I’m so excited to share this Meatball Sub Egg Rolls Recipe with you because it’s one of those fun twists that turns two beloved classics into something totally irresistible. If you love the comforting flavors of meatball subs but want a crispier, finger-food-friendly snack, these egg rolls hit the spot perfectly. I discovered this combination when I wanted something party-worthy yet easy to eat, and honestly, it quickly became a family favorite.
What makes this Meatball Sub Egg Rolls Recipe stand out is the blend of melty mozzarella, savory baked meatballs, and marinara all wrapped up in crispy egg roll wrappers. It’s the kind of recipe that works well for casual get-togethers, game days, or even a playful dinner that kids and adults both ask for again and again. Trust me, once you try it, you’ll want to keep some in the freezer for quick snacks!
Why You’ll Love This Recipe
- Easy Crowd-Pleaser: These egg rolls are perfect for impressing guests without spending all day in the kitchen.
- Flavor-Packed Filling: Homemade baked meatballs combined with fresh herbs make every bite deliciously rich.
- Crispy Outside, Gooey Inside: The egg roll wrapper crisps up beautifully, contrasting the melty cheese and saucy meatballs inside.
- Versatile Serving: Great as an appetizer, snack, or main course, making it ideal for many occasions.
Ingredients You’ll Need
Each ingredient in this Meatball Sub Egg Rolls Recipe is thoughtfully chosen to bring out authentic Italian flavors with a crispy twist. When shopping, I like to pick fresh herbs and good-quality cheeses because they really elevate the taste.
- Large egg: Acts as a binder for the meatballs and also to help seal the egg roll wrappers.
- Ground beef: The hearty base for the meatballs; choose 80/20 for the best balance of flavor and moisture.
- Yellow onion: Finely chopped to evenly distribute sweetness and texture.
- Parmesan cheese: Adds sharp, nutty flavor—shred it fresh if you can for best results.
- Provolone cheese: Mild and creamy, complements the stronger Parmesan nicely.
- Garlic: Freshly chopped for that signature Italian aroma.
- Fresh flat-leaf parsley: Brightens the meat mixture and adds a bit of freshness.
- Italian-seasoned bread crumbs: Helps hold the meatballs together and season them well.
- Fresh basil and oregano: Classic herbs that bring an authentic flavor punch.
- Kosher salt and black pepper: Essential for seasoning every element perfectly.
- Marinara sauce: Divided use; some coats the meatballs, some serves on the side for dipping.
- Egg roll wrappers: Key to the dish’s crispy texture; look for the square wrappers for easy folding.
- Shredded low-moisture mozzarella: Melts wonderfully inside, creating pockets of gooey cheese.
- Neutral oil: For frying; choose something like canola or vegetable oil with a high smoke point.
Variations
I love making this Meatball Sub Egg Rolls Recipe my own by swapping cheeses or herbs, depending on what’s fresh or what my family is craving. Don’t hesitate to get creative — it’s a very forgiving recipe!
- Turkey or chicken meatballs: I tried this for a lighter option and loved how well the herbs and cheese made up the flavor difference.
- Spicy meatball version: Add red pepper flakes or a dash of cayenne for a subtle heat that my husband adores.
- Vegetarian: Use lentil or mushroom-based meatballs; just make sure they’re firm enough to roll and fry.
- Baking instead of frying: For a healthier spin, bake the egg rolls on a greased sheet tray at 425°F until golden and crisp.
How to Make Meatball Sub Egg Rolls Recipe
Step 1: Mix Your Meatball Magic
Start by preheating your oven to 400°F and lining a baking sheet with parchment. In a medium bowl, beat your egg lightly and then add ground beef, finely chopped onion, shredded Parmesan and provolone, minced garlic, parsley, bread crumbs, fresh herbs, kosher salt, and black pepper. Use your hands or a spoon to gently combine everything—don’t overwork the meat or your meatballs will be tough. This mix packs all those familiar meatball sub flavors in every bite!
Step 2: Shape and Bake the Meatballs
I like to portion the meat mixture into small 1/2-ounce balls using a teaspoon — you should get about 36. Arrange them spaced on your lined baking sheet. Bake until nicely browned, roughly 10 minutes. Let them cool for about 5 minutes so they’re easier to handle when assembling the egg rolls.
Step 3: Coat and Fill
Transfer the warm meatballs to a large bowl and toss gently with 1/2 cup of marinara sauce; this gives them that saucy sub vibe without sogginess. Then, place an egg roll wrapper in a diamond shape in front of you, sprinkle a little mozzarella in the center, and lay 4 meatballs on top, leaving a one-inch border for easier sealing. It might take a couple tries to get folding right, but brushing the edges with water helps seal them tight so they don’t burst when frying.
Step 4: Fry to Crispy Perfection
Heat about 2 1/2 inches of neutral oil in a heavy pot or Dutch oven to 350°F. Fry the egg rolls, turning occasionally, until exquisite golden brown and crispy—expect around 7 to 8 minutes. Transfer to a wire rack over a baking sheet so they drain well, keeping them crispy. Don’t overcrowd the pot, or the oil temperature will drop and the coating won’t crisp up as beautifully.
Step 5: Serve with Sauce and Enjoy!
Arrange your golden egg rolls on a platter and serve with the remaining marinara sauce alongside for dipping. I promise, dipping these crispy delights into warm marinara is where the magic happens — each bite is a perfect blend of crunchy, cheesy, and saucy.
Pro Tips for Making Meatball Sub Egg Rolls Recipe
- Keep Meatballs Small: Smaller meatballs fit nicely and cook evenly inside the egg roll without bursting the wrapper.
- Don’t Overfill: Use the right amount of filling to avoid tearing the egg roll wrappers when rolling or frying.
- Oil Temperature Matters: Use a thermometer to maintain 350°F—too hot and the wrapper burns, too cool and the rolls get greasy.
- Drain Well: Always drain on a wire rack, not paper towels, to keep the egg rolls crispy after frying.
How to Serve Meatball Sub Egg Rolls Recipe
Garnishes
I usually sprinkle some freshly chopped parsley or basil on top for a pop of color and freshness—they brighten up the plate and hint at the flavors inside. A dusting of grated Parmesan on the side never hurts either if you’re feeling extra cheesy vibes.
Side Dishes
Pair these egg rolls with a crisp green salad or roasted veggies to balance out the richness. For game nights, my go-to sides are garlic fries or a simple Caesar salad, which complements the Italian flavor profile perfectly.
Creative Ways to Present
For parties, I like to arrange these egg rolls in a circle around a big bowl of marinara, with small bowls of extra dipping options like garlic aioli or spicy mustard. You can also slice them in half at a diagonal to show off the melty inside—super inviting and great for buffet tables.
Make Ahead and Storage
Storing Leftovers
Leftover egg rolls store well in the fridge for up to 3 days. I find placing them on a wire rack in the fridge helps keep their crispy texture a little longer than stacking them in a container. Simply reheat gently in the oven to refresh the crispiness.
Freezing
I’ve frozen these egg rolls uncooked (wrapped tightly in plastic and then foil) and then fried them straight from frozen when ready to eat. It takes a couple of extra minutes in the oil but they turn out just as delicious. This is a lifesaver for busy days or unexpected guests!
Reheating
Reheat leftover egg rolls in a preheated oven at 375°F for about 10 minutes to regain that crisp crunch. Avoid microwaving since it makes the wrapper soggy, and nobody wants that when you’ve got such a perfectly crispy treat.
FAQs
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Can I bake the Meatball Sub Egg Rolls instead of frying?
Absolutely! If you want a lighter version, bake the assembled egg rolls on a greased baking sheet at 425°F for about 15-20 minutes, flipping halfway through, until golden and crispy. While they won’t be quite as crunchy as frying, it’s a great alternative.
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What’s the best way to seal egg roll wrappers?
Use a little water brushed on the edges of the wrapper to help it stick together when rolling. Be gentle but firm when folding in the sides and rolling up to avoid this filling bursting during frying.
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Can I make the meatballs ahead of time?
Yes! You can bake and cool the meatballs a day ahead, then store them in the fridge. When ready, toss with marinara and assemble your egg rolls. This saves time on the day you fry them up.
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What type of cheese works best inside the egg rolls?
Low-moisture mozzarella is ideal because it melts nicely without releasing too much water that could sog the wrapper. Provolone and Parmesan add flavor to the meatballs themselves, but the mozzarella is what gives you that gooey, cheesy texture inside the roll.
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Can these egg rolls be made gluten-free?
To make a gluten-free version, look for gluten-free egg roll wrappers or use rice paper wrappers. Be sure to choose gluten-free bread crumbs for the meatballs and verify marinara sauce labels.
Final Thoughts
This Meatball Sub Egg Rolls Recipe has become one of my go-to dishes when I want something fun, delicious, and a little unexpected. It’s the perfect marriage of crispy outside meets cheesy, saucy inside—something that always brings smiles to the table. If you’re a fan of comfort food with a twist, trust me, you’ll want to try making these and sharing them with your friends and family. I can’t wait for you to taste how amazing these are!
Print
Meatball Sub Egg Rolls Recipe
- Prep Time: 15 mins
- Cook Time: 1 hr
- Total Time: 1 hr 15 mins
- Yield: 9 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American-Italian
Description
These Meatball Sub Egg Rolls combine the flavors of classic meatball subs into a crispy, golden fried egg roll. Filled with tender baked meatballs, melted mozzarella, and marinara sauce, these appetizers are perfect for parties or a delicious snack.
Ingredients
Meatball Mixture
- 1 large egg
- 1 lb. ground beef
- 1/4 yellow onion, finely chopped
- 1 1/4 oz. finely shredded Parmesan (about 1/2 cup)
- 1 1/4 oz. finely shredded provolone (about 1/3 cup)
- 3 cloves garlic, finely chopped
- 2 Tbsp. chopped fresh flat-leaf parsley
- 2 Tbsp. Italian-seasoned bread crumbs
- 1 Tbsp. chopped fresh basil
- 1 Tbsp. chopped fresh oregano
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Other Ingredients
- 1 1/2 cups store-bought or homemade marinara sauce, divided
- 9 egg roll wrappers
- 2 cups shredded low-moisture mozzarella cheese
- Neutral oil, for frying (about 6 cups)
Instructions
- Prepare the Meatball Mixture: Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, lightly beat the egg. Add ground beef, chopped onion, Parmesan, provolone, garlic, parsley, bread crumbs, basil, oregano, salt, and pepper. Gently mix all ingredients until just combined, ensuring not to overwork the meat.
- Shape the Meatballs: Portion the meat mixture into 1/2-ounce balls, about 2 teaspoons each, aiming for approximately 36 meatballs. Arrange these evenly on the prepared baking sheet.
- Bake the Meatballs: Bake in the preheated oven until meatballs are browned, about 10 minutes. Once baked, allow them to cool for 5 minutes to firm up.
- Coat with Marinara: Transfer the cooled meatballs to a large bowl and pour in 1/2 cup of marinara sauce. Toss gently to coat the meatballs without breaking them.
- Assemble the Egg Rolls: Place an egg roll wrapper on a work surface with one corner pointing towards you. Sprinkle about 1/4 cup of shredded mozzarella in the center of the wrapper. Arrange 4 meatballs on top of the cheese, leaving about a 1-inch border around the edges. Brush the edges of the wrapper with water. Fold the bottom corner over the filling, then fold in the sides. Roll tightly away from you to seal. Repeat the process with remaining wrappers and filling.
- Heat the Oil: In a large Dutch oven or heavy pot fitted with a deep-fry thermometer, add neutral oil to a depth of approximately 2 1/2 inches. Heat the oil over medium-high heat until it reaches 350°F.
- Fry the Egg Rolls: Carefully fry the assembled egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 7 to 8 minutes. Once cooked, transfer them to a wire rack set inside a baking sheet to drain excess oil.
- Serve: Arrange the fried egg rolls on a platter and serve warm with the remaining 1 cup of marinara sauce for dipping.
Notes
- You can prepare the meatballs in advance and refrigerate before assembling the egg rolls.
- Ensure the oil temperature is maintained at 350°F to prevent soggy or overly greasy egg rolls.
- Use fresh herbs for the best flavor, but dried basil and oregano can be substituted if needed (use 1 teaspoon each dried).
- For a lighter version, you can bake the egg rolls at 425°F until crisp instead of frying, about 15-20 minutes, flipping halfway through.
- This recipe yields 9 egg rolls, perfect for sharing or as a hearty appetizer.
Nutrition
- Serving Size: 1 egg roll
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
