Cheesy Meatball Subs (Printable)
Toasted subs filled with juicy beef meatballs, marinara, and melted mozzarella for a hearty Italian-American sandwich.
# What You’ll Need:
→ For the 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
→ For the 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
→ For 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 Make It:
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 equal-sized meatballs.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides, about 5–7 minutes. Remove and set aside.
04 - In the same skillet, cook the onion until softened, about 3 minutes. Add the 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, reduce heat to low, and simmer for 15 minutes until the meatballs are cooked through.
06 - Slice the sub rolls and optionally brush the insides with softened butter. Toast the cut sides under the broiler for 1–2 minutes until golden.
07 - Place 3 meatballs and sauce into each toasted roll. Top generously with shredded mozzarella cheese and arrange the subs on a baking sheet.
08 - Broil the assembled subs for 2–3 minutes until the cheese is melted and bubbly.
09 - Garnish with fresh basil leaves if desired and serve immediately while hot.
# Expert Tips:
01 -
- The meatballs simmer right in the sauce, so every bite carries that slow cooked tomato richness without actually requiring slow cooking.
- Broiling the cheese until it blisters and cascades over the edges turns an ordinary weeknight dinner into something that feels deliberately indulgent.
02 -
- Do not overmix the meatball mixture or pack the balls too tightly, because that is the fastest path to rubbery, dense meat that nobody wants to bite into.
- Watch the broiler like a hawk during the final step, since cheese and bread go from perfectly golden to charred in what feels like a single blink.
03 -
- Let the meatballs rest in the covered sauce for five minutes off the heat before assembling, because the carryover cooking ensures they stay juicy without drying out.
- Use a good quality block mozzarella and shred it yourself, since pre shredded varieties are coated in anti caking powder that prevents proper melting and stretching.