Easy Weeknight Meatball Sub

Easy Weeknight Meatball Subs are my go-to solution when everyone wants something satisfying without spending hours in the kitchen. These subs strike the perfect balance between homemade comfort and practical weeknight cooking. You can use homemade meatballs or your favorite frozen brand and still end up with melty cheese and saucy goodness in every bite.

I started making these when my kids begged for takeout but I wanted something a little more balanced and homemade. Now we keep them on our regular weekly rotation and everyone gets excited each time a meatball sub night rolls around.

Ingredients

• Ground beef: Choose a lean option like 95 percent to keep the meatballs tender but not greasy
• Panko breadcrumbs: These lighten the texture of the meatballs and help them stay juicy Look for fresh or store in the freezer to keep crispy
• Large egg: Binds everything together for meatballs that hold their shape
• Garlic cloves: Adds essential flavor Freshly minced always brings out the aroma
• Italian seasoning: Gives the meatballs signature herby notes Use a blend with oregano basil and thyme for best results
• Red pepper flakes: Brings subtle heat Add more or less depending on your spice preference
• Salt: Enhances the taste of the meatballs Use kosher or sea salt for clean flavor
• Olive oil: Used for browning the meatballs A good quality oil adds a touch of richness
• Marinara sauce: The backbone of any good meatball sub Use your favorite jarred brand or homemade for a personal touch
• Hot dog buns: The perfect size for easy portioning Try to grab sturdy buns that hold up to the sauce
• Mozzarella: Melts beautifully for that gooey cheesy finish Look for low moisture for the best melt

Tips for quality

Look for fresh garlic with smooth skin and skip anything with green sprouts Choose mozzarella that is not pre-shredded so it melts better

Step-by-Step Instructions

Make the Meatballs:

Mix ground beef panko bread crumbs egg garlic Italian seasoning red pepper flakes and salt together until combined. Gently form into 24 small meatballs about the size of a walnut. This technique helps keep them tender instead of dense.

Brown the Meatballs:

Heat olive oil in a large skillet over medium-high. Once the oil shimmers gently add the meatballs in a single layer. Turn each meatball every minute allowing each side to brown evenly for the optimal flavor and a slight crust.

Simmer with Marinara:

Lower the heat and slowly pour the marinara sauce over the browned meatballs. Keep the heat at medium-low cover the pan and let everything simmer. Cook for about 15 minutes letting the flavors blend until the meatballs are fully cooked to 160 degrees.

If Using Frozen Meatballs:

Pour marinara into a large skillet and let it come to a simmer over medium heat. Add frozen meatballs stir to coat and cover. Let everything heat gently for 25 minutes to plump up the meatballs and infuse them with sauce.

Prep the Buns:

While meatballs cook set the buns open on a baking sheet. Adjust your oven rack so it sits about six inches below the broiler. This prevents scorching but still melts the cheese well.

Assemble the Subs:

Fill each bun with three warm meatballs more if you like Top with extra marinara and a sprinkling of shredded mozzarella. Arrange the loaded buns on the baking sheet so none tip over.

Melt the Cheese:

Turn on the broiler and slide the tray underneath. Watch carefully and broil just until the cheese is completely melted and bubbling This often takes about two to three minutes. Keep a close eye so the buns stay golden not burnt.

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Storage Tips

Once cooled store leftover meatball subs in an airtight container in the fridge for up to three days. For best results keep the buns separate from the meatballs and sauce to avoid sogginess. Reheat in the oven at 350 degrees until warmed through and the cheese re-melts for that just-made taste. If you freeze meatballs with sauce do so in a freezer-safe bag for up to three months then thaw and reheat as needed.

Ingredient Substitutions

Ground turkey or chicken works just as well as beef if you want to lighten things up. For dairy-free needs swap mozzarella for a plant-based cheese that melts well. Any buns with a sturdy structure can take the place of hot dog rolls baguette or hoagie rolls bring a bit more crunch. If you’re out of Italian seasoning a mix of dried basil oregano and parsley will do in a pinch.

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Serving Suggestions

Pair these subs with a simple green salad classic potato chips or roasted veggies for a complete meal. Sometimes I tuck a handful of spinach or arugula into my own sub for a fresh twist. These are party-friendly too just slice each sub in half and pile onto a platter for game day or movie night.

Cultural Context

Meatball subs are a beloved cross between Italian-American classics like meatballs in tomato sauce and the East Coast tradition of hearty loaded hero sandwiches. The recipe reflects a bit of nostalgia from corner delis and family gatherings where everyone gets a satisfying hand-held meal. Making them at home turns that same comfort into something a little lighter and customizable for your family.

Recipe FAQs

→ Can I use frozen meatballs instead of homemade?

Absolutely. Just heat them in marinara sauce until warmed through before assembling the subs.

→ What type of bread works best for these subs?

Hot dog buns or sturdy sub rolls hold up well to the sauce and melted cheese.

→ How do I avoid soggy bread?

Toast the buns lightly before adding sauce and filling, and serve promptly for best texture.

→ Can I substitute the mozzarella cheese?

Yes, provolone or parmesan work well and add their own unique flavor.

→ Are there ways to make these lighter?

Use lean ground beef, whole wheat buns, or swap panko with whole grain breadcrumbs for a lighter meal.