Go Back

Cheesy Meatball Subs

Cheesy meatball subs with juicy homemade meatballs simmered in marinara, then piled onto toasted hoagie rolls and broiled until mozzarella melts and bubbles over the edges. This meatball sub recipe delivers baked meatballs with a saucy, cheesy Italian sub finish and fresh basil on top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1.5 lb ground beef Use a mix of beef and pork if preferred.
  • 0.5 cup Italian breadcrumbs
  • 0.25 cup parmesan Grated.
  • 1 egg
  • 3 garlic cloves Minced.
  • 2 tsp Italian seasoning
  • 1 salt To taste.
  • 1 black pepper To taste.
For the subs
  • 4 hoagie rolls Split.
  • 24 oz marinara sauce 1 jar.
  • 2 cup mozzarella cheese Shredded.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Make and bake the meatballs
  1. Mix ground beef with Italian breadcrumbs, parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper, then roll into 1.5-inch balls.
  2. Bake the meatballs on a sheet pan at 400°F for 18–20 minutes until cooked through.
Simmer in marinara
  1. Transfer the baked meatballs to a saucepan with marinara sauce and simmer at a gentle bubble for 10 minutes.
Toast and assemble the subs
  1. Toast the split hoagie rolls under the broiler at high heat for 2 minutes until golden.
  2. Spoon meatballs and marinara sauce onto the toasted hoagie rolls.
  3. Top generously with shredded mozzarella and broil at high heat for 2–3 minutes until fully melted and bubbly over the edges.
  4. Garnish with fresh basil and serve immediately.

Notes

For extra juicy meatballs, keep the mix gently formed—avoid over-handling. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in the oven or microwave until hot. Freezing is yes: freeze meatballs in marinara (or assembled subs) up to 2 months, then thaw and reheat. For a lighter swap, use ground turkey instead of beef (it will bake into the same tender texture).