Cheesy Meatball Subs (Print)
Juicy 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 freshly 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 kosher salt
09 - 1/4 teaspoon black pepper
→ Sauce
10 - 2 cups marinara sauce (homemade or store-bought)
→ Subs
11 - 4 sub rolls or hoagie rolls
12 - 1 1/2 cups shredded mozzarella cheese
13 - 2 tablespoons unsalted butter, softened
14 - 1 clove garlic, minced (optional, for garlic butter)
# How-To Steps:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
02 - In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Gently mix until just combined, being careful not to overwork the meat.
03 - Roll the mixture into 12 evenly sized meatballs, approximately golf ball size.
04 - Heat a large skillet over medium heat with a light drizzle of oil. Brown the meatballs on all sides, approximately 5–7 minutes total.
05 - Pour marinara sauce over the browned meatballs in the skillet. Reduce heat and simmer gently for 10–15 minutes, turning occasionally, until the meatballs are cooked through.
06 - Combine softened butter with minced garlic. Slice the sub rolls open and lightly spread the cut sides with garlic butter. Toast on a baking sheet in the oven for 2–3 minutes until lightly golden.
07 - Place 3 meatballs with sauce into each toasted roll. Generously top with shredded mozzarella cheese.
08 - Return the assembled subs to the oven and bake for 5–7 minutes, or until the mozzarella is fully melted and bubbly.
09 - Serve immediately while hot. Garnish with additional fresh parsley or grated Parmesan if desired.
# Expert Suggestions:
01 -
- The meatballs stay incredibly tender because they simmer directly in the marinara, soaking up all that tomato goodness while staying juicy inside.
- Garlic butter on the rolls creates a crispy golden barrier that keeps the bread from getting soggy, a trick that changes everything.
- Everything comes together in under an hour with ingredients you probably already have in your kitchen right now.
02 -
- Resist the urge to stir the meatballs aggressively while browning because they are fragile before the crust forms and will fall apart on you.
- Letting the assembled subs rest for just one minute before serving saves your mouth from a burned palate and lets the cheese set slightly so it does not slide right off.
03 -
- Wet your hands slightly with cold water before rolling meatballs and the mixture will not stick to your palms, making the process faster and cleaner.
- Broiling the subs for the last sixty seconds instead of baking gives you those irresistible golden brown cheese spots that make people lean in closer.