Baked Meatball Sub Sandwiches
Oven baked beef meatballs tucked into soft sub rolls with marinara, mozzarella, and Parmesan, then broiled until bubbly.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
Ingredients
Main Ingredients
- 1 lb ground beef or pork a blend works too
- 1 large egg
- 1 cup torn bread soft bread in chunky pieces
- ¼ cup grated Parmesan cheese for the meatballs
- 2 tbsp chopped fresh parsley
- 2 cloves garlic minced
- 1 tbsp milk
- 4 sub rolls soft hoagie rolls
- 2 cup marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese for topping
Instructions
Cooking
- Heat the oven. Heat the oven to 375 degrees F and line a baking sheet with parchment.
- Mix the meatballs. Gently combine the beef, egg, torn bread, 1/4 cup Parmesan, parsley, garlic, and milk by hand until just mixed, then roll into 12 golf ball sized meatballs.
- Bake. Bake for 25 minutes until golden and 160 F inside.
- Fill the rolls. Split the rolls without cutting through, spread marinara inside, add 3 meatballs to each, then top with more sauce, mozzarella, and Parmesan.
- Melt the cheese. Broil for about 5 minutes until bubbly, then rest 2 minutes before serving.
Notes
Substitutions: Use a blend of beef and pork, or hoagie rolls in place of sub rolls.
Tips: Toast the rolls first to keep them from turning soggy. Add banana peppers, red onion, or basil if you like.
Storage: Refrigerate leftover meatballs and sauce up to 4 days and freeze up to 3 months. Assemble the subs fresh.
Nutrition does not include the optional banana peppers or red onion.