Name: Cheesy Meatball Subs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound ground beef (Use lean ground beef for lower fat.); 1/2 cup bread crumbs (Whole wheat breadcrumbs add fiber; crushed crackers can substitute.); 1/4 cup grated Parmesan cheese (Freshly grated Parmesan recommended.); 1/4 cup chopped parsley (Fresh adds brightness; dried can be used in a pinch.); 1 large egg (Binds the meatballs.); 1 teaspoon garlic powder; 1 teaspoon onion powder; to taste salt and pepper; 1 jar marinara sauce (Use your favorite jarred sauce.); 8 slices mozzarella cheese (Use shredded if preferred; about 2 cups.)

This Cheesy Meatball Sub is a warm, satisfying sandwich that delivers juicy, seasoned meatballs, rich marinara, and gooey melted mozzarella in every bite. The texture is a pleasing contrast: crisp-topped hoagie rolls, tender meatballs, and stringy cheese that pulls apart with each bite. It’s an easy, hands-on recipe that mostly bakes itself, so you can prep, pop the meatballs in the oven, heat the sauce, and assemble with little fuss. Serve with a simple green salad or oven fries for a full meal, or cut into smaller pieces for a game-day platter. If you love straightforward comfort food, this is a weeknight winner that’s also great for casual gatherings and kids’ lunches. If you enjoy hearty, baked dishes, you might also like this creamy, cheesy casserole for another comforting option.

Why You’ll Love This Cheesy Meatball Subs

Hands-off baking for the meatballs keeps prep simple and cleanup easy.
Classic flavors — Parmesan and parsley brighten rich beef, while garlic and onion powder add depth.
Melty mozzarella turns these into truly cheesy subs with perfect pull and coverage.
Uses a single jar of marinara for fast sauce time and consistent flavor.
Flexible: make meatballs ahead, swap breads, or cook under the broiler for a golden top.
Great for feeding a group — recipe scales well and assembles quickly.
Comfort-food vibe: warm, filling, and satisfying for weeknights or casual entertaining.

What Is Cheesy Meatball Subs?

Cheesy Meatball Subs are sandwiches made by stuffing hoagie rolls with baked meatballs simmered in marinara and topped with melted mozzarella. They taste savory and familiar: beefy meatballs seasoned with Parmesan, parsley, garlic, and onion notes; bright tomato sauce; and rich, stretchy cheese that binds everything together. The cooking method is simple: form and bake the meatballs, simmer briefly in sauce, assemble in rolls, and warm to melt the cheese. The vibe is classic comfort food — perfect for a quick family dinner, a casual party, or an indulgent weekend meal.

Ingredients for Cheesy Meatball Subs

For the Base

1 pound ground beef
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1 egg
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

For the Sauce

1 jar marinara sauce

To Serve

8 slices of mozzarella cheese
4 hoagie rolls

Ingredient Notes (Substitutions, Healthy Swaps)

Ground beef: Use lean ground beef to reduce fat, or try ground turkey as a lower-fat swap. Texture will be slightly different but still good.
Bread crumbs: Use whole wheat breadcrumbs for more fiber, or crushed plain crackers if you’re out of breadcrumbs. Panko will make meatballs a touch lighter.
Parmesan: Freshly grated Parmesan gives best flavor. You can reduce the amount if watching sodium.
Parsley: Fresh parsley adds brightness; dried parsley can be used in a pinch—use about 1 tablespoon dried.
Egg: Binds the meatballs. For an egg-free binder, try 2 tablespoons of plain yogurt or a mashed small potato (optional).
Marinara sauce: Use your favorite jarred sauce. For a lighter option, choose a low-sugar marinara. You can also use leftover homemade sauce.
Mozzarella: Sliced mozzarella gives even coverage. If you only have shredded mozzarella, use about 2 cups shredded.
Hoagie rolls: Any sturdy roll works — sub small baguettes or larger sandwich rolls as needed.

Step-by-Step Instructions

Step 1 – Preheat and mix the meatball ingredients
Preheat the oven to 350°F (175°C). In a large bowl, combine the ground beef, bread crumbs, grated Parmesan, chopped parsley, egg, garlic powder, onion powder, salt, and pepper. Mix with your hands or a spoon until the ingredients are evenly distributed but don’t overwork the meat.
Visual cue: The mix should stick together easily and look evenly seasoned.

Step 2 – Shape the meatballs
Shape the mixture into roughly 1-inch meatballs and place them on a baking sheet lined with parchment or lightly greased. Keep them spaced so heat can circulate.

Step 3 – Bake the meatballs
Bake in the preheated oven for 25–30 minutes, or until cooked through and lightly browned on the outside.
Pro cue: Meatballs are done when they register 160°F–165°F internal temperature for ground beef, or when juices run clear and no pink remains.

Step 4 – Heat the sauce and combine
While the meatballs bake, pour the jar of marinara sauce into a saucepan and warm over medium heat. Once the meatballs are cooked, add them to the sauce and simmer together for about 5 minutes so the meatballs soak up some sauce and stay moist. Stir gently to coat.

Step 5 – Assemble the subs
Split the hoagie rolls and place them open in a baking dish. Spoon meatballs and sauce into each roll, arranging meatballs so they sit snugly. Top each sub evenly with 2 slices of mozzarella (or 2 ounces of shredded cheese per sub).

Step 6 – Melt the cheese
Bake the assembled subs in the oven for an additional 5–10 minutes, or until the cheese is melted and bubbly. If you want a slightly browned top, finish with 1–2 minutes under the broiler, watching closely to avoid burning.
Visual cue: Cheese should be fully melted, bubbling at the edges, and starting to turn light golden in spots.

Pro Tips for Success

Don’t overmix the meatball mix; mix until just combined to keep meatballs tender.
Use a cookie scoop to form uniform meatballs for even cooking.
If your meatballs brown too fast, lower the oven rack or reduce oven temperature slightly.
Simmer meatballs in sauce briefly after baking to keep them moist and to deepen flavor.
Warm the hoagie rolls slightly before assembling to prevent them from becoming soggy too quickly.
Use fresh Parmesan when possible — it adds a sharper, nuttier flavor than pre-grated blends.
If using shredded mozzarella, spread it evenly to avoid clumping or uneven melting.

Flavor Variations

OPTIONAL — Herb-forward: Add 1 teaspoon dried oregano or 1 tablespoon fresh basil to the meat mixture for a herby boost.
OPTIONAL — Spicy: Stir 1/4–1/2 teaspoon red pepper flakes into the marinara or add a pinch to the meat mixture.
OPTIONAL — Cheddar blend: Mix shredded mozzarella with sharp cheddar (equal parts) for a bolder cheese flavor.
OPTIONAL — Italian-style: Fold in 1/4 cup finely chopped onion and 1 clove minced garlic to the meat mix for extra savory notes (note: these add moisture, so adjust breadcrumbs if needed).
OPTIONAL — Lighter: Use ground turkey and low-fat mozzarella to cut calories and fat, while keeping the same assembly method.

Serving Suggestions

Pair with a crisp green salad dressed with lemon and olive oil to cut through the richness.
Serve with oven-baked fries, potato wedges, or a simple slaw for a classic sandwich plate.
Cut subs into smaller pieces and serve as party sliders for game day or casual entertaining.
Add pickled peppers or banana peppers on the side for those who like a tangy contrast.
For a heartier meal, serve with roasted vegetables like broccoli or green beans.

Make-Ahead, Storage & Reheating

Make-ahead: You can form and bake the meatballs up to two days ahead. Store meatballs and sauce separately in airtight containers in the fridge. Assemble and bake just before serving to keep rolls from getting soggy.
Storage duration: Store leftovers in the refrigerator for up to 3–4 days in a sealed container. Keep bread separate if possible to maintain texture.
Reheating best practices: Reheat assembled subs in a 350°F oven for 10–12 minutes until warmed through and cheese is melty. For single servings, microwave briefly then finish under the broiler for 1 minute to refresh the bread and cheese. Expect some softening of the roll after refrigeration and reheating.

Storage and Freezing Instructions

Freezing cooked meatballs: Place cooled, cooked meatballs in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag. They keep well for up to 3 months. Thaw overnight in the fridge before reheating in sauce.
Freezing assembled subs: Freezing fully assembled subs is not recommended because the rolls will become soggy when thawed. Instead, freeze meatballs and sauce separately and keep rolls fresh. Reheat meatballs in sauce and assemble just before serving.
To reheat from frozen meatballs: Simmer frozen meatballs in sauce over low heat until thawed and warm, then proceed to assemble subs.

Nutrition Facts (Per Serving)

Approx. 810 kcal | 48 g | 60 g | 44 g | 4 g | 1,150 mg

Estimates vary by brands and portions.

FAQ About Cheesy Meatball Subs

Q: Why are my meatballs falling apart?
A: They may be underbound. Mix in the egg and bread crumbs well, but don’t overwork. Chill the shaped meatballs for 10–15 minutes before baking to help them hold shape.

Q: My meatballs are dry. How can I fix that?
A: Don’t overbake. Check for doneness around 25 minutes. Simmering meatballs in sauce after baking also helps restore moisture.

Q: Can I use leftover cooked meatballs?
A: Yes. Warm leftover meatballs in the marinara sauce before assembling into rolls.

Q: The sauce is too thin or watery. What now?
A: Simmer uncovered to reduce and thicken the sauce. If needed, remove meatballs and simmer sauce a few extra minutes.

Q: How do I get the cheese to melt evenly?
A: Use even slices of mozzarella and bake the assembled subs until cheese is fully bubbly. Broil 1–2 minutes for a golden finish if desired.

Q: Can I make these gluten-free?
A: Yes — use gluten-free breadcrumbs and gluten-free hoagie rolls. Check that your marinara is labeled gluten-free.

TastyInspo Notes

For presentation, tilt the subs slightly on the plate so the meatballs and melted cheese are visible.
Sprinkle a little extra grated Parmesan or chopped parsley on top right before serving for a fresh look.
Serve on a warm plate to keep the cheese melty longer at the table.
Offer napkins — these are deliciously messy and worth the cleanup.
If serving as sliders, use toothpicks to keep each mini sub intact for easy handling.

Troubleshooting

Bland meatballs: Add a bit more salt, fresh parsley, or a touch more Parmesan. Taste the raw mix is not safe, but adjust seasoning in small amounts and remember salt in sauce too.
Meatballs are tough: Don’t pack the mixture tightly; mix gently and avoid overworking. Use a higher-fat ground beef for more juiciness if desired.
Sauce splatters while heating: Keep heat moderate and stir occasionally. Use a lid partially on to reduce splatter but allow steam to escape.
Bread gets soggy: Toast rolls lightly before assembling or keep sauce and meatballs contained in the center of the roll. Assemble just before serving.
Cheese burns under broiler: Watch closely and keep the tray a good distance from the broiler element; one minute can go from golden to burned.

Final Thoughts

These Cheesy Meatball Subs are a simple, hands-on comfort meal that delivers big flavor with minimal fuss. They’re easy to make, easy to adapt, and great for feeding friends and family.

Conclusion

For another take on hearty, comforting, cheese-forward meals you can cook with confidence, see Cheesy Meatball Subs – Delicious Table.