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Three-Meat Meatball Sandwich
Updated: June 10, 2025
Published: April 27, 2023
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Leftovers never looked this good. My Three-Meat Meatball Sandwich is made with my leftover three-meat meatballs and marinara sauce. I call this a bonus meal! Sunday night’s leftovers are Monday’s greatest sandwich of all time. Truth be told, I often just make the sauce and meatballs so I can have this sandwich. This is a huge favorite with my brother, so they get made a lot.
To get started, you’ll want to make the marinara sauce and the three-meat meatballs. You can do both days in advance and keep them covered in the fridge until you are ready to make the sandwich. That makes pulling together this sandwich is a piece of cake. Once you have the sauce and meatballs made, you are ready to make this sandwich.
How to make three meat meatball sandwiches
- To start, just reheat the meatballs in the sauce on the stove over medium low heat until completely heated through and nice an hot.
- To prepare the bread, you’ll want to use crusty Italian rolls. I can get these in the bakery section of my grocery store. I also use the take and bake french rolls from my bakery. Have big eaters? Now is the perfect time to use hero rolls or submarine bread. You could add two or three meatballs to a hero roll and cut it in half for a really filling meal. You have options.
- I slice the rolls in half, place them on a baking sheet and toast them under the broiler for a couple of minutes on each side to get them golden brown.
- Top the top half of the roll with shredded mozzarella cheese. Place a slice of the provolone cheese on the bottom half of the roll. Put the baking sheet back in the oven under the broiler for a minute to melt the cheese.
- Remove from the oven and top each bottom half of the roll with a meatball and some sauce. Grate some fresh Parmesan cheese on top of each meatball. Put its “lid” on top and skewer with a wooden skewer to hold the sandwich in place. Serve on individual plates or on a platter and let your family dig in. So delicious. Reminds me of meatball Parmesan subs in NYC. Enjoy.
What to serve with meatball sandwiches
These are pretty good all on their own but if you want to add some options with your sandwiches, try adding my Italian Tortellini Pasta Salad or my Kitchen Sink Salad (or both) on the side. You could start the afternoon with my Honey, Peach, Prosciutto & Mozzarella skewers too.
Need an Italian dessert option? Try my cannoli dip. That is so easy to pull together, very casual like the rest of the meal, and fun too!
Here are the most common questions about making, wrapping, and storing meatball sandwiches:
Making Meatballs
A combination of ground beef, pork, and veal (or just beef and pork) creates the most flavorful and tender meatballs. The fat content should be around 15-20% for juiciness.
Use a panade (bread soaked in milk), don’t overmix the meat, and let the mixture rest for 15-20 minutes before forming. Also avoid making them too large.
Baking at 400°F is easier and healthier, while pan-frying gives better browning and flavor. For sandwiches, either method works well since they’ll simmer in sauce afterward.
Crusty Italian or French bread, hoagie rolls, or sub rolls work best. The bread should be sturdy enough to hold the sauce without getting soggy.
Wrap tightly in aluminum foil or parchment paper, securing the ends. For transport, use a container or wrap in plastic wrap over the foil.
Assembled sandwiches should be eaten within 2-3 hours at room temperature, or can be refrigerated for up to 24 hours. Store components separately for longer storage.
It’s better to freeze meatballs and sauce separately, then assemble fresh sandwiches. If you must freeze assembled sandwiches, wrap very tightly and use within 1 month.
Wrap in damp paper towel and microwave, or wrap in foil and heat in a 350°F oven for 10-15 minutes. Remove any lettuce or fresh toppings first.
Yes, for best results store cooked meatballs in sauce in the refrigerator and assemble sandwiches just before serving to prevent sogginess.
Like this dish? Be sure to try some of my other favorite Italian-American recipes:
Spaghetti Squash with Seafood Marinara
Crispy Eggplant Parmesan Slices
Three-Meat Meatball Sandwich
My three-meat meatball parmesan sandwiches are a great use for leftover meatballs. Lots of sauce and cheese top the meatball that is served on a crusty Italian roll.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 Three-Meat Meatballs
- 1 Cup Marinara Sauce
- 4 Slice Provolone cheese
- 1 Cup Shredded Mozzarella cheese
- 4 Tbsp. Grated Parmesan cheese
- 4 Crusty Italian rolls, sliced in half
Instructions
- Note that the time to prep and cook this dish is based on the sauce and meatballs already being cooked. Heat the pre-cooked three-meat meatballs and sauce in a large pot on the stove over medium-low heat.
- Under the broiler, toast your sliced Italian rolls. Once golden, add a quarter of the mozzarella cheese to the top half of the rolls and a slice of provolone to the bottom half of the rolls. Put back under the broiler until the cheese is melted and bubbling.
- Add one of the hot meatballs to each roll, top with sauce and a tablespoon of grated Parmesan cheese. Add the top of the roll to the meatball and skewer with a large toothpick or skewer. Dig in!
Tried this recipe?Let us know how it was!
Meet Diane
Hi! I’m Diane. I started this site as a passion project. I love to cook, entertain, travel and laugh. (Who doesn’t love a good laugh?) Of course, being from New York, sarcasm rules!
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