If you’re looking for the ultimate party food that never disappoints, this Meatball Party Sandwich recipe is for you. They’re everything you want in a sandwich – cheesy, saucy, and full of juicy homemade meatballs that melt into toasted garlic bread. It’s the kind of recipe that hits the table hot, smells incredible, and disappears faster than you expect.

Five raw meatballs with herbs are sizzling in a black frying pan, beginning to cook. Steam is rising from the pan, and the meatballs are spaced evenly across the surface.

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I’ve made these a bunch of times for game days and backyard hangs, and they never miss. It’s basically a big meatball sub baked into one giant loaf – all the flavor, none of the fuss. You can slice it up and feed a crowd, or just grab a piece and dive in. Every bite of the Meatball Party Sandwich has that perfect combo of garlic butter, melted cheese, and tender meatballs soaked in marinara.

A loaf of bread with the top cut off and the inside filled with garlic butter and herbs, sitting on a wooden surface.

Why You’ll Love It

This Meatball Party Sandwich recipes is comfort food at its best. The meatballs are homemade and full of flavor from the mix of beef, pork, garlic, and herbs. They stay juicy thanks to the breadcrumbs and milk, and when they bake in the sauce, they get even better. Add that to buttery French bread and gooey melted cheese, and it’s hard not to fall in love with this one.

Five raw meatballs are cooking in a black skillet on an outdoor stove, with a swimming pool and greenery visible in the background. Steam rises from the hot pan.

It’s also super easy to prep ahead. Make the meatballs earlier in the day, stash them in the fridge, and throw it all together right before people show up. You can even bake it right on the grill if you’re outside – it holds up great. It’s messy in the best way and guaranteed to get a few “wow” reactions. The meatball party sandwich just doesn't miss!

This Meatball Party Sandwich works for just about anything – parties, football Sundays, or even a random weeknight when you’re craving something big and hearty. It’s the kind of meal that makes you want to grab a cold drink and a few napkins.

Five large meatballs simmer in a cast iron skillet filled with red tomato sauce. The meatballs have a crispy, browned exterior, and the pan sits inside an oven with metal walls and a rack visible.

Ingredients and Tools

You don’t need much to make the Meatball Party Sandwich happen – just a good loaf of French bread, some mozzarella, provolone, and a few pantry staples. The bread acts like a crispy boat that holds all the sauce and cheese without getting soggy. Melted butter mixed with garlic and parsley gives it that perfect flavor base.

For the meatballs, you’ll need ground beef and pork, breadcrumbs, Parmesan, eggs, milk, and seasonings. It’s a simple mix that delivers big flavor. I like to brown mine in a skillet first to get a little crust on them before finishing in marinara.

A meatball sub on a wooden surface, topped with two meatballs in marinara sauce and a generous layer of shredded mozzarella cheese in a split white bread roll.

A cast iron pan works best for searing, but any skillet will do. You’ll also want a baking sheet, a sharp knife, and a big spoon for loading everything into the bread.

How to Make a Meatball Party Sandwich

Start by heating your oven to 350°F. Mix up your meatballs by combining the beef, pork, breadcrumbs, Parmesan, milk, eggs, garlic, parsley, and seasonings. Use your hands and mix just until it comes together – if you go too far, they’ll turn tough. Roll into balls about 2½ inches wide.

Heat olive oil in a skillet and brown the meatballs on all sides. Once they’ve got a little color, pour in your marinara sauce and bake until they hit 165°F inside. While they finish cooking, grab your French bread and hollow it out a bit to make space for the filling. Brush the inside with melted butter, garlic, and parsley, then toast it in the oven for 5 to 7 minutes.

A sub sandwich topped with shredded cheese is on a wire rack inside an oven, being toasted.

Once the bread’s ready, it’s time to build. Lay down the provolone slices first so they melt into the bread. Add your hot meatballs and a little extra sauce, then top with mozzarella. Sprinkle some Italian seasoning over the top and bake again until the cheese melts and bubbles.

Let it cool just a minute before slicing. Each piece should have a bit of everything – the crunch, the cheese, the sauce, and those juicy meatballs. It’s messy, but that’s part of the fun.

Serving Tips and Variations

These Meatball Party Sandwiches are a hit as-is, but you can switch things up if you want. For a little heat, add sliced jalapeños or a drizzle of hot honey before baking. If you like it extra cheesy, mix in a bit of sharp provolone or fontina with the mozzarella.

You can also make a smoky version by swapping the marinara for BBQ sauce. It sounds wild, but trust me – it works. Add a few pickled peppers on top, and you’ve got a crowd-pleaser that feels totally different but just as good.

A sandwich on a wooden surface is topped with a generous amount of shredded white cheese, some of which has fallen onto the surrounding area.

If you’re serving a big group, slice the sandwich into smaller portions and pile them on a platter with some warm marinara on the side for dipping. It’s the kind of food people gather around.

Pro Tips and Recipe Notes

Use fresh mozzarella if you can – it melts smoother and stretches beautifully.
Toast the bread before loading it up so it stays crisp under the sauce.
A mix of beef and pork makes a big difference in flavor and tenderness.
Make the meatballs ahead to save time, or freeze a batch for later.
If you’ve got leftovers, wrap them in foil and reheat in the oven until hot again.

A toasted sub sandwich on a baking tray in the oven, topped with melted mozzarella cheese, tomato sauce, and sprinkled herbs.

Finishing up

These Meatball Party Sandwiches are the kind of recipe you make once and end up adding to your regular rotation. They’re big, bold, and built for sharing – the kind of food that makes everyone happy. Between the garlic bread, the gooey cheese, and the homemade meatballs, there’s not a single bite that disappoints.

I love serving this one when I want something impressive that doesn’t take all day. It’s quick, it’s hearty, and it’s always a hit. Next time you’re planning a get-together, make these Meatball Party Sandwiches. You’ll be the hero of the night.

A wooden cutting board with a sliced meatball party sandwich topped with melted cheese and tomato sauce, with crumbs scattered around.

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Meatball Party Sandwiches

Print Pin Rate

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 621kcal

Ingredients

1 loaf French Bread small to medium sized
2 Cloves Garlic Minced
2 tablespoon Parsley
8 tablespoon Butter melted
8 oz Mozzarella shredded
3 slices Provolone

Meatballs

1 Lb Ground Beef 80/20 Blend Works Best
1 Lb Ground Pork
½ C Breadcrumbs Italian-Style Or Plain
¼ C Grated Parmesan Cheese
¼ C Milk
2 Eggs
3 Cloves Garlic Minced
2 tablespoon Chopped Fresh Parsley Or 1 tablespoon Dried
1 teaspoon Salt
½ teaspoon Black Pepper
1 teaspoon Italian Seasoning
2 tablespoon Olive Oil For Browning
3 C Marinara Sauce Homemade Or Store-Bought
½ teaspoon Crushed Red Pepper Flakes Optional

Instructions

Preheat oven to 350F
In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, milk, eggs, garlic, parsley, salt, pepper, Italian seasoning, and red pepper flakes. Mix gently with your hands until just combined so the meatballs stay tender.
Roll the mixture into balls about 2 ½ inches wide. You should get around 8 meatballs total.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches and sear until browned on all sides, about 5 to 6 minutes total. Don’t overcrowd the pan.
Remove oil and grease from pan, and add marinara covering meatballs and place in oven at 350F until meatballs are 165F internal.
While meatballs are cooking, prepare bread. Hollow out the middle of the loaf by making a canoe shape and then brush the inside with melted butter, 2 cloves minced garlic, and parsley. Place loaf of bread into oven to crisp up for about 5-7 minutes.
Remove and build the inside by placing slices of provolone down, then meatballs on top, followed by shredded mozzarella, and Italian Seasoning on top.
Place back in hot oven for another 5-7 minutes until cheese is melted. Make sure bread doesn't burn on bottom.
Slice and serve hot.

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