Cheesy Meatball Subs (Print View)
Toasted sub rolls filled with savory meatballs, marinara sauce, and bubbling mozzarella for a comforting 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
→ 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)
18 - Fresh basil leaves for garnish (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Position the oven rack so the broiler can reach the subs easily.
02 - In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until evenly incorporated without overworking 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. Remove from the skillet and set aside.
04 - In the same skillet, sauté the chopped onion until softened, about 3 minutes. Add the garlic and cook for 1 additional minute. Pour in the marinara sauce and dried basil, then stir 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 open lengthwise without cutting all the way through. Optionally brush the cut sides with softened butter. Place cut-side up under the broiler for 1 to 2 minutes until lightly golden.
07 - Place 3 meatballs with sauce into each toasted sub roll. Evenly distribute the shredded mozzarella over the top. Arrange the assembled subs on a baking sheet.
08 - Broil the subs for 2 to 3 minutes until the mozzarella is fully melted, bubbly, and lightly browned in spots. Watch closely to prevent burning.
09 - Top each sub with fresh basil leaves if desired and serve immediately while hot.
# Expert Hints:
01 -
- The meatballs come out so tender they practically melt into the sauce, and you will never go back to frozen after making them from scratch.
- Everything cooks in one skillet, which means the sauce picks up all those crispy browned bits from the meatballs and tastes like it simmered all day.
- That moment when you pull the subs from the broiler and the cheese is golden and cascading over the sides is pure dinner table theater.
02 -
- Overmixing the meatball mixture is the fastest way to get dense tough meatballs, so stop mixing the second everything looks combined.
- Letting the meatballs brown properly before simmering creates a fond in the pan that makes the sauce taste like it came from a restaurant kitchen.
03 -
- Use a cookie scoop or ice cream scoop to portion the meatball mixture so they cook evenly and you do not end up with some done and some raw in the middle.
- Toast the rolls first and assemble everything quickly so the bread stays crisp on the inside, because once that sauce hits a cold roll it turns to mush before the cheese even melts.