Cheesy Meatball Subs
Irresistible warm meatballs tucked into soft rolls with gooey mozzarella, perfect for weeknight dinners or party gatherings.
Ingredients
Meatball Ingredients
- 1 lb ground beef (80/20 for flavor; leaner if preferred)
- 1/2 cup bread crumbs (use panko for lighter texture)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 tsp salt
- 1/2 tsp black pepper
Assembly Ingredients
- 2 cups marinara sauce (store-bought or homemade)
- 1-2 cups shredded mozzarella cheese
- 4 hoagie rolls (split)
- 1-2 tbsp olive oil (for toasting rolls)
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.
- In a large bowl combine ground beef, bread crumbs, Parmesan, egg, minced garlic, salt, and pepper. Mix gently until just combined to avoid dense meatballs.
- Shape the mixture into evenly sized meatballs (about 1½ inches each) and place them on the prepared baking sheet.
Cooking
- Bake meatballs for about 18–22 minutes, until cooked through (internal temperature of 160°F or 71°C).
- While the meatballs bake, heat marinara in a saucepan over medium heat until simmering.
- Add the cooked meatballs to the sauce and let them simmer for 3–5 minutes.
- Slice the hoagie rolls and brush the cut sides lightly with olive oil. Toast them face-up in the oven for 3–5 minutes until golden.
Assembly
- Place 3–4 meatballs in each roll, spoon extra marinara over them, and top generously with shredded mozzarella.
- Broil on high for 1–3 minutes until the cheese is melted and bubbly. Serve immediately.
Notes
For make-ahead options, meatballs can be baked and sauced in advance. Serve these subs with a side of green salad or roasted vegetables for balance.