Cheesy Meatball Subs

The meatballs are mixed from ground beef, breadcrumbs, egg, Parmesan and parsley, brushed with olive oil and baked at 425°F until they reach 160°F.

They simmer in marinara for 5 minutes, then four go into each toasted roll with sauce and mozzarella for a short return to the oven.

How to Make It

1. Meatball mix

   Heat oven to 425°F. Mix ground beef, plain breadcrumbs, large egg, grated Parmesan cheese, chopped parsley, Italian seasoning, kosher salt, and black pepper.

2. Baked to 160°F

   Shape into 16 meatballs, brush with olive oil, and bake 14 to 16 minutes, until the centers reach 160°F.

3. Simmered in sauce

   Warm the marinara sauce in a skillet and add the cooked meatballs; simmer 5 minutes.

4. Rolls toasted

   Split the sub rolls and toast them lightly in the oven.

5. Filled and melted

   Fill each roll with 4 meatballs and marinara sauce, top with shredded mozzarella cheese, and return to the oven 3 to 5 minutes until the cheese melts.

Why This Recipe Works

• Baking the meatballs is hands-off and browns them evenly.
• A short simmer lets the meatballs take on the sauce.
• Toasting the rolls first keeps them from going soggy.
• The final bake melts the mozzarella over the top.

Ingredient Notes

Ground beef

One pound, shaped into 16 meatballs.

Marinara sauce

Two cups, warmed in a skillet.

Mozzarella

One and a half cups, shredded.

Success Tips

• Wet your hands to roll the meatballs smooth and even.
• Scoop out a little bread from each roll so the meatballs sit in it.
• Watch the rolls under the cheese; they go from toasted to dark quickly.

Serving Ideas

Serve hot, wrapped in parchment for easier eating.

Storage and Reheating