Meatball Sub Egg Rolls Recipe

I absolutely love sharing this Meatball Sub Egg Rolls Recipe because it takes two beloved comfort foods and turns them into something genuinely exciting and fun to eat. Think about all the cozy flavors of a classic meatball sub—juicy meatballs, marinara sauce, melty cheese—wrapped inside a crispy, golden egg roll. It’s perfect for game days, casual get-togethers, or even just a playful weeknight dinner when you want something a little different but satisfying.

When I first tried making these, I was amazed by how approachable the recipe is. You don’t need to be a pro to get that crunchy outside and gooey inside balance just right. Plus, they’re a great way to impress guests without spending hours in the kitchen! You’ll find that this Meatball Sub Egg Rolls Recipe hits all the right notes for flavor and texture, and after trying it once, it quickly becomes a staple in your recipe rotation.

this …

Ingredients You’ll Need

When I gather ingredients for this Meatball Sub Egg Rolls Recipe, I like to focus on authentic, fresh components that give each bite that true Italian-American sub flavor. Pay special attention to quality cheeses and fresh herbs—they really make a difference.

• Large egg: Acts as a binder to keep meatballs tender but cohesive.
• Ground beef: I use 80/20 for a nice balance of flavor and juiciness.
• Yellow onion: Finely chopped so it blends smoothly into the meatballs.
• Parmesan cheese: Adds a salty, nutty punch; freshly grated is best.
• Provolone cheese: Gives a mild, creamy melt that complements the meat.
• Garlic cloves: Minced finely to distribute that rich, aromatic flavor everywhere.
• Fresh flat-leaf parsley: Brings a subtle freshness to balance richness.
• Italian-seasoned bread crumbs: Help with texture and add seasoning.
• Fresh basil and oregano: Essential for that classic Italian herb flavor.
• Kosher salt and black pepper: To season perfectly.
• Marinara sauce: Both for tossing pasta and serving as a dipping sauce.
• Egg roll wrappers: Easy to find in most grocery stores; these keep things extra crispy.
• Shredded low-moisture mozzarella: Perfect for gooey cheese pull inside.
• Neutral frying oil: Such as vegetable or canola oil; has a high smoke point for frying.

Variations

I love tweaking this recipe depending on what I have on hand or the occasion. Don’t be afraid to experiment—this Meatball Sub Egg Rolls Recipe is so flexible that you can easily make it your own.

• Switch up the protein: I’ve tried ground turkey or chicken for a lighter version, and it still tastes fantastic, especially with extra seasonings.
• Make it vegetarian: Swap the meatballs for seasoned veggie balls or shredded mushrooms; the cheese and marinara still make it feel indulgent.
• Add spice: If you like a little heat, sprinkle red pepper flakes into the meat mixture or serve with spicy marinara.
• Cheese variations: Use mozzarella only or add a bit of sharp cheddar for a different flavor profile.

How to Make Meatball Sub Egg Rolls Recipe

Step 1: Mix the Meatball Filling

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper—this keeps cleanup simple. In a medium bowl, lightly beat the egg, then add the ground beef, onion, Parmesan, provolone, garlic, parsley, Italian-seasoned bread crumbs, basil, oregano, salt, and pepper. I like to gently mix everything with my hands or a fork, just enough to combine but not overwork the meat, which can make it tough.

Step 2: Form and Bake the Mini Meatballs

Portion the mixture into tiny meatballs—about 1/2 ounce each, or roughly 2 teaspoons. I find using a small cookie scoop super helpful for consistent sizing. You should get around 36 meatballs. Place them evenly on your lined baking sheet and bake until they’re browned and cooked through, about 10 minutes. Let them cool for 5 minutes so they’re easier to handle next.

Step 3: Toss Meatballs in Marinara Sauce

Transfer the warm meatballs into a large bowl and add 1/2 cup of marinara sauce. Give them a gentle toss to coat each meatball evenly. This step infuses the meatballs with saucy goodness that’s essential when rolling them up in your egg rolls.

Step 4: Assemble the Egg Rolls

Lay out one egg roll wrapper with a corner pointed toward you, like a diamond. Sprinkle about 1/4 cup shredded mozzarella in the center of the wrapper, then place 4 of the marinated meatballs on top, leaving about a 1-inch border around the edges. Brush the edges of the wrapper with a little water—this acts like glue. Fold the bottom corner over the filling, tuck the sides in snugly, and keep rolling tightly away from you. Repeat until all your filling and wrappers are used.

Step 5: Fry to Golden Perfection

In a heavy pot or Dutch oven, pour neutral oil to a depth of about 2 1/2 inches. Heat it over medium-high until the thermometer reads 350°F. Carefully fry the egg rolls, turning occasionally for even color, until they’re golden brown and crispy—this usually takes 7 to 8 minutes. Transfer the cooked egg rolls to a wire rack over a baking sheet to drain excess oil and keep them crispy.

Step 6: Serve with Warm Marinara

Arrange your gorgeous egg rolls on a platter and serve with the remaining marinara sauce on the side for dipping. No words needed—these are all about that first bite!

How to Serve Meatball Sub Egg Rolls Recipe

Garnishes

I usually add a sprinkle of freshly chopped parsley or basil on top of the plated egg rolls. It adds a nice pop of color and a fresh hint that brightens up the rich flavors. Occasionally, I’ll also dust them lightly with grated Parmesan right before serving for an extra cheesy touch.

Side Dishes

For sides, my go-to is a crisp Caesar salad or some simple garlic roasted broccoli. The freshness and crunch balance the indulgence of the egg rolls perfectly. Sometimes I serve with seasoned sweet potato fries to keep the meal casual and fun.

Creative Ways to Present

For parties, I like to slice the egg rolls in half on the diagonal and arrange them like little pinwheels on a large serving tray, with small ramekins of warm marinara sauce for easy dipping. It’s a crowd-pleaser and looks awesome on a buffet table. You could also serve them in individual mini baskets lined with parchment paper for a fun, casual presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Meatball Sub Egg Rolls store beautifully in the fridge for up to 3 days. I place them in an airtight container between layers of parchment paper to keep the crispiness intact. When ready to eat, I reheat them in the oven or air fryer to regain that perfect crunch.

Freezing

I’ve had great success freezing these egg rolls either pre-fried or after frying. If freezing raw, assemble and freeze them on a baking sheet first, then transfer to a freezer bag. If pre-fried, cool completely, then freeze in a single layer. This way, you can pull out as many as you need for quick snacks or meals.

Reheating

For reheating, I highly recommend the oven or air fryer instead of the microwave. It keeps the egg roll wrapper crisp and prevents sogginess. Just heat at 350°F for about 8-10 minutes, turning halfway through, until heated through and crunchy again.

FAQs

Final Thoughts

This Meatball Sub Egg Rolls Recipe is one of those joyful discoveries for me—combining comfort, ease, and crowd-pleasing flavors into a handheld treat that’s great anytime. I love how it brings smiles around the table and how accessible it is to make at home without any fancy ingredients or equipment. Give this recipe a try, and I promise you’ll find yourself making it again and again, whether for a snack, a party appetizer, or a cozy dinner. Happy cooking!

Print