Cheesy Meatball Subs (Printable)

Tender beef meatballs in zesty marinara, topped 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)

→ 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)

# 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 golden brown and cooked through to an internal temperature of 160°F.
04 - While the meatballs bake, pour the marinara sauce into a large skillet and warm over medium-low heat. Add the red pepper flakes if desired and stir to incorporate.
05 - Transfer the baked meatballs into the warm marinara sauce, turning gently to coat each one. Let them simmer for 5 to 7 minutes so the flavors meld together.
06 - Stir together the melted butter and finely grated garlic to make the garlic butter. Slice each sub roll lengthwise without cutting all the way through. Brush the cut sides generously with the garlic butter mixture.
07 - Place the buttered rolls cut side up on a baking tray and toast in the oven for 3 to 4 minutes until golden and crisp on the edges.
08 - Place 3 saucy meatballs into each toasted 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 until the mozzarella is fully melted and bubbling. Garnish with fresh basil or chopped parsley and serve immediately while hot.

# Expert Tips:

01 -
  • The meatballs bake instead of fry, which means less splattering and more free time while the oven does the work.
  • Everything comes together in under an hour, making it perfect for weeknight dinners that feel like a weekend treat.
  • The garlic butter on the rolls transforms a basic sub into something you would pay good money for at a deli.
02 -
  • Overmixing the meatball mixture is the fastest way to end up with dense, tough meatballs instead of tender ones.
  • Toasting the rolls before adding sauce is not optional if you want to avoid soggy bread that falls apart in your hands.
  • Letting the meatballs simmer in the sauce for those extra minutes makes a noticeable difference in flavor compared to just spooning sauce on top.
03 -
  • Use a cookie scoop to portion the meatball mixture so they are all the same size and cook evenly.
  • Let the meatballs rest for two minutes after baking before adding them to the sauce so they hold their shape better.

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