If you're craving the ultimate comfort food, these cheesy, garlic-buttered Meatball Subs are calling your name. Juicy meatballs are simmered in zesty marinara, tucked into toasted rolls, and smothered with melty cheese - basically everything you want in a cozy, no-fuss dinner. And the best part? They're ready in about 30 minutes, so weeknight dinner just got a whole lot better.
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You know those dinners that feel restaurant-worthy but secretly take almost no effort? That's exactly what these Meatball Subs deliver. The garlic butter alone makes them swoon-worthy, but when you add three cheeses? Total game-changer.
And if you're a sandwich lover like me, don't miss our Easy Pulled Beef Sandwiches. They're another messy-but-worth-it winner.
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Why you'll love this Meatball Sub recipe
- No soggy bread drama. Garlic butter + toasty rolls + a layer of cheese means these meatball subs stay sturdy (and delicious) all the way through the last bite.
- Dinner in 30 minutes. Start with frozen meatballs and jarred marinara, and you’ve got cheesy subs on the table faster than takeout.
- Crowd-pleaser central. Kids, teens, adults - everyone goes back for seconds. Make a double batch for game day and watch them disappear.
- Restaurant flavor, homemade comfort. You get that classic saucy, cheesy meatball sub vibe, but you’re eating it at your kitchen table in sweatpants. Win-win.
- Easy to scale. Cooking for two? Easy. Feeding a crowd? Just grab more rolls and meatballs - this recipe plays nice with any serving size.
Ingredients & Swaps
You only need a handful of ingredients for these crowd-pleasing sandwiches.
Ingredient Notes
- Meatballs: Frozen cooked meatballs are the ultimate shortcut here, but if you’ve got homemade on hand, go for it. Beef, turkey, or chicken all work - just keep them bite-sized so they fit snugly in the rolls.
- Marinara Sauce: Rao’s is our go-to, but any rich, flavorful marinara (or even pizza sauce) does the trick. If your sauce tastes flat, add a pinch of red pepper flakes or Italian seasoning to wake it up.
- Hoagie Rolls: Skip the presliced, packaged ones. Grab bakery-fresh hoagie or brat rolls. They’re sturdier and perfect for hollowing out to hold all the saucy, cheesy goodness.
- Cheese Trio: Provolone for structure, mozzarella for gooey stretch, Parmesan for that salty finish. If you only have one or two, no stress - these subs are still delicious.
- Garlic Butter: Don’t skip this step. It keeps the bread crisp and adds that irresistible flavor that makes these meatball subs taste restaurant-worthy.
Instructions
Heat the meatballs: Simmer meatballs and marinara in a saucepan until hot (about 20 minutes).
Make garlic butter: Stir together melted butter, garlic, parsley, and a pinch of salt.
Prep rolls: Slice a rectangle out of the top of each hoagie roll, remove bread, and brush the inside with garlic butter. Toast at 350°F for 5 minutes
Assemble subs: Line each toasted roll with provolone, add 4 meatballs with sauce, sprinkle mozzarella, then bake another 5 minutes until melty. Top with Parmesan cheese and parsley and serve.
FAQs
Bakery-fresh hoagie rolls or brat buns. They’re sturdier than soft packaged ones, which means they won’t collapse under all that sauce and cheese.
Two tricks: toast the rolls with garlic butter first, then add a layer of cheese before the meatballs. It’s like building a little flavor shield that keeps everything crispy.
We love a zesty marinara sauce, but feel free to use your favorite pizza or spaghetti sauce as long as it is well-seasoned.
Yes, but keep expectations real: the bread won’t be as crisp. Pop them in the oven at 350°F, loosely covered with foil, for about 10-12 minutes to reheat without drying out.
Helpful Tips We Swear By
- Hollow, don’t split. Cutting a rectangle out of the top of the roll (instead of slicing it open) makes a little “boat” for the meatballs - way easier to eat, way less messy.
- Cheese layers matter. Provolone under the meatballs keeps the bread sturdy, mozzarella on top gives you that gooey stretch, and Parmesan finishes everything off with salty, nutty flavor.
- Save the scraps. The bread you scoop out? Toss it in the freezer and turn it into breadcrumbs or croutons later.
- Slow cooker hack. Got a busy day? Let the meatballs and sauce hang out in the slow cooker on low. When dinner rolls around, all you need to do is toast the bread and pile on the cheese.
- Double the sauce. If you’re feeding sauce-lovers, warm up extra marinara for dipping. It makes every bite even better.
More Easy Dinner Recipes
Here are more of our go-to meal ideas for busy nights:
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Recipe
Meatball Subs
Equipment
Ingredients
- 16 frozen cooked meatballs
- 2 cups marinara sauce
- 3 tablespoons butter, melted
- ¾ teaspoon garlic puree (or finely minced garlic)
- Kosher salt
- ½ tablespoon chopped fresh parsley, optional
- 4 hoagie buns, uncut
- 4 slices provolone cheese
- ½ cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
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Instructions
- Preheat oven to 350°F.
- Place meatballs and marinara sauce in a saucepan. Heat over medium-low heat for 20-25 minutes or until heated through.16 frozen cooked meatballs, 2 cups marinara sauce
- Meanwhile, stir together butter, garlic, parsley and pinch of salt. Set aside.3 tablespoons butter,, ¾ teaspoon garlic puree, Kosher salt, ½ tablespoon chopped fresh parsley,
- Hollow out a long rectangular shape in the hoagie buns using a serrated knife, being careful not to cut all the way through the buns. Remove the excess bread and discard or save for homemade breadcrumbs or croutons.4 hoagie buns,
- Brush interior of rolls with garlic butter. Place rolls in casserole dish or on sheet pan and bake for 5 minutes.
- Remove rolls from oven and line each bread cavity with a piece of provolone cheese. Add four meatballs and desired amount of sauce on top of cheese in toasted bread cavity. Sprinkle 2 tablespoons mozzarella cheese over each sandwich. Bake for another 5 minutes or until cheese is melted.4 slices provolone cheese, ½ cup shredded mozzarella cheese
- Remove from oven and sprinkle each sub with ½ tablespoon Parmesan cheese. Serve immediately with any remaining sauce.2 tablespoons grated Parmesan cheese
Notes
- Use uncut hoagie rolls from the grocery store bakery. They are usually a bit firmer and will hold their shape better when cooked.
- You can either discard the parts of the rolls you hollow out of the buns or reserve them to make homemade breadcrumbs or croutons.
- Serve any leftover marinara sauce from the meatballs on the side for dipping.
- Feel free to swap in your favorite homemade meatball recipe for the frozen meatballs in these sandwiches.
- We use three different types of cheese in these subs (provolone, mozzarella and Parmesan), but feel free to use only one or two if that's what you have on hand.
- Short on time? Use the slow cooker to simmer the meatballs and sauce all day. All that's left to do when you get home is toast the buns and heat the sandwiches.
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Nutrition
Nutrition info not guaranteed to be accurate.
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