When you’re craving hearty comfort and quick convenience rolled into one, a Cheesy Meatball Sub delivers every single time. I still remember the first time I made these for my family on a rushed Tuesday night. The kids were starving, I had twenty minutes to spare, and somehow these subs saved the day and became an instant favorite.
Table of Contents
Ingredients for Cheesy Meatball Subs
I always keep these ingredients on hand because this recipe has become our go-to weeknight lifesaver. Using a blend of beef and pork creates the perfect texture for the meatballs, though all-beef works beautifully too if that’s what you have available.
For the meatballs:
- 1 lb ground beef or a mix of beef and pork (the 80/20 blend keeps them juicy)
- ½ cup breadcrumbs (plain or Italian-style both work)
- 1 large egg
- ¼ cup grated onion (use the smaller holes on your grater to avoid chunks)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ¾ tsp salt
- ½ tsp black pepper
For the sauce and assembly:
- 2 cups marinara sauce (I usually grab Rao’s or a similar quality brand)
- 4 hoagie or sub rolls (look for bakery-style rolls that can handle the sauce)
- 1 ½ cups shredded mozzarella cheese
- 4 slices provolone cheese (optional but adds great flavor)
- ¼ cup grated parmesan cheese
- 1 tbsp butter for toasting rolls (optional)
- Fresh basil or parsley for garnish (optional)
Step-by-Step Instructions
The key to perfect meatballs is gentle handling. Overworking the meat mixture makes them tough, so mix just until everything comes together.
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine the ground meat, breadcrumbs, egg, grated onion, minced garlic, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined, about 30 seconds. Stop as soon as you don’t see any dry breadcrumbs.
Step 2: Roll the mixture into meatballs about 1 to 1.5 inch in diameter. You should get approximately 16 to 20 meatballs depending on size. Place them on your prepared baking sheet with a bit of space between each one. Bake for 18 to 20 minutes until they’re nicely browned and reach an internal temperature of 160°F on a meat thermometer.
Step 3: While the meatballs bake, warm your marinara sauce in a large saucepan over medium heat. Once the meatballs are done, transfer them directly into the simmering sauce. Let them simmer together for 10 to 15 minutes so the flavors can really develop and the meatballs soak up some of that delicious sauce.
Step 4: Prepare your rolls by splitting them open without cutting all the way through. This step is optional, but I recommend brushing the insides with butter and toasting them in the oven for 3 to 5 minutes. This prevents soggy bread and adds amazing texture.
Step 5: Spoon 4 to 5 meatballs into each roll along with plenty of sauce. Don’t go overboard though, too much sauce will make the bread soggy. Top generously with mozzarella and add a slice of provolone if using. Place the assembled subs under the broiler for 2 to 3 minutes, watching carefully, until the cheese is melted and bubbly with golden spots. Sprinkle with parmesan and fresh herbs if desired, then serve immediately while everything is hot and gooey.
Perfect Side Dishes for Cheesy Meatball Subs
These hearty subs pair beautifully with sides that add crunch, freshness, or a lighter element to balance the richness.
Crispy Garlic Parmesan Fries: The crunchy texture and savory garlic flavor complement the soft, saucy meatballs perfectly. Plus, fries are always a crowd-pleaser that turn dinner into something special.
Classic Caesar Salad: The crisp romaine and tangy dressing cut through the richness of the cheese and meat, providing a refreshing contrast. The garlic notes in the dressing also echo the Italian flavors in the subs.
If you’re looking for more pasta options to round out your Italian-inspired meal, try serving these subs alongside <a href=”https://yumnight.com/high-protein-turkey-pasta-with-ricotta/”>high protein turkey pasta with ricotta</a> for a heartier spread.
Roasted Vegetable Medley: Bell peppers, zucchini, and cherry tomatoes roasted with olive oil and herbs add nutritional balance and bright flavors. The slight char on the vegetables adds another layer of taste.
Simple Coleslaw: A tangy, crunchy slaw provides textural contrast and cuts through the richness of the cheese. The acidity helps cleanse your palate between bites of the hearty sub.
Make-Ahead and Storage Tips
Store leftover meatballs and sauce together in an airtight container in the refrigerator for up to 3 days. Keep the rolls separate to prevent them from getting soggy. You can also freeze the cooked meatballs in sauce for up to 3 months, which makes meal prep incredibly easy.
For reheating, warm the meatballs and sauce gently on the stovetop over medium-low heat until heated through. Then assemble fresh subs with the reheated meatballs and broil with cheese as directed. This keeps the bread crispy and the cheese perfectly melted.
These subs are incredibly versatile. Try them with different cheese combinations, add sautéed peppers and onions, or make them spicy with crushed red pepper flakes and pepper jack cheese. They also work beautifully for meal prep since the components store so well separately.
Frequently Asked Questions
Can I make the meatballs ahead of time?
Absolutely! Cook the meatballs and let them cool completely, then store them in an airtight container in the fridge for up to 2 days or freeze for up to 3 months. Just reheat in marinara sauce when you’re ready to assemble the subs.
What’s the best way to prevent soggy bread?
Toast your rolls before assembling and avoid overloading them with sauce. Use just enough sauce to coat the meatballs generously, and let any excess drip off before placing them in the roll.
Can I use frozen meatballs instead of making them from scratch?
Yes! Store-bought frozen meatballs work great for this recipe when you’re really pressed for time. Just cook them according to package directions, then simmer them in marinara and proceed with the recipe as written.
Easy Cheesy Meatball Subs
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine ground meat, breadcrumbs, egg, grated onion, minced garlic, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined, about 30 seconds.
- Roll mixture into meatballs about 1 to 1.5 inch in diameter (approximately 16 to 20 meatballs). Place on prepared baking sheet with space between each. Bake for 18 to 20 minutes until browned and they reach 160°F internal temperature on a meat thermometer.
- While meatballs bake, warm marinara sauce in a large saucepan over medium heat. Once meatballs are done, transfer them to the simmering sauce and let simmer together for 10 to 15 minutes.
- Split sub rolls open without cutting all the way through. Optional: brush insides with butter and toast in oven for 3 to 5 minutes until lightly crisp.
- Spoon 4 to 5 meatballs with sauce into each roll. Top generously with mozzarella and provolone cheese. Place under broiler for 2 to 3 minutes, watching carefully, until cheese is melted and bubbly. Sprinkle with parmesan and fresh herbs if desired. Serve immediately.
Notes
