Cheesy Meatball Subs (Printable)

Savory meatballs in marinara with melted mozzarella on crusty toasted rolls—ready in under an hour for a hearty, satisfying meal.

# What You’ll Need:

→ Meatballs

01 - 1 lb ground beef (or a 50/50 blend of beef and pork)
02 - 1/4 cup breadcrumbs
03 - 1/4 cup freshly grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper

→ Sauce

10 - 2 cups marinara sauce (homemade or store-bought)

→ Sandwich Assembly

11 - 4 sub rolls or hoagie rolls
12 - 1 1/2 cups shredded mozzarella cheese
13 - 2 tablespoons unsalted butter, softened
14 - 1 clove garlic, minced (optional, for garlic butter)

# How-To Steps:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
02 - In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Gently fold together until just combined—avoid overmixing to keep meatballs tender.
03 - Shape the mixture into 12 evenly sized meatballs, roughly the size of a golf ball. Arrange them on a plate or tray.
04 - Heat a large skillet over medium heat with a light drizzle of oil. Add meatballs and brown on all sides, approximately 5–7 minutes total, turning occasionally for even searing.
05 - Pour marinara sauce over the browned meatballs in the skillet. Reduce heat to medium-low and simmer gently for 10–15 minutes, turning the meatballs occasionally, until cooked through to an internal temperature of 160°F.
06 - Combine softened butter with minced garlic to make garlic butter. Slice the sub rolls open and lightly spread the cut sides with garlic butter. Toast on the prepared baking sheet in the oven for 2–3 minutes until lightly golden.
07 - Place 3 meatballs into each toasted sub roll, spooning extra marinara sauce over the top. Generously cover each sub with shredded mozzarella cheese.
08 - Return the assembled subs to the oven and bake for 5–7 minutes until the mozzarella is fully melted, bubbly, and lightly golden. Serve immediately, garnished with additional fresh parsley or grated Parmesan if desired.

# Expert Tips:

01 -
  • The meatballs are tender and flavorful without needing any fancy technique, just your hands and a bowl.
  • Everything comes together on one sheet pan, which means cleanup is almost effortless.
  • Melty mozzarella over garlicky bread is the kind of comfort that makes people close their eyes on the first bite.
  • You can shortcut with frozen meatballs and nobody at the table will complain.
02 -
  • Over mixing the meatball mixture makes them tough, so stop as soon as everything looks combined.
  • Letting the sauce simmer uncovered helps it thicken so your subs do not turn soggy.
  • Toast the rolls before assembling or they will dissolve under the sauce within minutes.
  • These are best eaten immediately because reheated bread never quite recaptures that first crunch.
03 -
  • Wet your hands slightly before rolling meatballs and the mixture will not stick to your palms.
  • Broil the subs for the last minute instead of baking if you want those gorgeous browned cheese spots.
  • Double the meatball recipe and freeze half for a future dinner that practically cooks itself.

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