghetti dinner (very similar meatball recipe) and made some homemade French baguettes to make the sandwiches. Soooo yummy."

"This recipe was superb," according to Adriana Farley. "My husband and 4-year-old daughter loved it too. The only changes I made was I used mozzarella because that's what I had. Definitely a keeper. Very delish."

Editorial contributions by Bailey Fink


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Combine ground beef, bread crumbs, egg, garlic, Parmesan cheese, parsley, and Italian seasoning in a large bowl. Mix with your hands until well combined. Shape mixture into 12 meatballs, and place in a baking dish.

  • Bake meatballs in the preheated oven until cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

  • While the meatballs are cooking, cut baguette in half lengthwise and open like a book. Remove and discard remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil and season with garlic powder and salt. Place baguette on a baking tray, open and with the oiled sides facing up.

  • When the meatballs have 5 minutes left, slip the baguette into the oven and cook until lightly toasted.

  • Meanwhile, warm spaghetti sauce in a saucepan over medium heat.

  • Remove meatballs from the oven. Use a slotted spoon to transfer them to the hot sauce; mix gently to coat with sauce.

  • Spoon meatballs and sauce into one side of the baguette, nestling meatballs in the well. Top with slices of provolone cheese.

  • Return to the oven until cheese is melted, 2 to 3 minutes.

  • Cool slightly, then cut into 4 sandwiches.

Nutrition Facts

781 calories; protein 43.6g; carbohydrates 78.2g; fat 31.9g; cholesterol 141.2mg; sodium 1473.4mg. Full Nutrition