Cast Iron Meatball Marinara Sub (One-Pan Recipe)
Check out this easy meatball marinara sub that will blow your mind. It's an easy recipe you can try at home.
Equipment
12-inch cast-iron skillet
Large mixing bowl
Ice cream scoop or cookie scoop (for uniform meatballs)
Instant-read thermometer
Rimmed baking sheet (for toasting sub rolls)
Oven mitts or silicone handle cover for cast iron
Ingredients
1 pound ground beef (minced beef) - 450g, preferably 80/20 blend
1 pound Italian sausage - 450g, casings removed if applicable, ground
1 medium egg- ¼ cup Italian seasoned bread crumbs - 30g
- 1 tablespoon whole milk - any milk works
1 tablespoon dried oregano
1 teaspoon dried basil- ½ teaspoon granulated garlic - garlic powder
½ teaspoon onion powder- ½ teaspoon fine sea salt - adjust to taste
¼ teaspoon ground black pepper - freshly ground
1 ½ cups Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish) - store-bought or homemade, approximately 12 oz / 340g
1 cup mozzarella cheese - shredded ; 4 oz / 115g- 4 whole sub rolls - hoagie rolls, split lengthwise
Instructions
- Preheat your oven to 400°F / 200°C (205°C fan-forced).
- In a large mixing bowl, combine the ground beef, Italian sausage, egg, bread crumbs, milk, oregano, basil, granulated garlic, onion powder, salt, and pepper. Mix gently with your hands until just combined — do not overwork the mixture. Use an ice cream scoop to portion the meatballs into 8 equal balls (roughly 4 oz / 115g each) and roll gently between your palms.1 pound ground beef (minced beef), 1 pound Italian sausage, 1 medium egg, 1/4 cup Italian seasoned bread crumbs, 1 tablespoon whole milk, 1 tablespoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon granulated garlic, 1/2 teaspoon onion powder, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
- Heat the cast iron skillet over medium-high heat until a drop of water skitters and evaporates on contact. Place the meatballs in the hot skillet, leaving space between each one. Sear for about 3–4 minutes per side (roughly 8–10 minutes total), turning to brown evenly on all sides. The meatballs do not need to be cooked through — they will finish in the oven.
- Carefully tip the skillet and drain excess grease using a spoon or blot with a folded paper towel (leave a small amount for flavor). Pour 1 1/2 cups of marinara sauce over and around the meatballs in the skillet.1 1/2 cups Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish)
- Transfer the skillet to the oven and bake at 400°F / 200°C for 15–17 minutes. Place the split sub rolls on a separate baking sheet and add them to the oven at the same time to toast. After 15 minutes, sprinkle the mozzarella cheese over the meatballs and sauce, then bake for a further 5 minutes until the cheese is melted and bubbly. The meatballs should reach an internal temperature of 160°F / 71°C. Remove the skillet using oven mitts — the handle will be extremely hot. Spoon 2 meatballs with sauce and cheese into each toasted sub roll and serve immediately.1 1/2 cups Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish), 1 cup mozzarella cheese, 4 whole sub rolls
Notes
Storage: Cooked meatballs in sauce keep for up to 4 days in an airtight container in the fridge. Toast fresh bread when ready to serve — do not assemble subs for storage.
Freezing: Cool meatballs completely in sauce, then freeze flat in a zip-top bag for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Shape raw meatballs up to 24 hours ahead, cover on a plate, and refrigerate — this helps them hold their shape during searing.
Reheating: Warm covered in a 350°F / 175°C (180°C fan-forced) oven for 15 minutes or until the centre reaches 165°F / 74°C.
Pro Tip: Let ground meat sit at room temperature for 15 minutes before mixing. Cold meat compacts when handled and produces dense, tough meatballs.
Nutrition
Serving: 1servingCalories: 842kcalCarbohydrates: 14gProtein: 46gFat: 66gSaturated Fat: 26gPolyunsaturated Fat: 6gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 230mgSodium: 1929mgPotassium: 956mgFiber: 2gSugar: 4gVitamin A: 691IUVitamin C: 9mgCalcium: 247mgIron: 6mg
How did this recipe turn out for you?Rate this Recipe !
