Cheesy Meatball Subs (Printable)
Tender beef meatballs in rich marinara with melted mozzarella on garlic butter toasted rolls.
# What You'll Need:
→ Meatballs
01 - 1 lb ground beef
02 - 1/2 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1/4 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 - 1/2 teaspoon black pepper
→ Marinara Sauce
11 - 2 cups marinara sauce, homemade or store-bought
12 - 1/2 teaspoon red pepper flakes (optional)
→ Subs and Assembly
13 - 4 sub rolls, approximately 6 inches each
14 - 1 1/2 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 Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
03 - Divide the mixture into 12 equal portions and roll each into a smooth meatball. Arrange them on the prepared baking sheet with even spacing.
04 - Bake the meatballs for 18 to 20 minutes, until nicely browned on the outside and cooked through to an internal temperature of 160°F.
05 - While the meatballs bake, pour the marinara sauce into a large skillet and warm it over medium-low heat. Stir in the red pepper flakes if you want a subtle kick.
06 - Transfer the baked meatballs into the warmed marinara sauce, gently turning each one to coat evenly. Let them simmer together for 5 to 7 minutes so the flavors meld.
07 - In a small bowl, stir together the melted butter and finely grated garlic. Slice each sub roll lengthwise without cutting all the way through. Brush the cut sides generously with the garlic butter, then place them on a baking tray and toast in the oven for 3 to 4 minutes until golden.
08 - Place 3 saucy meatballs inside each toasted sub roll, spooning extra marinara over the top. Sprinkle each sub generously with shredded mozzarella cheese.
09 - Return the assembled subs to the oven for 3 to 4 minutes, just until the mozzarella is fully melted and bubbling.
10 - Finish each sub with a scattering of fresh basil or chopped parsley if desired. Serve immediately while hot and the cheese is at its stretchiest.
# Expert Advice:
01 -
- The garlic butter on the rolls creates a crispy barrier that keeps the bread from getting soggy under all that sauce and cheese.
- Everything comes together with basic pantry ingredients and one baking sheet, so cleanup is almost nonexistent.
- They are messy in the best possible way, the kind of food that makes you lean over your plate and laugh.
02 -
- Mixing the meatball filling too aggressively compresses the texture and leaves you with dense, rubbery bites instead of tender ones.
- Toasting the rolls before adding sauce creates a protective garlic butter crust that is the difference between a crisp sandwich and a disintegrating mess.
03 -
- Use a cookie scoop to portion the meatball mixture so they all cook at the same rate and none end up dry while others are still pink inside.
- Let the assembled subs rest for one minute after the cheese melts before serving, because molten mozzarella on the roof of your mouth is a pain you do not need.