Cheesy Meatball Subs (Printable Version)
Toasted subs with juicy meatballs, rich tomato sauce and bubbly mozzarella—easy, satisfying Italian-American comfort.
# 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 - Set the oven to 400°F (200°C) and allow it to fully preheat.
02 - In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and black 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 for 5 to 7 minutes. Remove from the skillet and set aside.
04 - In the same skillet, cook the chopped onion over medium heat until softened, about 3 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
05 - Pour the marinara sauce and dried basil into the skillet and bring to a gentle simmer. Return the browned meatballs to the pan, cover, and reduce heat to low. Simmer for 15 minutes until the meatballs are cooked through.
06 - Slice each sub roll lengthwise, optionally brushing the cut sides with softened butter. Place cut-side up under the broiler for 1 to 2 minutes until golden.
07 - Place 3 meatballs with sauce into each toasted sub roll. Top generously with shredded mozzarella cheese and arrange the assembled subs on a baking sheet.
08 - Broil the assembled subs in the oven for 2 to 3 minutes until the mozzarella is fully melted and bubbly.
09 - Garnish with fresh basil leaves if desired and serve immediately while hot.
# Expert Suggestions:
01 -
- The meatballs cook right in the sauce, so they soak up every bit of flavor and stay incredibly juicy from end to end.
- Broiling the cheese until it gets those golden brown spots makes these taste like they came from a neighborhood Italian deli.
- Everything comes together in under an hour, which is remarkable for something that feels this indulgent and satisfying.
02 -
- Do not overmix the meatball mixture or pack them too tightly, because tough, dense meatballs are the result every single time.
- Keep a close eye on the broiler during the final step, since thirty extra seconds can take your subs from beautifully melted to burnt beyond recognition.
03 -
- Wet your hands slightly before rolling the meatballs and the mixture will not stick to your palms, making the whole process faster and less frustrating.
- Shred your own mozzarella from a block instead of buying pre shredded, because the added anti caking agents on bagged cheese prevent it from melting as smoothly.