This is the BEST Meatball Sub recipe! We added garlic butter before toasting the sub rolls for an extra punch of flavor. Top with homemade meatballs, sauce and cheese for the best meatball parmesan sandwich ever!
Scale
Ingredients
For The Meatballs:
- 1 1/4 pounds ground beef
- 1 tablespoon chopped garlic
- 1/4 cup Panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 eggs, beaten
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons kosher salt
- Fresh black pepper to taste
For The Sub Sandwiches:
- 5 sub rolls, large hot dog rolls or a large baguette or Italian bread cut into sections (see note*)
- 1 stick (8 tablespoons) butter, melted
- 2 tablespoons chopped garlic
- 2 cups marinara sauce
- 2 1/2 cups shredded mozzarella cheese or 10 slices of mozzarella (2 for each sandwich)
- 1/4 cup grated parmesan cheese
- 1/4 cup fresh basil, chopped (optional)
Instructions
- Preheat the oven to 400 degrees. Add all the ingredients for the meatballs into a large bowl and mix the ingredients until combined, but don’t over mix the meat. Form the meatballs into 15 slightly larger than golf ball shape meatballs, and place on a parchment lined baking sheet.
- Bake the meatballs for 20 minutes, until the centers are no longer pink. Remove the meatballs from the oven, add to a bowl and cover with foil to keep warm.
- Turn the oven to broil. Place the rolls, open faced, onto the same baking sheet. You can use a fresh sheet of parchment or just remove it for this step, but it will make for easier clean up. Brush the rolls with the melted butter and then add the chopped garlic, dividing between each roll.
- Toast the rolls for 2-3 minutes under the broiler until lightly toasted, being careful to watch the rolls so they don’t burn as this happens quickly!
- Take the rolls out of the oven and now remove the tops of the rolls from the tray. Spread a layer of sauce on each bottom half of the roll (you might not use the entire 2 cups of sauce) and then top with 3 meatballs each. Divide the mozzarella and parmesan cheese between each sandwich and then place the sheet pan back under the broiler for 4-5 minutes until the cheese has melted.
- Serve with the fresh basil, if using, and then add the top of the sub roll to each sandwich.
Recipe Notes
We like using a “crusty” roll or cut baguette for making these meatball subs. A softer roll like a hot dog bun won’t hold up to this sub sandwich as well but can be used in a pinch.
Refer to the post for reheating instructions.
- Category: Dinner
- Method: Oven
- Cuisine: American
