Description
This homemade meatball sub recipe combines juicy, flavorful meatballs simmered in marinara sauce, topped with melted mozzarella cheese, and served in garlicky, toasted hoagie rolls. Perfect for a hearty and comforting meal ready in just 35 minutes, this classic sandwich is a family favorite that’s easy to make and packed with savory Italian flavors.
Ingredients
Meatballs
- 1 pound 80/20 ground beef
- ½ pound ground mild Italian sausage
- ⅓ cup finely chopped flat-leaf parsley, plus more for garnish
- 4 garlic cloves, minced
- ½ cup Italian style breadcrumbs
- 1 large egg, beaten
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
Sauce & Assembly
- 1 (24 ounce) jar marinara sauce
- 6 hoagie rolls, sliced
- 4 tablespoons extra-virgin olive oil or salted butter
- 2 teaspoons garlic powder
- 2 cups shredded mozzarella cheese
Instructions
- Make the meatballs: In a large bowl, combine the ground beef, Italian sausage, parsley, minced garlic, Italian breadcrumbs, beaten egg, Parmesan cheese, kosher salt, and freshly cracked black pepper. Mix thoroughly so all ingredients are evenly incorporated. With wet hands, form the mixture into golf ball–size meatballs, about 2 tablespoons each. You should have approximately 24 meatballs.
- Simmer the meatballs: Pour the marinara sauce into a large saucepan. Carefully add the formed meatballs to the sauce. Bring the mixture to a simmer over medium heat. Cover with a lid and cook for 10 minutes. Then reduce the heat to low, remove the lid, and continue cooking until the meatballs reach an internal temperature of 165°F as measured with an instant-read thermometer, about 10 additional minutes.
- Season the rolls: While the meatballs cook, brush the inside of each hoagie roll with olive oil or melted butter. Sprinkle garlic powder evenly on the oiled surfaces to add a flavorful garlicky touch.
- Broil the sandwiches: Preheat your oven's broiler to HIGH. Arrange the hoagie rolls cut side up in a 9x13-inch baking dish or on a rimmed baking sheet. Place 4 meatballs in each roll, then evenly top the meatballs with shredded mozzarella cheese.
- Serve: Broil the sandwiches just until the cheese is fully melted and bubbly and the rolls begin to brown lightly. Remove from the oven, sprinkle additional chopped parsley over the top for a fresh, herbaceous garnish, and serve warm immediately for the best flavor and texture.
Notes
- Use an instant-read thermometer to ensure meatballs reach 165°F for safe consumption.
- Wetting hands before forming meatballs prevents mixture from sticking to your hands.
- You can substitute hoagie rolls with any sturdy sandwich rolls if preferred.
- For extra flavor, add a pinch of crushed red pepper to the meat mixture if you like a slight kick.
- Leftover meatball subs can be reheated in the oven for best texture, avoiding sogginess.
