Meatballs stay tender when the panko-and-milk soak keeps them from tightening up, and simmering them in the sauce is what marries the two. Toast the roll first so it does not turn to paste under the sauce, then broil to melt the cheese.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep25 min
Cook30 min
Makes4 subs
CuisineAmerican
Cost$$$
Contains dairy · eggs · gluten
Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
The Ingredients — and where to get them
Cook for4subs
Ground beef and pork
A mix of beef and pork keeps the meatballs juicy and tender; all-beef goes dense.
Yes — bake it in a small pan or dish that fits the basket, at about 25°F below the recipe temperature. Air fryers run hot and fast, so check it early; no flipping needed.
Can you freeze Meatball Sub? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Meatball Sub ahead of time? — Yes
Yes — bake it a day or two ahead; it keeps well-wrapped at room temperature and freezes cleanly. Add any frosting or glaze close to serving.
Is Meatball Sub gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
Is Meatball Sub vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
Cooked it? Changed something that worked? Leave a note for the next person — first-name basis, no account.
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