Homemade Meatball Subs

Macros (makes 6 servings):

Protein:  69
Carbs: 52
Fat: 52
Calories: 952

Grocery List:

  • Ground beef, pork, veal mixture (3 lbs)
  • Bread crumbs (1 cup)
  • Milk (1/2 cup)
  • Garlic (2 TBSP)
  • Parmesan cheese (1 cup)
  • Eggs (2)
  • Worcestershire (1 TBSP)
  • Hoagie rolls (6 rolls)
  • Provolone cheese (6 slices)
  • Shredded mozzarella (one 8 oz bag)
  • Marinara sauce (one 24 oz jar)
  • Seasonings: seasoned salt, oregano, basil & tomato, white pepper, black pepper, red pepper flakes


  1. In a large bowl, mix the bread crumbs and milk. Let it sit for 5-10 minutes.
  2. Combine the remaining ingredients (beef mixture, garlic, parmesan cheese, eggs, Worcestershire, and all seasonings) and mix thoroughly
  3. Refrigerate for ~ 45 minutes
  4. Preheat your oven to 425 ºF
  5. Line two baking sheets with foil and spray them with non-stick spray
  6. Hand roll the meat mixture into medium-sized meatballs (about the size of a golf ball) and add them to your baking sheet
  7. Cook at 425 ºF for 16 minutes (or internal temp of 160 ºF)
  8. Allow the meatballs to cool, add them to a large bowl, and toss them with half of the marinara sauce (save some for the sandwich)
  9. Assemble the sandwiches on the day of consumption by toasting your hoagie roll, adding the meatballs, cheese, and extra marinara, and toasting it again
  10. Optional: serve with a side salad containing spring green mix, roasted red peppers, blue cheese crumbles, sunflower seed kernels, and Italian dressing
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