Cheesy Meatball Subs (Printable)
Toasted subs filled with juicy beef meatballs, rich marinara and melted mozzarella for a hearty, comforting meal.
# What You’ll Need:
→ Meatballs
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 tbsp chopped fresh parsley
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/2 tsp ground black pepper
→ Sauce
10 - 2 cups marinara sauce
11 - 1 tbsp olive oil
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 1/2 tsp dried basil
→ Assembly
15 - 4 sub rolls (about 8 inches each)
16 - 1 1/2 cups shredded mozzarella cheese
17 - 2 tbsp softened butter (optional, for toasting)
18 - Fresh basil leaves (optional garnish)
# Directions:
01 - Preheat oven to 400°F.
02 - In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until evenly incorporated, then shape into 12 uniform meatballs.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides for 5 to 7 minutes. Remove and set aside.
04 - In the same skillet, cook the chopped onion until softened, about 3 minutes. Add the minced garlic and cook for 1 additional minute. Pour in the marinara sauce and dried basil, then bring to a simmer.
05 - Return the browned meatballs to the skillet, cover, and simmer on low heat for 15 minutes until the meatballs are cooked through.
06 - Slice the sub rolls open and optionally brush the insides with softened butter. Place cut-side up under the broiler for 1 to 2 minutes until golden.
07 - Fill each toasted roll with 3 meatballs and spoon over some sauce. Generously top with shredded mozzarella cheese and arrange the subs on a baking sheet.
08 - Broil the assembled subs in the oven for 2 to 3 minutes until the cheese is fully melted and bubbly.
09 - Garnish with fresh basil leaves if desired and serve immediately while hot.
# Expert Suggestions:
01 -
- The meatballs brown in the same pan you build the sauce in, so every caramelized bit gets folded back into the gravy and nothing is wasted.
- That moment under the broiler when the cheese goes from pale to bubbling and golden is pure kitchen magic that never gets old.
02 -
- Do not overmix the meatball mixture or pack them too tightly, treating them roughly makes them dense and tough instead of light and juicy.
- The residual heat in the meatballs continues cooking them as they sit, so pulling them from the pan slightly pink inside is actually safer than you think since they finish in the simmering sauce.
03 -
- For a spicier version that wakes up the whole dish, add a generous pinch of red pepper flakes when you pour in the marinara sauce.
- Substituting ground turkey or chicken for the beef works beautifully but add an extra drizzle of olive oil to the mixture since leaner meats need the moisture.