Cheesy Meatball Subs (Print)
Tender meatballs in marinara with melted cheese on toasted sub rolls
# What You Need:
→ Meatballs
01 - 1 lb ground beef
02 - ½ cup breadcrumbs
03 - ¼ cup grated Parmesan cheese
04 - ¼ 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 - ½ teaspoon black pepper
→ Marinara Sauce
11 - 2 cups marinara sauce, homemade or store-bought
12 - ½ teaspoon red pepper flakes (optional)
→ Assembly
13 - 4 sub rolls, approximately 6 inches each
14 - 1½ 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)
# How To Make It:
01 - Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
03 - Form the mixture into 12 evenly sized meatballs and arrange them on the prepared baking sheet. Bake for 18–20 minutes until browned on the outside and cooked through to an internal temperature of 160°F.
04 - While the meatballs bake, pour the marinara sauce into a large skillet set over medium-low heat. Stir in the red pepper flakes if using. Bring to a gentle simmer.
05 - Transfer the baked meatballs into the simmering sauce, turning to coat evenly. Let them simmer gently for 5–7 minutes so the flavors meld together.
06 - In a small bowl, stir together the melted butter and grated garlic. Slice each sub roll lengthwise without cutting all the way through. Brush the cut sides generously with the garlic butter and place on a baking tray. Toast in the oven for 3–4 minutes until golden and crisp.
07 - Place 3 saucy meatballs into each toasted roll. Spoon extra marinara over the top and sprinkle generously with shredded mozzarella cheese.
08 - Return the assembled subs to the oven for 3–4 minutes, or until the mozzarella is fully melted, bubbly, and lightly golden in spots.
09 - Finish each sub with a sprinkle of fresh basil or parsley if desired. Serve immediately while hot.
# Expert Tips:
01 -
- The meatballs bake instead of fry, so you get a gorgeous crust without standing over a splattering pan for half an hour.
- Melting the cheese directly in the oven on top of the saucy meatballs creates that stretchy, bubbling pull that makes everyone at the table go quiet.
- Everything comes together with basic pantry ingredients and one baking sheet, which means minimal cleanup on a lazy weekend.
02 -
- Do not skip the garlic butter step on the rolls because that thin layer creates a barrier that stops the bread from turning soggy under the sauce.
- Letting the meatballs rest in the sauce for a few minutes before assembling makes a huge difference in how much flavor they absorb.
- Sturdy rolls are nonnegotiable since flimsy bread will dissolve into a sad puddle before you finish your first sub.
03 -
- Use a cookie scoop to portion the meatball mixture so every single one is the same size and they all finish cooking at exactly the same time.
- Broiling the subs for the last 30 seconds instead of baking gives you those irresistible browned cheese spots that make people grab their phones to take a photo.