Cheesy Meatball Subs (Printable version)
Toasted subs filled with juicy meatballs, marinara, and melted mozzarella for a hearty Italian-American sandwich.
# What you need:
→ Meatballs
01 - 1.1 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
→ Tomato 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, to garnish (optional)
# How To:
01 - Preheat oven to 400°F and position the oven rack for broiling.
02 - In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently 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, approximately 5 to 7 minutes. Remove and set aside.
04 - In the same skillet, sauté the chopped onion until softened, about 3 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
05 - Pour in the marinara sauce and dried basil, stirring to combine. Bring to a gentle simmer, then return the browned meatballs to the pan. Cover, reduce heat to low, and simmer for 15 minutes until meatballs are cooked through.
06 - Slice each sub roll lengthwise, leaving one side attached. Optionally brush the cut sides with softened butter. Place under the broiler cut-side up for 1 to 2 minutes until golden and crisp.
07 - Place 3 meatballs with sauce into each toasted roll. Evenly distribute the shredded mozzarella over the top. Arrange all assembled subs on a baking sheet.
08 - Broil the assembled subs for 2 to 3 minutes until the cheese is fully melted and bubbly. Garnish with fresh basil leaves if desired and serve immediately while hot.
# Expert Advice:
01 -
- The meatballs cook directly in the sauce so every bite carries that deep, slow simmered flavor without hours of work.
- Melting mozzarella under the broiler creates that irresistible golden crust that makes these subs impossible to put down.
02 -
- Overmixing the meatball mixture is the fastest way to get tough, rubbery meatballs, use your hands and stop as soon as everything looks combined.
- Letting the meatballs simmer in the sauce rather than cooking them separately is what makes this recipe taste like it took all day.
03 -
- Wet your hands slightly with cold water before rolling each meatball and the mixture will not stick to your palms, giving you smoother, more even rounds.
- Shred your own mozzarella from a block rather than using pre shredded bags, the difference in how it melts and stretches is genuinely noticeable.