Cheesy Meatball Subs (Printable)
Savory meatballs in marinara with melted mozzarella on crusty rolls.
# What you'll need:
→ Meatballs
01 - 1 lb ground beef (or a mix of beef and pork)
02 - 1/4 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Sauce
10 - 2 cups marinara sauce (store-bought or homemade)
→ Subs
11 - 4 sub rolls or hoagie rolls
12 - 1 1/2 cups shredded mozzarella cheese
13 - 2 tbsp butter, softened
14 - 1 clove garlic, minced (optional, for garlic butter)
# Directions:
01 - Preheat the oven to 400°F (200°C).
02 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
03 - Shape the mixture into 12 equal meatballs, roughly the size of a golf ball.
04 - Heat a large skillet over medium heat with a splash of oil. Brown the meatballs on all sides, about 5–7 minutes total.
05 - Pour marinara sauce into the skillet, covering the meatballs. Simmer gently for 10–15 minutes, turning occasionally, until the meatballs are cooked through.
06 - Mix softened butter with minced garlic. Slice the sub rolls open and lightly spread with garlic butter. Toast on a baking sheet in the oven for 2–3 minutes until just golden.
07 - Place 3 meatballs and a generous spoonful of sauce into each roll. Top with shredded mozzarella cheese.
08 - Return the assembled subs to the oven and bake for 5–7 minutes, or until the cheese is fully melted and bubbly.
09 - Serve hot, garnished with extra parsley or a sprinkle of Parmesan if desired.
# Expert Suggestions:
01 -
- The meatballs simmer right in the marinara so every bite soaks up that rich tomato flavor.
- Garlic butter on the rolls takes this from good to absolutely unforgettable with almost no extra effort.
02 -
- Resist the urge to stir the meatballs roughly while browning because they can break apart before setting up properly.
- Toasting the rolls before adding sauce is the difference between a soggy mess and a sub with real structural integrity.
03 -
- Wet your hands slightly before rolling meatballs and the mixture will not stick to your palms at all.
- Broil the subs for the last 60 seconds if you want that slightly charred, pizza shop finish on the cheese.