Easy Weeknight Meatball Sub (Print-Friendly Version)
Juicy meatballs, rich marinara, gooey mozzarella, and toasted buns combine for a delightfully comforting meal.
# What You’ll Need to Make This:
→ For the Meatballs
01 -
450 g ground beef, 95% lean
02 -
60 g panko breadcrumbs
03 -
1 large egg
04 -
1–2 garlic cloves, minced
05 -
15 ml Italian seasoning
06 -
2.5 ml red pepper flakes
07 -
2.5 ml salt
→ For Assembly
08 -
24 meatballs, homemade or frozen
09 -
30 ml olive oil
10 -
480 ml marinara sauce
11 -
8 hot dog buns
12 -
150 g mozzarella, shredded
# How to Prepare:
01 -
Combine ground beef, panko breadcrumbs, egg, minced garlic, Italian seasoning, red pepper flakes, and salt in a large bowl. Mix thoroughly and shape into 24 equal meatballs.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and turn every minute to brown all sides evenly.
03 -
Reduce skillet heat to low. Carefully pour in marinara sauce. Increase heat to medium-low, cover with a lid, and cook for 15 minutes or until meatballs reach an internal temperature of 71°C.
04 -
For frozen meatballs, heat marinara sauce in a skillet over medium heat until simmering. Add meatballs, cover, reduce heat to medium-low, and cook for 25 minutes or until heated through.
05 -
While the meatballs cook, place buns on a baking sheet. Position oven rack 15 cm below the broiler and preheat the broiler.
06 -
Add three meatballs to each bun, top with marinara sauce and mozzarella. Place under broiler and heat for 2–3 minutes until cheese is melted. Monitor closely to prevent burning.
# Extra Tips:
01 -
Use extra lean beef for a lighter sub, or try a mixture of beef and pork for additional flavour.