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Cheesy Meatball Subs

Cheesy meatball subs with juicy homemade meatballs, simmered in marinara, and broiled mozzarella until bubbling. This easy meatball sandwich uses toasted hoagie rolls for a golden, sturdy base and fresh basil on top.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1.5 lb ground beef Use a mix of beef and pork if desired.
  • 0.5 cup Italian breadcrumbs
  • 0.25 cup parmesan Grated.
  • 1 egg
  • 3 garlic Cloves, minced.
  • 2 tsp Italian seasoning
  • 0.25 tsp salt and black pepper Use to taste; season the meatball mixture.
For the subs
  • 4 hoagie rolls Split.
  • 1 can (24 oz) marinara sauce Use 24 oz jar.
  • 2 cup mozzarella cheese Shredded.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Make the meatballs
  1. Preheat the oven to 400°F and line a sheet pan. Mix ground beef with Italian breadcrumbs, parmesan, egg, garlic, Italian seasoning, salt, and black pepper until evenly combined, then roll into 1.5-inch balls.
  2. Bake the meatballs at 400°F on the sheet pan for 18–20 minutes until cooked through. They should look browned on the outside and no longer be pink in the center.
Simmer in marinara
  1. Transfer the baked meatballs to a saucepan with marinara sauce and simmer for 10 minutes. Spoon sauce over the meatballs a couple of times so they absorb flavor.
Toast and assemble the subs
  1. Toast the hoagie rolls under the broiler for 2 minutes until golden. Watch closely so they toast without burning.
  2. Spoon meatballs and marinara sauce onto the toasted rolls. Distribute evenly so each sub gets juicy meatballs and visible marinara.
  3. Top generously with shredded mozzarella and broil for 2–3 minutes until cheese is fully melted and bubbly. Look for browned, blistered spots at the edges.
  4. Garnish with fresh basil and serve immediately. Add basil right before serving for a fresh, fragrant finish.

Notes

For extra tender meatballs, keep the mixture loose—avoid overmixing after the egg is added. Store leftovers in the refrigerator for up to 3 days; reheat in a skillet with a splash of marinara until hot. Freezing is yes: freeze cooked meatballs in sauce for up to 3 months, then reheat and assemble on toasted rolls. If you want a lower-carb option, swap the hoagie rolls for toasted sub buns or serve the meatballs over cauliflower rice instead.