This homemade meatball marinara sandwich features tender baked meatballs made from a ground beef and pork blend, simmered in marinara sauce, and topped with melted mozzarella on Italian bread rolls. It delivers restaurant-quality results with simple home ingredients.
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Preheat oven to 400°F (200°C).
In a mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, milk, parsley, garlic, salt, pepper, oregano, and basil.
Mix until just combined.
Form mixture into 1-1.5 inch meatballs.
Place meatballs on a baking tray.
Drizzle or brush with olive oil.
Bake meatballs for 18-20 minutes, or until cooked through.
While meatballs bake, heat marinara sauce in a saucepan over medium heat.
When meatballs are done, transfer them into the saucepan with marinara sauce.
Simmer for 5-10 minutes, stirring gently to coat.
Slice Italian bread rolls lengthwise without cutting all the way through.
Using tongs, place meatballs and sauce inside each roll.
Top with shredded mozzarella cheese.
Place sandwiches on a baking tray.
Toast in the oven for 2-4 minutes, or until cheese is melted.
Remove, slice with bread knife if desired, and serve warm.
Store cooled meatballs in marinara sauce in an airtight container in the refrigerator for up to 4 days; reheat gently in a saucepan before assembling. Wrapped assembled sandwiches freeze for up to 1 month and reheat in a 350°F oven for 15–20 minutes.
Yes. Form and bake meatballs up to 2 days ahead, refrigerate, then reheat gently in marinara sauce before assembling sandwiches.
Bake for 18–20 minutes at 400°F until cooked through. They should feel firm when pressed and have an internal temperature of 160°F if using a thermometer.
Yes, but the pork adds moisture and flavor. Using all beef will make the meatballs slightly denser; add 1–2 tablespoons extra milk to compensate.
Toast the assembled sandwiches for only 2–4 minutes until cheese just melts. Avoid adding excess sauce; use tongs to transfer meatballs so sauce drips back into the pan.
Wrap cooled sandwiches individually in foil and freeze up to 1 month. Reheat wrapped in the oven at 350°F for 15–20 minutes until warmed through.
