Meatball Subs

I know I have shared my meatball recipe many times. But this time I adjusted my recipe just a little to make meatballs for my famous Meatball Subs. This sandwich makes a great dinner and it is perfect for game day. Mr. Tipsy loves my Meatball Subs when he has a Sunday he is spending on the couch watching football. When I make my meatballs I often make a double or triple batch and freeze them raw so that I can make a variety of recipes using them. This recipe is great for a day at home when they can simmer in the sauce for a couple of hours, but in a pinch can be made quickly. I am going to share my lengthy version, but if you are pressed for time, simply throw the meatballs in the oven and add a quick sauce, some cheese and toppings of your choice. Here are the ingredients you will need to make my Meatball Subs:

Ingredients for a single batch

  • 2 lbs of Ground Beef, I use an 80/20 Mix
  • 1 Sleeve of Crushed Up Saltine Crackers
  • 2 Eggs, Room Temp
  • 1 T of Salt
  • 1 T of Pepper
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 1 T of Dried Oregano
  • 1 Medium Yellow Onion, Minced
  • 2 Green Peppers, Rough Chopped
  • 1 Red Pepper, Rough Chopped
  • 1 Pint of Cherry or Grape Tomatoes
  • 1 Medium Yellow Onion, Rough Chopped
  • 1 Jar of Your Favorite Spaghetti Sauce
  • 2 T of Sugar
  • Fresh Oregano, If you have access
  • French Bread for Sandwiches
  • Toppings of Your Choice, We like Hot Pepper Rings
  • Mini Fresh Mozzarella Balls


The trick to this recipe is letting the meatballs rest on the counter after you form them and before you cook them. The rest is easy:


  • Mix your ground beef with the minced onion, salt, pepper, garlic powder, onion powder, dried oregano and the saltine crackers. Combine.
  • Whisk the eggs and add into the meat mixture and combine well. Then form the balls. I make about 2 inch size balls.
  • Set the meatballs out on a cookie sheet and let rest at room temperature for about 20 minutes.
  • In a deep skillet or stock pot add some oil or butter. Add the peppers, tomatoes and onions and cook until slightly soft.
  • Add the meatballs into the pot, then add the jar of sauce, one jar of water, the sugar and the fresh oregano if you have it.
  • Bring it to a simmer, reduce heat to low and let simmer 90 minutes.
  • Check to make sure your meatballs are cooked through at the 90 minute mark. If not simmer another 20 to 30.
  • Toast up your french bread, top with meatballs, sauce, peppers and onions, tomatoes and fresh mozzarella. We like to add hot pepper rings.

This recipe hits the spot and has your house smelling like an Italian Grandma’s house on a Sunday. As I said, you can freeze the meatballs raw, make a double batch and these cooked meatballs freeze well also. If you don’t want to serve these as a sandwich they also taste great on top of pasta or just on their own.

I hope you enjoy!



For another great sandwich recipe, check out my recipe for Fried Chicken Sandwiches