Meatball Subs Recipe

Introduction

Meatball subs are a comforting classic that bring together juicy, flavorful meatballs and melty cheese inside a soft roll. This recipe makes for a satisfying meal perfect for any day of the week, with a delicious homemade touch that’s easy to achieve at home.

Ingredients

• 4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
• 1 egg
• Kosher salt and black pepper
• 2 garlic cloves, peeled
• Extra-virgin olive oil, for greasing
• 1 pound ground beef (at least 15 percent fat)
• 1/2 cup finely grated Parmesan, plus more for serving
• 2 tablespoons chopped basil leaves, plus more for serving
• 2 cups marinara sauce (homemade or from a 24-ounce jar)
• 4 slices mozzarella or provolone

Instructions

1. Step 1: Heat the broiler to high with a rack placed no more than 6 inches from the heat source. Using a fork, scrape out some of the interior from the rolls until you have about 1 cup of bread crumbs. Add the crumbs to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt, and several grinds of pepper. Finely grate 1 garlic clove into the mixture and stir to combine. Let it sit for 5 minutes.
2. Step 2: Lightly grease a large (12-inch), oven-proof skillet with olive oil. Add the ground beef, Parmesan, and chopped basil to the bread crumb mixture. Stir with your hands until combined, being careful not to overmix. Roll the mixture into 12 meatballs (about 2 heaping tablespoons or 2 ounces each) and place them in the prepared skillet. Broil the meatballs until browned and nearly cooked through, about 5 to 7 minutes.
3. Step 3: Move the skillet to the stovetop and add the marinara sauce. Stir to coat the meatballs and warm over medium-low heat. While the sauce warms, place the rolls cut side up on a baking sheet and broil until lightly golden, about 1 to 2 minutes. Rub the cut sides of the rolls with the remaining garlic clove.
4. Step 4: Divide the meatballs and sauce among the toasted rolls. Top each with a slice of mozzarella. Broil again until the cheese is melted and browned in spots, about 1 to 2 minutes. Finish by sprinkling with more grated Parmesan, fresh basil leaves, and black pepper.

Tips & Variations

• If you don’t have a broiler, cook the meatballs in a preheated 400°F oven for about 15-20 minutes, turning halfway through for even browning.
• For extra flavor, add a pinch of red pepper flakes to the meatball mixture or the marinara sauce.
• Try swapping ground beef for a mix of beef and pork for richer meatballs.
• Use provolone or fontina cheese instead of mozzarella for a different melty experience.

Storage

Store leftover meatball subs wrapped tightly in foil or plastic wrap in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven until heated through and the cheese is melted, about 10-15 minutes. Avoid microwaving to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs up to a day in advance. After shaping them, store uncovered in the refrigerator and cook just before assembling the subs for the best texture and freshness.

What can I use instead of fresh basil?

If fresh basil isn’t available, you can substitute with 1 teaspoon of dried basil or swap in fresh parsley for a different, but still delicious, herbal note.

Meatball Subs Recipe

Print Recipe

★★★★★

5 from 112 reviews

These classic Meatball Subs feature juicy homemade beef meatballs combined with Parmesan and fresh basil, simmered in rich marinara sauce, and served in toasted sub rolls topped with melted mozzarella. Perfectly broiled for a melty, golden finish, these subs make a hearty and flavorful meal.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Sandwich
• Method: Broiling and Stovetop
• Cuisine: American, Italian-American

Ingredients

Scale 1x2x3x

For the Meatballs and Sauce

• 4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
• 1 egg
• Kosher salt and black pepper, to taste
• 2 garlic cloves, peeled
• Extra-virgin olive oil, for greasing
• 1 pound ground beef (at least 15% fat)
• 1/2 cup finely grated Parmesan, plus more for serving
• 2 tablespoons chopped basil leaves, plus more for serving
• 2 cups marinara sauce (homemade or from a 24-ounce jar)
• 4 slices mozzarella or provolone cheese

Instructions

1. Prepare the breadcrumb mixture: Heat the broiler to high with a rack no more than 6 inches from the heat source. Using a fork, scrape out some of the interior of the rolls until you have about 1 cup of bread crumbs. In a large bowl, combine the bread crumbs with 1/2 cup water, the egg, 1 teaspoon kosher salt, and several grinds of black pepper. Finely grate one garlic clove into the mixture, then stir to combine and let it sit for 5 minutes to hydrate.
2. Form and broil the meatballs: Lightly grease a large (12-inch), ovenproof skillet with olive oil. Add the ground beef, grated Parmesan, chopped basil, and the breadcrumb mixture to the bowl. Using your hands, gently mix everything until combined, being careful not to overmix. Shape the mixture into 12 meatballs (about 2 heaping tablespoons or 2 ounces each) and place them in the prepared skillet. Broil the meatballs for 5 to 7 minutes until browned and nearly cooked through.
3. Simmer meatballs in sauce and toast rolls: Transfer the skillet to the stovetop over medium-low heat. Pour in the marinara sauce and stir gently to coat the meatballs. Meanwhile, place the sub rolls cut-side up on a baking sheet and broil for 1 to 2 minutes until lightly golden. Remove rolls and rub the cut sides with the remaining garlic clove for extra flavor.
4. Assemble and finish the subs: Divide the meatballs and sauce evenly among the toasted rolls. Top each with a slice of mozzarella or provolone cheese. Return the assembled subs to the broiler and cook for 1 to 2 minutes until the cheese is melted and browned in spots. Garnish with additional grated Parmesan, basil leaves, and freshly ground black pepper before serving.

Notes

• Be careful not to overmix the meatball mixture to keep them tender.
• If you don’t have a broiler, you can finish the meatballs in a hot oven set to 450°F (232°C).
• For a spicier sub, add red pepper flakes to the marinara sauce or meatball mixture.
• Substitute ground pork or a beef-pork mix for different flavor.
• Fresh basil leaves add brightness; don’t skip them if possible.

Keywords: meatball subs, Italian sandwiches, broiled meatballs, comfort food, sandwich recipe, submarine sandwich, hoagie