Cheesy Meatball Subs (Print version)
Tender meatballs in rich marinara with melted cheese on warm toasted rolls—a classic comfort favorite.
# What you 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 tablespoons chopped fresh parsley
08 - 1 teaspoon dried oregano
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Sauce
11 - 2 cups marinara sauce
12 - 1/2 teaspoon red pepper flakes (optional)
→ Sandwich Assembly
13 - 4 sub rolls (about 6 inches each)
14 - 1 1/2 cups shredded mozzarella cheese
15 - 2 tablespoons unsalted butter, melted
16 - 1 clove garlic, finely grated
17 - Fresh basil or parsley, chopped, for garnish (optional)
# Directions:
01 - Preheat the 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, avoiding overworking the meat.
03 - Shape the mixture into 12 equal meatballs and arrange on the prepared baking sheet. Bake for 18–20 minutes until browned 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 red pepper flakes if desired.
05 - Transfer the baked meatballs to the skillet, turning to coat evenly in sauce. Simmer gently for 5–7 minutes.
06 - Combine melted butter with finely grated garlic. Slice the sub rolls lengthwise without cutting all the way through. Brush the cut sides with garlic butter and toast on a baking tray for 3–4 minutes until golden.
07 - Place 3 saucy meatballs inside each toasted roll. Generously top with shredded mozzarella cheese.
08 - Return the assembled subs to the oven for 3–4 minutes until the cheese is melted and bubbly. Garnish with fresh basil or parsley if desired. Serve immediately while hot.
# Expert advice:
01 -
- The meatballs bake instead of fry, so you get all the crispy edges without standing over a splattering pan for half an hour.
- Everything comes together on one baking sheet and one skillet, which means cleanup is almost too easy for something this indulgent.
02 -
- Overmixing the meatball mixture is the fastest way to end up with tough rubbery orbs instead of tender ones, so stop mixing the moment everything looks combined.
- Toasting the rolls before adding sauce is the single step that prevents a soggy mess, so never skip it no matter how hungry you are.
03 -
- Use a cookie scoop to portion the meatball mixture so every single one is the same size and cooks evenly without any guesswork.
- Broiling the assembled subs for the final minute instead of baking gives you those irresistible browned cheese spots that make people think you ordered from a restaurant.