Cheesy Meatball Subs (Print Layout)

Tender meatballs in marinara with melted mozzarella on crusty rolls

# What You 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)

→ Sandwich Assembly

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). Line a baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, 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, roughly the size of a golf ball, and set them aside on a plate or tray.
04 - Heat a large skillet over medium heat with a splash of oil. Add the meatballs and brown them on all sides, approximately 5 to 7 minutes total, turning as needed for even color.
05 - Pour the marinara sauce over the browned meatballs in the skillet. Reduce the heat and simmer gently for 10 to 15 minutes, turning the meatballs occasionally, until they are cooked through.
06 - Mix the softened butter with minced garlic. Slice the sub rolls open lengthwise and spread the cut sides with the garlic butter. Place the rolls on a baking sheet and toast in the oven for 2 to 3 minutes until lightly golden.
07 - Place 3 meatballs along with a generous spoonful of sauce into each toasted roll. Top evenly with the shredded mozzarella cheese.
08 - Return the assembled subs to the oven and bake for 5 to 7 minutes, or until the mozzarella is fully melted, bubbly, and lightly golden on top.
09 - Serve the subs hot, garnished with additional chopped parsley or a sprinkle of Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • The meatballs come together in one bowl with no fancy techniques, just your hands and a few pantry staples.
  • That moment when you pull golden, cheese blanketed subs from the oven will make you feel like a kitchen hero.
  • Everything cooks in a single skillet and on one baking sheet, so cleanup is surprisingly painless.
02 -
  • Overmixing the meatball mixture is the fastest way to end up with dense, rubbery bites, so stop as soon as everything looks combined.
  • Letting the meatballs simmer in the sauce rather than just baking them is what makes them incredibly juicy and infuses the marinara with flavor.
  • If your rolls are very soft, toasting them first is essential or they will fall apart under the weight of the sauce and cheese.
03 -
  • Wet your hands with cold water before rolling meatballs and the mixture will not stick to your palms at all.
  • Shred your own mozzarella from a block instead of buying pre shredded, because the anti caking agents in bagged cheese prevent it from melting as smoothly.

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