Ingredients

4 (6-inch-long) sub, hero, or hoagie rolls, split lengthwise but still attached on one side

1 egg

Kosher salt and black pepper

2 garlic cloves, peeled

Extra-virgin olive oil, for greasing

1 pound ground beef (at least 15 percent fat)

1/2 cup finely grated Parmesan, plus more for serving

2 tablespoons chopped basil leaves, plus more for serving

2 cups marinara sauce (homemade or from a 24-ounce jar)

4 slices mozzarella or provolone

Instructions

Step 1: Preheat the broiler to high with a rack positioned no more than 6 inches from the heat source. Using a fork, scrape out some of the interior of the rolls until you have about 1 cup of bread crumbs. Place crumbs in a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt, and several grinds of black pepper. Finely grate 1 garlic clove into the mixture and stir to combine. Let the mixture sit for 5 minutes.

Step 2: Lightly grease a large (12-inch), oven-proof skillet with olive oil. Add the ground beef, Parmesan, and chopped basil to the bread crumb mixture. Stir with your hands until just combined, being careful not to overmix. Form the mixture into 12 meatballs (about 2 heaping tablespoons or 2 ounces each) and place them in the prepared skillet. Broil the meatballs until browned and nearly cooked through, about 5 to 7 minutes.

Step 3: Move the skillet to the stovetop and add the marinara sauce. Stir to coat the meatballs and warm over medium-low heat. While the sauce heats, place the rolls cut-side up on a baking sheet and broil until lightly golden, about 1 to 2 minutes. Rub the cut sides of the rolls with the second garlic clove to add flavor.

Step 4: Divide the meatballs and sauce evenly among the rolls. Top each sandwich with a slice of mozzarella or provolone. Return to the broiler and cook until the cheese is melted and browned in spots, about 1 to 2 minutes. Finish by sprinkling with extra Parmesan, fresh basil leaves, and a few grinds of black pepper.

Tips & Variations

If you don’t have a broiler, you can bake the meatballs in a 425°F oven for 15–20 minutes until cooked through, then melt the cheese under the oven’s grill or by covering with a lid on the stovetop.

Try mixing half ground pork with the beef for juicier meatballs.

For a spicy kick, add a pinch of red pepper flakes to the meatball mixture or marinara sauce.

Use fresh basil leaves in the filling and as a garnish for a bright herbal note.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and cook the meatballs in advance. Store them in the refrigerator for up to 2 days or freeze for up to 1 month. Reheat gently in marinara sauce before assembling the subs.

What type of cheese is best for meatball subs?

Mozzarella is the classic choice for its meltability and mild flavor, but provolone also works well and adds a subtle tang. You can also mix in some grated Parmesan for extra depth.