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 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’ll Love My Version of the Meatball Sandwich
- The combination of ground beef, pork and finely chopped mushrooms makes the moistest, most umami-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
- 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.
- mushrooms – adds moisture and umami to the meatballs.
- Italian breadcrumbs – keeps the meatballs tender and adds a subtle herby flavor.
- Worcestershire sauce – adds depth of flavor to this meatball subs recipe.
- salt – for seasoning the meatballs and 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.
- lemon juice – adds a tangy note that cuts through the richness of the cream.
- hoagie rolls – the bread vehicle for the meatballs.
- 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
- ROLL. In a large bowl, beat the eggs, then add the beef, pork, mushrooms, breadcrumbs, Worcestershire sauce and salt. Mix everything together and then form into golf-ball sized meatballs.
- BROWN. In batches, brown the meatballs in a bit of olive oil in a cast iron skillet. Transfer the meatballs to a plate.
- SAUCE. Reduce the heat and 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 salt and cook until the sauce starts to thicken.
- FINISH. Add the meatballs to the sauce and continue cooking until the meatballs are cooked through. Stir in the lemon juice.
- SERVE. Serve the meatballs in hoagie rolls, garnished with Parmesan cheese and parsley.
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Meatball Subs Recipe Variations
- SPICY – Kick it up by adding extra red pepper flakes.
- CHEESY – Add a layer of mozzarella or provolone cheese slices to the bottom of the hoagie buns before adding the meatballs for a decadent delight.
- PESTO – Spread a layer of pesto inside the hoagie rolls for an herby twist.
Meatball Hoagie Home Chef Tips
- Use an instant-read thermometer to ensure that your meatballs reach an internal temperature of 145 degrees F.
- Consider toasting the hoagie rolls before serving to give them a crisper texture. Brush them with olive oil or melted butter and toast them under a broiler until light golden brown.
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.
- Homemade baked French 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 these meatball subs? 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.
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Meatball Sub Without Marinara
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!
Ingredients
For the Meatballs:
- 2 eggs
- ½ pound ground beef
- ½ pound ground pork
- 1 cup finely chopped fresh mushrooms
- ½ cup Italian breadcrumbs
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon kosher salt
- Olive oil for pan frying
For the Garlic-White Wine Sauce:
- 2 tablespoons unsalted butter
- 6 garlic cloves minced
- 1 tablespoon all-purpose flour
- ¾ cup pinot grigio
- 1 ½ cups heavy cream
- ¼ teaspoon red pepper flakes or more if you like it spicy!
- Pinch of kosher salt
- Juice of 1/2 lemon
For Serving:
- 6 hoagie rolls
- Chopped fresh parsley for garnish
- Grated Parmesan cheese for garnish
Instructions
Make the Meatballs:
- In large bowl, lightly beat eggs. Add beef, pork, mushrooms, breadcrumbs, Worcestershire sauce and salt. Stir (or mix with hands) until just combined. Do not overmix. Using hands, gently form into golf ball-sized meatballs (you should have about 24) and place on large plate or baking pan.
- Heat large cast iron skillet over medium-high heat. Add a thin coating of olive oil. Working in batches if necessary, sear meatballs 4 to 6 minutes or until browned on all sides (you do NOT want them fully cooked at this point). Do not crowd skillet. Transfer meatballs to plate. Keep skillet on stove.
Make the Garlic-White Wine Sauce:
- Reduce heat to medium; add butter and garlic to skillet and cook 1 minute, stirring constantly. Whisk in flour; cook 1 minute, whisking constantly. Add wine; cook 1 minute, whisking constantly. Whisk in cream, red pepper flakes and salt. Cook 4 to 6 minutes or until sauce starts to thicken, stirring frequently.
- Add meatballs to sauce; cook 4 to 6 minutes longer or until internal temperature of meatballs reaches 145 degrees F. Stir in lemon juice.
- Serve meatball in hoagie rolls (4 meatballs per roll), garnished with parsley and Parmesan cheese.
Calories: 715kcal, Carbohydrates: 46g, Protein: 26g, Fat: 45g, Saturated Fat: 23g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 186mg, Sodium: 704mg, Potassium: 385mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1118IU, Vitamin C: 2mg, Calcium: 154mg, Iron: 5mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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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!