Seriously Good Cheesy Meatball Subs: Your New Go-To Meal

Ingredients for Cheesy Meatball Subs

• Lean Ground Beef: Provides the hearty foundation for tender homemade meatballs. Opt for 85/15 for flavor without excessive grease.
• Panko Breadcrumbs: The secret to light, airy meatballs. They absorb moisture, preventing dense, tough results.
• Large Egg: Acts as a crucial binder, holding the meatballs together so they don’t crumble during cooking.
• Fresh Parsley: Brightens the meatballs and sauce with a touch of fresh, herbaceous flavor. Chop it finely for even distribution.
• Crushed Tomatoes: The essential base for a rich, robust marinara sauce. Choose good quality, San Marzano style if possible.
• Yellow Onion: Adds a sweet, savory depth to both the meatballs and the simmering sauce. Dice it very finely.
• Garlic: An absolute must for that classic, aromatic meatball sub flavor. Freshly minced makes a huge difference.
• Olive Oil: Used for sautéing aromatics and browning meatballs, building foundational flavor. Extra virgin is best here.
• Dried Italian Seasoning: A blend of herbs that imparts a wonderfully authentic Italian flavor to everything.
• Salt: Crucial for enhancing and balancing all the flavors in the meatballs and sauce. Season gradually to taste.
• Black Pepper: Adds a subtle warmth and aromatic bite. Freshly ground pepper offers the best flavor.
• Hoagie Rolls: The sturdy vessel for our delicious filling, essential for a classic sub experience. Lightly toast them first.
• Provolone Cheese: The star of the “cheesy” part, melting beautifully into a gooey, savory topping. Use good quality slices.
• Grated Parmesan Cheese: A perfect salty, umami finish for serving, adding an extra layer of deliciousness.

How to Make Cheesy Meatball Subs

Prep Meatballs:

In a large bowl, gently combine ground beef, panko, egg, parsley, Italian seasoning, salt, and pepper. Form mixture into 18-20 uniform meatballs. Don’t overmix; this keeps them tender for your Cheesy Meatball Subs.

Sear Meatballs:

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear meatballs on all sides until nicely browned, about 5-7 minutes. This crucial step caramelizes the exterior and locks in flavor.

Simmer Sauce:

Remove meatballs, then sauté diced onion until softened, about 5 minutes. Add minced garlic for 1 minute until fragrant. Stir in crushed tomatoes, remaining Italian seasoning, salt, and pepper. Bring to a gentle simmer.

Cook Meatballs:

Return seared meatballs to the simmering marinara sauce. Cover and cook for 20-25 minutes, or until meatballs are cooked through and tender. The sauce will thicken beautifully, becoming rich and flavorful.

Prepare Rolls:

Preheat oven to 375°F (190°C). Slice hoagie rolls lengthwise, but not all the way through. Lightly toast them in the oven for 3-5 minutes. This creates a sturdy base for your Cheesy Meatball Subs.

Assemble Subs:

Fill each toasted hoagie roll with plenty of saucy meatballs. Layer two slices of provolone cheese over the meatballs, ensuring good coverage. A generous filling makes these Cheesy Meatball Subs irresistible.

Bake & Serve:

Place assembled subs on a baking sheet. Bake for 5-7 minutes, until the provolone is gloriously melted and bubbly. Garnish with grated Parmesan and serve hot for a truly satisfying meal.

How to Store Cheesy Meatball Subs

To store leftover Cheesy Meatball Subs, place them in an airtight container and refrigerate promptly for up to 3-4 days. Don’t leave them out too long; you’ll lose that fresh taste (a mistake I’ve made!). Discard if any off-smell or mold is present.

For make-ahead convenience, you can prepare the meatballs and marinara sauce up to 2-3 days ahead. Store them separately in airtight containers in the fridge. Assemble and bake the subs just before serving for the best results. When reheating, cover loosely and warm in the oven to maintain their fresh quality.

What to Serve with Cheesy Meatball Subs

To **serve** these Seriously Good Cheesy Meatball Subs, pull them hot and bubbling from the oven. A sprinkle of fresh parsley or extra grated Parmesan makes for a **perfect** presentation. They **pair** wonderfully with a crisp green salad to balance the richness, or a side of crunchy garlic bread for an ultimate comfort meal. Don’t forget to **enjoy** them while the cheese is still gloriously melted!

My personal favorite way to **serve** these subs is simply with plenty of napkins and a casual atmosphere. The messy deliciousness makes them **perfect** for a relaxed family dinner where everyone can truly **enjoy** the gooey goodness.

Frequently Asked Questions

→ Can I substitute ground turkey or chicken for the beef in these Seriously Good Cheesy Meatball Subs?

Yes, you can! Ground turkey or chicken works, but they’re leaner, so add an extra tablespoon of olive oil to the mixture to prevent dryness. Don’t overmix for best texture.

→ How do I prevent my meatballs from falling apart while searing for the Meatball Subs?

Ensure your mixture isn’t too wet; if so, add a pinch more panko. Also, don’t rush the searing step; let them brown properly on each side before turning. A gentle hand is key!

→ Can I make the meatballs and sauce ahead of time for these Cheesy Meatball Subs?

Absolutely! You can prepare the meatballs and marinara sauce up to 2-3 days in advance. Store them separately in airtight containers in the fridge. Assemble and bake just before serving for ultimate freshness.

→ How can I make these Seriously Good Cheesy Meatball Subs gluten-free for my family?

Easily! Substitute regular panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. Also, ensure your hoagie rolls are gluten-free. The rest of the ingredients are naturally gluten-free.

→ How long do leftover Cheesy Meatball Subs last in the refrigerator after cooking?

Leftover assembled subs should be placed in an airtight container and refrigerated promptly for up to 3-4 days. For best quality, reheat them loosely covered in the oven. Trust me, they’re not as good cold!