Meatball Subs

I still remember making meatball subs for the first time during a snowstorm when we were stuck indoors and craving something hot and hearty so I grabbed a pack of hoagie rolls some leftover marinara and a batch of homemade meatballs I had in the freezer. The way the cheese melted over the saucy meatballs and soaked into the bread was exactly what we needed that day and it instantly became a cold-weather tradition in our house.

What I love most about meatball subs is how easy they are to customize and how they turn a few humble ingredients into a mouthwatering handheld meal. Whether it’s a game day or a simple weeknight dinner they always bring smiles to the table and fill the kitchen with the most comforting aroma of toasted bread and bubbling cheese.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Ground beef – The base for juicy flavorful meatballs.
• Breadcrumbs – Helps bind the meatballs and keep them tender.
• Egg – Acts as the glue to hold the meatballs together.
• Garlic – Adds a deep savory note to the meatball mix.
• Parmesan cheese – Gives the meatballs a rich cheesy punch.
• Marinara sauce – Coats the meatballs in classic Italian flavor.
• Hoagie rolls – The sturdy vessel that holds all the saucy goodness.
• Mozzarella cheese – Melts beautifully over the top for that stretchy cheesy finish.
• Parsley – A fresh garnish that adds a pop of color and brightness.

Tools You’ll Need

• Mixing bowl – For combining and mixing the meatball ingredients.
• Baking sheet – Used for baking the meatballs evenly in the oven.
• Saucepan – To simmer the meatballs in marinara sauce until coated and hot.
• Spoon or scoop – Helps portion the meatballs evenly.
• Oven – Needed for melting the cheese and toasting the subs.
• Baking dish or foil – To hold the assembled subs while they heat through.

Instructions

Step 1:

I start by preheating the oven to 400°F and lining a baking sheet with parchment paper.

Step 2:

In a bowl I combine ground beef breadcrumbs egg minced garlic Parmesan cheese and a pinch of salt and pepper then I mix it all together gently with my hands.

Step 3:

I roll the mixture into small meatballs and place them on the prepared baking sheet then I bake them for 18–20 minutes until fully cooked and browned.

Step 4:

While the meatballs bake I heat marinara sauce in a saucepan over medium heat then once the meatballs are done I transfer them into the sauce and let them simmer for 5–10 minutes.

Step 5:

Next I slice the hoagie rolls and stuff them with saucy meatballs then I sprinkle mozzarella cheese generously on top of each one.

Step 6:

I place the subs on a foil-lined baking sheet and pop them under the broiler for a couple of minutes just until the cheese is bubbly and golden.

Step 7:

I garnish them with chopped parsley and serve them hot and melty right away.

Tips

If you like a little heat I suggest adding red pepper flakes to the marinara or using spicy Italian sausage in the meatball mix. I’ve also made these with turkey or chicken meatballs and they’re just as delicious. For extra cheesy subs I sometimes add a layer of provolone or a smear of garlic butter on the bread before toasting.

Ways to Serve

These meatball subs go great with a side of chips a simple salad or even a cup of soup on colder days. I’ve also served them sliced into smaller portions for party sliders and they disappear fast!

Frequently Asked Questions

Can I make Meatball Subs ahead of time?

Yes just prep the meatballs and sauce ahead then assemble and broil right before serving.

What kind of bread is best for Meatball Subs?

I recommend hoagie rolls or any crusty sub roll that can hold up to the sauce and cheese.

Can I freeze leftover Meatball Subs?

You can freeze the meatballs and sauce but I recommend assembling fresh to keep the bread from getting soggy.

See You in the Kitchen

I hope you try these meatball subs and enjoy how they turn a few simple ingredients into a cheesy saucy satisfying meal! They’re always a hit in my house and I’d love to hear how they turn out for you.

Happy Cooking!

Print