Cheesy Meatball Subs are the ultimate comfort sandwich, packed with juicy meatballs, gooey melted cheese, and tangy marinara sauce all tucked inside a soft, warm sub roll. Every bite gives you a perfect mix of rich flavors and satisfying textures that feel like a big, delicious hug.
I love making these for a cozy night in or a casual get-together because they’re so easy to eat with your hands and always a crowd-pleaser. One little tip I’ve learned: toast the buns just a bit before adding the meatballs and cheese—it makes the sandwich even better by adding a bit of crunch and keeping everything from getting too soggy.
Serving these up with a side of crispy fries or a simple salad is my favorite way to enjoy them. Whenever I make Cheesy Meatball Subs, they disappear fast, and the smiles around the table make me want to make them again and again. They’re a real go-to meal that never disappoints!
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for juicy, flavorful meatballs. If you prefer, just beef or even ground turkey or chicken works for a lighter option.
Breadcrumbs: They help keep the meatballs tender. If you need gluten-free, try crushed gluten-free crackers or oats.
Parmesan Cheese: Adds a nice salty flavor. Pecorino Romano is a great substitute if you have it.
Marinara Sauce: Homemade is best but store-bought saves time. Look for a good quality one with simple ingredients.
Mozzarella Cheese: Go shredded or fresh sliced. Fresh mozzarella melts beautifully but is a bit softer, while shredded melts evenly and quickly.
Sub Rolls: Choose soft rolls that hold the meatballs without getting too soggy. You can use hoagie rolls, Italian rolls, or even sturdy sandwich buns.
How Do You Make Meatballs Tender and Flavorful?
Mix your ingredients gently—overworking the meat can make dense, tough meatballs. Here’s what I do:
- Combine meat, breadcrumbs, cheese, egg, garlic, and herbs just until mixed.
- Use fresh garlic and herbs to boost flavor.
- Shape meatballs evenly about 1.5 inches wide for even cooking.
- Bake at 400°F to get a nice crust outside but keep inside juicy.
- Simmer in sauce after baking to soak up flavors and stay moist.
These steps help you get tender, tasty meatballs every time that won’t dry out when baked or simmered.
Equipment You’ll Need
- Baking sheet – perfect for cooking meatballs evenly without extra fat.
- Mixing bowl – makes combining meatball ingredients quick and tidy.
- Skillet or saucepan – for warming and simmering the marinara sauce with meatballs.
- Oven-safe baking dish or tray – to melt the cheese on the subs under the broiler.
- Spatula or tongs – helps you handle meatballs easily without breaking them.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter sub option.
- Use provolone or cheddar cheese instead of mozzarella for a different cheesy taste.
- Add sautéed bell peppers or onions inside the sub for a bit of crunch and sweetness.
- Mix fresh basil or red pepper flakes into the marinara sauce to add a fresh or spicy kick.
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 large egg
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley (or 1 tsp dried parsley)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Sauce:
- 2 cups marinara sauce (homemade or store-bought)
For the Subs:
- 4 sub sandwich rolls or hoagie buns
- 8 oz shredded mozzarella cheese (or sliced fresh mozzarella)
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
Preparing and baking the meatballs takes about 20 minutes, plus another 5 minutes to simmer them in sauce. Adding the cheese and melting it under the broiler will take 2 to 3 minutes. In total, plan for around 30 minutes to have these tasty subs ready and served.
Step-by-Step Instructions:
1. Make the Meatballs:
Preheat your oven to 400°F (200°C). In a large bowl, mix together the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Stir gently until all ingredients are combined—but don’t overmix! Then, shape the mixture into golf ball-sized meatballs, about 1.5 inches each. Place them evenly on a baking sheet lined with parchment paper or lightly greased.
2. Bake and Simmer:
Bake the meatballs in the preheated oven for 15 minutes, until they’re cooked through and nicely browned on the outside. While they bake, warm your marinara sauce in a skillet over medium heat. When the meatballs are done, carefully add them to the sauce and let everything simmer gently for 5 minutes so the flavors blend.
3. Assemble and Melt the Cheese:
Slice your sub rolls lengthwise, keeping a hinge so they hold together. Fill each roll with 3 or 4 meatballs, spooning extra marinara sauce over them. Top generously with shredded or sliced mozzarella cheese. Place the filled subs on a baking sheet and put them under the oven broiler or back in the oven at high heat for 2 to 3 minutes, just until the cheese bubbles and melts. Remove from heat, sprinkle with fresh parsley or basil if you like, and serve hot!
Can I Use Frozen Meatballs for This Recipe?
Yes! Just make sure to thaw them completely before adding to the marinara sauce. You can thaw overnight in the fridge or quickly in a sealed bag submerged in cold water. Then, warm them gently in the sauce before assembling the subs.
How Can I Make This Recipe Vegetarian?
Try using plant-based meatballs or homemade veggie balls made from lentils, mushrooms, or beans. Just simmer them in marinara sauce the same way before adding cheese and assembling the subs.
What’s the Best Way to Store Leftovers?
Store any leftover meatballs and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently on the stove to keep them moist, then assemble and melt the cheese fresh when ready to eat.
Can I Prepare Meatballs Ahead of Time?
Absolutely! You can make and bake the meatballs a day in advance, then reheat them in marinara sauce before assembling your subs. This saves time and lets the flavors develop even more.
