Cheesy Meatball Subs (Printable)

Juicy beef meatballs in rich marinara, nestled in toasted subs and topped with bubbly mozzarella.

# What You'll Need:

→ 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

→ Tomato 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

→ Assembly

15 - 4 sub rolls (about 8 inches each)
16 - 1 1/2 cups shredded mozzarella cheese
17 - 2 tbsp softened butter (optional, for toasting)
18 - Fresh basil leaves for garnish (optional)

# How-To Steps:

01 - Preheat oven to 400°F. Position the oven rack so the broiler is accessible for later use.
02 - In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently until evenly incorporated without overworking the meat. Shape the mixture into 12 uniform meatballs.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides, approximately 5 to 7 minutes. Remove the meatballs from the skillet 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 an additional minute until fragrant. Pour in the marinara sauce and dried basil, then bring to a gentle simmer.
05 - Return the browned meatballs to the skillet, nestling them into the sauce. Cover, reduce heat to low, and simmer for 15 minutes until the meatballs are fully cooked through.
06 - Slice each sub roll lengthwise. Optionally brush the cut sides with softened butter. Place cut-side up under the broiler for 1 to 2 minutes until golden and lightly crisp.
07 - Place 3 meatballs with sauce into each toasted sub roll. Top generously with shredded mozzarella cheese. Arrange the assembled subs on a baking sheet.
08 - Place the baking sheet under the broiler for 2 to 3 minutes until the mozzarella is fully melted, bubbly, and lightly golden in spots.
09 - Top each sub with fresh basil leaves if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The sauce soaks into the toasted roll just enough without turning it into mush, which is the secret most places get wrong.
  • These meatballs stay incredibly juicy inside because you simmer them directly in the sauce instead of baking them dry.
02 -
  • Do not overmix the meatball mixture or they will become tough and rubbery, a mistake I made for years before Marco showed me the gentle hand.
  • Letting the meatballs simmer in the sauce rather than cooking them separately is what makes this dish taste like it came from a neighborhood Italian kitchen.
03 -
  • Wet your hands slightly before rolling the meatballs and the mixture will not stick to your palms, giving you smoother, more even results.
  • Shred your own mozzarella from a block instead of buying pre shredded, because the anti caking agents on bagged cheese prevent it from melting into those beautiful stretchy pulls.

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