Cheesy Meatball Subs (Printable Version)
Tender meatballs in rich marinara with melted cheese on toasted sub rolls for ultimate comfort.
# Ingredient List:
→ Meatballs
01 - 1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup whole milk
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon dried oregano
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
→ Marinara Sauce
11 - 2 cups marinara sauce
12 - 1/2 teaspoon red pepper flakes (optional)
→ Subs
13 - 4 sub rolls, approximately 6 inches each
14 - 1 1/2 cups shredded mozzarella cheese
15 - 2 tablespoons unsalted butter, melted
16 - 1 clove garlic, finely grated
17 - Fresh basil or parsley, chopped, for garnish (optional)
# How to Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat.
03 - Shape the mixture into 12 equal-sized meatballs and arrange them on the prepared baking sheet. Bake for 18 to 20 minutes until browned and cooked through to an internal temperature of 160°F.
04 - While the meatballs bake, heat the marinara sauce in a large skillet over medium-low heat. Stir in the red pepper flakes if using.
05 - Transfer the baked meatballs into the warm marinara sauce, turning to coat evenly. Simmer gently for 5 to 7 minutes so the flavors meld.
06 - Stir together the melted butter and grated garlic. Slice the sub rolls lengthwise without cutting all the way through. Brush the cut sides with the garlic butter and toast on a baking sheet for 3 to 4 minutes until golden.
07 - Place 3 saucy meatballs inside each toasted roll. Spoon extra marinara over the top and sprinkle generously with shredded mozzarella.
08 - Return the assembled subs to the oven for 3 to 4 minutes until the mozzarella is fully melted and bubbly.
09 - Finish with chopped fresh basil or parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The meatballs bake instead of fry, so you get a golden crust without standing over a splattering pan.
- Everything comes together in under an hour, which makes this totally doable on a weeknight.
02 -
- Do not overmix the meatball mixture or they will turn out dense and rubbery instead of tender.
- Toasting the rolls before adding sauce is the key step that prevents a soggy, falling apart sandwich.
03 -
- Use a cookie scoop to portion the meatball mixture so they are all the same size and cook evenly.
- Broil the assembled subs for the last 60 seconds instead of baking if you want a deeply golden, blistered cheese top.