Cheesy Meatball Subs are the ultimate comfort sandwich, loaded with juicy, tender meatballs, melted gooey cheese, and a rich tomato sauce all packed inside a soft, warm sub roll. Every bite is a perfect mix of hearty, cheesy, and saucy goodness that’s hard to beat on a busy weeknight or casual lunch.
I love making these because they’re so easy to put together but feel like a special treat. I usually bake the meatballs in the sauce to soak up all those flavors, then pile them into fresh rolls with plenty of shredded mozzarella on top. When you give them a quick toast in the oven, you get that wonderful melted cheese stretching with every bite – pure happiness!
One of my favorite ways to serve Cheesy Meatball Subs is with a side of crispy fries or a simple green salad to balance all the richness. They’re perfect for sharing with family or friends because everyone always reaches for seconds. These sandwiches have become a go-to comfort food in my house because they’re filling, flavorful, and just downright delicious in the simplest way.
Key Ingredients & Substitutions
Ground Beef (or Beef and Pork Mix): I like using a mix for a juicier meatball, but straight beef works fine too. For a leaner option, try ground turkey or chicken—they still taste great!
Breadcrumbs & Milk: These keep the meatballs moist and tender. If you want gluten-free, use gluten-free breadcrumbs or crushed oats. Milk can be swapped with any plant-based milk if needed.
Parmesan Cheese: Adds a salty, nutty flavor. If you don’t have Parmesan, Pecorino Romano or a bit of sharp cheddar works well.
Marinara Sauce: Homemade or store-bought both work. If you prefer a spicier kick, add red pepper flakes or a splash of hot sauce.
Cheese: Provolone and mozzarella melt beautifully with a mild taste. You can mix in cheddar or Monterey Jack if you like a sharper cheese flavor.
How Can I Make Tender, Flavorful Meatballs Every Time?
Mixing and shaping meatballs the right way is key! Overworking the meat makes them tough. Use a gentle hand when combining ingredients.
- Mix until just combined—no need to overmix.
- Use moist breadcrumbs soaked in milk to keep the texture soft.
- Shape into even-size balls, about 1 1/2 inches, so they cook uniformly.
- Bake instead of frying to avoid extra oil and get a nice crust.
- Simmer in warm marinara after baking—this helps flavors blend and keeps meatballs juicy.
Equipment You’ll Need
- Baking sheet – perfect for cooking meatballs evenly without needing extra oil.
- Parchment paper or silicone mat – keeps the meatballs from sticking and makes cleanup easy.
- Large mixing bowl – lets you combine meatball ingredients without mess.
- Skillet or saucepan – ideal for warming marinara sauce and simmering meatballs.
- Knife and cutting board – for slicing sub rolls cleanly and safely.
- Baking sheet or oven-safe dish – to melt cheese on assembled subs under the broiler.
Flavor Variations & Add-Ins
- Try ground turkey or chicken for a lighter meatball option that still tastes great.
- Add chopped fresh spinach or mushrooms into the meatball mix for extra veggies and moisture.
- Use spicy Italian sausage instead of beef for a bolder, zesty flavor.
- Swap mozzarella for provolone plus a sprinkle of parmesan on top for a richer cheese combo.
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 grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 2 tsp Italian seasoning
- Salt and pepper, to taste
For The Sauce & Assembly:
- 2 cups marinara sauce
- 4 hoagie or sub rolls
- 8 slices provolone or mozzarella cheese (or about 1 1/2 cups shredded mozzarella)
- Fresh basil or parsley, chopped (optional, for garnish)
How Much Time Will You Need?
Preparing and baking the meatballs takes about 30 minutes, plus 5 minutes to warm the sauce and assemble the subs. Then, add another 5-7 minutes baking time to melt the cheese. All together, you’ll spend roughly 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Meatballs:
Preheat your oven to 375°F (190°C). In a big bowl, mix together the ground beef, Parmesan, breadcrumbs, milk, egg, garlic, Italian seasoning, salt, and pepper. Stir just enough to combine everything. Shape the mix into balls about 1 1/2 inches wide and place them on a baking sheet lined with parchment paper or a greased rack.
2. Bake and Simmer:
Bake the meatballs for 20 to 25 minutes until they’re nicely browned and cooked through. While they bake, warm the marinara sauce on the stove over medium heat. When the meatballs come out, add them to the sauce and let them simmer gently for 5 minutes to soak up all that flavor.
3. Assemble and Melt the Cheese:
Slice your sub rolls lengthwise but don’t cut them all the way through – just enough to open. Spoon some marinara on the bottom of each roll, then lay 3 to 4 meatballs on top. Put two slices of provolone or a good handful of shredded mozzarella cheese over the meatballs. Put the assembled subs on a baking sheet and bake for another 5 to 7 minutes until the cheese melts and bubbles.
4. Garnish and Serve:
Pull your subs out of the oven, optionally sprinkle with fresh basil or parsley, and serve while hot. Enjoy your cheesy, saucy meatball subs!
Can I Use Frozen Meatballs for This Recipe?
Yes, you can use frozen meatballs to save time! Just thaw them completely in the fridge overnight or warm them gently in the marinara sauce before assembling the subs.
What’s the Best Bread for Meatball Subs?
Soft hoagie or sub rolls with a slightly crusty exterior work best to hold the sauce and meatballs without getting soggy. You can also use French bread or Italian rolls as alternatives.
Can I Make These Ahead of Time?
Absolutely! You can prepare the meatballs and sauce a day ahead and assemble the subs just before baking. Store the assembled subs in the fridge and bake until heated through and cheese is melted.
How Do I Store Leftovers?
Keep leftover subs wrapped tightly in foil or in airtight containers in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed and cheese is melty, or microwave briefly if short on time.
