Description
This Best Meatball Sub recipe features juicy homemade meatballs simmered in rich marinara sauce, layered inside toasted sub rolls, and topped with melted mozzarella and Parmesan cheese. Perfect for a hearty and satisfying sandwich, this classic Italian-American dish combines savory flavors with a tender, crumbly texture for an unbeatable meal.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- 1/2 cup Italian bread crumbs
- 2 tablespoons grated Parmesan cheese (plus more for topping)
- 1 egg
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Sauce
- 2 cups marinara or pasta sauce
Subs Assembly
- 4 sub rolls
- 1.5 cups finely shredded mozzarella cheese
- 1 tablespoon chopped fresh Italian parsley or fresh basil (optional, for garnish)
Instructions
- Mix and Shape Meatballs: In a large bowl, combine the ground beef, Italian bread crumbs, Parmesan cheese, egg, dried oregano, dried basil, onion powder, garlic powder, kosher salt, and black pepper. Gently mix until just combined to avoid toughening the meat. Shape the mixture into 1-inch meatballs, ensuring uniform size for even cooking.
- Brown Meatballs: Heat a large skillet over medium heat. Add the meatballs and cook them, turning occasionally, until browned evenly on all sides. This process forms a flavorful crust and seals in juices. Once browned, carefully drain any excess grease from the skillet.
- Simmer in Marinara: Pour the marinara or pasta sauce into the skillet with the browned meatballs. Stir gently to coat the meatballs with sauce. Reduce heat to medium-low and let them simmer uncovered for 15 minutes, allowing the flavors to meld and the meatballs to cook thoroughly inside.
- Prepare and Toast Rolls: While the meatballs simmer, split the sub rolls lengthwise. Optionally, butter them lightly for extra flavor and crispiness. Place the rolls under the broiler, watching closely, and toast just until they become golden and crisp but not burnt.
- Assemble Subs: Sprinkle half of the shredded mozzarella cheese evenly over the bottom halves of each toasted sub roll. Carefully arrange about 5 hot meatballs on top of the cheese layer in each roll. Spoon additional marinara sauce over the meatballs if desired, then sprinkle the remaining mozzarella cheese over the top to complete the sandwich filling.
- Broil and Serve: Place the assembled sandwiches under the broiler again for a short time, just until the mozzarella cheese melts and becomes lightly browned. Remove from the oven, sprinkle with extra grated Parmesan cheese and optional chopped fresh parsley or basil for brightness. Serve immediately while hot and cheesy for the best flavor experience.
Notes
- For best results, do not overmix the meatball mixture to keep them tender.
- You can substitute ground beef with a mix of beef and pork for richer flavor.
- Using fresh herbs instead of dried can enhance the taste.
- Butter the rolls before toasting for a richer flavor and better crunch.
- Adjust seasoning in marinara sauce to your taste; add red pepper flakes for a spicy kick.
- Leftover meatballs and sauce can be refrigerated up to 3 days or frozen for up to 3 months.
