Meatball Hoagie With White Sauce
Skip the marinara sauce and build a Meatball Sandwich with a garlic and white wine sauce. Keep meatballs warm in a crockpot for tailgating or parties!
My Spin On The Classic Meatball Sandwich
While everyone thinks of a classic red sauce when they think of a meatball sub, I actually love one that skips the marinara and takes a different route.
While this meatball sandwich still has juicy, flavorful homemade meatballs nestled into a big hoagie roll, it has a garlic and white wine sauce that really elevates this classic dish.
I’ve been making this dish for tailgates and game day parties for years and I’ve never heard one complaint that anybody is missing the marinara. I’ve only heard enthusiastic compliments!
Why You Will Love This Meatball Sandwich
- The combination of ground beef, pork and breadcrumbs makes the moistest, most flavor-filled meatballs.
- Whether you want it spicy, cheesy or herb-infused, there are numerous ways to personalize this recipe.
- The meatballs and sauce can be kept warm in a crockpot for game day.
Meatball Sandwich Recipe Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- meat – I like to use a combination of ground beef and ground pork, but you can use all one or the other.
- eggs – the binder that helps hold the meatballs together.
- Italian breadcrumbs – keeps the meatballs tender and adds a subtle herby flavor.
- Worcestershire sauce – adds depth of flavor to this meatball subs recipe.
- salt and pepper – for seasoning the meatballs and the sauce.
- vegetable oil – for browning the meatballs.
- butter – for sauteeing the garlic to start the sauce.
- garlic – infuses the sauce with savory flavor.
- flour – thickens the sauce.
- white wine – adds acidity to the sauce. I recommend Pinot Grigio here.
- heavy cream – the rich backbone of the sauce that will coat the meatballs.
- red pepper flakes – adds a hint of heat to this meatball sandwich recipe.
- lemon juice – adds a tangy note that cuts through the richness of the cream.
- hoagie rolls – the bread vehicle for the meatballs.
- basil pesto – for spreading inside the rolls for another layer of flavor. Use our recipe for pesto sauce, or buy a tub of it at the store.
- parsley – adds a fresh, herby note and a pop of color.
- Parmesan cheese – finishes the meatball hoagie with a salty, nutty flourish.
How To Make A Meatball Sub Without Marinara
1. MIX. In a large bowl, beat the egg, then add the beef, pork, bread crumbs, Worcestershire sauce and salt and pepper. Mix everything together until just combined.
2. ROLL. Form the meat mixture into golf-ball sized meatballs.
3. SPREAD. Spread the inside of the hoagie rolls with pesto and place them on a rimmed baking pan.
4. BROWN. In batches, brown the meatballs in a bit of vegetable oil in a large skillet. Transfer the meatballs to a plate.
5. SAUCE. Add the butter and the garlic to the skillet. Whisk in the flour, then whisk in the wine. Add the cream, red pepper flakes and remaining salt and pepper and simmer until the sauce reduces by half
6. FINISH COOKING. Add the meatballs to the sauce and transfer to the oven to bake until the meatballs are cooked through. Put the buns in the oven to toast during the meatball cooking time.
7. SERVE. Stir the lemon juice into the meatball mixture. Serve the meatballs in hoagie rolls, garnished with Parmesan cheese and parsley. Serve with any extra sauce for dipping.
Meatball Subs Recipe Variations
- SPICY – Kick it up by adding extra red pepper flakes.
- CHEESY – Add a layer of fresh mozzarella or provolone cheese slices to the bottom of the hoagie buns before adding the meatballs for a decadent delight.
- VEGETARIAN – Make this with plant-based meatballs. Omit the Worcestershire sauce and use a vegetarian Parmesan cheese.
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Meatball Hoagie Home Chef Tips
- Use an instant-read thermometer to ensure that your meatballs reach an internal temperature of 160 degrees F.
- For a party, keep meatballs warm in a slow cooker using the “warm” setting if your appliance has one, or the “low” setting is fine, too. Set pesto-spread and toasted hoagie buns next to the slow cooker and have guests assemble their own meatball hoagies when they’re ready for one.
What To Serve With Meatball Subs
Pair this meatball sandwich recipe with simple sides that won’t overwhelm the rich flavors going on in the sandwich. Some great options include:
- A crisp green salad with Italian salad dressing.
- Oven baked fries for a crunchy, savory side.
- Roasted vegetables, like lemon Parmesan broccoli or balsamic asparagus.
Meatball Sub Toppings
Looking to add another layer of goodness to this meatball subs recipe? Here are a few topping ideas:
- Fresh arugula for a peppery bite.
- Sautéed onions and bell peppers for a sweet and savory addition.
- A drizzle of balsamic glaze for a hint of sweetness.
How To Store Leftovers
If you have leftover meatballs, transfer them to a storage container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.
Reheating A Meatball Sub Without Tomato Sauce
Reheat leftover meatballs in a baking dish in a 350 degree oven for 10 to 15 minutes or until warmed through, then build a new meatball sandwich with them.
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Meatball Sub Without Marinara
Ingredients
- 1 egg
- ½ pound ground beef
- ½ pound ground pork
- ¼ cup Italian breadcrumbs
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 4 hoagie rolls
- ¼ cup basil pesto
- Vegetable oil for browning meatballs
- 6 garlic cloves minced
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- ¾ cup pinot grigio
- 1 ½ cups heavy cream
- ¼ teaspoon red pepper flakes
- Juice of 1/2 lemon
- Chopped fresh parsley for garnish
- Grated Parmesan cheese for garnish
Instructions
- In large bowl, lightly beat egg. Add beef, pork, breadcrumbs, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir (or mix with hands) until just combined. Do not overmix.
- Using hands, gently form mixture into golf ball-sized meatballs (you should have about 18) and place on large plate.
- Preheat oven to 350 degrees F. Spread inside of rolls with pesto and place on rimmed baking pan.
- Heat large cast iron skillet over medium heat. Add a thin coating of vegetable oil. Working in batches if necessary, sear meatballs 4 to 6 minutes or until browned on all sides (they do NOT need to be fully cooked at this point). Do not crowd skillet. Transfer meatballs to clean plate. Pour excess oil off pan and return pan to medium heat.
- Add garlic and butter to skillet and cook 30 seconds, stirring constantly. Add flour; cook 30 seconds, stirring constantly. Add wine; cook 1 minute, whisking constantly.
- Whisk in cream, red pepper flakes and remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Cook 6 to 8 minutes or until sauce is reduced by half, stirring frequently.
- Add meatballs to sauce and turn to coat. Transfer to oven and bake 6 to 8 minutes or until internal temperature of meatballs reaches 160 degrees F. Put buns in oven to toast for about 5 minutes during meatball baking time.
- Add lemon juice to meatball mixture and stir until well combined.
- Serve meatball in rolls (4 to 5 meatballs per roll), garnished with parsley and Parmesan cheese. Serve extra sauce for dipping subs into.
We love tailgating in the fall, too. If you were to make these meatball subs for pre-game at the stadium, how would you keep the meatballs warm (or reheat them once you were there)? We’re always looking for tips about that!
Hi Michelle! So glad you like the recipe. I would make the recipe as directed, and then transfer to a bowl of a slow cooker and refrigerate. When you’re ready to re-heat, put the slow cooker on the *lowest* setting possible. It may take awhile to re-heat, but it will prevent the creamy sauce from breaking as it heats up. Enjoy!