Why You’ll Love This Recipe
I love how these subs feel indulgent but are actually portioned just right. They come together quickly, especially if I use frozen meatballs, but even the homemade version is simple and flavorful. These are great for weeknights when I want something warm, filling, and family-friendly without a lot of prep or cleanup. Plus, they’re easy to customize with toppings or different cheeses.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For Homemade Meatballs:
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1 pound ground beef (95% lean)
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½ cup panko breadcrumbs
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1 large egg
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1–2 garlic cloves, minced
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1 tablespoon Italian seasoning
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½ teaspoon red pepper flakes
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½ teaspoon salt
For the Meatball Subs:
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24 meatballs (homemade or frozen)
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2 tablespoons olive oil
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2 cups marinara sauce
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8 hot dog buns
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1 ½ cups mozzarella cheese, shredded
Directions
If I’m Making the Meatballs:
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I mix all the meatball ingredients in a large bowl and form 24 evenly-sized meatballs.
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In a large skillet over medium-high heat, I heat the olive oil. Once it shimmers, I add the meatballs, turning them every minute or so to brown all sides.
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Once browned, I lower the heat and gently pour in the marinara sauce. I cover the skillet and let it simmer over medium-low heat for about 15 minutes, until the meatballs are fully cooked (internal temperature of 160°F).
If I’m Using Frozen Meatballs:
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I heat the marinara sauce in a large skillet over medium heat until it starts to simmer.
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I add the frozen meatballs, reduce the heat to medium-low, cover, and cook for about 25 minutes until the meatballs are heated through.
To Make the Meatball Subs:
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While the meatballs cook, I place the buns on a baking sheet and adjust the top oven rack to sit about 6 inches below the broiler.
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I preheat the broiler.
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Once the meatballs are ready, I add 3 meatballs to each bun, spoon marinara sauce over them, and top with shredded mozzarella.
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I place the subs under the broiler for 2–3 minutes, just until the cheese melts. I keep a close eye to make sure the buns don’t burn.
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I serve them warm and cheesy—just the way I like them.
Servings and Timing
This recipe makes 8 subs.
Total time: 45 minutes
(About 20 minutes if using frozen meatballs)
Variations
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Sometimes I swap mozzarella for provolone or a spicy pepper jack for a little kick.
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If I want extra flavor, I brush the buns with garlic butter before toasting.
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For a vegetarian option, I use plant-based meatballs and marinara.
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I occasionally add sautéed peppers or onions for more texture and flavor.
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I’ve also tried this in slider buns for party-sized portions—it’s a hit every time.
Storage/Reheating
If I have leftovers, I store the meatballs and sauce separately from the buns so nothing gets soggy. They’ll keep in the fridge for up to 3 days.
To reheat, I warm the meatballs and sauce in a skillet or microwave, then assemble fresh subs and broil again for melted cheese.
I don’t recommend freezing the fully assembled subs, but the meatballs freeze beautifully if I make a big batch ahead of time.
FAQs
Can I use store-bought meatballs for this recipe?
Yes, I often use frozen store-bought meatballs when I need dinner in a hurry. Just simmer them in the sauce until heated through.
What’s the best bread to use?
I usually use hot dog buns, but hoagie rolls or small sub rolls also work great for a sturdier base.
Can I make the meatballs ahead of time?
Absolutely. I make the meatballs and refrigerate or freeze them. Then I just heat them up in sauce when I’m ready to serve.
How do I keep the buns from getting soggy?
I try not to overdo it with the sauce inside the bun, and I broil the subs right before serving to keep them crisp.
What toppings go well on meatball subs?
I sometimes add fresh basil, parmesan cheese, or even a few pepper flakes for extra flavor. A drizzle of garlic mayo is also a great addition.
Conclusion
These Easy Weeknight Meatball Subs are everything I want in a no-fuss dinner—comforting, cheesy, and totally satisfying. Whether I use homemade or frozen meatballs, they come together fast and disappear even faster. It’s the kind of meal that feels special without requiring a ton of effort, and that’s exactly what I need on busy nights.
Print
Easy Weeknight Meatball Sub
- Total Time: 45 minutes
- Yield: 8 subs
Description
This quick and cozy meatball sub recipe is perfect for busy nights—loaded with juicy meatballs, melty mozzarella, and rich marinara on a toasted bun.
Ingredients
Homemade Meatballs
1 pound ground beef (95% lean)
½ cup panko breadcrumbs
1 large egg
1–2 garlic cloves, minced
1 tablespoon Italian seasoning
½ teaspoon red pepper flakes
½ teaspoon salt
Meatball Subs
24 meatballs (homemade or frozen)
2 tablespoons olive oil
2 cups marinara sauce
8 hot dog buns
1½ cups shredded mozzarella cheese
Instructions
If Making Homemade Meatballs:
In a large bowl, mix ground beef, panko, egg, garlic, Italian seasoning, red pepper flakes, and salt. Form into 24 meatballs.
Heat olive oil in a large skillet over medium-high. Once shimmering, add meatballs and brown on all sides.
Lower heat to low and slowly pour in marinara sauce. Cover with a lid, raise heat to medium-low, and simmer for 15 minutes or until internal temp reaches 160°F.
If Using Frozen Meatballs:
Heat marinara in a large skillet over medium heat. Once simmering, add frozen meatballs.
Cover and cook over medium-low for about 25 minutes until warmed through.
Assemble Meatball Subs:
While meatballs are cooking, place buns on a baking sheet and adjust oven rack to 6 inches below broiler.
Preheat broiler. Add 3 meatballs to each bun, top with marinara and mozzarella.
Broil for 2–3 minutes until cheese is melted—watch carefully to avoid burning the buns.
Notes
Frozen meatballs make this recipe even faster—just be sure they’re fully heated through.
Add fresh basil, parmesan, or red pepper flakes as extra toppings if desired.
Use hoagie rolls or sub buns for a heartier sandwich.
- Prep Time: 20 minutes (if making meatballs)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop + Broiler
- Cuisine: American / Italian-American
