GameDay Meatball Subs – Easy, Delicious, and Perfect for a Crowd!

Italian Meatball Sub

Cheesy, Saucy, and Game-Day Ready – The Ultimate Meatball Sub Experience!

Football play-offs have finally arrived and there’s something about a good meatball sub that makes it a GameDay favorite. Maybe it’s the saucy, cheesy, hearty goodness of tender meatballs smothered in rich tomato sauce, tucked into a perfectly toasted bun. Or maybe it's the fact that you can easily serve a crowd with minimal effort.

Either way, this recipe has got you covered whether you want to make your meatballs from scratch (with a secret ricotta addition) or use pre-made Italian meatballs and let the slow cooker do most of the work.

Let’s dive into the recipe for these GameDay Meatball Subs, and trust me, the sauce alone is going to make your house smell like an Italian dream!


Italian Meatball Sub

Recipe: GameDay Meatball Subs

Ingredients - For the Sauce:

  • 2 cans (28 oz each) San Marzano tomatoes, crushed
  • 1 small can (6 oz) tomato paste
  • 1 large sweet onion, finely diced
  • 1 large carrot, finely diced
  • 5-6 cloves garlic, grated
  • 1 tablespoon balsamic vinegar
  • 2 tsp dried oregano
  • ½ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Kosher salt and pepper to taste


Ingredients - For the Meatballs:
Homemade Option
  • 1 lb ground beef
  • 1 lb ground pork
  • ½ cup whole-milk ricotta cheese
  • ½ cup Panko breadcrumbs
  • 1 egg
  • ¼ cup grated Parmesan cheese
  • 6 cloves garlic, grated
  • 1 tablespoon dried Italian herbs (basil, parsley, oregano mix)
  • Kosher salt and pepper to taste

Pre-made Option
  • 2-3 lbs pre-made, high quality Italian meatballs (frozen or refrigerated)


For Assembly:

  • 6-8 hoagie rolls or sub buns
  • 2 cups shredded mozzarella cheese or Italian cheese blend (or more, depending on your love of cheese)
  • Fresh basil or flat-leaf parsley (optional for garnish)


Instructions

1. Make the Sauce:

  1. In a large pot, heat the olive oil over medium heat. Add the diced sweet onion and carrot. Season with a pinch of kosher salt. Sauté until soft and lightly golden, about 7-8 minutes.
  2. Add the grated garlic and cook for another minute until fragrant.
  3. Stir in the tomato paste, cooking for 2-3 minutes to caramelize and enhance the flavor.
  4. Add the crushed San Marzano tomatoes and balsamic vinegar, and stir well.
  5. Toss in the dried oregano, stir to combine, and let the sauce simmer for 30 minutes over low heat, stirring occasionally.
  6. Stir in the grated Parmesan cheese, blend the sauce to desired consistency with a stick blender. Taste and season with kosher salt and pepper (if necessary) and set aside.


2. Meatballs – Two Options:
    Homemade Meatballs (with Ricotta):

  1. In a large bowl, mix together the ground beef, ground pork, ricotta cheese, breadcrumbs, egg, Parmesan, grated garlic, Italian herbs, salt, and pepper until just combined. Be gentle with mixing to keep the meatballs tender.
  2. Roll the mixture into golf-ball-sized meatballs and place them on a lined baking sheet.
  3. Bake in a preheated 400°F oven for 15-20 minutes, until browned and cooked through.


    Pre-made Meatballs:

  1. If using pre-made meatballs, follow package instructions for initial cooking if needed (some frozen varieties require a quick pre-bake).


3. Slow Cooker Time:

  1. Once the sauce has simmered and your meatballs are prepped (homemade or pre-made), transfer everything to your slow cooker.
  2. Gently mix the meatballs into the sauce, making sure they’re fully coated.
  3. Set the slow cooker to low and cook for 2-3 hours, allowing the flavors to meld together and the meatballs to stay tender and juicy.


4. Assemble the Subs:

  1. Preheat your oven to 350°F.
  2. Slice the hoagie rolls or sub buns lengthwise and toast them lightly in the oven.
  3. Once toasted, load each bun with a generous helping of meatballs and sauce.
  4. Top with shredded mozzarella cheese (or my favorite, a 5-cheese Italian blend) and return to the oven for a few minutes to melt the cheese.
  5. Optionally, garnish with fresh basil or flat-leaf parsley and serve hot!


Why You’ll Love This Recipe:

  • Ricotta Magic: Adding ricotta cheese to the homemade meatballs makes them incredibly tender and moist, giving them a luxurious texture that melts in your mouth.

  • Slow Cooker Ease: Once you’ve got your sauce simmered and your meatballs prepped, it’s all about letting the slow cooker do its magic. Perfect for GameDay, so you can relax and enjoy the game!

  • Homemade vs. Pre-made: Whether you’ve got time to roll your own meatballs or prefer the convenience of pre-made, this recipe is flexible for any schedule.

  • Crowd-Pleaser: GameDay means friends and family, and these meatball subs are easy to make in bulk. The slow cooker helps keep everything warm until it’s time to serve.

 

Italian Meatball Sub
 

These subs are something I make for every big game, and they never disappoint! The meatballs soak up that rich, slow-simmered sauce, and the melted cheese on top is just the perfect finishing touch. The ricotta adds a whole new level of creaminess to the meatballs, and your guests will be coming back for seconds (and thirds). Just make sure to have plenty of napkins on hand—these subs can get gloriously messy!

So, whether you’re gearing up for football, basketball, or a lazy Sunday, these Gameday Meatball Subs are sure to score big. Give it a try and let me know how it goes. Trust me, your friends will be asking for this recipe!
Remember to tag your creations with @The_SmallTownChef. Until next time, happy cooking!

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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