These Subs are made with an Easy Marinara Sauce and Juicy Homemade Meatballs that are stuffed with mozzarella cheese!
My go-to order at Subway is the Meatball Marinara, without fail. This recipe simply came about because I was spending so much at Subway and thought it could surely be replicated. Well my friends, it certainly can. Follow me…
I’ve written a more in depth post called how to get soft and juicy meatballs, so do check that out if you fancy. But throughout this post I’ll give you the basic run down, so not to worry.
Cheese Stuffed Meatballs
For this recipe I’ve decided to take things to the cheese extreme and stuff the meatballs with cheese. Because, why the heck not? Just make the meatball mixture as you usually would, grab a cherry mozzarella ball and roll it in the centre. Then cook as you usually would and reap the reward of each meatball having an oozy cheesy centre!
Easy Marinara Sauce
This is a fairly easy recipe all round, but just as the meatballs, it’s too easy not to make your own marinara sauce. Also just like meatballs, the difference between store bought and homemade marinara sauce is crazy!
How to make cheese stuffed meatballs in sauce (quick summary)
- Create your meatball mixture, split into 20 even pieces and place a mozzarella ball in each one.
- Roll into a ball, ensuring the mozzarella is completely covered. Cook under the grill.
- Meanwhile fry off onion and garlic.
- Pour in tomato passata and add seasoning.
- Add in meatballs and simmer until thickened.
Homemade Meatball Subs
When it comes to the subs themselves, I prefer to do single portions, rather than one big giant one and cut it into pieces.
You’re looking to get 5x approximately 6″ sized baguettes, preferably white bread and not too crusty. The firmer the bread you start off with, the more likely it’s going to come out hard and chewy on the other side. If you can get your hands on a nice soft baguette then that’s perfect.
From this you’ll get 4 meatballs per sub.
How to make Meatball Subs (quick summary)
- Slice your baguette open (not all the way through), drizzle with olive oil and lightly toast under the grill.
- Spread a few tbsp of sauce on one side.
- Add 4 meatballs.
- Top with cheese and grill until gooey.
It really is that easy!
What cheese is best on meatball sub?
These subs actually have 3 cheeses in them. One in the meat itself (parmesan), one in the centre (mozzarella) and one on top. For the third one I usually go for a nice sharp cheddar.
What are good toppings for a meatball sub?
I usually keep it classic and stick with just the cheese. However jalapeños, red onion, shredded lettuce and olive all go great on top after they’re grilled. Completely work to preference though!
Do I have to toast the bun?
Nope! Just like in subway it’s completely optional. BUT grilled cheese > slightly melted cheese (IMO). Up to you though 🙂
Can I just use half a baguette?
You sure can! I just love extra carbs so creating a sandwich is more my jam. But you can just use one slice and have an open-style sub kinda thing.
Can I make the meatballs ahead of time?
Sure! I recommend making them and cooking in the sauce, then allowing to cool and store in the fridge (3-4days) or freezer (1month). Thaw in fridge overnight and then reheat on the stove until piping hot.
Can I use store bought meatballs?
I mean, I HIGHLY recommend homemade (come on, cheese stuffed homemade meatballs?!?!), but, you can use store bought if you wish 🙂
What to serve with meatball subs?
If you’re looking looking for more meatball madness then definitely check out these beauties:
Unique Meatball Recipes
- BBQ Meatballs
- Crispy Gnocchi & Sausage Meatballs
- Cheesy Meatball Pasta Bake
- Buffalo Chicken Meatballs (stuffed with blue cheese)
- Cranberry Turkey Meatballs
Alrighty, let’s tuck into the full meatball sub recipe shall we?!
How to make a Meatball Sub (Full Recipe & Video)
Homemade Meatball Subs (with cheese stuffed meatballs!)
- Large Skillet & Wooden Spoon
- 2 Large Baking Trays
- Sharp Knife & Chopping Board
- Large Mixing Bowl
- Cheese Grater
Ingredients (check list):
- 20 Cherry Mozzarella Balls (see notes)
- 9oz / 250g Ground Beef (15%+ fat)
- 9oz / 250g Ground Pork (15%+ fat)
- 2 thin slices White Bread, decrusted & cubed
- 1/4 cup / 60ml Milk
- 1/4 cup Fresh Parsley, finely diced
- 1/2 cup / 40g Parmesan, finely grated
- 1 medium Onion, grated
- 1 Egg, beaten
- 2 cloves of Garlic, grated or minced
- 1 tsp Worcestershire Sauce
- 1/2 tsp Dried Oregano
- 3/4 tsp Salt
- 1/4 tsp Pepper
- 24oz / 700g jar of Passata (see notes)
- 1 medium Onion, finely diced
- 2 cloves of Garlic, finely diced
- 1 tsp each: Dried Basil, Dried Oregano, Sugar, Chilli flakes (or less for milder sauce)
- Salt & Black Pepper, to taste
- Olive Oil, as needed
- 5x 6" Baguettes, sliced open & lightly toasted (see notes)
- 1 cup / 100g Cheddar, grated (or as needed)
- handful of small Basil Leaves
- Soak bread in milk, onion, garlic and Worcestershire sauce & mush with fork. Stir in parsley, parmesan, oregano, egg & seasoning. Gently work in your pork & beef (don’t over mix or they will end up tough), then form 20 meatballs with mozzarella in the centre. Lightly spray with oil then pop under the grill for 10mins or until golden on the outside. Flip once half way and shake about to evenly cook. Timings will vary based on power of grill/how close they are to it, so just be vigilant.
- Fry onion/garlic until soft then pour in Passata. Stir in seasoning and leave to simmer for 10-15mins. Add meatballs (with some pan juices) and simmer for another 5-10mins, or until the sauce thickens.
Quick 1 min demo!
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