Cheesy Meatball Subs are the perfect mix of juicy meatballs, gooey melted cheese, and soft, toasty bread all packed into one satisfying sandwich. The meatballs are rich and flavorful, and that cheese on top adds the perfect touch of melty goodness that makes each bite simply unforgettable.
I love making these subs because they’re super easy to prepare and always a hit, whether it’s a weeknight dinner or a casual weekend meal. I usually sneak in some extra sauce to keep the meatballs nice and juicy, and the way the cheese stretches with every bite just makes me smile every time. They’re one of those comfort foods I always feel happy digging into.
I like to serve these subs with a simple side of chips or a fresh salad, which balances out the richness of the sandwich perfectly. If I’m sharing, I might cut them into smaller pieces so everyone can grab and enjoy easily. These cheesy meatball subs remind me of cozy family dinners when everyone gathers around the table for something warm and filling.
Key Ingredients & Substitutions
Ground beef: This is the foundation of the meatballs. Mixing in ground pork or veal adds extra juiciness and flavor, but using all beef works great too. For a lighter option, try ground turkey or chicken.
Breadcrumbs and milk: These keep the meatballs tender and moist. If you’re gluten-free, use gluten-free breadcrumbs or crushed crackers. You can also swap milk for a dairy-free alternative.
Parmesan cheese: Adds a nice umami boost. If you don’t have Parmesan, Pecorino Romano or a bit of nutritional yeast can work as a substitute.
Marinara sauce: It’s key for soaking the meatballs with flavor. Use your favorite jarred sauce or homemade. For a spicy kick, add red pepper flakes into the sauce.
Cheese: Mozzarella melts beautifully here, giving that classic gooey texture. Provolone is a good alternative for a milder flavor. For dairy-free, use a plant-based cheese that melts well.
Sub rolls: Look for soft but sturdy rolls to hold all that filling without getting soggy. If you can’t find subs, try hoagie buns or even sturdy sandwich bread.
How Can I Get Juicy, Tender Meatballs Every Time?
The secret is balancing ingredients without overmixing and cooking just right.
- Don’t overmix: Combine ingredients gently to keep meatballs tender, avoiding a dense texture.
- Use broth or milk-soaked breadcrumbs: This adds moisture inside the meatball, so they stay juicy as they cook.
- Brown before simmering: Browning seals in flavor and texture. After browning, simmering in sauce finishes cooking gently, keeping them tender and flavorful.
- Simmer with covered lid: Trapping steam helps cook the meatballs evenly and keeps them moist.
Equipment You’ll Need
- Large mixing bowl – perfect for gently combining your meatball ingredients without overworking the meat.
- 12-inch skillet – great for browning meatballs evenly and simmering them in sauce all in one pan.
- Tongs or slotted spoon – to easily turn and transfer meatballs without breaking them.
- Baking sheet – for broiling the subs to melt the cheese perfectly and toast the bread slightly.
- Sharp knife – handy for slicing the sub rolls without squishing them.
Flavor Variations & Add-Ins
- Try ground turkey or chicken meatballs for a lighter version that still tastes great.
- Add chopped sautéed mushrooms into the meatball mix for extra earthiness and moisture.
- Swap mozzarella for provolone or cheddar to change the cheese flavor and texture.
- Mix some chopped fresh basil or oregano into the sauce to brighten up the classic marinara.
How to Make Cheesy Meatball Subs?
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (can mix with ground pork or veal if desired)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
For Assembly:
- 4-6 sub rolls or hoagie buns
- 2 cups marinara sauce (store-bought or homemade)
- 8 oz mozzarella cheese, shredded (or provolone slices)
- Olive oil or butter for toasting the bread
Time You’ll Need:
Preparing and cooking the meatballs takes about 30 minutes, plus 15 minutes of simmering time in the sauce. Toasting the bread and melting the cheese add another 5-10 minutes. Overall, you’ll be done in roughly 45-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, milk, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix just until combined to keep the meatballs tender.
2. Shape the Meatballs:
Form the mixture into meatballs about 1.5 inches wide. Try to make them even so they cook uniformly.
3. Cook the Meatballs:
Heat a skillet over medium heat with a tablespoon of olive oil. Brown the meatballs on all sides for about 5-7 minutes, turning carefully to develop a nice crust. Don’t worry if they’re not fully cooked yet.
4. Simmer in Sauce:
Pour the marinara sauce over the browned meatballs in the skillet. Cover and let them simmer for 15 minutes until the meatballs are cooked through and tender.
5. Prepare the Bread:
While the meatballs cook, slice the sub rolls all the way through, keeping them hinged at the back. Brush inside lightly with olive oil or melted butter, then toast them in a skillet or oven until golden and crisp.
6. Assemble the Subs:
Spoon 3-4 meatballs with sauce into each toasted sub roll.
7. Add Cheese and Melt:
Top the meatballs with shredded mozzarella or provolone slices. Place the subs on a baking sheet and broil for 2-3 minutes until the cheese melts and bubbles.
8. Garnish and Serve:
Sprinkle chopped fresh parsley over the melted cheese for a fresh touch. Serve your delicious meatball subs warm and enjoy!
Can I Use Frozen Meatballs for This Recipe?
Yes! If using frozen meatballs, thaw them completely in the refrigerator overnight before cooking. You can brown them quickly in a skillet, then simmer in marinara sauce as directed to heat through and add flavor.
How Should I Store Leftover Meatball Subs?
Wrap leftover subs tightly in foil or place in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the bread crispy and cheese melted.
Can I Make Meatballs Ahead of Time?
Absolutely! You can prepare and cook the meatballs a day or two in advance. Store them in the sauce in the fridge, then assemble and broil the subs just before serving for the freshest taste.
What’s the Best Bread to Use for Meatball Subs?
Look for soft yet sturdy sub rolls or hoagie buns that can hold the meatballs and sauce without falling apart. If you can’t find subs, hoagie buns or crusty sandwich rolls work well too.
