Cheesy Meatball Subs (Print View)
Savory meatballs in marinara with melted mozzarella on crusty rolls
# Ingredient List:
→ 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 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)
# How to Make:
01 - Preheat oven to 400°F (200°C).
02 - In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently until just combined—avoid overworking the meat.
03 - Form the mixture into 12 equal-sized meatballs, approximately 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 for 5–7 minutes until evenly seared.
05 - Pour marinara sauce over the meatballs in the skillet. Simmer gently for 10–15 minutes, turning occasionally, until the meatballs are fully cooked through.
06 - Combine softened butter with minced garlic. Slice the sub rolls open and lightly spread with the garlic butter mixture. Place on a baking sheet and toast in the oven for 2–3 minutes until lightly golden.
07 - Place 3 meatballs along with a generous spoonful of sauce into each toasted roll. Top evenly with shredded mozzarella cheese.
08 - Return the assembled subs to the oven and bake for 5–7 minutes, until the mozzarella is fully melted and bubbly.
09 - Serve hot, garnished with additional chopped parsley or grated Parmesan if desired.
# Expert Advice:
01 -
- These subs deliver that classic Italian American deli flavor without requiring a trip across town or a reservation.
- The meatballs cook right in the sauce, which means everything stays juicy and the cleanup is surprisingly minimal for a meal this satisfying.
02 -
- Do not overmix the meatball mixture or they will turn out tough and rubbery instead of tender.
- Letting the meatballs brown properly before adding the sauce creates a crust that locks in flavor and prevents them from falling apart.
03 -
- Wet your hands slightly before shaping meatballs and the mixture will not stick to your palms, making the process faster and cleaner.
- Broil the subs for the last minute instead of baking if you want that spotted golden brown cheese that looks like it came from a restaurant.