Cheesy Meatball Subs are a classic comfort food that brings together juicy meatballs, gooey melted cheese, and soft, fresh sandwich rolls. Each bite is a perfect mix of hearty flavors and melty goodness that’s hard to resist. The sauce is usually tangy and rich, making every mouthful satisfying and comforting.
I love making these for a casual dinner when everyone needs a little extra cozy on their plates. It’s one of those meals that feels like a warm hug after a busy day. I like to make the meatballs a little on the smaller side so they fit nicely on the roll and soak up all the sauce. And plenty of cheese is a must—I’m a big fan of mozzarella or provolone melted all over the top.
These subs are great for feeding a crowd or just treating yourself to something special. I often serve them with a side of crispy fries or a fresh salad to balance out the richness. It’s the kind of sandwich that I always think tastes even better the next day, so leftovers are definitely a win in my book!
Key Ingredients & Substitutions
Ground beef (or beef and pork mix): Using a mix adds juiciness and flavor, but all beef works fine. For a leaner option, try ground turkey or chicken, though flavor will be lighter.
Breadcrumbs: These help hold the meatballs together and add texture. If you need gluten-free, use gluten-free breadcrumbs or crushed cornflakes.
Parmesan cheese: Adds a salty, nutty taste to meatballs. Pecorino Romano is a great alternative. You can skip it to keep things simpler, but it’s a nice boost.
Mozzarella cheese: Classic for melting on subs—go for whole-milk shredded mozzarella for the best melt. Provolone or Monterey Jack work well too.
Marinara sauce: Use store-bought for convenience or homemade if you want fresh flavor. Try adding extra garlic or herbs to customize it.
How Do You Make Tender, Flavorful Meatballs That Hold Together?
The key to tender meatballs is balance and gentle mixing:
- Use a mix of breadcrumbs and milk. The milk moistens the crumbs, keeping meatballs soft.
- Don’t overmix the meat mixture — stir just until ingredients combine. Overworking can make tough meatballs.
- Shape meatballs evenly—about 1 to 1.5 inches is perfect for subs. It helps them cook evenly and fit well in the rolls.
- Brown the meatballs first over medium heat to lock in juices and add flavor, then finish cooking in sauce for moistness.
This two-step cooking helps keep the meatballs juicy inside and flavorful outside, making each bite tasty and satisfying.
Equipment You’ll Need
- Large mixing bowl – perfect for combining meatball ingredients without making a mess.
- Nonstick skillet or frying pan – great for browning meatballs evenly without sticking.
- Baking dish – holds meatballs and sauce for baking and finishing in the oven.
- Sharp knife – helps slice sub rolls cleanly without squashing them.
- Baking sheet – to melt the cheese on subs in the oven without mess.
Flavor Variations & Add-Ins
- Try turkey or chicken meatballs for a lighter, leaner sub option that still tastes great.
- Add chopped fresh basil or oregano into the meat mixture for a fresh herby kick.
- Use provolone or cheddar cheese instead of mozzarella for a different cheesy flavor.
- Mix in sautéed mushrooms or bell peppers with the meatballs for extra veggies and texture.
How to Make Cheesy Meatball Subs
Ingredients You’ll Need:
For The Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
For The Subs:
- 3 cups marinara sauce (store-bought or homemade)
- 4 sub sandwich rolls (hoagie rolls)
- 8 oz shredded mozzarella cheese
- Olive oil (for cooking)
Time Needed:
This recipe will take about 40 minutes total. You’ll spend 15 minutes mixing, rolling, and browning the meatballs, another 15 minutes baking them in sauce, and 5 to 7 minutes melting the cheese on the subs in the oven.
Step-by-Step Instructions:
1. Mix and Shape the Meatballs:
Preheat your oven to 375°F (190°C). In a large bowl, gently combine the ground beef, breadcrumbs, Parmesan, milk, egg, garlic, parsley, salt, pepper, and oregano. Don’t overmix—just stir until everything is blended. Roll the mixture into small meatballs about 1 to 1.5 inches across and place them on a plate.
2. Brown and Bake the Meatballs:
Heat a splash of olive oil in a skillet over medium heat. Brown the meatballs on all sides, working in batches if needed, for about 5 to 7 minutes total. They don’t need to be completely cooked yet. Transfer browned meatballs to a baking dish, cover them with marinara sauce, and bake in the oven for 15 minutes until cooked through and warmed in sauce.
3. Assemble and Melt the Subs:
While the meatballs bake, slice each sub roll lengthwise without cutting all the way through, making a hinge. Spoon 3-4 meatballs and a good amount of sauce into each roll. Sprinkle shredded mozzarella over the tops. Place the filled subs on a baking sheet and return them to the oven for 5 to 7 minutes, until the cheese is melted and bubbly. Garnish with chopped fresh parsley and enjoy!
Can I Use Frozen Meatballs for This Recipe?
Yes! Just thaw frozen meatballs completely in the fridge overnight before using. You can then skip the browning step and bake them directly in marinara sauce until heated through.
Can I Make These Meatball Subs Ahead of Time?
Absolutely! Prepare the meatballs and sauce up to two days in advance and store in the fridge. When ready to serve, assemble the subs and melt the cheese in the oven as directed.
What Are Good Substitutes for Mozzarella Cheese?
Provolone, Monterey Jack, or even cheddar are tasty alternatives that melt well. Choose your favorite cheese based on the flavor you prefer.
How Should I Store Leftover Meatball Subs?
Wrap leftovers tightly in foil or place them in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave before serving to keep the cheese melty and meatballs tender.
