Cheesy Meatball Subs (Printable version)
Tender beef meatballs in marinara with melted cheese on toasted rolls.
# What You'll Need:
→ For the 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
→ For the Sauce
11 - 2 cups marinara sauce, homemade or store-bought
12 - 1/2 teaspoon red pepper flakes (optional)
→ For the Subs
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)
# Directions:
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, 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 to 20 minutes until nicely browned and cooked through to an internal temperature of 160°F.
04 - While the meatballs bake, warm the marinara sauce in a large skillet over medium-low heat. Add the red pepper flakes if you want a touch of heat.
05 - Transfer the baked meatballs into the simmering sauce, gently turning to coat each one. Let them simmer together for 5 to 7 minutes so the flavors meld.
06 - Stir together the melted butter and grated garlic. Slice the sub rolls lengthwise without cutting all the way through. Brush the cut sides generously with the garlic butter mixture and toast on a baking tray for 3 to 4 minutes until golden.
07 - Place 3 saucy meatballs into each toasted roll. Spoon extra sauce over the top and sprinkle generously with shredded mozzarella cheese.
08 - Return the assembled subs to the oven for 3 to 4 minutes until the mozzarella is fully melted, bubbly, and lightly golden in spots.
09 - Finish with a scattering of fresh basil or parsley if desired. Serve immediately while hot and the cheese is still gooey.
# Expert advice:
01 -
- The garlic butter on the rolls creates a crispy barrier that keeps the sauce from turning everything into soggy regret.
- You get the comfort of homemade meatballs without spending your entire evening in the kitchen.
02 -
- Do not overmix the meatball mixture or you will end up with dense, bouncy orbs that feel more like tennis balls than dinner.
- Toasting the rolls with garlic butter before adding the sauce creates a waterproof layer that keeps the bread intact long enough for you to actually eat the sandwich.
03 -
- Use a cookie scoop to portion the meatball mixture so they are all the same size and cook evenly.
- Let the meatballs rest in the sauce for a few minutes off the heat before assembling. They soak up more flavor as they sit and are less likely to fall apart when you move them.