Homemade Open-Faced Meatball Subs

  • Author: Caitlin
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x


  • 2 whole wheat sandwich rolls (or use regular bread)
  • 4 ounces mozzarella cheese
  • 1216 beef and eggplant meatballs (or meatballs of choice…OR just use regular ground beef and brown it in a pan before adding to sauce)
  • For the Sauce: 1/2 an onion (any kind), diced
  • 3 cloves of garlic, minced
  • 1/2 a large carrot, shredded (or about 1 cup shredded)
  • 2 cups tomato sauce of your choice (Or, to make as you go: 2 tbsp tomato paste and 2 cups water, or just use fresh tomatoes/canned tomatoes, etc.)
  • 1 cup water or broth
  • 1/2 teaspoon dried oregano (or one Tablespoon fresh oregano)
  • 1/2 teaspoon red pepper flakes
  • salt to taste
  • pepper to taste


  1. Preheat oven to 400ºF. Slice buns in half and toast for about 5 minutes.
  2. Sauté onions for about 5 minutes, until soft and fragrant. Add carrots, garlic, and tomatoes/tomato sauce/paste&water, etc. Stir well and bring to a simmer. Stir in red pepper flakes, salt, pepper, and dried oregano (if using fresh, add it in the next step), and cook for 10-15 minutes, until fragrant and uniform.
  3. Add meatballs (and fresh oregano) to pot and cover with sauce. Reduce heat to low and cover for 5 minutes, or until meat balls are warmed through.
  4. Remove bread from oven and add a layer of cheese, then divide meatballs sauce among the bread. Top with more cheese and bake for about 5-8 minutes, or until cheese is melted and bread is slightly crispy. Top with fresh oregano, parsley, or basil, and serve!

  • Category: Entree, Lunch
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