Description
This Cheesy Meatball Subs recipe delivers a comforting and flavorful sandwich perfect for a quick dinner. With juicy Italian sausage and ground beef meatballs simmered in rich marinara sauce, topped with melted mozzarella and provolone cheeses on toasted sub rolls, it’s ready in just 30 minutes and serves 4. Customize with gluten-free or low-fat options to suit your preferences.
Ingredients
Scale
Meatballs
- 1 pound ground beef (80/20 blend)
- ½ pound Italian sausage, casings removed
- ½ cup breadcrumbs (panko or regular)
- ¼ cup grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Subs
- 4-6 sub rolls or hoagie buns
- 2 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- ½ cup shredded provolone cheese
- 2 tablespoons olive oil
- Fresh basil leaves for garnish (optional)
Optional Variations
- Gluten-free: Use gluten-free breadcrumbs and sub rolls
- Lower fat: Substitute ground turkey for half the beef
- Dairy-free: Use plant-based cheese alternatives
- Spice lovers: Add ¼ teaspoon red pepper flakes to the meat mixture
Instructions
- Prepare the Meatball Mixture: Combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, beaten egg, minced garlic, Italian seasoning, salt, and black pepper in a large mixing bowl. Mix gently with your hands until just combined, taking care not to overmix to keep the meatballs tender and light.
- Shape and Cook the Meatballs: Form the mixture into golf ball-sized meatballs, approximately 1½ inches in diameter. Heat olive oil in a large skillet over medium-high heat, then add meatballs. Cook for 12-15 minutes, turning occasionally to brown all sides evenly, achieving a golden crust while keeping the inside tender.
- Simmer in Sauce: Pour marinara sauce over the cooked meatballs in the skillet. Reduce heat to medium-low and let simmer for 5-8 minutes. This allows the flavors to meld and the sauce to bubble gently around the meatballs, creating a rich aromatic base.
- Prepare the Bread: While the meatballs simmer, slice the sub rolls lengthwise, keeping them hinged. Place them under the broiler for 1-2 minutes until lightly toasted and golden to prevent sogginess and add crunch.
- Assemble and Melt: Spoon 4-5 meatballs into each toasted roll and ladle sauce generously over them. Sprinkle mozzarella and provolone cheeses on top. Return the assembled subs to the broiler for 2-3 minutes until the cheese bubbles and browns slightly. Watch carefully to avoid burning. Garnish with fresh basil if desired and serve warm.
Notes
- Use gluten-free breadcrumbs and rolls to make this recipe gluten-free.
- Substitute ground turkey for half the beef to reduce fat content.
- Try plant-based cheese alternatives to make this dairy-free.
- Add red pepper flakes to the meat mixture for a spicy kick.
- Do not overmix meatball mixture to keep meatballs tender.
- Watch the broiler closely when melting cheese to avoid burning.
- To make ahead, meatballs can be cooked and refrigerated, then assembled and broiled just before serving.
