Cheesy Meatball Subs (Printable)
Tender beef meatballs in marinara with melted cheese on toasted sub rolls
# What You’ll Need:
→ Meatballs
01 - 1 lb ground beef
02 - ½ cup breadcrumbs
03 - ¼ cup grated Parmesan cheese
04 - ¼ cup whole milk
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp dried oregano
09 - 1 tsp kosher salt
10 - ½ tsp black pepper
→ Marinara Sauce
11 - 2 cups marinara sauce, homemade or store-bought
12 - ½ tsp red pepper flakes (optional)
→ Sandwich Assembly
13 - 4 sub rolls, approximately 6 inches each
14 - 1½ 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)
# How To Make It:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, milk, egg, minced garlic, parsley, oregano, salt, and pepper. Gently fold until evenly incorporated, being careful not to overwork the meat.
03 - Portion the mixture into 12 uniform meatballs and arrange on the prepared baking sheet. Bake for 18–20 minutes until golden brown and cooked through to an internal temperature of 160°F.
04 - While the meatballs bake, warm the marinara sauce in a large skillet over medium-low heat. Stir in the red pepper flakes if desired for a subtle kick.
05 - Transfer the baked meatballs into the simmering marinara, turning to coat evenly. Let them simmer gently for 5–7 minutes so the flavors meld.
06 - Stir together the melted butter and finely grated garlic. Slice the sub rolls lengthwise without cutting all the way through. Brush the cut surfaces with garlic butter and toast on a baking sheet for 3–4 minutes until lightly golden.
07 - Place 3 saucy meatballs inside each toasted roll, spooning extra marinara over the top. Generously blanket each sub with shredded mozzarella.
08 - Return the assembled subs to the oven for 3–4 minutes until the mozzarella is fully melted, bubbly, and lightly browned in spots.
09 - Finish with a scattering of fresh basil or parsley if desired. Serve immediately while hot and the cheese is at its stretchiest.
# Expert Tips:
01 -
- The garlic butter toasted rolls create a crunchy barrier that keeps the sauce from turning everything into a soggy mess.
- These subs turn ordinary weeknight ingredients into something that tastes like it came from an Italian deli.
- Everything bakes on one sheet, so cleanup is almost effortless.
02 -
- Do not overmix the meatball mixture or they will turn out dense and rubbery instead of tender.
- Toasting the rolls before adding sauce creates a barrier that prevents the bread from falling apart in your hands.
03 -
- Use a cookie scoop to portion the meatball mixture so they are all the same size and cook evenly.
- Let the meatballs rest in the sauce off the heat for a few minutes before assembling, as they absorb more flavor as they cool slightly.