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A close-up showcases delicious Cheesy Meatball Subs, oozing with melted cheese and savory tomato sauce.

Easy Cheesy Meatball Subs

Indulge in a classic comfort food with these Easy Cheesy Meatball Subs! This recipe features savory homemade meatballs simmered in a rich marinara sauce, piled high on submarine rolls, and topped with gooey melted mozzarella cheese. It's a quick and delicious meal perfect for any night of the week.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef or a mix of beef and pork
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1 egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon sugar optional
  • Salt to taste
  • Pepper to taste
  • 4 submarine sandwich rolls
  • 8 slices mozzarella cheese
  • Fresh basil leaves, for garnish optional

Equipment

  • Large bowl
  • baking sheet
  • Parchment paper (optional)
  • Large skillet or pot
  • Spoon
  • knife
  • cutting board
  • Broiler

Method
 

  1. In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, milk, egg, garlic, Italian herbs, salt, and pepper.
  2. Gently mix until just combined. Do not overmix.
  3. Roll the mixture into about 16-20 meatballs.
  4. Preheat oven to 400°F (200°C). Place meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through and lightly browned, OR Heat a tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs on all sides, then remove them from the skillet and set aside.
  5. In the same skillet (or a separate large pot), heat the remaining olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  6. Add the minced garlic and cook for another minute, until fragrant.
  7. Pour in the crushed tomatoes and tomato sauce. Stir in the Italian herbs, sugar (if using), salt, and pepper. Bring the sauce to a simmer.
  8. Gently add the meatballs to the simmering sauce.
  9. Reduce the heat to low, cover the pot, and let the meatballs simmer in the sauce for at least 30 minutes, or up to an hour. Stir occasionally.
  10. Preheat your broiler.
  11. Split the submarine sandwich rolls lengthwise.
  12. Spoon a generous amount of meatballs and sauce onto each roll.
  13. Top with two slices of mozzarella cheese per sub.
  14. Place the subs on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly and starting to brown. Watch carefully.
  15. Garnish with fresh basil leaves (optional).
  16. Serve immediately and enjoy!

Notes

If meatballs are too dry, add a little more milk. If meatballs are falling apart, do not overmix the meatball mixture. If sauce is too acidic, add a pinch of sugar. Store meatballs and sauce separately from rolls in the refrigerator for up to 3-4 days. Store rolls at room temperature. Reheat meatballs and sauce in a saucepan or microwave. Reassemble subs and broil until cheese is melted.