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Easy Weeknight Meatball Sub Recipe

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Easy Weeknight Meatball Subs are a hearty and comforting dinner made with tender homemade beef meatballs, rich marinara sauce, toasted buns, and melted mozzarella cheese. They are simple to assemble and make a satisfying family-friendly meal for busy weeknights.

Ingredients

Homemade Meatballs

  • 1 pound ground beef, 95% lean
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1–2 garlic cloves, minced
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt

Meatball Subs

  • 24 meatballs, homemade or frozen
  • 2 tablespoons olive oil
  • 2 cups marinara sauce
  • 8 hot dog buns
  • 1 1/2 cups shredded mozzarella

Instructions

  1. To make the homemade meatballs, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced garlic, Italian seasoning, red pepper flakes, and salt. Mix gently until just combined.
  3. Shape the mixture into about 24 small meatballs and arrange them on the prepared baking sheet.
  4. Bake for 15–18 minutes, or until the meatballs are browned and cooked through. If using frozen meatballs, cook according to the package directions.
  5. Heat the olive oil in a large skillet or saucepan over medium heat. Add the cooked meatballs and marinara sauce.
  6. Reduce the heat to low and simmer the meatballs in the sauce for 8–10 minutes, stirring gently so they are coated evenly.
  7. Meanwhile, lightly toast the hot dog buns in the oven or a skillet.
  8. Place three meatballs into each toasted bun and spoon additional marinara sauce over the top.
  9. Sprinkle each sub with shredded mozzarella cheese.
  10. Place the assembled subs under the broiler for 1–2 minutes, watching closely, until the cheese is melted and lightly golden.
  11. Serve immediately while hot.

Notes

  • Use small meatballs so they fit comfortably inside the buns.
  • For extra flavor, add freshly grated Parmesan or chopped fresh parsley to the meatball mixture.
  • Frozen meatballs work well when you need a faster weeknight option.
  • Toast the buns lightly to help prevent them from becoming soggy from the marinara sauce.
  • Watch the subs closely under the broiler because the cheese can brown quickly.
  • Ground beef meatballs should reach an internal temperature of 160°F (71°C).
  • Store leftover meatballs and sauce separately from the buns in the refrigerator for up to 3 days.

Find it online: https://ayoubrecipe.com/easy-weeknight-meatball-sub-recipe/