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Cheesy Meatball Subs

Cheesy meatball subs with baked, juicy homemade meatballs simmered in marinara, then topped with mozzarella that melts and bubbles under the broiler. Loaded on toasted hoagie rolls for an Italian-American meatball hoagie with fresh basil.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 1.5 lb ground beef (or a mix of beef and pork)
  • 0.5 cup Italian breadcrumbs
  • 0.25 cup parmesan, grated
  • 1 egg
  • 3 clove garlic cloves, minced
  • 2 tsp Italian seasoning
  • 0.5 tsp Salt and black pepper
For the subs
  • 4 hoagie rolls, split
  • 1 can (24 oz) marinara sauce
  • 2 cup mozzarella cheese, shredded
  • 0.25 cup Fresh basil for garnish

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Make and bake the meatballs
  1. In a mixing bowl, combine ground beef, Italian breadcrumbs, parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper, then mix until evenly incorporated. Roll into 1.5-inch balls and set on a sheet pan.
  2. Bake the meatballs at 400°F for 18–20 minutes until cooked through and no longer pink in the center. The exterior should look browned while the inside stays tender.
Simmer in marinara
  1. Transfer the baked meatballs to a saucepan with marinara sauce. Simmer at a gentle bubble for 10 minutes so the meatballs absorb flavor.
Toast, assemble, and melt cheese
  1. Place the hoagie rolls cut-side up and toast under the broiler for 2 minutes until golden. Watch closely so they don’t burn.
  2. Spoon meatballs and marinara sauce onto the toasted hoagie rolls. Add enough sauce that it’s visible around the meatballs.
  3. Top generously with shredded mozzarella and broil at high heat for 2–3 minutes until cheese is fully melted and bubbling. Pull when the edges are lightly browned.
  4. Garnish with fresh basil and serve immediately. The basil should sit on top while the cheese is still hot.

Notes

Pro tip: bake the meatballs first for a better browned exterior, then simmer them briefly in marinara so they stay juicy. Store assembled subs covered in the refrigerator up to 2 days, but for best texture reheat components separately and broil with mozzarella just before serving (freezer: meatballs with marinara up to 2 months; basil fresh only). For a lighter option, use 90% lean ground beef and reduce mozzarella to 1.5 cups.