Cheesy Meatball Subs (Printable)
Crispy rolls filled with tender meatballs, rich marinara, and bubbly mozzarella cheese.
# What You Need:
→ Meatballs
01 - 1 lb ground beef (or a blend 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 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon 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 tablespoons butter, softened
14 - 1 clove garlic, minced (optional, for garlic butter)
# Steps:
01 - Preheat oven to 400°F (200°C).
02 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined—avoid overworking 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 and lightly spread with garlic butter if desired. 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 toasted roll. Top with shredded mozzarella.
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 Parmesan if desired.
# Expert Advice:
01 -
- The meatballs cook right in the marinara so they soak up flavor while the sauce thickens into something rich and velvety.
- Garlic butter on the rolls is a small step that completely changes the final bite.
- Everything comes together in under an hour with ingredients you probably already have.
02 -
- Do not rush the simmering step because the meatballs need that time to cook through gently without drying out.
- Toast the rolls before adding filling or they will turn soggy the moment the sauce hits them.
03 -
- Wet your hands slightly before rolling meatballs and the mixture will not stick to your palms.
- Broil for the last minute instead of baking if you want those gorgeous browned cheese spots on top.