Juicy meatballs in a rich tomato sauce, loaded into garlic-buttered sub rolls with plenty of melted mozzarella – easy comfort food with serious fakeaway energy!
Who doesn’t love a meatball sub? I set out to make the version I wanted to eat most, but also the version that was easiest to make, and I’ve landed here – baked juicy meatballs, a really good tomato sauce, loads of melted cheese, and, because a regular sub roll wasn’t enough, garlic bread! 😂
What makes these meatball subs easier? Firstly, we skip browning the meatballs. Gasp. I know. Very controversial. Does this impact the overall flavour? It does not. Instead, the meatballs are nestled directly into a simple tomato sauce and baked in the oven until beautifully tender … but what it does do is create the juiciest, most tender, flavourful meatballs that take little to no effort to make.
The meatballs are rolled (I use an ice-cream scoop to make extra quick work of this), then they are nestled into the homemade tomato sauce before being popped in the oven. This means I don’t need to stand over a frying pan and worry about them breaking apart, and cooking batch after batch. The rolls get slathered in garlic butter, lightly toasted, filled with the saucy meatballs and mozzarella, and baked again until everything is bubbling.
The kids love these, which is saying something because my son doesn’t usually get excited about meatballs in tomato-based sauces. I nearly always make extra because the leftovers are brilliant for lunchboxes the next day too. And I love serving them with a simple caesar salad on the side – although in our house, quite a lot of that salad somehow ends up inside the roll, which I highly recommend. The cool creamy lettuce with the hot tomato sauce and garlic bread is so good.
They’re fun enough for a weekend, easy enough for a weeknight, freezer-friendly if you want to get ahead, and exactly the kind of dinner everyone is very happy to see coming.
Do I really not need to brown the meatballs before baking?
No! And that’s what makes this recipe so easy. I tested these meatballs both ways and found that skipping the browning step made very little difference to the overall flavour. In fact, they are even more tender! Instead, the raw meatballs go straight into the tomato sauce and bake in the oven for 18–20 minutes at 220°C (425°F) (200°C/400°F fan-forced). They come out incredibly tender and juicy, without the extra work of frying them first. No batches, no splattering oil and one less step to worry about!
Will the meatballs fall apart if I put them straight into the sauce?
No, as long as you handle them gently. The egg, breadcrumbs and parmesan help bind the meatballs together, so there’s no need to brown them first to hold their shape. Nestle them carefully into the simmering tomato sauce, spoon a little sauce over the tops and leave them undisturbed while they bake. Avoid stirring them around while they’re still raw.
How do I keep homemade meatballs tender and juicy?
There are a few things that make a difference. Firstly, the combination of minced (ground) beef and pork gives the meatballs a lovely, tender texture. Soaking the panko breadcrumbs in milk before adding them to the mixture also helps keep them soft. Most importantly, don’t overmix! Use your hands to gently combine everything until just incorporated. Baking the meatballs directly in the tomato sauce also helps prevent them from drying out.
Can I use only minced (ground) beef instead of beef and pork?
Absolutely. I love the combination of beef and pork because the pork adds a little extra fat and helps keep the meatballs tender, but you can use just 750 g (1¾ lb) of minced beef instead. I’d recommend avoiding extra-lean beef mince, as a little fat helps keep the meatballs juicy.
Can I use store-bought tomato pasta sauce?
Yes! This is a brilliant shortcut if you’re pushed for time. Replace the homemade tomato sauce with approximately 700 g (1½ lb) of your favourite good-quality tomato pasta sauce. Heat it in an ovenproof frying pan until gently simmering, then add the raw meatballs and bake as directed. If the sauce is particularly thick, add a small splash of water before baking.
How do I know when the meatballs are cooked through?
Because the meatballs are baked directly in the tomato sauce, you won’t necessarily get the same browned exterior as pan-fried meatballs. That’s completely normal. To check, cut one of the larger meatballs in half through the centre. The meat should be firm and cooked all the way through, with no raw or translucent areas remaining. Keeping the meatballs small and evenly sized also helps them cook at the same rate.
How do I stop meatball subs from going soggy?
There are two things I do to help with this. First, I lightly toast the garlic-buttered rolls before adding the meatballs. This gives the bread a little structure so it holds up better. Second, don’t add too much tomato sauce. You want enough to generously coat the meatballs, but not so much that the bread is swimming in it. I’d also recommend assembling the subs just before their final bake rather than preparing them hours ahead.
What type of bread is best for meatball subs?
I love using small sourdough baguettes because they hold their shape beautifully once filled with the meatballs and sauce. Soft sub rolls work well too, particularly if you prefer a softer bite. Look for rolls that are wide enough to comfortably hold 3–4 meatballs without everything spilling out. Depending on the size of your bread, this recipe makes 4–6 subs, depending on what size meatballs you make and how large your rolls are. I usually get 6 subs.
What can I serve with Easier Baked Meatball Subs?
They’re already pretty substantial, so I’d keep the sides simple:
- Caesar salad – My favourite with these, and very good tucked into the sub too.
- Simple green salad – Something fresh and lightly dressed.
- Rocket (arugula) and parmesan salad – Peppery and great against the rich tomato sauce.
- French fries, oven chips or wedges – For full fakeaway energy.
- Sweet potato fries – Especially good with extra parmesan on top.
- Roasted vegetables – Zucchini (courgette), capsicum (bell pepper) or broccolini (tenderstem broccoli) all work well.
- Corn on the cob – Easy and family-friendly.
- Pickles – Great on the side for a bit of acidity. Try my Quick Pickled Red Onions.
- Extra tomato sauce – Useful for dipping.
- Extra caesar salad dressing – Especially if you’re serving the salad alongside.
- Spice it up – Use a drizzle of chilli oil or gochujang mayo.
If you enjoyed Easier Baked Meatball Subs, I think you’ll love:
Chicken Schnitzel Pesto Sandwich Recipe – This recipe is as good as anything from your favourite cafe. Loaded with chicken schnitzel, pesto, mayo, mozzarella and salad veggies.
Crispy Chicken Caesar Sandwich Recipe – Golden, crispy schnitzels, garlicky caesar salad dressing and cheesy garlic bread – this is not your average sandwich. It’s packed with crunch, flavour and pure comfort, all in one bite.
Juicy Beef Rissoles Recipe – These juicy, flavour-packed beef rissoles with a crispy crust are addictive! Serve them with veggies or salad, or pop them in a wrap or bun. They’re a huge hit with the kids! Make a big batch to freeze!
Baked Chicken Rissoles Recipe – These Baked Chicken Rissoles are quick to prep, oven-baked (no splatter), and deliver on juicy centres with crispy edges. They’re freezer-friendly, kid-approved, and flexible enough to pair with whatever sides you’ve got on hand or to stuff into rolls with salad.
Honey Soy Chicken Banh Mi Recipe – This Vietnamese classic can now easily be made in the comfort of your own home in just 20 minutes. Bite-sized pieces of chicken are skewered, then cooked in a delicious glaze. The cubed chicken is then stuffed into crusty bread rolls along with mayo and shredded veggies.
Easier Baked Meatball Subs
Share Pin Recipe PrintIngredients
- 30 g (½ cup) panko breadcrumbs (can be substituted with regular or homemade breadcrumbs)
- 60 ml (¼ cup) milk (any type)
- 500 g (1 lb) regular or lean minced (ground) beef
- 250 g (9 oz) minced (ground) pork (see note 1)
- 1 egg (can be omitted for those with an allergy)
- 50 g (½ cup) finely grated parmesan
- 2 garlic cloves, finely grated
- 2 tbsp finely chopped flat-leaf parsley
- 1 tsp dried oregano
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp olive oil
- 3 garlic cloves, finely grated
- 1 tbsp tomato paste
- 700 g (1½ lb) tomato passata
- 60 ml (¼ cup) water
- 1 tsp dried oregano
- ½ tsp onion powder
- ½ tsp sugar (optional)
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- 80 g (3 oz) unsalted butter, melted
- 1 garlic cloves, crushed or grated
- 2 tbsp finely chopped flat-leaf parsley
- Pinch of sea salt flakes
- 6 sub rolls (see note 2)
- 150 g (150 g) grated mozzarella
- 2 tbsp finely grated parmesan
- Fresh basil leaves
- Chilli (red pepper) flakes (optional)
Instructions
- Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Make the meatballs – Place the panko breadcrumbs and milk in a large bowl. Mix and leave to stand for 2 minutes. Add the beef, pork, egg, parmesan, garlic, parsley, oregano, salt and pepper. Use your hands to gently combine, taking care not to overmix. Use a small ice-cream scoop (about half-filled) to help portion the mixture evenly, then roll into 20–24 small meatballs (about golfball size).
- Start the tomato sauce – Heat the olive oil in a large deep ovenproof frying pan over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring, for a further 30–60 seconds.
- Build the sauce – Add the passata, water, oregano, onion powder and sugar (if using). Season with salt and pepper and stir to combine. Bring to a gentle simmer, which will take approximately 2–3 minutes.
- Add the meatballs – Carefully nestle the raw meatballs directly into the simmering tomato sauce in a single layer. Spoon a little of the sauce over each meatball.
- Bake the meatballs – Transfer the pan to the upper shelf of the oven and bake, uncovered, for 18–20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. To check, cut one of the larger meatballs in half through the centre. The meat should be firm and cooked all the way through, with no raw or translucent areas remaining.
- Make the garlic butter – While the meatballs bake, combine the melted butter, garlic, parsley and salt in a small bowl.
- Prepare the garlic bread – Slice the rolls lengthways down the centre, without cutting all the way through. Open them up and drizzle the garlic butter generously over both cut sides. Arrange the rolls, open-side up, on a large baking tray lined with baking (parchment) paper.
- Bake the garlic bread – During the final 5 minutes of the meatball cooking time, place the garlic bread on the lower shelf of the oven. Bake for 4–5 minutes, or until lightly golden around the edges.
- Assemble the subs – Carefully remove the meatballs and garlic bread from the oven. Add 4 meatballs to each roll, spooning over enough tomato sauce to generously coat them without completely soaking the bread. Top with the mozzarella.
- Bake – Return the assembled subs to the oven for 5–8 minutes, or until the mozzarella is melted, bubbling and beginning to turn golden.
- Serve – Finish with finely grated parmesan, fresh basil leaves and chilli flakes (if using). Serve immediately.
Nutrition information
Make it lighter
Nutritional information on this site is calculated using Foodworks Professional, the nutrition analysis software trusted by dietitians, researchers and food manufacturers across Australia and New Zealand. Disclaimer re gluten-free and dairy-free recipes.
