Name: Easy Weeknight Meatball Sub Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 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; 24 meatballs homemade or frozen; 2 tablespoons olive oil; 2 cups marinara sauce; 8 hot dog buns; 1 1/2 cups mozzarella

Jump to Recipe

If you’re craving serious comfort food but don’t have hours to spend in the kitchen, this Easy Weeknight Meatball Sub recipe is about to be your new best friend. Juicy meatballs nestled inside warm, toasty buns, smothered in rich marinara and bubbling mozzarella — it’s pure sandwich bliss that comes together with minimal fuss. Whether you whip up the meatballs from scratch or use your trusty frozen favorites, this dish is guaranteed to be a crowd-pleaser, perfect for quick family dinners or a cozy night in with friends. Get ready to make the Easy Weeknight Meatball Sub your go-to recipe whenever you need something hearty, flavorful, and downright satisfying!

Easy Weeknight Meatball Sub Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is super important for this Easy Weeknight Meatball Sub. Each one plays a special role, coming together for that classic Italian-inspired, cheesy, saucy, ultra-satisfying sandwich everyone craves. Here’s a closer look at what you need and why it matters:

Ground Beef (95% lean): Using lean beef keeps the meatballs juicy without being greasy—perfect for a hearty sub.
Panko Breadcrumbs: These create a tender meatball interior and hold everything together for the ultimate bite.
Large Egg: The egg acts as the all-important binder so your meatballs don’t crumble apart.
Garlic Cloves (minced): Fresh garlic gives your meatballs an aromatic kick and true Italian flair.
Italian Seasoning: A blend of classic dried herbs that creates those cozy, familiar Italian sub flavors.
Red Pepper Flakes: Just enough heat to wake up the sauce and brighten each bite, but not overpower.
Salt: Essential for flavor—never skip it!
Meatballs (homemade or frozen): Either makes a delicious sub, so choose what works for your schedule or cravings.
Olive Oil: For browning those meatballs until they’re golden and delicious.
Marinara Sauce: The heart of the sub—choose your favorite store-bought jar or homemade batch for best results.
Hot Dog Buns: They hold everything together and get perfectly toasty under the broiler.
Mozzarella Cheese (shredded): For that irresistibly melty, stretchy, cheesy topping.

How to Make Easy Weeknight Meatball Sub

Step 1: Make or Choose Your Meatballs

If you have a little time and are craving homemade flavor, mix together your ground beef, panko, egg, garlic, Italian seasoning, red pepper flakes, and salt in a large bowl. Use clean hands (the best kitchen tool!) to gently form 24 evenly-sized meatballs. Prefer to keep dinner effortless? Go ahead and grab your favorite frozen meatballs for the Easy Weeknight Meatball Sub — no shame in that game!

Step 2: Brown the Meatballs

Place a large skillet on medium-high heat and pour in the olive oil. Once it’s shimmering, add your meatballs (homemade or frozen). Brown them by turning every minute or so until all sides have a golden crust — this builds major flavor, so don’t rush it!

Step 3: Simmer with Marinara

With those gorgeous browned meatballs in the skillet, reduce the heat to low and gently add in your marinara sauce. If you’re using homemade meatballs, bring the heat to medium-low, pop a lid on, and let everything simmer for 15 minutes (or until the meatballs hit 160F in the center). If you’re starting with frozen, let everything gently bubble under a lid until the meatballs are tender and heated through, usually 25 minutes.

Step 4: Prep the Buns

While the meatballs bubble away, line a baking sheet with your hot dog buns, splitting them but keeping them hinged for easy filling. Adjust the top rack in your oven so it’s about 6 inches below your broiler, setting the stage for that perfect cheese melt.

Step 5: Assemble the Easy Weeknight Meatball Sub

Time for the fun part! Preheat the broiler. Snuggle three meatballs inside each bun, spoon extra marinara over the top, and shower each one generously with shredded mozzarella. Arrange the loaded buns on your baking sheet, making sure they’re open so the cheese can melt directly over the meatballs.

Step 6: Melt the Cheese

Slide your baking sheet under the broiler and keep a close eye — you’ll only need 2 to 3 minutes for the mozzarella to turn gooey and bubbly. Don’t wander off, because the buns can go from golden to burnt in the blink of an eye!

How to Serve Easy Weeknight Meatball Sub

Garnishes

Finishing touches make this Easy Weeknight Meatball Sub totally irresistible. Sprinkle chopped fresh parsley or basil for a pop of color and freshness, or grate a little extra Parmesan for a salty, nutty kick. A drizzle of robust olive oil or a few turns of cracked black pepper are optional but delightful.

Side Dishes

Keep things classic with crispy potato chips or a big caesar salad to contrast the richness of your sub. For something a bit fancier, try garlic-parmesan fries, roasted vegetables, or a light Italian vinaigrette-dressed side salad. No matter how you serve it, these meatball subs are always the star of the show.

Creative Ways to Present

Hosting a crowd? Make mini versions with slider rolls for a party platter everyone will love. For a weeknight family dinner, serve the Easy Weeknight Meatball Sub cut in halves or thirds with mini skewers for mess-free eating. Want a spicy twist? Add pickled jalapeños or a swipe of pesto to each bun before filling.

Make Ahead and Storage

Storing Leftovers

If you somehow have any of these Easy Weeknight Meatball Subs left, you’re in luck! Store fully assembled (but un-broiled) subs in the fridge, tightly wrapped in foil, for up to 2 days. If you’ve kept meatballs and sauce separate, store them in airtight containers for best texture when reheating.

Freezing

Want to stock up for super quick dinners? Freeze cooked meatballs and marinara sauce together in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge and make sure to use fresh buns and mozzarella for the best Easy Weeknight Meatball Sub experience.

Reheating

To reheat leftovers, simply warm the meatballs and sauce together in a skillet over medium-low heat until hot. If you have assembled subs, reheat in a 350F oven (wrapped in foil) until everything is warmed through, then give the cheese a fresh broil for that signature melt.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Both ground turkey and ground chicken make lighter but still flavorful meatballs. Just keep in mind they cook a bit faster — aim for an internal temperature of 165F. A dash of extra olive oil in the mix helps keep leaner meats moist in your Easy Weeknight Meatball Sub.

What’s the best store-bought marinara sauce for this recipe?

Choose a sauce you truly love, since it’s a major flavor player. Rao’s, Classico, and Barilla are great options, but anything with a short ingredient list and robust tomato flavor will shine here. Feel free to add a pinch of sugar or extra herbs if you want to customize the flavor for your Easy Weeknight Meatball Sub.

Can I prepare the meatballs in advance?

Yes! Make your meatballs up to two days ahead and store them uncooked in the fridge, or cook and freeze them for weeks of near-instant subs. This trick is a lifesaver for prepping Easy Weeknight Meatball Sub in a flash.

How do I keep my buns from getting soggy?

For the best texture, only assemble the subs right before broiling and serving. Toast the buns lightly first if you want extra crunch, and try to drain excess sauce off the meatballs before assembling for your Easy Weeknight Meatball Sub.

Can I make these subs gluten free?

Definitely! Swap panko for gluten-free breadcrumbs and use gluten-free hot dog or sub rolls. Most marinara sauces are naturally gluten free, but double-check the label just to be safe for your Easy Weeknight Meatball Sub.

Final Thoughts

There’s a certain magic in pulling a piping hot Easy Weeknight Meatball Sub from the oven and sharing it with your favorite people. Whether you make every component from scratch or lean on shortcuts when time is tight, this recipe never fails to feel like a treat. Try it once and you’ll find yourself craving that saucy, cheesy, Italian-style comfort on repeat — trust me, it’s worth every melty, messy bite!

Easy Weeknight Meatball Sub Recipe

★★★★★

4.8 from 18 reviews

Author: Chloe
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: None

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Description

These Easy Weeknight Meatball Subs are a quick and delicious dinner option that the whole family will love. Juicy meatballs, marinara sauce, and melted mozzarella cheese are piled into soft buns and broiled to perfection.

Instructions

If You’re Making Meatballs – Mix all the ingredients for homemade meatballs in a large bowl. Form 24 meatballs.
Add oil to a large skillet on medium-high heat. Once the oil starts to shimmer, add in meatballs. Turn the meatballs every minute or so to brown the outside.
Once the meatballs are brown, turn the heat to low and slowly add the marinara sauce. Reduce the heat to medium-low, cover the skillet with a lid, and cook for 15 minutes, or until the internal temperature is 160°F.
If You’re Using Frozen Meatballs – Heat the marinara sauce in a large skillet over medium heat. Once the sauce starts to simmer, add in the meatballs and cover. Reduce the heat to medium-low and cook until the meatballs are warm, about 25 minutes.
To Make the Meatball Subs – While the meatballs are cooking, place the buns on a baking sheet and position the top rack in your oven 6 inches below the broiler.
Preheat the broiler. Add 3 meatballs to each roll. Top with marinara sauce and shredded mozzarella. Set the baking sheet under the broiler and cook until the cheese melts, about 2-3 minutes. Be careful the buns don’t burn.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Broiling, Stovetop
Cuisine: Italian-American