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Meatball Subs

Italian-American · Dinner · Easy

Meatball Subs

Total
50 min
Prep
20 min
Serves
4
Calories
620
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Beef meatballs nestle into toasted rolls with thick tomato sauce and a melted provolone lid.

Toasting the cut bread first helps Meatball Subs hold their shape beneath the sauce. Small meatballs are easier to bite through and leave enough room for melted cheese along the roll.

Use sturdy sub rolls with a soft center rather than very crusty baguettes. Keep the tomato sauce thick so it coats the meat instead of soaking straight through the bread.

CheesyHeartyWeeknightComfort FoodNut-freeHigh-protein

Method

  1. Heat the oven to 425°F (220°C). Soak the breadcrumbs in milk for , then mix with the egg, garlic, oregano, salt and black pepper.

  2. Fold in the ground beef and shape into 16 small meatballs. Bake on a parchment-lined sheet pan for until browned.

  3. Warm the marinara sauce in a saucepan. Add the meatballs and simmer over medium-low heat for until their centers reach 160°F.

  4. Toast the open sub rolls on a sheet pan for until the cut sides are dry. Fill each with four meatballs and a little sauce, then lay provolone over the top.

  5. Bake for until the cheese melts and the rolls are crisp at the edges.

Forkue tips

  • Scoop a little bread from the center of very thick rolls to make a stable pocket for the filling.

Storing and reheating

Store meatballs and sauce refrigerated for 3 days or freeze for 2 months. Reheat them first, then fill and toast fresh rolls to avoid soggy bread.

Kitchen gear

Sheet panTop picks on AmazonSaucepanTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

620Calories
37gProtein
53gCarbs
28gFat

Photo: jeffreyw, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)

Meatball Subs: FAQ

Can I use leftover meatballs?

Yes. Heat them thoroughly in sauce before filling the toasted rolls; the final oven step is just for melting the cheese.

How do I keep the subs from tipping?

Arrange them close together in a small baking dish or support each with a loose foil cradle while the cheese melts.

How do I store and reheat Meatball Subs?

Store meatballs and sauce refrigerated for 3 days or freeze for 2 months. Reheat them first, then fill and toast fresh rolls to avoid soggy bread.

How long does Meatball Subs take?

About 50 min in total: 20 min prep and 30 min cooking.

What do I need to make Meatball Subs?

The key ingredients are ground beef, breadcrumbs, milk, egg, garlic and dried oregano, plus pantry basics.

Any tips for Meatball Subs?

Scoop a little bread from the center of very thick rolls to make a stable pocket for the filling.

Cook this next

More ground beefMore breadcrumbsMore eggsMore marinara sauce