Description
These homemade meatball subs are the ultimate comfort food. Juicy, saucy, and cheesy meatballs are simmered in marinara sauce and topped with melted mozzarella on a toasted sub roll. This recipe is perfect for family dinners, game nights, or any craving for a hearty Italian-inspired sandwich.
Ingredients
Scale
- For the Meatballs:
- 1 lb (450g) ground beef
- 1 egg
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 tsp dried)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 1/2 teaspoon crushed red pepper (optional)
- 1/2 teaspoon onion powder
- For Assembly:
- 4 hoagie or sub rolls
- 1 1/2 cups shredded mozzarella or provolone cheese
- 1 tablespoon olive oil (for brushing rolls)
- Fresh basil (optional garnish)
Instructions
- Prepare the Meatball Mixture: Preheat oven to 400°F (200°C). Combine ground beef, egg, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Form and Bake: Shape into 12 meatballs and place on a greased or lined baking sheet. Bake for 18–20 minutes until browned and cooked through.
- Simmer in Sauce: Heat marinara sauce in a saucepan. Add onion powder and red pepper flakes if desired. Transfer cooked meatballs to the sauce and simmer for 5–10 minutes.
- Toast the Rolls: Cut sub rolls lengthwise without slicing fully through. Brush inside with olive oil and toast at 400°F for 5 minutes until golden.
- Assemble the Subs: Place 3 meatballs in each roll. Spoon over extra sauce and top with shredded cheese. Return to oven for 5 minutes until cheese melts.
- Serve Hot: Garnish with basil or parsley and enjoy warm while cheesy and toasty.
Notes
- Don’t overmix the meat: Mix until just combined for tender meatballs.
- Toast the bread: Keeps your sandwich sturdy and prevents sogginess.
- Customize cheese: Try provolone, gouda, or fontina for different flavors.
- Storage: Refrigerate meatballs up to 3 days or freeze for 2 months.
- Make-ahead tip: Prepare and bake meatballs early, then reheat and assemble when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sub sandwich