Looking for more sandwiches? Try my Meatloaf Sandwich, Cuban Sandwich, or French Dip!
Why I love this meal:
Feeds a Crowd – Easy to double and keep in the crock pot to allow people to serve themselves when feeding a large group!Pantry Ingredients – This recipe uses real ingredients that are probably hiding in your pantry or fridge!Freezer Friendly – The meatballs can be frozen raw or cooked. Make a double batch and freeze half for an even easier meal in the future.
How to make Meatball Subs:
Combine saltine crackers, beef broth, egg, and spices (everything EXCEPT for the meat and flour). Stir and rest for 10 minutes so the crackers can soak up the liquid. Add ground meat and mix just until combined. Form 15 meatballs, dredge them lightly in flour and place them on a greased baking sheet. Bake meatballs for 20 -25 minutes, or until cooked through. Make Sauce: Add crushed tomatoes, oregano, basil, sugar, and garlic salt to a saucepan and stir to combine. Simmer for 10-15 minutes.
Slice hoagie rolls in half and top with provolone cheese. Broil on high for 2-3 minutes or until rolls are toasted and cheese is melted. Remove from oven Assemble. Place 3 meatballs on each sub, followed by a large spoonful of sauce. Serve immediately.
Make Ahead and Freezing Instructions:
To Make Ahead: The homemade meatballs and the sauce can both be made in advance and kept in the fridge for 2 days. To Freeze: The sauce can be frozen for up to 3 months. The meatballs can be frozen raw or cooked.
Cooked Meatballs: Allow them to cool completely after baking, then store in a freezer safe bag for up to 3 months. Thaw overnight in the refrigerator and rewarm meatballs in sauce on the stove. Raw Meatballs: After making the meatballs and assembling them into small balls, store them in a freezer container bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before baking as instructed.
*I originally shared this recipe in June 2014. Updated April 2019 and October 2021.
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