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Homemade meatball sub with melted cheese and marinara in toasted hoagie roll
Isaac blogger

Easy Cheesy Meatball Subs

Warm, hearty meatball subs made with tender baked meatballs, rich marinara sauce, melted cheese, and toasted rolls. A simple, comforting meal perfect for weeknights or casual gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Sandwiches
Cuisine: American / Italian
Calories:
Ingredients Method Notes

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

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Prepare Meatballs
  4. Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
  5. Mix ground meat, breadcrumbs, egg, onion, garlic, seasoning, salt, and pepper until just combined. Roll into 1–1½-inch meatballs.
  6. Cook Meatballs Safely
  7. Bake 18–20 minutes until browned outside, cooked through, and internal temperature reaches 160°F (71°C).
  8. Simmer in Sauce
  9. Warm marinara in a saucepan. Add meatballs and simmer 10–15 minutes until heated through and flavors combine.
  10. Prepare Rolls
  11. Slice rolls without cutting fully through. Toast 3–5 minutes, optionally brushing lightly with butter, until lightly crisp.
  12. Assemble Subs
  13. Fill each roll with meatballs and sauce. Top with mozzarella and optional provolone.
  14. Melt Cheese
  15. Broil 2–3 minutes while watching closely until cheese is melted and bubbly but not browned.
  16. Serve
  17. Sprinkle with Parmesan and herbs if desired. Serve warm.

Notes

  • Mix meat gently to maintain tender texture.
  • Toast rolls lightly to prevent sogginess.
  • Simmer meatballs gently in sauce for even cooking and moisture.
  • Cook ground meat to an internal temperature of 160°F (71°C).
  • Refrigerate leftovers within 2 hours and store airtight up to 3 days or freeze meatballs up to 3 months.
  • Reheat until hot and steaming throughout before serving.