Meatball Sub Recipe

Two meatball subs on plates with marinara sauce on the side.

5 from 1 vote

Juicy herb-packed meatballs, smothered in rich marinara and melty mozzarella, and tucked into a toasty hoagie bun for a cravable comfort meal at home.

Prep Time15

Cook Time20

Total Time35

Course: dinner, lunch, Main Course, main dish

Cuisine: American-Italian

Servings:

Calories: 1020kcal

Author: Teri & Jenny

Ingredients

meatballs

1 pound ground beef (85/15)
3 tablespoons oat flour (or plain breadcrumbs)
3 tablespoons beaten egg
2 tablespoons shallot, minced
1 tablespoon minced oregano
1 tablespoon minced basil
1 1/2 teaspoons minced thyme
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
2 minced garlic cloves

assembly

4 ounces grated mozzarella
2 cups marinara sauce
2 hoagies split in half lengthwise
3 tablespoons grated Parmesan cheese

US Customary - Metric

Instructions

Preheat oven to 375˚F.

meatballs

Place all ingredients into a large mixing bowl and stir together until just combined.
Using meat mixture, roll 3 tablespoon sized meatballs (about 2 ounces each) until all the mixture has been used.
Line meatballs onto a baking sheet, about 1/2 inch apart and bake for 12 to 14 minutes or until just barely cooked through.
Simmer marinara sauce in a skillet over medium heat.
Add meatballs, turning to coat. Simmer for 3 to 5 minutes. Remove skillet from heat.

to assemble

Spoon a small amount of marinara sauce into each split hoagie. Fill each with meatballs and top with more sauce.
Top with shredded mozzarella.
Bake for 3 to 5 minutes or until cheese has melted and is bubbling.
Top with grated Parmesan.
Serve with extra marinara on the side for dipping.

Notes

*Makes 2 (8 inch subs)*

Tips and Tricks

For the BEST meatball subs, follow our tried and true tips:

Don't overmix the meat. You want everything to just come together so that the meatballs stay tender, not tough.

To keep the meatballs uniform in size, use a cookie scoop.

Don't overbake the meatballs. By baking them until they're just about done (160˚F or just over), you'll avoid overbaking, which can dry them out. Simmering them in marinara on the stove should make the internal temperature reach 165˚F while keeping the meatballs tender and moist.

Use fresh herbs if you can for the best flavor. But, because know know fresh herbs aren't always available, you can sub them for a dried herbs (using 1 teaspoon dried oregano and basil and 3/4 teaspoons dried thyme).

Nutrition