Alfredo Meatball Subs With Pesto
Transform the classic sub sandwich into something truly tasty with this alfredo meatball subs with pesto recipe. It’s a major flavor upgrade that still keeps making these cheesy meatball sub sandwiches quick and easy, even for a crowd.
The sons love spaghetti and meatballs.
Mention lasagna. Our mouths are watering.
Soup’s simmering on the stove? There’s more than a 50/50 chance it contains some sort of pasta.
We love pasta, but I feel like 9 times out of 10, no let’s be realistic, like 8 times out of 10 the pasta is just a caveat for other yummy things.
Like meatballs. And cheese. And sauce.
And who needs all that extra pasta when it’s the goodies that ‘dress’ it that you really want.
So let’s forgo the pasta tonight and just stuff all that yum in a bun with these easy alfredo meatball subs with pesto.
Ingredients Needed
Any great meatball sub needs two things: great meatballs and a great sauce, but that’s not all.
These easy alfredo meatballs subs need a handful of ingredients to come together to pack a really flavorful punch.
You’ll need:
- Meatballs – These meatball subs call for frozen meatballs, and you can use either homemade or store bought. We prefer using these easy homemade Italian meatballs, straight from the freezer. If using store bought frozen meatballs, make sure it’s a brand you’ve tasted before and liked since the flavor is important.
- Sauce – Instead of the traditional marinara sauce, these meatball subs use rich & creamy alfredo sauce. It’s less messy, and equally delicious. You can use a homemade version, or store bought. I tend to stick with a jar from the grocery store because the convenience makes prep work quick & easy.
- Pesto – A traditional basil pesto- homemade or store bought. If you have 5 extra minutes- Nonna’s basil pesto recipe is well worth the make for this recipe.
- Cheese – Slices of provolone cheese, but NOT the smoked variety.
- Rolls – Use quality sub sandwich rolls so that they hold up to the heavy ingredients without falling apart.
How To Make
Making these alfredo meatball subs is super easy.
Start by preparing the meatballs according to the package directions.
The subs do bake in the oven, but it’s not enough time to cook the frozen meatballs.
While your meatballs are cooking, prepare the sauce.
To a small pot or pan- I prefer to use a pot to prevent burning, add both the alfredo and pesto sauces.
Whisk them together until smooth.
Heat the sauce over medium low heat, stirring occasionally, just until heated through.
Spread some of the sauce on the insides of each sub roll, just like you would mayonnaise or butter.
You can use as much, or as little, as you’d like but don’t over do it because you don’t want your buns to become soupy and mushy.
Depending on the size of your meatballs, add 4-6 to the inside of each prepared roll.
I recommend using a pair of tongs since the freshly cooked meatballs will still be hot.
As each sub is filled, add it to a lightly greased 9×13 inch baking dish. All four should fit comfortably in the dish.
Drizzle a bit more of the warm pesto alfredo sauce over the meatballs in each sub.
Fold each slice of provolone cheese in half, and then tear evenly into two pieces.
Place two halves of cheese on top of each sub to cover the meatballs.
Bake the alfredo meatball subs with pesto for 5 minutes at 450F, just until the cheese has melted and the roll’s are lightly toasted.
Serve warm & enjoy!
How To Store Leftover Meatball Subs
You can store meatball subs right after they’re baked, or the leftovers if you have extra, for another meal later on.
Meatball subs actually store perfectly when done the right way.
First let your baked meatball subs with pesto cool completely.
When they’re completely cooled, wrap each one you want to store tightly in aluminum foil.
They can then be safely stored in the refrigerator for up to 3-5 days.
When you’re ready to enjoy them again, add the wrapped subs to a baking sheet and bake at 350F for about 10 minutes.
Carefully open the foil, avoiding any trapped steam, and let them cool slightly before digging in.
What’s The Best Alfredo Sauce To Use?
Back to the great sauce we mentioned earlier.
You’re more than welcome to make a from scratch Alfredo sauce for this recipe.
But this meatball sub recipe is a favorite dinner around here because it’s both so darn easy and delicious.
I can’t beat a quick throw together sandwich, that I don’t feel guilty about serving for dinner on busy nights.
Since I’m going for quick and easy, I usually just use a jar of our favorite store bought Alfredo sauce.
I can’t be Martha Stewart every night of the week.
Remember, you’re also seasoning the sauce with pesto- so it is going to plenty flavorful.
Do whatever feels right for you, but for me- with this recipe I use store bought alfredo and save the homemade stuff for another night.
Other Easy Recipes Using Meatballs
These alfredo meatball subs are easy, cheesy, and absolutely delicious- they’re a family favorite.
Serve them with a simple tossed salad and you’ve got a quick meal that tastes great!
Looking for other easy dinner ideas using meatballs?
Try these:
- French Onion Meatball Sub Sandwiches
- Teriyaki Meatball Asian Lettuce Wraps
- Curried Tortellini Meatball Soup
- Meatball Sub Sandwich Casserole
- Slow Cooker Spaghetti & Meatball Soup
- Cheesy Meatball & Shells Casserole
If you’ve tried these PESTO ALFREDO MEATBALL SUBS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pesto Alfredo Meatball Subs
Ingredients
- 16 frozen meatballs
- 14 oz Alfredo sauce any brand
- 2 tbsp basil pesto
- 4 slices of provolone cheese
- 4 sub rolls
Instructions
- Cook the meatballs according to the package directions.
- Add the Alfredo sauce and pesto to a small pot or pan and stir together. Heat it over medium/low heat, or just until heated through.
- Spread some of the sauce on the insides of each roll, like you would mayonnaise or butter. Place 4 meatballs in a roll and drizzle them with more sauce.
- Fold and tear each slice of provolone roughly in half and place 2 halves on top of each sub to cover the meatballs.
- Place the prepared subs onto a baking sheet and cook them in the oven at 450 for about 5 minutes, or until the cheese is melted and the roll is lightly toasted.
- Serve and enjoy!
Nutrition
recipe adapted from Foody Schmoody Blog
I never thought of doing this, and I love Alfredo. I will be skipping the pesto, though. I’m not a big fan of Basil. Thanks for the idea. I’m always looking for quick and easy!
Wow! What a great recipe! If I wasn’t vegan I’d make this dish for sure! 🙂 #ibabloggers
How good do these look! YUM!
#ibabloggers
I could totally see my kids eating these up! #ibabloggers
Adding the pesto to the alfredo is a great idea. Those subs look amazing!
I’ve never thought of doing this either! Sounds delicious!! ?
Quick and easy. That is a perfect combination.
I completely agree, Julie.
I love Alfredo. I always see subs with Marinara sauce. This is genius, Meghan. I want some. 😀
Sometime you’ve just got to shake up your routine 🙂