This is not your typical meatball sandwich.
The meatball sub is a hearty, delicious and easy-to-make crowd favorite. Featuring tender meatballs on a toasted hero roll with creamy ricotta and fresh tomato sauce, it makes a tasty family dinner that’ll have everyone asking for seconds. Our version uses an air fryer to make the meatballs for fast cooking and quick cleanup, and we highly recommend making an extra batch to stash in the freezer for last-minute weeknight meals. Meaty, cheesy and saucy meatball sandwiches—is there anything better?
While they’re great for a family of four, meatball subs are often served for a party (they make a great game day recipe!) and this recipe can easily be doubled. Just prepare the meatballs, keep them warm in a slow cooker or foil-covered pan, set out any other toppings and rolls so each guest can serve themselves. We suggest cutting longer hero rolls in half for easier sharing.
What are the best toppings to put on a meatball sub?
Thanks to the trusty air fryer, the meatballs and fresh tomato sauce come together at the same time. The meatballs are added to the air fryer first, then the tomatoes, and everything gets fried until the meatballs are cooked through and the tomatoes are broken down and slightly saucy. While that would be a good enough topping on its own, we love adding creamy ricotta on the toasted rolls, followed by the meatball-tomato mixture, a sprinkle of Parmesan cheese and fresh basil. Trust us—this sandwich is sublime.
Ingredients
- 2 large eggs
- 2 tsp. balsamic vinegar
- Kosher salt and pepper
- 1/3 c. panko
- 4 large cloves garlic (2 grated and 2 chopped)
- 1/4 c. freshly grated Parmesan cheese, plus more for serving
- 1/2 c. flat-leaf parsley, chopped
- 8 oz. sweet Italian sausage, casings removed
- 8 oz. ground beef
- 1 lb. cherry tomatoes
- 1 red chile, sliced
- 1 tbsp. olive oil
- 4 small hero rolls, split and toasted
- 6 tbsp. ricotta cheese
- Basil, for serving
Directions
Step 1
In a large bowl, whisk together eggs, vinegar and 1/2 teaspoon each salt and pepper. Stir in panko and let sit 1 minute. Stir in grated garlic and Parmesan, then parsley. Add sausage and beef and gently mix to combine.
Step 2
Shape meat mixture into 20 balls (about 1 1/2 inches each) and place in a single layer on air-fryer rack (the balls can touch but should not be stacked; cook in batches if necessary). Air-fry meatballs at 400°F for 5 minutes.
Step 3
In a bowl, toss tomatoes, chile and chopped garlic with oil and 1/4 teaspoon each salt and pepper. Scatter over meatballs and continue air-frying until meatballs are cooked through, 5 to 6 minutes more.
Step 4
Spread ricotta on toasted rolls, then top with meatballs, grated Parmesan, roasted tomatoes and chile and basil if desired.