Description
Classic Meatball Subs featuring tender, flavorful beef meatballs simmered in rich marinara sauce, topped with melted mozzarella and Parmesan cheese, and served on toasted sub rolls infused with garlic. Perfect for a comforting, satisfying sandwich meal.
Ingredients
Scale
For the Meatballs:
- 4 (6-inch-long) sub, hero or hoagie rolls, split lengthwise but still attached on one side
- 1 egg
- Kosher salt and black pepper to taste
- 2 garlic cloves, peeled (1 for meatball mixture, 1 for rubbing on rolls)
- Extra-virgin olive oil, for greasing
- 1 pound ground beef (at least 15 percent fat)
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh basil leaves, plus more for serving
For the Sauce and Topping:
- 2 cups marinara sauce (homemade or from a 24-ounce jar)
- 4 slices mozzarella or provolone cheese
Instructions
- Prepare bread crumbs and soak: Heat the broiler to high with a rack about 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 and place them in a large bowl. Add 1/2 cup water, egg, 1 teaspoon kosher salt, several grinds of black pepper, and finely grate 1 garlic clove into the mixture. Stir to combine and let sit for 5 minutes to moisten.
- Make and broil meatballs: Lightly grease a large (12-inch), oven-proof skillet with olive oil. Add the ground beef, grated Parmesan, and chopped basil to the bread crumb mixture. Mix gently with your hands until combined without overworking the meat. Shape the mixture into 12 meatballs (about 2 heaping tablespoons or 2 ounces each) and place them evenly in the prepared skillet. Broil the meatballs until they are browned and nearly cooked through, about 5 to 7 minutes.
- Simmer meatballs in sauce: Transfer the skillet to the stovetop over medium-low heat and add the marinara sauce. Stir gently to coat the meatballs and warm the sauce while you toast the rolls.
- Toast and garlic rub the rolls: Place the sub rolls cut-side up on a baking sheet. Broil until lightly golden, about 1 to 2 minutes. Immediately rub the cut sides of the rolls with the remaining garlic clove to impart a fresh garlic flavor.
- Assemble the subs and finish under the broiler: Divide the meatballs and marinara sauce evenly among the toasted rolls. Top each with a slice of mozzarella or provolone cheese. Broil again until the cheese is melted and browned in spots, about 1 to 2 minutes. Remove from heat and garnish with additional grated Parmesan, fresh basil leaves, and a grind of black pepper before serving.
Notes
- If you don’t have a broiler, you can bake the meatballs at 400°F (200°C) for about 15-20 minutes until browned.
- Using rolls that stay attached on one side helps keep the sandwich intact when eating.
- Letting the bread crumbs soak in egg and water mixture helps keep the meatballs tender and moist.
- Fresh basil adds a bright flavor, but parsley can be used as an alternative.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Broiling
- Cuisine: Italian-American
Keywords: Meatball subs, Italian sandwich, meatball sandwich, homemade meatballs, marinara, cheesy subs
