Cheesy Meatball Subs (Print View)
Tender beef meatballs in rich marinara with melted cheese on warm toasted rolls
# What You 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
→ Sauce
11 - 2 cups marinara sauce
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 Steps:
01 - Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
03 - Form the mixture into 12 equal meatballs and arrange them on the prepared baking sheet. Bake for 18 to 20 minutes until deeply browned and cooked through to an internal temperature of 160°F.
04 - While the meatballs bake, pour the marinara sauce into a large skillet set over medium-low heat. Stir in the red pepper flakes if using, and bring to a gentle simmer.
05 - Transfer the baked meatballs into the simmering sauce, turning to coat evenly. Let them simmer gently for 5 to 7 minutes so the flavors meld.
06 - Stir together the melted butter and grated garlic in a small bowl. Slice each sub roll lengthwise without cutting all the way through. Brush the cut surfaces generously with the garlic butter and place on a baking tray. Toast in the oven for 3 to 4 minutes until golden and crisp.
07 - Arrange 3 saucy meatballs inside each toasted roll, spooning extra sauce over the top. Sprinkle the mozzarella cheese generously and evenly over each sub.
08 - Return the assembled subs to the oven for 3 to 4 minutes, or until the mozzarella is fully melted, bubbly, and lightly golden in spots.
09 - Finish with a scattering of fresh basil or parsley if desired. Serve immediately while hot.
# Expert Hints:
01 -
- The meatballs bake instead of fry, so you get a golden crust without the mess of hot oil splattering your stove.
- Everything comes together in under an hour, which is faster than delivery and tastes infinitely better.
02 -
- Overmixing the meatball mixture is the fastest way to turn them tough and rubbery, so stop as soon as everything looks evenly combined.
- Toasting the rolls before adding sauce is non-negotiable because it creates a barrier that prevents the bread from turning into a soggy mess.
03 -
- Use a cookie scoop to portion the meatball mixture so they are all exactly the same size and cook evenly without any guesswork.
- Let the assembled subs rest for one minute after the cheese melts before serving, because that molten mozzarella will burn an eager mouth.