Cheesy Meatball Subs are pure comfort food in sandwich form. There’s something about saucy meatballs nestled in a toasted hoagie roll, blanketed with melted cheese, that just feels like a warm hug. I’ve been making these for decades, starting back when my kids were little and we needed hearty, satisfying meals that could feed a crowd without breaking the bank.
This recipe has seen me through countless busy weeknights, last-minute dinner parties, and those times when I just needed something that would make everyone at the table happy. The beauty of these subs is that they’re easy to make, freezer-friendly, and endlessly customizable. Let’s get those meatballs rolling.
What You’ll Discover About Cheesy Meatball Subs
Betty’s approach to sandwich suppers has always focused on making them substantial enough to be a complete meal. These meatball subs deliver on every level without requiring hours in the kitchen.
- Easy to make with simple, straightforward steps
- Freezer-friendly for meal prep and planning ahead
- Endlessly customizable with your favorite cheeses and toppings
- Perfect for weeknight dinners or feeding a crowd at parties
- Classic comfort food that appeals to all ages
- Restaurant-quality results at home
Key Players in This Recipe
Ground beef or a mix of beef and pork creates tender, flavorful meatballs. I always choose a blend of beef and pork when I can because the pork adds moisture and richness, but all-beef works beautifully too.
Breadcrumbs act as a binder and keep the meatballs tender rather than dense. In my kitchen, I prefer plain breadcrumbs because they let the meat flavor shine through.
Egg binds everything together so the meatballs hold their shape during cooking. Betty’s solution is using one large egg per pound of meat for the perfect texture.
Grated onion adds moisture and subtle flavor throughout each meatball. I’ve found that grating the onion rather than dicing it distributes the flavor more evenly.
Fresh garlic brings aromatic depth to the meatballs. I always choose fresh minced garlic for the best flavor.
Italian seasoning provides oregano, basil, and other herbs in one convenient blend. In my experience, Italian seasoning is perfect for meatballs because it captures that classic Italian-American flavor.
Marinara sauce coats the meatballs in rich tomato goodness. I prefer a good-quality store-bought marinara for convenience, though homemade is wonderful when you have time.
Hoagie or sub rolls need to be sturdy enough to hold all that sauce and cheese. Betty always looks for bakery-style rolls with a bit of chew to them.
Mozzarella and provolone cheese melt into gooey, stretchy perfection. I’ve found that combining mozzarella for meltiness with provolone for flavor creates the ideal cheese blend.
Parmesan cheese adds a salty, nutty finish. In my kitchen, I prefer freshly grated Parmesan sprinkled on top just before serving.
How to Make Cheesy Meatball Subs
Step 1. Preheat your oven to 400°F. Betty always starts by preheating because it ensures even cooking right from the start.
Step 2. In a large mixing bowl, combine the ground meat, breadcrumbs, egg, grated onion, minced garlic, Italian seasoning, salt, and pepper. Through trial and error, I learned to mix until just combined. The key I discovered is not overmixing, which makes the meatballs tough instead of tender.
Step 3. Roll the mixture into meatballs about 1 to 1.5 inches in diameter. I’ve found that using a small cookie scoop helps create uniform meatballs that cook evenly. Place them on a parchment-lined baking sheet.
Step 4. Bake the meatballs for 18 to 20 minutes, or until they’re browned and cooked through. After years of making these, I’ve discovered that baking is easier than pan-frying for large batches. Alternatively, you can pan-fry in a skillet over medium heat, turning to brown all sides.
Step 5. While the meatballs bake, bring your marinara sauce to a simmer in a large saucepan. Betty’s tip is to have the sauce ready so you can add the meatballs as soon as they come out of the oven.
Step 6. Add the cooked meatballs to the simmering marinara and let them simmer together for 10 to 15 minutes. My family prefers when I let the flavors meld this way because the meatballs absorb some of the sauce.
Step 7. While the meatballs simmer, prepare your rolls. Split them open without cutting all the way through. Betty’s solution for preventing soggy bread is to lightly toast the rolls. Brush the inside with butter if desired and toast in the oven for 3 to 5 minutes until lightly crisp.
Step 8. Assemble the subs by spooning 3 to 4 meatballs and plenty of sauce into each roll. Top generously with shredded mozzarella and provolone cheese.
Step 9. Place the assembled subs under the broiler for 2 to 3 minutes, watching carefully, until the cheese is melted, bubbly, and starting to brown in spots. The key I discovered is staying close to the oven because broilers work fast.
Step 10. Remove from the oven, sprinkle with grated Parmesan cheese and fresh herbs if desired, and serve immediately while hot and melty.
How to Store & Enjoy Later
I typically store leftover components separately for best results. The meatballs and sauce go in one airtight container and the rolls in another, all refrigerated for up to 3 days.
Betty’s freezing method works beautifully for this recipe. Freeze the cooked meatballs and sauce together in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
For reheating, warm the meatballs and sauce on the stovetop over medium-low heat, stirring occasionally until heated through. Then assemble fresh subs with the warm meatballs and broil as directed. This method keeps the bread from getting soggy.
Perfect Partners for Cheesy Meatball Subs
These hearty subs are filling on their own, but a few simple sides complete the meal beautifully:
- Crispy French fries or potato wedges – Classic pairing that everyone loves and perfect for soaking up extra marinara sauce
- Garlic parmesan chips – A lighter alternative to fries with incredible flavor
- Caesar or Italian salad – Fresh greens with tangy dressing provide a nice contrast to the rich, cheesy subs (try my Mediterranean Chicken Gyros for another sandwich favorite)
- Coleslaw – Creamy or vinegar-based slaw adds crunch and freshness
- Pickles and pepperoncini – Tangy pickled vegetables cut through the richness
- Minestrone soup – A bowl of soup alongside makes it feel like an Italian restaurant meal
For more Italian-inspired comfort food, check out my Spinach and Ricotta Stuffed Shells or Dump and Bake Meatball Casserole.
FAQs
Absolutely. Many home cooks find success using frozen, pre-cooked meatballs for an even quicker meal. Just simmer them in the marinara sauce until heated through.
The best approach I’ve tested is toasting the rolls before assembling and avoiding overloading with sauce. Use just enough sauce to coat the meatballs generously without drowning the bread.
Yes. I recommend making a double batch of meatballs and freezing half for later. Fully cooked meatballs freeze beautifully for up to 3 months.
Cheesy Meatball Subs
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). In a large mixing bowl, combine ground meat, breadcrumbs, egg, onion, garlic, Italian seasoning, salt, and pepper. Mix until just combined (do not overmix).
- Roll into 1 to 1.5 inch meatballs and place on a parchment-lined baking sheet.
- Bake for 18 to 20 minutes, or until browned and cooked through. Alternatively, pan-fry in a skillet over medium heat, turning to brown all sides.
- In a large saucepan, bring marinara sauce to a simmer. Add cooked meatballs and simmer for 10 to 15 minutes to let flavors meld.
- Split rolls open without cutting all the way through. Optional: Brush with butter and toast in the oven for 3 to 5 minutes until lightly crisp.
- Spoon meatballs and sauce into each roll. Top with mozzarella and provolone cheese.
- Place under the broiler for 2 to 3 minutes, until cheese is melted and bubbly. Sprinkle with parmesan and fresh herbs if desired.
- Serve immediately with your favorite sides.
