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Easy Weeknight Meatball Sub Recipe

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★★★★★

4.8 from 141 reviews

This Easy Weeknight Meatball Sub recipe features tender, perfectly seasoned meatballs simmered in a rich marinara sauce, nestled inside toasted hoagie rolls and topped with melted provolone and mozzarella cheeses. It’s a comforting, flavorful sandwich that’s quick enough for a weeknight but special enough to satisfy any craving for classic Italian-American comfort food.

Ingredients

Scale

Meatballs

  • 1 pound Ground Beef
  • 1/2 cup Breadcrumbs
  • 1 large Egg
  • 1/4 cup Parmesan Cheese, grated
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Olive Oil

Sauce

  • 24 ounces Marinara Sauce
  • 1 tablespoon Butter
  • 2 cloves Garlic, minced
  • 1/4 cup Fresh Basil, chopped
  • 1/2 teaspoon Red Pepper Flakes (optional)

Assembly

  • 4 Hoagie Rolls
  • 4 slices Provolone Cheese
  • 1 cup Mozzarella Cheese, shredded

Instructions

  1. Prepare Meatball Mixture: In a large mixing bowl, combine ground beef, breadcrumbs, lightly beaten egg, grated Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, salt, and black pepper. Mix gently until just combined to avoid tough meatballs. Roll the mixture into uniform 1.5-inch meatballs, making about 18-20 meatballs.
  2. Brown Meatballs: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add meatballs in a single layer and brown on all sides for 5-7 minutes. Remove browned meatballs and set aside.
  3. Sauté Garlic and Prepare Sauce: Reduce heat to medium. Add butter to the same skillet, then sauté minced garlic and red pepper flakes for about 1 minute till fragrant. Pour in marinara sauce, stirring to scrape up browned bits from the pan, and bring to a gentle simmer.
  4. Simmer Meatballs in Sauce: Return browned meatballs carefully into the simmering marinara sauce making sure they are mostly covered. Cover skillet and let simmer for 20-25 minutes or up to an hour for deeper flavor. Stir in fresh chopped basil during the last few minutes of simmering.
  5. Toast Hoagie Rolls: While meatballs simmer, slice hoagie rolls lengthwise about three-quarters through. Place them on a baking sheet and toast in preheated 375°F (190°C) oven or under the broiler for a few minutes until lightly golden and warmed through. Watch closely to prevent burning.
  6. Assemble Subs: Spoon a generous amount of saucy meatballs into each toasted roll. Layer with sliced provolone and shredded mozzarella cheeses.
  7. Melt Cheese: Place assembled open-faced subs onto baking sheet. Bake in the oven or under the low broiler at 375°F (190°C) for 5-7 minutes until cheese is melted, bubbly, and lightly golden brown.
  8. Serve: Serve the meatball subs immediately while hot and gooey for the best comforting experience.

Notes

  • You can use ground turkey or chicken instead of beef for a lighter version, but beef provides the most flavor.
  • Simmering the meatballs in marinara helps keep them juicy and infuses them with the sauce’s delicious flavors.
  • Fresh basil adds a bright, herbal note—don’t skip it if you can help it!
  • Adjust red pepper flakes to your preferred spice level or omit for a milder sandwich.
  • To make ahead, you can prepare meatballs and sauce a day in advance; just assemble and melt cheese before serving.
  • Serve with a side of chips or a simple green salad for a complete meal.

Keywords: meatball sub, easy meatball sandwich, marinara meatballs, provolone, mozzarella, quick dinner recipe, weeknight meal

Find it online: https://hannahdelgado.com/easy-weeknight-meatball-sub-recipe/