Homemade Meatball Sub Recipe (Baked & Cheesy)
Try this homemade meatball sub when you got loads of meatballs at home. It's so easy to make yet tastes so delicious as well.
Equipment
Large mixing bowl
Broiler pan or wire rack set over a rimmed baking sheet
8-inch (20cm) square baking dish
Instant-read thermometer
Serrated bread knife
Ingredients
1 pound ground beef (minced beef) - lean ; minced beef, about 450g
1 medium egg
2 tablespoons water
½ cup breadcrumbs - plain or Italian-seasoned, about 55g
¼ cup yellow onion - finely minced, about 40g
½ teaspoon salt
⅛ teaspoon ground black pepper- 2 cups marinara sauce - store-bought or homemade, about 480ml
- 4 ounces fontina cheese - sliced or shredded, about 115g (or substitute mozzarella or provolone)
- 4 medium sub rolls - hoagie rolls, about 6 inches (15cm) each, split lengthwise
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- In a large bowl, combine the egg, breadcrumbs, water, minced onion, salt, and pepper and mix thoroughly. Add the ground beef, break it into chunks, and gently mix with your hands until just combined — do not overwork. Roll the mixture into meatballs about 1½ inches (4cm) in diameter (you should get roughly 16-20 meatballs) and place them on a broiler pan or wire rack set over a rimmed baking sheet.1 pound ground beef (minced beef), 1 medium egg, 2 tablespoons water, 1/2 cup breadcrumbs, 1/4 cup yellow onion, 1/2 teaspoon salt, 1/8 teaspoon ground black pepper
- Bake at 350°F / 175°C for 25 to 30 minutes until the meatballs reach an internal temperature of 160°F (71°C) and are no longer pink in the centre.
- Remove the meatballs from the oven and transfer them to an 8-inch (20cm) square baking dish. Spoon the marinara sauce over the meatballs, then top with the sliced or shredded fontina cheese. Return to the oven and bake for 10 minutes until the cheese is melted and bubbling.2 cups marinara sauce, 4 ounces fontina cheese
- Split the sub rolls lengthwise, toast them briefly under the broiler or in the oven for 1-2 minutes until lightly golden, then load with the cheesy meatballs and sauce. Serve open-faced or sandwiched.4 medium sub rolls
Notes
Storage: Keep leftover meatballs and sauce together in an airtight container in the fridge for up to 3 days. The sauce prevents the meatballs from drying out.
Freezer-friendly: Freeze the meatball-and-sauce mixture (without bread) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Make-ahead: Bake the meatballs and store in sauce up to 2 days ahead. Reheat covered at 350°F / 175°C for 15 minutes, add fresh cheese, and bake uncovered 5 more minutes.
Substitutions: Use mozzarella or provolone in place of fontina. Swap lean ground beef for a ground turkey or pork blend. Italian-seasoned breadcrumbs or panko both work.
Pro tip: Mix the egg, breadcrumbs, water, and onion together thoroughly before adding the beef, then mix only until just combined — overworking tightens the proteins and produces dense, rubbery meatballs.
Nutrition
Serving: 1servingCalories: 586kcalCarbohydrates: 50gProtein: 40gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 148mgSodium: 1581mgPotassium: 803mgFiber: 4gSugar: 10gVitamin A: 849IUVitamin C: 9mgCalcium: 227mgIron: 15mg
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