Cheesy Meatball Subs (Printable)
Tender beef meatballs in rich marinara with melted cheese on warm toasted rolls
# What You’ll Need:
→ For the Meatballs
01 - 1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 cup whole milk
05 - 1 large egg
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon dried oregano
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
→ For the Sauce
11 - 2 cups marinara sauce, homemade or store-bought
12 - 1/2 teaspoon red pepper flakes (optional)
→ For the Subs
13 - 4 sub rolls, approximately 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)
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix gently with your hands or a fork until just combined, being careful not to overwork the meat.
03 - Shape the mixture into 12 equal-sized meatballs and arrange them on the prepared baking sheet. Bake for 18 to 20 minutes until golden brown and cooked through to an internal temperature of 160°F.
04 - While the meatballs bake, heat the marinara sauce in a large skillet over medium-low heat. Stir in the red pepper flakes if using. Keep the sauce at a gentle simmer.
05 - Transfer the baked meatballs into the simmering marinara sauce, turning to coat evenly. Let them simmer gently for 5 to 7 minutes so the flavors meld together.
06 - Stir together the melted butter and finely grated garlic to make garlic butter. Slice each sub roll lengthwise without cutting all the way through. Brush the cut sides generously with garlic butter and place on a baking tray. Toast in the oven for 3 to 4 minutes until golden and crisp.
07 - Place 3 saucy meatballs inside each toasted sub roll, spooning extra marinara over the top. Sprinkle each sub generously with shredded mozzarella cheese.
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 - Remove from the oven and garnish with chopped fresh basil or parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The meatballs bake in the oven so you get a beautiful brown crust without standing over a splattering pan.
- Garlic butter on the rolls takes this from a basic sandwich into something you would happily pay deli prices for.
- Everything comes together in under an hour with ingredients you probably already have.
02 -
- Overmixing the meatball mixture is the fastest way to end up with dense rubbery orbs instead of tender ones.
- Toasting the rolls before adding sauce is the critical step that prevents your sub from becoming a soggy mess five minutes later.
03 -
- Use a cookie scoop to portion the meatball mixture so they are all the same size and cook evenly.
- Let the assembled subs rest for one minute before serving so the cheese sets slightly and the sauce doesn't immediately run down your arm.