Cheesy Meatball Subs (Printable)

Tender beef meatballs in marinara with melted cheese on toasted rolls

# What You’ll Need:

→ Meatballs

01 - 1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup milk
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 2 tbsp chopped fresh parsley
08 - 1 tsp dried oregano
09 - 1 tsp salt
10 - 1/2 tsp black pepper

→ Marinara Sauce

11 - 2 cups marinara sauce
12 - 1/2 tsp red pepper flakes (optional)

→ Assembly

13 - 4 sub rolls (about 6 inches each)
14 - 1 1/2 cups shredded mozzarella cheese
15 - 2 tbsp unsalted butter, melted
16 - 1 clove garlic, finely grated
17 - Fresh basil or parsley, chopped, for garnish (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground beef, breadcrumbs, Parmesan, milk, egg, 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.
04 - Bake for 18 to 20 minutes until browned on the outside and cooked through to an internal temperature of 160°F.
05 - While the meatballs bake, heat marinara sauce in a large skillet over medium-low heat. Stir in red pepper flakes if desired.
06 - Transfer the baked meatballs into the warm marinara sauce, turning to coat evenly. Simmer gently for 5 to 7 minutes.
07 - Combine melted butter with finely grated garlic. Slice sub rolls lengthwise without cutting all the way through. Brush the insides generously with garlic butter and toast on a baking tray for 3 to 4 minutes until golden.
08 - Place 3 saucy meatballs inside each toasted roll. Spoon extra sauce over the top and sprinkle generously with shredded mozzarella.
09 - Return the assembled subs to the oven for 3 to 4 minutes until the mozzarella is fully melted and bubbly.
10 - Finish with a sprinkle of fresh basil or parsley. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The garlic butter on those rolls is a small step that makes people close their eyes on the first bite every single time.
  • Simmering the meatballs in marinara after baking makes them impossibly tender and coats every bite in sauce.
02 -
  • Do not overmix the meatball mixture or they will turn out dense and rubbery instead of soft and tender.
  • Toasting the rolls before adding sauce is the difference between a sandwich that holds together and one that falls apart on the first bite.
03 -
  • Use a cookie scoop to portion the meatball mixture so they are all exactly the same size and cook evenly.
  • Broil the assembled subs for the last minute instead of just baking if you want those beautifully browned cheese tops.

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