These Easy Cheesy Meatball Subs deliver everything you want in a warm, satisfying meal—tender meatballs, a rich marinara sauce, melted cheese, and toasted rolls that hold it all together. They’re simple enough for weeknights, customizable for picky eaters, and hearty enough for game day or casual gatherings. The recipe uses everyday ingredients and flexible steps so you can prepare it fast without sacrificing flavor.

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Why You’ll Love This Recipe

Everyday ingredients
Nothing complicated here—just simple pantry staples and familiar flavors.

Tender, well-seasoned meatballs
Breadcrumbs, onion, garlic, and Italian seasoning keep the meatballs moist and balanced.

Make-ahead friendly
Cooked meatballs freeze well, making this a great recipe to prep in batches.

Customizable
Use your favorite cheeses, sauces, or garnishes to make each sub your own.

Ingredients

Meatballs

• 1 lb ground beef (or mix of beef and pork)
• ½ cup breadcrumbs
• 1 large egg
• ¼ cup grated onion
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ¾ teaspoon salt
• ½ teaspoon black pepper

Sauce & Assembly

• 2 cups marinara sauce
• 4 hoagie or sub rolls
• 1½ cups shredded mozzarella
• 4 slices provolone (optional)
• ¼ cup grated Parmesan
• 1 tablespoon butter (optional for toasting)
• Fresh basil or parsley (optional garnish)

Tools You’ll Need

Sheet pan
Parchment paper
Mixing bowl
Saucepan or skillet
Oven + broiler
Cutting board + knife
Ladle or large spoon

Step-by-Step Instructions

1. Make the Meatballs

Heat oven to 400°F (200°C). Combine ground meat, breadcrumbs, egg, onion, garlic, seasoning, salt, and pepper. Mix gently and roll into 1–1.5 inch meatballs. Arrange on a parchment-lined sheet pan.

2. Cook

Cook Safely
Bake the meatballs for 18–20 minutes, or pan-fry until browned, checking that the internal temperature reaches 160°F (71°C) using a food thermometer.

3. Simmer in Sauce

Warm marinara in a saucepan. Add cooked meatballs and simmer 10–15 minutes to blend flavors.

4. Prepare the Rolls

Slice rolls without cutting fully through. Toast 3–5 minutes, brushing with butter if desired.

5. Assemble

Fill each roll with meatballs and sauce. Top with mozzarella and provolone. Broil 2–3 minutes until melted.

6. Serve

Sprinkle with Parmesan or herbs. Serve immediately.

Serving Suggestions

Great with fries, potato wedges, Caesar salad, garlic chips, ranch, or extra marinara.

Storage & Reheating

• Refrigerate: Up to 3 days in airtight containers.
• Freeze (meatballs only): Up to 3 months.
• Reheat: Warm meatballs gently in sauce until steaming hot.
• Do not leave cooked meatballs unrefrigerated for more than 2 hours.

Tips for Best Results

• Use a gentle hand when mixing meatballs to keep them tender.
• Toast the rolls lightly so they stay sturdy under the sauce.
• Simmer meatballs in marinara for extra flavor absorption.
• Broil only 2–3 minutes so cheese melts without burning.
• Add sauce gradually to prevent soggy rolls.
• Use a blend of mozzarella + provolone for the best melt and flavor.
• Keep meatballs warm until assembling for safe serving.
• Chop onion finely so it mixes evenly into the meat.

Common Mistakes to Avoid

• Overmixing the meat → leads to dense, tough meatballs.
• Not checking temperature → meatballs must reach 160°F (71°C) internally.
• Skipping the toasting step → rolls soften quickly under sauce.
• Adding too much sauce at once → bread becomes soggy and tears.
• Broiling unattended → cheese burns very fast if not watched.
• Using cold rolls → cheese doesn’t melt evenly.
• Crowding the pan → meatballs steam instead of browning.
• Not simmering meatballs in sauce → flavor doesn’t fully develop.

FAQ

1. Can I make the meatballs ahead of time?
Yes. The meatballs can be prepared and cooked up to three days in advance. Store them in the refrigerator and reheat them in marinara sauce when you’re ready to assemble the subs. They also freeze very well, making them convenient for future quick meals.

2. What meats work best for homemade meatballs?
A blend of beef and pork gives the richest flavor and softest texture, but all-beef meatballs also work. Ground turkey or chicken can be substituted, though they may require a little added moisture, such as a splash of milk or a small amount of olive oil.

3. How do I keep the rolls from getting soggy?
Use sturdy sub rolls and toast them lightly before adding the filling. Toasting creates a barrier between the sauce and the bread. Adding the sauce gradually instead of overloading the roll also helps maintain structure.

4. Can I use store-bought meatballs?
Yes. While homemade meatballs offer the best texture, store-bought meatballs work fine for a fast meal. Warm them in marinara sauce before assembling the subs.

5. What cheeses melt best on meatball subs?
Mozzarella melts smoothly and provides that classic stretchy texture. Provolone adds a mild sharpness. Parmesan offers extra flavor when sprinkled on top.

6. What sides pair well with meatball subs?
Fries, potato wedges, or simple salads balance the richness. For dipping, ranch, garlic aioli, or extra marinara are popular choices.

7. Can I freeze assembled subs?
It’s best to freeze only the cooked meatballs and sauce. Bread and melted cheese do not thaw with the same quality, so assemble fresh for best results.

Conclusion

These Easy Cheesy Meatball Subs are a dependable, comforting meal that works for busy evenings or relaxed weekend dinners. The combination of tender meatballs, marinara, and melted cheese delivers satisfying flavor with minimal effort. Because the components freeze well and assemble quickly, this recipe is practical for meal prep and flexible enough for a range of tastes.

Recipe Card

Easy Cheesy Meatball Subs
By: Isaac Blogger
Course: Sandwiches
Cuisine: American–Italian
Method: Baking + Simmering
Yield: 4 subs

Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredient temperatures. For safety, cook meatballs to a minimum internal temperature of 160°F (71°C) as measured with a food thermometer. Keep cooked meatballs hot or refrigerate promptly.

Ingredients

For the Meatballs

• 1 lb ground beef (or beef/pork blend)
• ½ cup breadcrumbs
• 1 large egg
• ¼ cup grated onion
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• ¾ tsp salt
• ½ tsp black pepper

For the Sauce & Assembly

• 2 cups marinara sauce
• 4 hoagie/sub rolls
• 1½ cups shredded mozzarella
• 4 slices provolone (optional)
• ¼ cup grated Parmesan
• 1 tbsp butter (optional for toasting)
• Fresh basil or parsley (optional garnish)

Instructions

1. Prepare Meatballs
   Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
   Mix ground beef, breadcrumbs, egg, onion, garlic, seasoning, salt, and pepper until just combined.
   Roll into 1–1.5 inch meatballs.
2. Cook Safely
   Bake for 18–20 minutes, or until the internal temperature reaches 160°F (71°C).
   Alternatively, pan-sear until browned and fully cooked through.
3. Simmer in Sauce
   Warm marinara in a saucepan. Add cooked meatballs.
   Simmer 10–15 minutes to blend flavors and maintain safe heat.
4. Prepare Rolls
   Slice hoagie rolls, keeping the hinge intact.
   Toast 3–5 minutes; optionally brush lightly with butter before toasting.
5. Assemble
   Fill each roll with meatballs and sauce.
   Add mozzarella and optional provolone.
6. Melt Cheese
   Broil for 2–3 minutes, watching closely, until cheese is melted and bubbly.
7. Serve
   Sprinkle Parmesan and optional herbs. Serve warm.

Storage & Reheating

• Refrigerate: Up to 3 days in airtight containers.
• Freeze (meatballs only): Up to 3 months.
• Reheat: Warm meatballs gently in sauce until steaming hot.
• Do not leave cooked meatballs unrefrigerated for more than 2 hours.

Nutrition (Approx. per serving)

Calories: ~640
Protein: ~38g
Carbs: ~48g
Fat: ~32g
Sodium: ~1180mg
Nutritional values are estimates and vary by ingredient brands, measurements, and preparation methods. Verify independently if dietary needs are specific.