Oven Baked Meatball Sandwiches Recipe

Ash Tyrrell

Oven Baked Meatball Sandwiches Recipe

I made this oven baked meatball sandwiches recipe and it was such a winner—I couldn’t wait to share it with you. I pulled this together on a busy weeknight, and it made dinner feel like a treat. There’s something about warm meatballs drenched in sauce, melting cheese, and crisp toast that just hits comfort-food perfection.

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Prep Time 10

Cook Time 15

Ingredients Method Notes

Ingredients

Sandwich rolls cut with one side intact – sturdy rolls work better so they hold meatballs and sauce without getting soggy.
Cooked meatballs – about 12-16 small to medium meatballs or more depending on roll size. You can use homemade or good quality frozen ones. Frozen are fine for quicker prep.
Pasta sauce – about 2 cups; choose your favorite jarred sauce or make your own. Thicker sauce helps avoid soggy bread.
Shredded mozzarella cheese – about 1-2 cups enough to generously cover sandwiches. Freshly shredded melts better and gives a creamier texture.

Method

I start by placing the cooked (or frozen cooked) meatballs in a large pot. Then I cover them with pasta sauce. If using frozen meatballs, I don’t thaw; just low-medium heat, stir gently (so I don’t break up meatballs), until everything is warmed through.
While sauce and meatballs are heating, I prepare my sandwich rolls. I use ones that are cut so one side remains intact (so it cradles everything). Then I use a slotted spoon to transfer as many meatballs as will fit into each roll (usually 4-5, depending on size), avoiding too much extra sauce.
After filling rolls, I put them on a baking sheet, top with extra sauce if desired, then cover with shredded mozzarella. Bake in a preheated oven at 400°F until the cheese is melted, bubbly, and everything is hot. It takes about 10-15 minutes. If wrapping in foil, I’ll do that before baking for easier transport or softer crust.

Notes

I toast the rolls lightly first or brush inside with garlic butter; it adds flavor and helps prevent sogginess.
I don’t overload with sauce inside the roll—just enough to coat the meatballs, then more on top. Keeping excess sauce in the pot helps.
Using fresh mozzarella shredding (or good meltable cheese) elevates it: better melt, better texture, more stretch.
If I’m baking for transport or packing lunches, I wrap each sandwich in foil before baking. It holds everything well, keeps heat, and makes cleanup easier.