Description
Create classic homemade meatball subs with juicy, oven-baked meatballs simmered in marinara and topped with melted cheese on toasted rolls. This easy recipe is perfect for a satisfying comfort meal.
Ingredients
Scale
- For the Meatballs:
- 1 lb (450g) ground beef
- 1 egg
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 tsp dried)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Sauce:
- 2 cups marinara sauce (store-bought or homemade)
- 1/2 teaspoon crushed red pepper (optional)
- 1/2 teaspoon onion powder
- For Assembly:
- 4 hoagie or sub rolls
- 1 1/2 cups shredded mozzarella or provolone cheese
- 1 tablespoon olive oil (for brushing rolls)
- Fresh basil (optional garnish)
Instructions
- Preheat your oven to 400°F (200°C). In a large mixing bowl, combine ground beef, egg, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined.
- Shape the mixture into 12 meatballs, each about 1½ inches in diameter. Place them on a lined or greased baking sheet. Bake for 18–20 minutes until browned and cooked through.
- While the meatballs are baking, warm marinara sauce in a large skillet or saucepan. Add onion powder and crushed red pepper if using. Once the meatballs are cooked, transfer them directly into the sauce and let them simmer for 5–10 minutes to absorb flavor.
- Cut your sub rolls lengthwise (without cutting all the way through). Lightly brush the inside with olive oil. Toast in the oven at 400°F for 5 minutes until golden and slightly crispy.
- Place 3 meatballs in each roll. Spoon over extra sauce and top generously with shredded cheese. Return to the oven for 5 more minutes, or until the cheese is fully melted.
- Garnish with fresh basil or parsley and serve immediately while the cheese is melty and the bread is toasty.
Notes
- Don’t overmix the meat: Mix until just combined for tender meatballs.
- Toast the bread: Keeps your sandwich sturdy and prevents sogginess.
- Customize cheese: Try provolone, gouda, or fontina for different flavors.
- Storage: Refrigerate meatballs up to 3 days or freeze for 2 months.
- Make-ahead tip: Prepare and bake meatballs early, then reheat and assemble when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sub sandwich