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Cheesy Meatball Subs

Cheesy meatball subs made with baked homemade meatballs simmered in marinara, then piled onto toasted hoagie rolls. Mozzarella melts and bubbles under the broiler for a cheesy, saucy Italian-American hoagie topped with fresh basil.
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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: 860
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1.5 lb ground beef or a mix of beef and pork
  • 0.5 cup Italian breadcrumbs
  • 0.25 cup parmesan grated
  • 1 egg
  • 3 clove garlic minced
  • 2 tsp Italian seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
For the subs
  • 4 hoagie rolls split
  • 1 can (24 oz) marinara sauce
  • 2 cup mozzarella cheese shredded
  • 1 fresh basil for garnish

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Make the meatballs
  1. 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. The mixture should hold together firmly without crumbling.
  2. Bake the meatballs on a sheet pan at 400°F for 18–20 minutes until cooked through. They should look browned on the outside and no longer be pink inside.
Simmer in marinara
  1. Transfer the baked meatballs to a saucepan with marinara sauce and simmer for 10 minutes. You should see gentle bubbling with sauce clinging to the meatballs.
Assemble and broil
  1. Toast the hoagie rolls under the broiler for 2 minutes until golden. The cut sides should look lightly crisp and browned.
  2. Spoon the meatballs and marinara sauce onto the toasted rolls. Fill generously so the sauce is visible on top of the meatballs.
  3. Top generously with shredded mozzarella cheese and broil for 2–3 minutes until the cheese is fully melted and bubbly. Look for golden, bubbling edges where mozzarella melts over the sides.
  4. Garnish with fresh basil and serve immediately. Add it right after broiling so the herb stays bright and aromatic.

Notes

Pro tip: keep the meatballs the same size (about 1.5 inches) so they finish baking evenly. Refrigerate leftovers in a sealed container up to 3 days; reheat in the microwave or in a skillet with a splash of marinara until hot. Freezing: freeze cooked meatballs in marinara for up to 3 months, then thaw and reheat; assemble fresh subs and broil with mozzarella for best texture. Dietary swap: use gluten-free breadcrumbs if you need a gluten-free option.