11 Best Sides to Serve with Meatball Subs

Looking for the perfect side to round out your meatball sub dinner? Whether it’s crispy fries, a tangy salad, or something cheesy, these 11 easy sides will take your sandwich game to the next level. Let’s get cooking!

Crispy French Fries

Let's be real—homemade fries beat drive-thru every time. This method locks in that shatter-crisp exterior with a fluffy center, using just a few tricks.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the fries

• 4 large Russet potatoes (about 2 lbs)
• 1 tsp salt (for soaking)
• 1/4 cup cornstarch
• 4 cups vegetable oil (for frying)

For seasoning

• Flaky sea salt, to finish

Instructions

1. Scrub the potatoes clean and cut them into 1/4-inch thick sticks. Keep them uniform for even cooking.
2. Soak the potato sticks in a bowl of cold water with 1 tsp salt for at least 30 minutes. This removes excess starch for extra crispness.
3. Drain the potatoes and pat them completely dry with a clean kitchen towel. Any moisture will cause splattering.
4. Toss the dried potatoes with 1/4 cup cornstarch until evenly coated. The cornstarch creates a delicate crunch.
5. In a heavy pot, heat 4 cups vegetable oil to 300°F. Use a thermometer for accuracy.
6. Fry the potatoes in batches (don't overcrowd) for 5–6 minutes, until pale and tender but not browned. Remove with a slotted spoon.
7. Let the first-fry fries rest on a wire rack for at least 10 minutes. This cooling step ensures a crisp second fry.
8. Increase the oil temperature to 375°F. Carefully return the fries to the hot oil in batches.
9. Fry for 2–3 minutes, until deep golden and shatter-crisp. Drain on paper towels.
10. Immediately sprinkle with flaky sea salt while hot. Toss gently and serve.

Crispy, salty, and dangerously addictive—these fries are the real deal. Serve them alongside a juicy burger or dip in spicy aioli for next-level snacking.

Classic Caesar Salad

Forget boring salads. This Caesar is a crunchy, creamy, punchy main event. Romaine, shaved parmesan, homemade croutons, and a tangy dressing that’ll make you ditch the bottle.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Croutons

• 2 cups cubed sourdough bread (about ½-inch cubes)
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper

For the Dressing and Salad

• 1 head romaine lettuce, chopped
• 1/2 cup shaved parmesan cheese
• 1/3 cup plain Greek yogurt (or mayo)
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 garlic clove, minced
• 2 anchovy fillets (or 1 tsp anchovy paste)
• 1/4 cup olive oil
• Salt and pepper

Instructions

1. Preheat your oven to 375°F. Toss the bread cubes with olive oil, garlic powder, and a pinch of salt and pepper. Spread on a baking sheet and bake for 8-10 minutes, flipping halfway, until golden and crunchy. Tip: Let them cool completely so they stay crisp.
2. While croutons bake, make the dressing. Mash the anchovy fillets with the flat side of your knife into a paste. In a bowl, whisk together the anchovy paste, minced garlic, lemon juice, Dijon, Worcestershire, and Greek yogurt until smooth.
3. Slowly drizzle in the olive oil while whisking continuously to emulsify. Season with a pinch of salt and pepper. Taste and adjust—more lemon for tang, more anchovy for umami. Tip: Use a microplane to grate garlic for a smoother dressing.
4. In a large bowl, add the chopped romaine. Pour about half the dressing over and toss well with your hands (yes, your hands—they coat the leaves better). Add more dressing as needed—you want each leaf lightly coated, not drowning.
5. Add the shaved parmesan and cooled croutons. Toss gently once more. Serve immediately, topped with extra parmesan if you're feeling extra. Tip: For a vegetarian version, skip the anchovies and add a splash of soy sauce for depth.

Pro tip: This Caesar doubles as a killer wrap filling—just add grilled chicken. The crunch from the croutons and the tangy dressing make every bite addictive.

Roasted Vegetables

Oven's heating up—it's time to transform humble veggies into caramelized, balsamic-glazed perfection. No boring side dishes here: just bold flavor and that irresistible sticky-sweet finish.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

Produce & Pantry

• 2 cups broccoli florets
• 2 cups halved Brussels sprouts
• 2 medium carrots, cut into 1-inch chunks
• 1 red bell pepper, sliced into strips
• 1 red onion, cut into wedges
• 3 cloves garlic, smashed
• 3 tbsp olive oil (a generous glug)
• 1 tsp kosher salt (a big pinch)
• 1/2 tsp black pepper (a few grinds)
• 2 tbsp balsamic glaze (drizzle it on!)
• 1 tbsp fresh rosemary, chopped (optional but so good)

Instructions

1. Preheat your oven to 425°F—crank it up so those veggies get seriously caramelized.
2. Line a large baking sheet with parchment paper for easy cleanup.
3. Toss broccoli, Brussels sprouts, carrots, bell pepper, red onion, and garlic in a big bowl with olive oil, salt, and pepper. Make sure every piece is coated—use your hands if you're not afraid of a little mess.
4. Spread veggies in a single layer on the prepared sheet. Don't crowd them; give each piece breathing room to roast, not steam. Use two sheets if needed.
5. Roast for 20 minutes, then give them a good stir and flip the pan. This ensures even browning—patience is key!
6. Continue roasting for 15 more minutes until edges are crispy and golden. Look for deep caramelization, not just pale color.
7. Drizzle with balsamic glaze and toss gently. Sprinkle with fresh rosemary if using. Tip: adding the glaze at the end keeps it from burning and gives that glossy finish.
8. Taste and add a crack more salt or pepper if needed. Serve hot—these are best straight from the oven.

Zingy, sweet, and deeply savory—these roasted vegetables are a flavor bomb. Pile them on a grain bowl, nestle next to roasted chicken, or just eat them straight off the sheet pan (no judgment).

Italian Potato Salad

Hey! This Italian potato salad is your new summer sidekick. No mayo, just bold herbs and a tangy vinegar punch that'll wake up your taste buds in a single bite.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 2 lbs baby potatoes, halved if large
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Drop baby potatoes into a large pot and cover with cold salted water. Crank the heat to high until it boils.
2. Once boiling, lower to a simmer and cook until fork-tender, about 15-20 minutes. Tip: taste one—it should slide off a knife easily, not crumble.
3. Drain potatoes in a colander and let them steam dry for a full 5 minutes. This prevents a soggy salad later.
4. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Keep whisking until it looks creamy—that means it's emulsified.
5. Tumble the warm potatoes into a large bowl. Pour the dressing over and gently turn them with a spatula. The heat opens up the potatoes to soak up every drop.
6. Let the salad rest for 10 minutes—this is when the magic happens. Then fold in fresh chopped parsley just before serving. Add extra vinegar if you crave more tang.

Dig in! The potatoes stay creamy inside with a tangy, herby kick from the vinegar and oregano. The red wine vinegar brightens everything up, while the parsley adds a fresh finish. Serve it warm or at room temp alongside grilled chicken or fish, or eat it straight from the bowl—no judgment.

Garlic Bread

Here's the garlic bread that'll steal the show. Forget fancy—this is all about butter, garlic, and parsley hitting that golden perfection. Ready in under 15 minutes.

Serving: 6 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

For the Garlic Bread

• 1 loaf of crusty French bread
• 1 stick (½ cup) unsalted butter, softened
• 4 cloves garlic, minced
• ¼ cup fresh parsley, finely chopped
• A pinch of salt

Instructions

1. Preheat your oven to 375°F. Tip: Use room-temp butter for easy spreading.
2. In a small bowl, mix the softened butter with the minced garlic, chopped parsley, and a pinch of salt until well combined.
3. Slice the loaf in half lengthwise, then cut each half into 4 sections (so you have 8 pieces total). Tip: Don't cut all the way through the bottom crust if you want pull-apart bread.
4. Spread the garlic butter evenly over the cut sides of each bread piece, making sure to get into any crevices.
5. Place the pieces butter-side up on a baking sheet. Bake for 10–12 minutes, until the edges are golden and the butter is bubbly. Tip: For extra crunch, switch to broil for the last 30 seconds.
6. Remove from oven and let cool for 2 minutes. Serve warm.

Crispy on the outside, pillowy inside—this garlic bread is dangerously addictive. Pile it next to spaghetti, dunk it in soup, or just eat it straight off the sheet.

Creamy Coleslaw

Let’s be real: coleslaw is the unsung hero of every BBQ. This creamy, tangy version is crunchy, cool, and comes together in minutes—no sad, soggy slaw here.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Salad

• 4 cups shredded green cabbage (about ½ medium head)
• 2 cups shredded purple cabbage (about ¼ head)
• 2 large carrots, grated (about 1 cup)
• ¼ cup finely chopped fresh parsley (optional, for color)

For the Creamy Dressing

• ½ cup mayonnaise (full-fat for best texture)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or sugar
• ½ teaspoon celery salt
• ¼ teaspoon black pepper
• a splash of milk (about 2 tablespoons) to thin if needed

Instructions

1. In a large bowl, combine the shredded green cabbage, purple cabbage, and grated carrots. Toss to mix evenly. (Tip: Use a mandoline for uniform shreds—they’ll stay crunchier.)
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery salt, and black pepper until smooth. Taste and adjust sweetness or tang—you want it a little punchy.
3. Pour the dressing over the cabbage mixture and toss thoroughly until every strand is coated. (Tip: Don’t overshred or overmix—you want some texture, not mush.)
4. If the slaw seems too thick, add a splash of milk (about 2 tablespoons) and toss again to loosen it up.
5. Cover and refrigerate for at least 10 minutes (or up to 2 hours) to let the flavors meld. (Tip: The chilling time is key—it softens the cabbage just enough while keeping the crunch.)
6. Just before serving, stir in the chopped parsley if using. Give it one final toss and adjust seasoning with a pinch of salt or pepper if needed.

You’ll love how the creamy dressing clings to every crunchy strand, balancing tangy and sweet. Serve it alongside pulled pork, pile it on a hot dog, or eat it straight from the bowl—this slaw is a summer must-have.

Grilled Green Beans

Summer calls for serious veggie moves. Sizzle a pack of green beans directly on the grill until they're blistered and smoky. A quick toss with garlic and lemon zest turns them into the side dish that steals the whole show.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

For the Green Beans

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Finishing Touch

• 2 cloves garlic, minced
• Zest of 1 lemon
• A pinch of red pepper flakes (optional)

Instructions

1. Preheat your grill to medium-high heat, about 400°F. Clean and oil the grates well to prevent sticking.
2. In a large bowl, toss the trimmed green beans with olive oil, salt, and pepper until evenly coated. Tip: don't oil the beans too early—do it right before grilling to keep them crisp.
3. Arrange the beans perpendicular to the grates so they don't fall through. Grill uncovered for 4 minutes, then flip with tongs. Look for deep char marks but not burnt spots.
4. Grill for another 3-4 minutes until tender-crisp with good char. Tip: if they're floppy, they're overcooked; you want a slight snap when bitten.
5. Transfer the hot beans to a serving platter. Immediately toss with the minced garlic, lemon zest, and optional red pepper flakes. The residual heat will wake up the aromatics.
6. Let them rest for 1 minute so the flavors marry. Then serve hot or at room temperature. Tip: for extra crunch, sprinkle a flaky sea salt right before serving.

With their smoky char and bright lemon zing, these beans are a flavor bomb that works cold the next day too. Toss them into a grain bowl, pile on top of hummus, or just eat them straight off the platter.

Buttery Corn on the Cob

Kick off summer with this buttery corn on the cob that's sweet, spicy, and totally addictive. We're skipping the plain butter and going big with chili lime seasoning—grill marks optional but highly recommended.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 15 minutes

Ingredients

For the Corn

• 4 ears of corn, husks on
• 4 tablespoons unsalted butter, softened
• 1 heaping teaspoon chili powder
• zest from 1/2 lime
• 1/4 teaspoon cayenne pepper (or double for extra heat)
• a generous pinch of salt
• a few cracks of black pepper
• lime wedges for serving

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Gently pull back the corn husks (don't remove them), pull off all the silk, then fold the husks back up. Soak the ears in cold water for 10 minutes—this keeps the husks from burning.
3. While the corn soaks, mix the softened butter, chili powder, lime zest, cayenne, salt, and pepper in a small bowl until smooth.
4. Remove corn from water and shake off excess. Using a brush or your hands, spread the chili-lime butter all over each ear, getting into the kernels.
5. Pull the husks back up around the corn and tie the ends with kitchen twine or a strip of husk to keep them closed.
6. Place corn on the grill and cook, turning every 3–4 minutes, until the husks are charred and the kernels are tender when pierced—about 12–15 minutes total.
7. Let the corn rest for 2 minutes, then peel back the husks (watch for steam!). Serve hot with a squeeze of fresh lime.

Make sure to serve immediately while the butter is still melting and the corn is steaming. The char from the grill adds a smoky depth that plays off the citrus and heat. For a fun twist, sprinkle with crumbled cotija cheese or fresh cilantro before digging in.

Tomato Basil Soup

A bowl of this Tomato Basil Soup is like a warm hug on a chilly day. It's silky, rich, and bursting with fresh basil and parmesan. Ready in under 30 minutes with simple ingredients.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cans (28 ounces each) whole peeled tomatoes
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil leaves, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. (Tip: use a heavy-bottomed pot for even heating.)
2. Add diced onion and cook until softened, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add the canned tomatoes (with their juices) and vegetable broth. Bring to a boil.
5. Reduce heat and simmer for 10 minutes, breaking up tomatoes with a spoon.
6. Remove from heat. Use an immersion blender to puree the soup until smooth. (Tip: blend carefully to avoid splatters.)
7. Stir in heavy cream and fresh basil. (Tip: add cream off heat to prevent curdling.)
8. Return to low heat and add Parmesan cheese, salt, and pepper. Stir until cheese melts.
9. Taste and adjust with a pinch more salt or pepper if desired. (Tip: over-seasoning can be fixed with a splash of broth.)

Use this soup as a base for grilled cheese dippers or serve with crusty bread. The velvety texture and bright tomato flavor make it a year-round favorite.

Sautéed Mushrooms

This is the quickest way to turn humble mushrooms into pure gold. Sizzle them in butter with garlic and thyme until they're perfectly browned and irresistibly savory.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 10 minutes

Ingredients

You'll need

• a pound of cremini or button mushrooms, cleaned and halved
• 2 tablespoons of unsalted butter
• a splash of olive oil (about 1 tablespoon)
• 3 cloves of garlic, thinly sliced
• a few sprigs of fresh thyme
• a half teaspoon of kosher salt
• a pinch of black pepper (about 1/4 teaspoon)

Instructions

1. In a large skillet over medium-high heat, melt the butter with the olive oil until sizzling. (Tip: Use a cast-iron skillet for the best browning.)
2. Add the mushrooms in a single layer—don't crowd the pan. Let them cook undisturbed for 3–4 minutes until deeply golden on one side. (Tip: If your skillet is small, cook in batches to avoid steaming.)
3. Toss the mushrooms, then add the sliced garlic and thyme sprigs. Cook, stirring occasionally, for another 3–4 minutes until the mushrooms are tender and the garlic is fragrant. (Tip: Hold off on salting until now to keep the mushrooms from releasing too much water.)
4. Sprinkle with salt and pepper, stir well, and cook for 30 seconds more.
5. Remove from heat. Discard the thyme stems or leave them as a garnish. Serve immediately.

Keep these sautéed mushrooms as a versatile side—they're incredible on steak, tossed with pasta, or piled onto crusty toast. The earthy, buttery garlic flavor is pure comfort, and the meaty texture makes them impossible to resist.

Roasted Pepper Salad

Using sweet bell peppers as your canvas? Smart move. This roasted pepper salad brings charred, juicy peppers together with creamy mozzarella and fresh basil—all drizzled with olive oil for a sweet, simple side that steals the show.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Roasted Pepper Salad

• 4 large bell peppers (mix red, yellow, orange for sweetness)
• 2 tbsp olive oil, plus extra for drizzling
• 8 oz fresh mozzarella (bocconcini work great)
• 1/4 cup fresh basil leaves
• 1 tbsp balsamic glaze
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 450°F. Place whole bell peppers on a baking sheet. Roast for 20-25 minutes, turning once, until skins are charred and blistered. Pro tip: Don't skip the char—it adds that deep smoky sweetness.
2. Transfer hot peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling super easy.
3. Peel off the charred skins, then remove stems and seeds. Slice peppers into thick strips. Keep any juices that collect—they're liquid gold for flavor.
4. Arrange pepper strips on a serving platter. Tear mozzarella into bite-sized pieces and scatter over the peppers. Add fresh basil leaves.
5. Drizzle with a generous amount of extra olive oil and the balsamic glaze. Season with a pinch of salt and a crack of black pepper. Let it sit at room temperature for 10 minutes to marry the flavors. Trust me, it's worth the wait.

Bright, sweet, and smoky—this salad is a flavor explosion in every bite. Serve it alongside grilled chicken or crusty bread, or pile it onto a sandwich for an instant upgrade. Honestly, it's so good you might just eat it straight from the bowl.

Conclusion

Pair any of these sides with your meatball subs for a meal that’s sure to impress! This collection has everything from crispy fries to fresh salads. Try one tonight, then comment below with your favorite. Don’t forget to pin this roundup on Pinterest for later!