Meatball Sub Recipe

Ground beef: The main protein that makes the meatballs hearty and filling.

Breadcrumbs: Helps hold the meatballs together and keeps them tender.

Egg: Acts as a binder to keep the meatballs from falling apart.

Parmesan cheese: Adds a salty, cheesy flavor inside the meatballs.

Garlic: Gives the meatballs a tasty, savory kick.

Salt: Enhances all the flavors in the meatballs.

Black pepper: Adds a little bit of spice and depth.

Marinara sauce: A tomato-based sauce that makes the subs saucy and delicious.

Sub rolls: The bread that holds everything together.

Mozzarella cheese: Melts on top for a gooey, cheesy finish.

One of the most important steps in this Meatball Sub Recipe is forming the meatballs from the ground beef mixture. Getting the shape and size right helps the meatballs cook evenly and stay juicy inside. Here’s how you can do it:

1. Start by washing your hands well. Then scoop out a small amount of the mixture—about the size of a golf ball.
2. Roll it gently between your palms to make a smooth, round ball. Don’t press too hard or the meatballs might turn out dense.
3. Try to make all the meatballs about the same size so they cook at the same rate.
4. If the mixture feels sticky, wet your hands with a little water to stop it from sticking.

Doing this step carefully means your meatballs will brown nicely in the skillet and bake perfectly in the oven, giving you that tender inside and a little crust on the outside. It also helps them hold together when you add the marinara sauce and mozzarella cheese in the sub rolls.

When I first made meatballs, I made them too big and they didn’t cook all the way through in the middle. After that, I started making smaller, even-sized balls, and it made a big difference. Also, I like to use a cookie scoop to get the size just right without guessing. It’s a little trick that saves time and keeps things neat!

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• breadcrumbs - Substitute with oatmeal: Oatmeal can act as a binder and adds a slightly different texture while still holding the meatballs together.

• large egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace the egg as a binder.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good option for those avoiding dairy.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• marinara sauce - Substitute with pesto sauce: Pesto sauce offers a different flavor profile with basil and garlic, providing a fresh twist.

• sub rolls - Substitute with whole wheat rolls: Whole wheat rolls are a healthier option and add a nutty flavor to the sub.

• shredded mozzarella cheese - Substitute with shredded cheddar cheese: Cheddar cheese melts well and provides a different but still delicious flavor.

• Allow the meatballs and marinara sauce to cool completely before storing. This prevents condensation, which can make the bread soggy.

• For storing in the refrigerator:

  1. Place the cooled meatballs in an airtight container.
  2. Store the marinara sauce separately in another airtight container.
  3. Keep the sub rolls in a bread box or a resealable plastic bag to maintain freshness.
  4. Refrigerate all components for up to 3 days.

• For freezing:

  1. Arrange the cooled meatballs on a baking sheet lined with parchment paper, ensuring they do not touch each other.
  2. Freeze the meatballs for about 1-2 hours until they are solid.
  3. Transfer the frozen meatballs to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
  4. Pour the marinara sauce into a freezer-safe container, leaving some space at the top for expansion.
  5. Wrap the sub rolls tightly in aluminum foil and place them in a resealable freezer bag.
  6. Label all containers with the date and contents.
  7. Freeze for up to 3 months.

• Reheating:

  1. Thaw the meatballs and marinara sauce in the refrigerator overnight.
  2. Preheat your oven to 375°F (190°C).
  3. Reheat the meatballs in the oven for about 10-15 minutes or until heated through.
  4. Warm the marinara sauce in a saucepan over medium heat.
  5. Assemble the meatball subs as per the original recipe instructions and bake until the mozzarella cheese is melted and bubbly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the meatball sub in aluminum foil to keep it from drying out.
  3. Place the wrapped sub on a baking sheet.
  4. Heat in the oven for about 15-20 minutes, or until the meatballs are warmed through and the cheese is melted.
  5. For a crispier roll, open the foil for the last 5 minutes of heating.

• Microwave Method:

  1. Place the meatball sub on a microwave-safe plate.
  2. Cover the sub with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes.
  4. Check the temperature and continue to heat in 30-second intervals until fully warmed.
  5. Be cautious not to overheat, as the bread can become chewy.

• Stovetop Method:

  1. Preheat a skillet over medium heat.
  2. Wrap the meatball sub in aluminum foil.
  3. Place the wrapped sub in the skillet and cover with a lid.
  4. Heat for about 10 minutes, flipping halfway through, until the meatballs are hot and the cheese is melted.
  5. For a toasted roll, unwrap the sub and place it directly in the skillet for the last 2 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Wrap the meatball sub in aluminum foil.
  3. Place the wrapped sub in the air fryer basket.
  4. Heat for 5-7 minutes, checking halfway through.
  5. For a crispier roll, open the foil for the last 2 minutes of heating.

• Oven: Used to preheat and bake the meatballs and subs.

• Mixing bowl: Used to combine the ground beef, breadcrumbs, egg, parmesan, garlic, salt, and pepper.

• Skillet: Used to brown the meatballs on all sides before baking.

• Baking sheet: Used to transfer and bake the browned meatballs.

• Saucepan: Used to warm the marinara sauce.

• Spatula: Used to turn the meatballs while browning them in the skillet.

• Measuring cups: Used to measure the breadcrumbs and parmesan cheese.

• Measuring spoons: Used to measure the salt and black pepper.

• Garlic press: Used to mince the garlic cloves.

• Knife: Used to mince the garlic if you don't have a garlic press.

• Cutting board: Used as a surface to mince the garlic.

• Basting brush: Optional, used to brush the marinara sauce onto the meatballs if desired.

• Cheese grater: Used to grate the parmesan cheese if not pre-grated.

• Tongs: Used to handle the meatballs while browning and transferring them.

• Baking dish: Optional, can be used instead of a baking sheet for baking the meatballs.

• Oven mitts: Used to safely handle hot items from the oven.

Prepare ingredients ahead: Mix the ground beef, breadcrumbs, egg, parmesan, garlic, salt, and pepper the night before and store in the fridge.

Use pre-made marinara: Save time by using store-bought marinara sauce instead of making it from scratch.

Cook meatballs in batches: Brown the meatballs in the skillet in batches to ensure even cooking and save time.

Assemble subs quickly: Have the sub rolls and mozzarella cheese ready to go so you can assemble the subs quickly once the meatballs are done.

Double the recipe: Make extra meatballs and freeze them for a quick meal next time.