Let's Talk About These Cheesy Meatball Subs
You ever have one of those days where you just need dinner to be a little bit of a hug? Well, that’s honestly why I first made these cheesy meatball subs. One cold (like, yell-at-the-wind cold) night after work, my brain was running on empty and my fridge was basically just cheese and some ground beef. And you know what? Sometimes that's when the best comfort food lands in your lap. Sure, my first try was a hot mess — I've since learned not to stack the cheese too early, or all you get is a puddle at the bottom — but even that version was scoffed up by hungry people who could probably live on sandwiches alone.
Why You'll Love Making These
I make this when I want something filling but not fussy, or when my kid's friends come round and suddenly everyone wants "something epic." My family goes bananas for these because, well, they're one of those rare subs that taste just as good reheated (if you have any left, which almost never happens). On those especially bonkers days where dinner needs to happen in like, 30 minutes, I use some frozen meatballs — not as good, but hey, life’s too short not to cheat sometimes. These subs are also great for soaking up any, shall we say, "less successful" pasta sauce batches that need using up.
The Ingredients Crew (Swaps Welcome!)
- 500g ground beef (honestly, pork or even turkey works if that's what you’ve got; my aunt swears by half-beef, half-pork)
- ⅓ cup breadcrumbs (the plain stuff, but in a pinch, crushed crackers or an old crusty roll does the job)
- ¼ cup milk (or water, if you're scraping the bottom of the jug)
- 1 egg
- 2 cloves garlic, minced (I’ve definitely used garlic powder when laziness wins)
- 1 teaspoon dried Italian herbs (or just a mis-mash of basil and oregano from half-open jars; no one knows)
- Salt and black pepper, about ½ teaspoon each
- 1 jar (about 500ml) good marinara sauce (sometimes I just mix tomato passata with a spoon of tomato paste and hope for the best)
- 1 ½ cups shredded mozzarella cheese (cheddar works if you're out, it just gets gooier — in a good way!)
- 4-6 sub rolls (I get whatever’s on sale — those softer, squishy ones make the best mess)
- A handful chopped fresh parsley (optional, but makes you look like you know what you’re doing)
- Butter for toasting rolls (if you remember!)
How To Make 'Em (aka Meatball Sub Mayhem)
- Preheat your oven to 200°C (400°F), and if you've got a baking tray, line it with a scraggly bit of parchment (saves dish duty).
- In a big mixing bowl, dump in the beef, breadcrumbs, milk, egg, garlic, herbs, and a solid pinch of salt and pepper. Get your hands in there and squish it around until it’s just mixed — don’t overthink it! (Secret: this is where I usually sneak a taste, even though you probably shouldn't, raw egg and all.)
- Roll the mixture into fat little meatballs — more golf ball than marble, or however big you think will fit in your bread. Plop onto the tray.
- Bake the meatballs for about 18–20 minutes or until they’re browned and just cooked through. Don’t worry if they look lumpy, the sauce covers a multitude of kitchen sins.
- While those cook, dump your marinara into a saucepan and let it bubble gently. (Honestly, I sometimes just heat it in the microwave with a plate on top if I'm especially knackered.)
- If you’re feeling fancy, slice the sub rolls (not all the way through!) and brush with a little butter. Pop under the grill for a couple minutes until toasty. If you forget this step, you’re not alone.
- Once the meatballs are cooked, tumble them into the simmering sauce. Swirl them around so they're coated. This is the bit that tastes even better if you let it sit a few extra minutes, but I'm usually too hungry to wait.
- Now go big: stuff the saucy meatballs into each roll (usually about 3–4 per sub, but who's counting?), spooning over more sauce for good measure, and then absolutely blanket with mozzarella.
- Stick the whole lot back under the grill (or oven broiler) for 2–3 minutes until the cheese is all bubbly and ridiculous. Keep an eye on it, the cheese goes from gooey to burnt faster than a toucan on a sugar rush.
- Scatter some parsley on top if you’re feeling chef-y, then serve hot. But — minor warning — these are messy. Have napkins ready, or just use your sleeve.
What I've Learned (Notes That Actually Help)
- If your meatballs ever seem dry, you probably packed them too tight — just barely form them, almost loose is best.
- Those expensive bakery rolls look nice, but the soft, store-brand ones actually soak up more sauce (and my people prefer the squish!).
- I tried making the meatballs super-tiny once, thinking it’d be cute. It just made the sauce-to-bite ratio all weird. Stick to chonky ones.
Some Weird and Wonderful Variations
- Turkey or chicken mince makes a lighter sub, though my group claims they "miss the beefiness." Maybe it’s just nostalgia.
- Add sautéed peppers and onions to the sauce for a sort of Philly twist; surprisingly good.
- Once tried topping with blue cheese. It...didn’t make repeat appearances. But hey, you never know till you try!
Equipment: The Actual Must-Haves (or Not)
- Baking tray/sheet – but ya know, a pyrex dish works in a pinch.
- Bowl for mixing.
- A saucepan, or just zap your sauce in a microwave bowl if time's tight.
- Oven and grill/broiler of some kind. If your oven's broke, I've made the cheese melt with a kitchen torch (just don’t set off the smoke alarm like I did. Oops.)
Storing (But It Seldom Comes Up)
Technically, you can stash these in the fridge for up to 3 days. I pop the meatballs and sauce in a container, rolls separate. They reheat really well — actually, I think the flavor deepens the next day. But, honestly, in my house, they rarely last past breakfast the next morning (no judgement if you eat them cold!).
How We Serve 'Em in My Place
I like to throw a quick green salad on the table and pretend it cancels out the cheese avalanche. My brother always adds a handful of potato chips on the side, and once my kid did a "sub dunk" right into tomato soup. It was...something.
What NOT to Rush: Pro Tips I Learn the Hard Way
- If you rush the baking, you get undercooked (read: weirdly gummy) meatballs. Let them brown properly; I skimped once and regretted it.
- Don’t over-toast the bread. I once wandered off to stir laundry and came back to what can only be called a crouton canoe.
- Actually, it works better if you melt the cheese right before serving, otherwise the bread soaks up all the sauce and things get mushy.
FAQ – Real (Slightly Random) Questions
- Can I freeze these?
- Yep, meatballs and sauce freeze great (rolls? Not so much — they go a bit sad). Just cool the meatballs first, then freeze separate from bread. Defrost, heat, then build your sub.
- What’s the best cheese?
- Mozzarella is classic, but if you throw in a bit of provolone or gouda? Chef’s kiss. Next time, I might even try smoked cheddar (but only if no one's watching).
- Can I make this veggie?
- Soooo, I tried with some lentil-based balls. Pretty good, if you use lots of herbs, but don't skip the cheese — that's the star here.
- Do I have to have breadcrumbs?
- You can use crushed crackers or even some oat flakes. Actually, one time I used leftover stuffing — that was wild, but not terrible.
- Could I double the recipe?
- If your crowd is hungry, absolutely. Just use a second tray otherwise your meatballs will be fighting for space and steam, not browning.
Oh, and random side note: if you have leftover sauce, it makes a pretty decent dip for fries. Probably not what the Italians had in mind, but that's how we roll.
Ingredients
- 500g ground beef (pork or turkey works as substitutions)
- ⅓ cup breadcrumbs (or crushed crackers, old bread)
- ¼ cup milk (or water)
- 1 egg
- 2 cloves garlic, minced (or garlic powder)
- 1 teaspoon dried Italian herbs (or a mix of basil and oregano)
- Salt and black pepper, about ½ teaspoon each
- 1 jar (about 500ml) marinara sauce (or passata + tomato paste)
- 1 ½ cups shredded mozzarella cheese (cheddar can substitute)
- 4-6 sub rolls (soft type)
- A handful chopped fresh parsley (optional)
- Butter for toasting rolls (optional)
Instructions
-
1Preheat your oven to 200°C (400°F), and if you've got a baking tray, line it with a scraggly bit of parchment (saves dish duty).
-
2In a big mixing bowl, dump in the beef, breadcrumbs, milk, egg, garlic, herbs, and a solid pinch of salt and pepper. Get your hands in there and squish it around until it’s just mixed — don’t overthink it! (Secret: this is where I usually sneak a taste, even though you probably shouldn't, raw egg and all.)
-
3Roll the mixture into fat little meatballs — more golf ball than marble, or however big you think will fit in your bread. Plop onto the tray.
-
4Bake the meatballs for about 18–20 minutes or until they’re browned and just cooked through. Don’t worry if they look lumpy, the sauce covers a multitude of kitchen sins.
-
5While those cook, dump your marinara into a saucepan and let it bubble gently. (Honestly, I sometimes just heat it in the microwave with a plate on top if I'm especially knackered.)
-
6If you’re feeling fancy, slice the sub rolls (not all the way through!) and brush with a little butter. Pop under the grill for a couple minutes until toasty. If you forget this step, you’re not alone.
-
7Once the meatballs are cooked, tumble them into the simmering sauce. Swirl them around so they're coated. This is the bit that tastes even better if you let it sit a few extra minutes, but I'm usually too hungry to wait.
-
8Now go big: stuff the saucy meatballs into each roll (usually about 3–4 per sub, but who's counting?), spooning over more sauce for good measure, and then absolutely blanket with mozzarella.
-
9Stick the whole lot back under the grill (or oven broiler) for 2–3 minutes until the cheese is all bubbly and ridiculous. Keep an eye on it, the cheese goes from gooey to burnt faster than a toucan on a sugar rush.
-
10Scatter some parsley on top if you’re feeling chef-y, then serve hot. But — minor warning — these are messy. Have napkins ready, or just use your sleeve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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