American · Main · Easy
Meatball Sub
Juicy Italian meatballs simmered in marinara, stuffed into a toasted hoagie with a blanket of melted mozzarella. Messy in the best way.
The whole recipe in 60 seconds
Meatball Sub, in 5 ideas
- The beef and pork mix gives better flavor and texture than beef alone.
- Do not overmix the meat or the meatballs turn dense and tough.
- Browning first adds a flavorful crust that simmering alone cannot create.
- Hollow out a little bread from the rolls so the meatballs sit down inside instead of rolling out.
- Fresh mozzarella melts into creamy pools, low moisture mozzarella gives better coverage. Pick your style.
What you need
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated parmesan
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- 1 tsp Italian seasoning, 1 tsp salt, and 1/2 tsp pepper mixed
- 3 cups marinara sauce
- 4 hoagie rolls
- 8 oz mozzarella, sliced or shredded
- 2 tbsp olive oil
How to make it
Directions
- Mix the beef, pork, breadcrumbs, parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper gently. Form into 16 meatballs.
- Heat olive oil in a large skillet over medium high heat. Brown the meatballs on all sides, about 8 minutes.
- Pour in the marinara sauce, reduce heat, and simmer 15 minutes until the meatballs are cooked through.
- Split the hoagie rolls and toast them under the broiler until golden.
- Spoon 4 meatballs with sauce into each roll. Top generously with mozzarella.
- Broil 2 minutes until the cheese is bubbly and browned. Serve hot with napkins.
Double the meatballs and freeze half after browning. They go straight from freezer to simmering sauce for an instant meatball sub night.