Introduction

Nothing beats a classic meatball sub for a comforting and satisfying meal. This recipe combines juicy, flavorful meatballs simmered in marinara sauce, topped with melted mozzarella cheese, all nestled inside a toasted sub roll. It’s a perfect choice for a hearty lunch or dinner that the whole family will love.

The image shows several toasted sandwiches arranged on a white marbled surface, with the focus on one sandwich cut in half in the center. The sandwich has two layers of golden brown toasted bread with a crispy texture. Inside, there is a thick layer of melted white cheese that stretches slightly as the sandwich is pulled apart, mixed with a rich red sauce and small green herb pieces visible throughout. The sandwich halves in the background show similar fillings, maintaining a warm, melted, and gooey look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef
½ cup Italian bread crumbs
2 tablespoons grated Parmesan cheese (plus more for topping)
1 egg
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
2 cups marinara (or pasta sauce)
4 sub rolls
1½ cups finely shredded mozzarella cheese
1 tablespoon chopped fresh Italian parsley or fresh basil (optional)

Instructions

Step 1: In a large bowl, mix the ground beef, Italian bread crumbs, Parmesan cheese, egg, oregano, basil, onion powder, garlic powder, salt, and pepper until well combined. Roll the mixture into 1-inch meatballs.
Step 2: Heat a large skillet over medium heat and brown the meatballs on all sides. Drain any excess grease from the skillet.
Step 3: Add the marinara sauce to the skillet with the meatballs and simmer over medium-low heat for 15 minutes, allowing the flavors to meld and the meatballs to cook through.
Step 4: While the meatballs are simmering, split the sub rolls, butter them if desired, and toast under the broiler until lightly browned.
Step 5: Spread half of the mozzarella cheese over the bottom halves of the rolls. Place five meatballs in each roll and top with the remaining cheese.
Step 6: Broil the assembled sandwiches just until the cheese is melted and lightly browned, about 2–3 minutes.
Step 7: If desired, sprinkle the sandwiches with extra Parmesan cheese and chopped parsley or basil. Serve immediately for best flavor.

Tips & Variations

For extra flavor, add finely chopped onion or garlic to the meatball mixture before cooking.
Use a crusty roll like a hoagie or baguette to prevent sogginess from the sauce.
Try substituting ground turkey or chicken for a lighter version.
Include sliced banana peppers or a dash of red pepper flakes in the marinara for a spicy kick.
Make ahead by preparing meatballs and sauce, then assemble and broil just before serving.

Storage

Store any leftover meatball subs wrapped tightly in the refrigerator for up to 2 days. To reheat, place the sandwich in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and the cheese is melty. Avoid microwaving to preserve the bread’s texture.

How to Serve

Four toasted sandwich rolls with golden brown crusts are placed on parchment paper over a wooden board. Each sandwich is filled with a thick layer of melted white cheese covering a chunky red tomato sauce mixed with meat bits. The cheese is slightly browned in spots and sprinkled with small green herb pieces and some grated cheese. The sandwiches are arranged in two rows, showing the soft, warm texture of the bread and gooey cheese inside. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the meatballs or assembled sandwiches?

Yes, cooked meatballs freeze well and can be stored in an airtight container for up to 3 months. For assembled sandwiches, it’s best to freeze the meatballs and sauce separately and assemble fresh to maintain bread quality.

What type of cheese works best for meatball subs?

Traditional mozzarella provides a mild, melty texture ideal for meatball subs. You can also use provolone or a blend of Italian cheeses for extra flavor complexity.