Meatball Subs

A meatball sub on a serving plate topped with melted cheese and chopped parsley.

Make a batch of meatball subs for your next family dinner at home. These sandwiches are made with lightly toasted hoagie rolls, juicy homemade meatballs, and melty mozzarella cheese.

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Author Heather

Ingredients

Meatballs

1 pound 85/15 ground beef
½ cup breadcrumbs
¼ cup parmesan cheese
1 large egg
2 tablespoons milk
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper

Subs

2 tablespoons olive oil
½ teaspoon garlic powder
¼ teaspoon salt
4 hoagie rolls
16 ounces marinara sauce
½ cup shredded mozzarella cheese

Instructions

Meatballs

Preheat oven to 400℉. Line a baking sheet with parchment paper and set aside.
In a large bowl, add ground beef, breadcrumbs, parmesan cheese, egg, milk, Italian seasoning, garlic powder, salt, and pepper. Mix until incorporated.
Heap meatball mixture into a medium (1.5 tablespoon) cookie scoop, or use your hands to form mixture into meatballs. Place 1 inch apart on prepared baking sheet. Recipe makes about 20 meatballs of this size.
Bake for about 16-18 minutes, or until internal temperature reaches 160℉ in the center (I highly recommend using a meat thermometer to prevent meatballs from drying out due to overcooking).

Subs

While meatballs are baking, prepare hoagie rolls. In a small bowl, add olive oil, garlic powder, and salt. Stir to combine. Brush oil mixture across the sliced interior of each hoagie roll. Lightly toast in a toaster oven or pressed flat in a skillet on the stovetop and set aside.
Warm marinara sauce over the stovetop or in a microwave safe bowl. When meatballs have finished cooking, toss in marinara sauce and spoon into prepared hoagie rolls.
Top with shredded mozzarella cheese and place hoagie rolls onto foil-lined quarter sheet pan.
Transfer to the oven and turn on the broiler for 2 to 3 minutes, or until cheese has melted. Keep an eye on your food and do not walk away while using the broiler. Food can burn quickly.
Remove from oven, optionally top with chopped parsley, and serve warm.

Notes

Leftovers: Leftover meatballs will keep for up to 4 days in the refrigerator.
Freezing: Raw or cooked meatballs can be frozen for up to 3 months. Place on a parchment lined baking sheet 1 inch apart. Freeze until solid, about 1 to 2 hours. Transfer to a freezer-safe container and seal tightly. Transfer to the refrigerator to thaw overnight or add 2-3 minutes to your baking time if baking from frozen.

Nutrition