Cheesy Meatball Subs (Printable View)
Toasted subs filled with juicy beef meatballs, simmered tomato sauce and melted mozzarella for a comforting meal.
# What You’ll Need:
→ For the 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
→ For the 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
→ For Assembly
15 - 4 sub rolls (about 8 inches each)
16 - 1 1/2 cups shredded mozzarella cheese
17 - 2 tbsp butter, softened (optional, for toasting)
18 - Fresh basil leaves, to garnish (optional)
# Cooking Steps:
01 - Preheat oven to 400°F.
02 - In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until evenly combined, then shape into 12 equal-sized meatballs.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides, about 5–7 minutes. Remove and set aside.
04 - In the same skillet, add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
05 - Pour in the marinara sauce and dried basil. Bring to a simmer, then return the browned meatballs to the pan. Cover and simmer on low heat for 15 minutes until the meatballs are cooked through.
06 - Slice the sub rolls and optionally brush the insides with softened butter. Toast the cut sides under the broiler for 1–2 minutes until golden.
07 - Fill each toasted roll with 3 meatballs and spoon some sauce over the top. Generously cover with shredded mozzarella cheese and place the assembled subs on a baking sheet.
08 - Broil in the oven for 2–3 minutes until the cheese is fully melted and bubbly.
09 - Garnish with fresh basil leaves if desired and serve immediately while hot.
# Expert Tips:
01 -
- The meatballs simmer right in the sauce, so every bite carries deep tomato flavor and stays incredibly juicy.
- Broiling the cheese until it bubbles and browns creates that golden crust you usually only get at a deli.
02 -
- Overmixing the meatball mixture makes them tough, so stop as soon as the ingredients look evenly combined.
- Broiling goes from perfect to burnt in seconds, so stay right next to the oven and keep the door cracked if you can.
03 -
- Let the meatball mixture rest in the fridge for 15 minutes before shaping so the breadcrumbs can absorb moisture and the texture improves.
- Use a good quality marinara because it is the backbone of the whole dish and a bland sauce means a bland sub.