Meatball Subs

An Italian-American deli classic, the meatball sub tucks herb-seasoned beef meatballs and warm marinara into a soft hoagie roll. Parmesan and garlic in the mix give each bite deep, savory comfort.

Serves 4

Estimate for one serving

• 720 cal
• 38g protein
• 52g carbs
• 41g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 1 lb ground beef (80/20)
• 1/2 cup Italian breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 jar marinara sauce (24 oz)
• 4 hoagie rolls
• 1 1/2 cups shredded mozzarella cheese
• 2 tbsp butter, softened

Instructions

1. 1Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, 2 minced garlic cloves, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined — do not overmix.
3. 3Roll mixture into 16 meatballs (about 2 tablespoons each). Place on the prepared baking sheet.
4. 4Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches, about 2 minutes per side. They do not need to be cooked through yet.
5. 5Pour marinara sauce into the skillet with the meatballs. Bring to a simmer, reduce heat to medium-low, cover, and cook for 15–18 minutes until meatballs are cooked through (internal temp 160°F).
6. 6While meatballs simmer, mix remaining 1 minced garlic clove with the softened butter. Split hoagie rolls lengthwise and spread garlic butter inside. Toast rolls in the oven for 4–5 minutes until lightly golden.
7. 7Remove rolls from oven. Spoon 4 meatballs and some sauce onto the bottom half of each roll. Top generously with shredded mozzarella.
8. 8Return assembled subs (open-faced) to the oven for 3–4 minutes until cheese is melted and bubbly.
9. 9Close the sandwiches, cut in half if desired, and serve immediately with extra marinara on the side.