Cheesy Meatball Subs (Printer-friendly)
Toasted subs filled with juicy meatballs, marinara, and melted mozzarella for a hearty Italian-American sandwich.
# What You 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
→ 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 rolls)
18 - Fresh basil leaves for garnish (optional)
# How to Make It:
01 - Preheat oven to 400°F and position the oven rack for broiling.
02 - In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently until evenly incorporated, being careful not to overwork the meat. 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 until a deep golden crust forms. Transfer to a plate and set aside.
04 - In the same skillet, sauté the chopped onion until softened, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant. Pour in the marinara sauce and dried basil, stirring to combine.
05 - Return the browned meatballs to the skillet, nestling them into the sauce. Cover, reduce heat to low, and simmer for 15 minutes until the meatballs are cooked through to an internal temperature of 160°F.
06 - Slice each sub roll lengthwise, leaving one side attached as a hinge. Optionally brush the cut sides with softened butter. Place cut-side up under the broiler for 1 to 2 minutes until lightly golden and crisp.
07 - Arrange 3 meatballs inside each toasted roll and spoon extra sauce over the top. Generously cover each sub with shredded mozzarella cheese. Transfer to a baking sheet.
08 - Place the assembled subs under the broiler for 2 to 3 minutes, watching closely, until the mozzarella is fully melted, bubbly, and lightly browned in spots.
09 - Garnish with fresh basil leaves if desired and serve immediately while hot.
# Expert Tips:
01 -
- The meatballs come out incredibly tender because they finish cooking directly in the sauce, soaking up all that tomato goodness.
- Broiling the cheese creates that golden, bubbly top that makes every bite feel like you are eating at a proper Italian deli.
- It is genuinely simple enough for a Tuesday night but impressive enough to serve when friends come over to watch the game.
02 -
- Overmixing the meatball mixture is the fastest way to end up with dense, tough meatballs, so stop as soon as the ingredients look evenly combined.
- Letting the meatballs brown properly before simmering creates a crust that locks in juices and adds a layer of flavor you cannot get any other way.
03 -
- Wet your hands slightly with cold water before rolling the meatballs and the mixture will not stick to your palms, giving you a smoother, more even shape.
- Toasting the sub rolls before adding sauce creates a protective barrier that keeps the bread structurally sound long enough to actually eat the sandwich without it dissolving in your hands.