Meatball Parm Sub

Why You’ll Love This Recipe

The Meatball Parm Sub is the ultimate comfort food, combining all your favorite flavors in one irresistible sandwich. The meatballs are packed with flavor and perfectly cooked, while the marinara sauce adds a zesty and savory touch. The melted mozzarella and Parmesan cheese provide that perfect, gooey finish. This recipe is easy to make and can be customized to suit your tastes—add extra cheese, heat it up with a little spice, or swap out the bread for a gluten-free option. Whether you’re feeding a family or meal prepping for the week, this sub is always a hit.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• 12-15 meatballs (homemade or store-bought)
• 4 sub rolls or hoagie buns
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley for garnish (optional)

For the Meatballs:

• 1 lb ground beef (or a mix of ground beef and pork)
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup milk (optional, for moisture)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Meatballs:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C) for baking the meatballs.
2. Make the Meatball Mixture:
   In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, parsley, garlic, oregano, salt, and pepper. Add the milk if you want a softer meatball. Mix gently until everything is well combined (don’t overmix).
3. Shape the Meatballs:
   Roll the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake the Meatballs:
   Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through. Once done, remove from the oven and set aside.

For the Sauce:

5. Make the Marinara Sauce:
   While the meatballs are baking, heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
6. Simmer the Sauce:
   Stir in the crushed tomatoes, oregano, basil, sugar (if using), salt, and pepper. Bring the sauce to a simmer, then reduce the heat and let it simmer for 15-20 minutes to let the flavors meld together.
7. Add the Meatballs to the Sauce:
   Once the sauce is ready, add the baked meatballs to the saucepan. Stir to coat the meatballs in the sauce and let them simmer in the sauce for another 5-10 minutes.

For the Sub:

8. Prepare the Sub Rolls:
   While the meatballs are simmering, split the sub rolls and place them on a baking sheet. You can toast them lightly in the oven for 5 minutes if you like a crispy texture.
9. Assemble the Meatball Parm Subs:
   Spoon a few meatballs and plenty of marinara sauce into each sub roll. Top with shredded mozzarella cheese and a sprinkle of grated Parmesan.
10. Melt the Cheese:
    Place the assembled subs under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and slightly golden.
11. Serve:
    Remove the subs from the oven, garnish with fresh basil or parsley (if desired), and serve immediately with a side of chips or a salad.

Servings and Timing

• Servings: 4 subs
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Variations

• Spicy Meatball Parm Sub: Add some crushed red pepper flakes to the marinara sauce for a spicy kick. You can also sprinkle some spicy jalapeño slices on top of the sandwich.
• Vegan Meatball Parm Sub: Use plant-based meatballs and dairy-free mozzarella cheese for a vegan version of this classic sub.
• Different Cheese: While mozzarella is traditional, you can experiment with different cheeses like provolone, fontina, or even a mix of Italian cheeses.
• Extra Veggies: Add sautéed mushrooms, spinach, or bell peppers to the marinara sauce for a veggie-packed twist on the classic.

Storage/Reheating

Meatball Parm subs are best enjoyed fresh, but you can store leftover meatballs and sauce separately in the refrigerator for up to 3 days. Reheat the meatballs and sauce in a saucepan before assembling the subs. You can also store leftover subs (without the bread getting soggy) in an airtight container for up to 2 days. Reheat in the oven or under the broiler for a few minutes until the cheese melts again.

FAQs

Can I use store-bought meatballs for this recipe?

Yes, you can absolutely use store-bought meatballs to save time. Just heat them in the marinara sauce to infuse them with flavor before assembling the sub.

Can I make the meatballs ahead of time?

Yes, you can make the meatballs ahead of time and store them in the refrigerator for up to 2 days. You can also freeze them for up to 3 months and reheat in the sauce when ready to assemble the subs.

Can I make the sauce ahead of time?

Yes, the marinara sauce can be made ahead and stored in the refrigerator for up to 4 days or frozen for up to 3 months. Just reheat it before adding the meatballs.

Can I make this recipe gluten-free?

Yes! Use gluten-free breadcrumbs for the meatballs and a gluten-free sub roll. Make sure the marinara sauce is gluten-free (most store-bought versions are, but check the label).

How can I make this sub spicier?

If you like spice, add crushed red pepper flakes to the marinara sauce or top the sub with sliced jalapeños or hot peppers.

Can I use a different type of bread for the sub?

Yes, you can use any type of bread or roll you prefer. Ciabatta, hoagie rolls, or baguettes are great alternatives for the sub.

Can I freeze the meatballs?

Yes! You can freeze the meatballs (either before or after baking) for up to 3 months. Thaw and reheat in the marinara sauce when ready to assemble the subs.

How do I prevent the bread from getting soggy?

To keep the bread from getting soggy, toast the sub rolls lightly before assembling the meatballs and sauce. This will help create a barrier so the bread stays crispy.

Can I make a Meatball Parm Sub in a pan instead of the oven?

Yes, you can cook the assembled sub in a skillet. Simply place the sandwich in the pan, cover it with a lid, and heat over low heat for a few minutes until the cheese melts and the bread gets crispy.

Conclusion

The Meatball Parm Sub is the perfect combination of flavors and textures—juicy meatballs, savory marinara sauce, gooey cheese, and a toasted sub roll. It’s easy to make, satisfying, and perfect for anyone who loves classic comfort food. Whether you’re making it for a family meal, a game day snack, or a casual dinner, this Meatball Parm Sub is sure to be a hit. Plus, it’s versatile, allowing you to make it your own with different cheeses, toppings, or a spicy kick. Enjoy every bite of this delicious, cheesy sandwich!

Meatball Parm Sub

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The Meatball Parm Sub is a classic comfort food featuring juicy meatballs, gooey melted cheese, and savory marinara sauce, all nestled in a soft, toasted sub roll. Perfect for a quick dinner or hearty lunch.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 subs
• Category: Main Dish
• Method: Baking, Sautéing
• Cuisine: American

Ingredients

1. 1 tablespoon olive oil
   
   1 small onion, chopped
   
   3 garlic cloves, minced
   
   1 can (28 oz) crushed tomatoes
   
   1 teaspoon dried oregano
   
   1 teaspoon dried basil
   
   1/2 teaspoon sugar (optional, to balance acidity)
   
   Salt and pepper to taste
   
   12–15 meatballs (homemade or store-bought)
   
   4 sub rolls or hoagie buns
   
   2 cups shredded mozzarella cheese
   
   1/2 cup grated Parmesan cheese
   
   Fresh basil or parsley for garnish (optional)
   
   For the Meatballs:
   1 lb ground beef (or a mix of ground beef and pork)
   
   1/4 cup breadcrumbs
   
   1/4 cup grated Parmesan cheese
   
   1 egg
   
   2 tablespoons chopped fresh parsley
   
   2 cloves garlic, minced
   
   1 teaspoon dried oregano
   
   1/2 teaspoon salt
   
   1/4 teaspoon pepper
   
   1/4 cup milk (optional, for moisture)

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Instructions

For the Meatballs:

1. Preheat Oven: Preheat your oven to 375°F (190°C) for baking the meatballs.
2. Make the Meatball Mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, parsley, garlic, oregano, salt, and pepper. Add the milk if you want a softer meatball. Mix gently until everything is well combined (don’t overmix).
3. Shape the Meatballs: Roll the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake the Meatballs: Bake the meatballs in the preheated oven for 20-25 minutes, or until golden brown and cooked through. Once done, remove from the oven and set aside.
5. For the Sauce:
6. Make the Marinara Sauce: While the meatballs are baking, heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
7. Simmer the Sauce: Stir in the crushed tomatoes, oregano, basil, sugar (if using), salt, and pepper. Bring the sauce to a simmer, then reduce the heat and let it simmer for 15-20 minutes to let the flavors meld together.
8. Add the Meatballs to the Sauce: Once the sauce is ready, add the baked meatballs to the saucepan. Stir to coat the meatballs in the sauce and let them simmer for another 5-10 minutes.
9. For the Sub:
10. Prepare the Sub Rolls: While the meatballs are simmering, split the sub rolls and place them on a baking sheet. Lightly toast them in the oven for 5 minutes for a crispy texture if desired.
11. Assemble the Meatball Parm Subs: Spoon a few meatballs and plenty of marinara sauce into each sub roll. Top with shredded mozzarella cheese and a sprinkle of grated Parmesan.
12. Melt the Cheese: Place the assembled subs under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and slightly golden.
13. Serve: Remove the subs from the oven, garnish with fresh basil or parsley (if desired), and serve immediately with a side of chips or a salad.

Notes

• For a spicier version, add crushed red pepper flakes to the marinara sauce or top with sliced jalapeños.
• To make it vegan, use plant-based meatballs and dairy-free cheese.
• Toast the bread lightly to prevent it from getting soggy when adding the sauce and meatballs.
• Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days.

Nutrition

• Serving Size: 1 sub
• Calories: 500
• Sugar: 8g
• Sodium: 1200mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 80mg