Cheesy Meatball Subs (Print Page)
Juicy meatballs in marinara with melted mozzarella on toasted rolls
# What You Need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 1/4 cup breadcrumbs
03 - 1/4 cup grated Parmesan cheese
04 - 1 large egg
05 - 2 cloves garlic, minced
06 - 2 tbsp chopped fresh parsley
07 - 1 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/2 tsp ground black pepper
→ Tomato Sauce
10 - 2 cups marinara sauce
11 - 1 tbsp olive oil
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 1/2 tsp dried basil
→ Assembly
15 - 4 sub rolls (about 8 inches each)
16 - 1 1/2 cups shredded mozzarella cheese
17 - 2 tbsp softened butter (optional, for toasting rolls)
18 - Fresh basil leaves for garnish (optional)
# Directions:
01 - Preheat oven to 400°F.
02 - In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix until evenly incorporated, then shape into 12 uniform meatballs.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides, approximately 5 to 7 minutes. Remove and set aside.
04 - In the same skillet, cook the chopped onion until softened, about 3 minutes. Add minced garlic and cook for 1 additional minute. Pour in the marinara sauce and dried basil, then bring to a simmer.
05 - Return the browned meatballs to the skillet, cover, and simmer on low heat for 15 minutes until cooked through.
06 - Slice the sub rolls lengthwise and optionally brush the cut sides with softened butter. Toast under the broiler for 1 to 2 minutes until golden.
07 - Place 3 meatballs with sauce into each toasted roll. Top generously with shredded mozzarella cheese and arrange the subs on a baking sheet.
08 - Broil the assembled subs for 2 to 3 minutes until the cheese is fully melted and bubbling.
09 - Garnish with fresh basil leaves if desired and serve immediately while hot.
# Expert Tips:
01 -
- The meatballs brown in the same pan you build the sauce in, so every caramelized bit gets folded back into the gravy.
- Melting mozzarella under the broiler gives you that stretchy, golden cap that makes takeaway versions taste dull by comparison.
02 -
- Do not overmix the meatball mixture or they will become tough and rubbery rather than tender.
- Letting the sauce simmer with the meatballs in it rather than separately is what gives the gravy its deep, rich flavor.
03 -
- Wet your hands slightly with cold water before shaping meatballs and the mixture will not stick to your palms.
- Shred your own mozzarella from a block rather than buying pre shredded because the anti caking agents on bagged cheese prevent it from melting smoothly.