Cheesy Meatball Subs are the ultimate comfort food packed into a warm, toasty sandwich. Imagine juicy meatballs smothered in rich marinara sauce, topped with gooey melted cheese, all nestled inside a soft sub roll. It’s the kind of meal that feels like a big, tasty hug.
I love making these because they’re so easy to customize. Sometimes I add extra herbs to the meatballs or sprinkle some crushed red pepper for a little kick. I also like to broil the sandwich at the end to get that perfect, bubbly cheese crust on top—it’s simple but makes all the difference.
These subs are perfect for a family dinner or a casual weekend lunch. I often serve them with a side of crispy fries or a fresh green salad. Whenever I make them, everyone gathers around the table, ready to dig in. It’s one of those dishes that never fails to bring smiles and happy bellies.
Bake, Serve, Wear the Vibe 👕
Editor-picked tees our Oven To Fork readers love.
We may earn from qualifying purchases at no extra cost to you.
Key Ingredients & Substitutions
Ground Meat: I like a mix of beef and pork for juicy, flavorful meatballs. If you prefer leaner options, turkey or chicken work well too, just add a bit more seasoning for taste.
Breadcrumbs: These help bind the meatballs. You can use plain or Italian-seasoned breadcrumbs. For a gluten-free option, crushed gluten-free crackers or oats are a good substitute.
Cheese: Mozzarella melts beautifully and gets gooey and stretchy. If you want a sharper flavor, add some provolone or fontina. Parmesan adds salty depth inside the meatballs but can also be sprinkled on top.
Marinara Sauce: Store-bought works fine, but homemade adds fresher flavor. Feel free to add extra herbs or a pinch of sugar if your sauce tastes too acidic.
Sub Rolls: Soft yet sturdy rolls are key. If you can’t find sub rolls, hoagie or even hot dog buns can work in a pinch.
How Do You Make Meatballs Tender and Flavorful?
Mixing and forming the meatballs right is important to keep them tender and juicy. Here’s how I do it:
- Use a gentle hand when mixing ingredients; overmixing makes meatballs tough.
- Add breadcrumbs and egg to help bind without drying out the meatballs.
- Shape equally sized meatballs so they cook evenly—about 1 to 1.5 inches works well.
- Brown them in a hot pan before finishing in sauce; this seals in flavor and moisture.
- Simmer in sauce gently—don’t boil—to keep them tender and allow flavors to blend.
These steps make sure your meatballs come out tender with great flavor every time!
Equipment You’ll Need
- Large mixing bowl – perfect for gently combining meatball ingredients without making them tough.
- 12-inch skillet – great for browning meatballs evenly before simmering.
- Medium saucepan – ideal for simmering meatballs in marinara sauce to soak up flavor.
- Baking sheet – to bake the assembled subs and melt the cheese perfectly.
- Knife – to slice the sub rolls without cutting all the way through.
Flavor Variations & Add-Ins
- Swap ground beef for turkey or chicken to lighten the meatballs while keeping them tasty.
- Add a pinch of red pepper flakes to the marinara sauce for a gentle spicy kick.
- Try provolone or fontina cheese instead of mozzarella for a different melty flavor.
- Mix in chopped fresh basil or oregano into the meatballs to boost the herb flavor.
How to Make Cheesy Meatball Subs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley (plus extra for garnish)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- Salt and pepper to taste
For the Subs:
- 2 cups marinara sauce (store-bought or homemade)
- 4 sub rolls or hoagie buns
- 8 oz (225 g) mozzarella cheese, sliced or shredded
- Olive oil (for cooking)
How Much Time Will You Need?
This meal takes about 35 to 45 minutes from start to finish. You’ll spend around 15 minutes preparing and shaping the meatballs, 15 minutes simmering them in sauce, and 10-12 minutes baking the subs with gooey cheese until golden and bubbly.
Step-by-Step Instructions:
1. Make the Meatballs:
In a big bowl, gently mix ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, Italian seasoning, salt, and pepper until just combined. Avoid overmixing, so the meatballs stay tender and juicy.
2. Shape and Brown:
Form the mixture into 12 equal meatballs, about 1 to 1.5 inches wide. Heat a little olive oil in a large skillet over medium heat and brown the meatballs on all sides for about 5-7 minutes. They don’t need to be fully cooked yet.
3. Simmer in Sauce:
Transfer the browned meatballs to a saucepan with marinara sauce. Let them simmer gently over low heat for about 15 minutes so they cook through and soak up that delicious sauce flavor.
4. Prepare the Subs:
While the meatballs simmer, preheat your oven to 375°F (190°C). Slice the sub rolls lengthwise without cutting all the way through, so they open like a book.
5. Assemble and Bake:
Spoon some marinara sauce onto the bottom half of each roll. Place 3 meatballs with sauce in each sub, then cover generously with mozzarella cheese. Arrange the subs on a baking sheet and bake for 10-12 minutes until cheese melts and bubbles.
6. Garnish and Serve:
Once baked, sprinkle freshly chopped parsley on top for a touch of color and freshness. Serve your warm, cheesy meatball subs right away and enjoy!
Can I Use Frozen Meatballs for This Recipe?
Yes, you can use frozen meatballs to save time! Just thaw them completely in the fridge overnight or warm them gently in the sauce before assembling your subs.
What’s the Best Bread for Meatball Subs?
Soft but sturdy sub rolls or hoagie buns work best to hold the meatballs and sauce without getting soggy. Avoid very crusty or overly soft bread.
Can I Make These Subs Ahead of Time?
Absolutely! Prepare the meatballs and sauce in advance, then assemble and bake the subs just before serving for fresh, melty cheese.
How Should I Store Leftovers?
Store any leftover subs in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave until warmed through and the cheese is melty again.
