These meatball subs are a hearty delight! Juicy meatballs smothered in rich tomato sauce, all tucked inside a soft, toasty roll. Perfect for a quick meal or game day snack!
Honestly, who can resist that gooey cheese melting on top? I can’t help but make a mess—sauce everywhere! 😂 These are always a hit when I’m feeding a crowd.
What I love most is how easy they are to whip up. Just bake the meatballs, heat up the sauce, and stack everything in a bun. It’s a guaranteed crowd-pleaser!
Key Ingredients & Substitutions
Ground Beef: I like using a mixture of beef and pork for more flavor. If you’re looking for a leaner option, ground turkey or chicken works too. Just be mindful that these meats can be drier, so you might want to add a bit more moisture.
Bread Crumbs: Traditional breadcrumbs give the meatballs a great texture. If you don’t have any, crushed crackers or even oatmeal can be used. For a gluten-free version, try gluten-free breadcrumbs or ground almonds.
Parmesan Cheese: Freshly grated Parmesan offers the best flavor, but pre-grated works fine. You could swap it with Pecorino Romano for a sharper taste or nutritional yeast for a dairy-free option.
Marinara Sauce: Store-bought marinara is convenient, but homemade can elevate the dish. If you’re in a hurry, any tomato-based sauce will do. A spicy arrabbiata can add a nice kick!
How Can I Achieve Perfectly Cooked Meatballs?
Getting meatballs just right can be tricky, but following some simple steps can help. Ensure your meatball mixture is well combined but don’t overmix; this keeps them tender. Shaping them uniformly helps them cook evenly.
- When browning, let them sit in the skillet for a few minutes before turning; this gives them a nice crust.
- Always check doneness with a meat thermometer – 165°F (74°C) is the safe zone.
- Slow cooking in marinara sauce keeps the meatballs juicy and flavorful. If you have leftovers, they hold up great in the fridge!
How to Make Delicious Meatball Subs
Ingredients You’ll Need:
For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup parsley, chopped
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For the Sauce and Assembly:
- 2 cups marinara sauce (store-bought or homemade)
- 6 sub rolls
- 1 cup shredded mozzarella cheese
- Olive oil for cooking
How Much Time Will You Need?
This recipe takes about 20-25 minutes for preparation and about 4-6 hours of slow cooking (or 2-3 hours on high). Once you set everything up in the slow cooker, you can relax while the meatballs get tender and delicious!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, Italian seasoning, and a pinch of salt and pepper. Mix everything together with your hands or a spoon until it’s well combined. It should feel nice and moist.
2. Shape the Meatballs:
Using your hands, take a small amount of the meat mixture and roll it into balls about 1 inch in diameter. Place the meatballs on a plate or a baking sheet as you go.
3. Brown the Meatballs:
Heat a skillet over medium heat and drizzle in a little olive oil. Once the oil is hot, carefully add the meatballs to the skillet. Cook them for about 5-7 minutes, turning occasionally, until they are browned on all sides. They don’t need to be fully cooked just yet, as they will finish cooking in the sauce.
4. Slow Cook the Meatballs:
Pour the marinara sauce into your slow cooker. Gently add the browned meatballs into the sauce, stirring carefully to coat them. Set your slow cooker to low and let them cook for 4-6 hours, or on high for 2-3 hours, until the meatballs are fully cooked and tender.
5. Prepare the Sub Rolls:
When the meatballs are almost done, preheat your oven to 375°F (190°C). Take the sub rolls and slice them lengthwise, but don’t cut all the way through—just enough to create a pocket for the filling. Place them on a baking sheet.
6. Assemble the Meatball Subs:
Once the meatballs are ready, remove them from the slow cooker with a slotted spoon, letting any excess sauce drip off. Fill each sub roll with a generous portion of meatballs and sauce, then sprinkle plenty of shredded mozzarella cheese on top.
7. Bake the Subs:
Transfer the baking sheet to the preheated oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly. Keep an eye on them so they don’t burn!
8. Serve and Enjoy:
Once the Meatball Subs are out of the oven, they are ready to serve! Enjoy them hot, and feel free to have extra marinara sauce on the side for dipping. Happy eating!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be used for a leaner option. Just be sure to add a bit more seasoning since these meats are milder in flavor. You might also want to mix in a little more breadcrumbs to help keep the meatballs together, as turkey and chicken can sometimes be more delicate.
What Can I Substitute for Breadcrumbs?
If you don’t have breadcrumbs, you can use crushed crackers or oats instead. For a gluten-free option, try almond flour or gluten-free bread crumbs. Just use a 1:1 ratio when substituting!
How to Store Leftovers?
Store any leftover meatball subs in an airtight container in the fridge for up to 3 days. To reheat, place the subs in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also microwave them, although the bread might get a bit chewy.
Can I Make the Meatballs Ahead of Time?
Yes, you can prep the meatballs ahead! Shape them and refrigerate them for up to a day before cooking. Alternatively, you can freeze the uncooked meatballs on a baking sheet, then transfer them to a freezer bag once frozen. Cook from frozen; just add a few extra minutes to the cooking time!
