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Oven Baked Meatball Subs

Makes 20 meatballs/5 meatball subs


  • 1 lb ground beef {I used ground sirloin 90/10}
  • 1 lb ground pork
  • 2 eggs beaten
  • 1/4 cup panko seasoned breadcrumbs
  • 1/4 large yellow onion grated
  • 3 garlic cloves pressed
  • salt/cracked black pepper to taste
  • 5 hoagie rolls
  • 3 cups Ragu® Chunky Pasta Sauce
  • 2 1/2 cups mozzarella cheese shredded
  • 1 tbsp Italian seasoning


  • Preheat oven to 375 degrees.
  • In a large bowl, mix together ground beef and pork, eggs, panko, onion, garlic, and salt and pepper.
  • Stir until well combined.
  • Using a large scoop or your hands {my preferred method} roll large palm sized meatballs.
  • Place in rows on a lined baking sheet. You should have about 20.
  • Bake for 25-30 minutes until cooked through.
  • Remove from oven but keep oven on and set aside.
  • Pour your Ragu® sauce into a large deep skillet and heat over medium low heat.
  • Add your meatballs to the sauce and stir to combine.
  • For your hoagie rolls, split down the middle but be sure not to cut all the way through. You want the bread to still be connected on one side.
  • Add the rolls, cut side up, to a greased 9X13 baking dish.
  • Using a slotted spoon add 4 meatballs to each hoagie roll.
  • Add a healthy couple scoops of Ragu® sauce on top.
  • Sprinkle 1/2 cup shredded mozzarella on top of each hoagie.
  • Bake for 10-15 minutes until the bread is toasted and the cheese is melted.
  • Sprinkle with Italian seasoning sprinkled on top and serve warm, with extra napkins, to your hungry game day party guests.


I like to set a warm bowl of Ragu® Sauce out for guests to add additional sauce if needed.