Cheesy Meatball Subs (Printable)
Toasted sub rolls filled with simmered beef meatballs, marinara and melted mozzarella for a hearty, melty sandwich.
# What's Needed:
→ Meatball Mixture
01 - 1 lb ground beef
02 - 1/4 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons chopped fresh parsley
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon kosher salt
09 - 1/2 teaspoon ground black pepper
→ Tomato Sauce
10 - 2 cups marinara sauce
11 - 1 tablespoon olive oil
12 - 1 small yellow onion, finely chopped
13 - 2 cloves garlic, minced
14 - 1/2 teaspoon dried basil
→ Assembly
15 - 4 sub rolls, approximately 8 inches each
16 - 1 1/2 cups shredded mozzarella cheese
17 - 2 tablespoons unsalted butter, softened (optional, for toasting rolls)
18 - Fresh basil leaves, for garnish (optional)
# How to Make It:
01 - Preheat the oven to 400°F. Position the oven rack so the subs will sit 4–6 inches below the broiler element.
02 - In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently until just evenly incorporated, being careful not to overwork the meat. Shape the mixture into 12 uniform meatballs, roughly 1 1/2 inches in diameter.
03 - Heat the olive oil in a large skillet over medium heat. Working in batches if necessary, add the meatballs and brown on all sides, approximately 5–7 minutes. Transfer the browned meatballs to a plate and set aside. Do not discard the drippings in the pan.
04 - In the same skillet with the residual drippings, add the chopped onion and cook over medium heat until softened and translucent, about 3 minutes. Add the minced garlic and stir for 1 additional minute until fragrant. Pour in the marinara sauce and dried basil, stirring to combine and scraping up any browned bits from the bottom of the pan.
05 - Return the browned meatballs to the skillet, nestling them into the sauce. Bring to a gentle simmer, then reduce the heat to low. Cover the skillet and let the meatballs cook through in the sauce for 15 minutes.
06 - Slice each sub roll open lengthwise without cutting all the way through. Optionally brush the cut surfaces with softened butter. Place the rolls cut-side up on a baking sheet and toast under the broiler for 1–2 minutes until lightly golden. Watch carefully to prevent burning.
07 - Place 3 meatballs into each toasted sub roll, spooning a generous amount of sauce over the top. Evenly distribute the shredded mozzarella cheese over the meatballs and sauce on each sub.
08 - Return the assembled subs on the baking sheet to the broiler. Cook for 2–3 minutes until the mozzarella is fully melted, bubbly, and beginning to develop golden-brown spots in areas.
09 - Remove the subs from the oven and garnish with fresh basil leaves if desired. Serve immediately while hot.
# Tips for Success:
01 -
- The meatballs cook directly in the sauce so every bite carries that deep, slow-simmered flavor without actually taking hours.
- That moment when you pull the subs from the broiler and the cheese is perfectly golden and stretchy is pure kitchen magic.
02 -
- Do not overmix the meatball mixture or they will turn out tough and rubbery instead of tender.
- Toasting the rolls before adding sauce is the single step that prevents a soggy, falling apart sandwich.
03 -
- Use a cookie scoop to portion the meatball mixture so every single one is the same size and cooks evenly.
- Shred your own mozzarella from a block instead of buying pre-shredded, the anti-caking agents on bagged cheese prevent it from melting smoothly.