Cheesy Meatball Subs
These cheesy meatball subs are hearty, budget-friendly sandwiches filled with juicy beef meatballs simmered in marinara sauce and topped with melting mozzarella cheese.
Ingredients
For the meatballs
- 1 pound ground beef (80/20) gives good flavor; leaner beef is fine if you watch doneness
- 1/2 cup breadcrumbs use panko for lighter texture
- 1/4 cup grated Parmesan cheese adds savory umami
- 1 large egg binder; flax 'eggs' can work for a vegetarian binder in swaps
- 2 cloves garlic, minced or 1/2 tsp garlic powder in a pinch
- 1 teaspoon Italian seasoning or 1 tsp dried oregano + 1/2 tsp dried basil
- Salt and pepper, to taste
For assembly
- 2 cups marinara sauce homemade or jarred—choose a good-quality sauce
- 2 cups shredded mozzarella cheese freshly shredded melts best
- Fresh basil, for garnish (optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, and a good pinch of salt and pepper. Mix gently until just combined.
- Shape the mixture into even meatballs—about 1 to 1 1/4 inches in diameter for sandwich-friendly size.
Cooking
- Heat a skillet over medium heat with a little oil. Brown the meatballs on all sides, about 6–8 minutes total, turning frequently so they color evenly.
- Pour 2 cups of marinara into the skillet. Reduce heat to low and simmer for about 10 minutes, which finishes cooking the meatballs and lets them soak up sauce.
Assembly
- Place the hoagie rolls on a baking sheet and split them open. Spoon meatballs and sauce into each roll, distributing evenly.
- Top the meatballs with shredded mozzarella, covering the sauce and meat.
- Bake in the preheated oven for 10–15 minutes, until the cheese is bubbly and golden and the rolls are warmed through.
- Garnish with fresh basil if you like, and serve hot.
Notes
Serve these subs hot, straight from the oven. They’re excellent with a crisp green salad or oven-roasted vegetables to balance the richness.