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Mozzarella Meatball Sub
Andre Lewis

Mozzarella Meatball Sub

A meatball sub needs compact meatballs that won't launch out the back of the roll. Parmesan and breadcrumbs keep these tender, while a short simmer ties them to the marinara. Broil just long enough to blister the mozzarella and reinforce the roll's edges.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 4 sturdy sub rolls
  • 1 lb ground beef
  • 1/2 cup plain breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1 large egg
  • 2 tbsp whole milk
  • 1 tsp dried oregano
  • 3/4 tsp kosher salt
  • 2 cups marinara sauce
  • 6 oz low-moisture mozzarella shredded

Method
 

  1. Heat the oven to 425°F and line a rimmed sheet pan with parchment.
  2. Mix the beef, breadcrumbs, Parmesan, egg, milk, oregano and salt just until combined, then shape 16 compact meatballs.
  3. Bake the meatballs for 12 to 15 minutes until browned and the centers reach 160°F.
  4. Warm the marinara in a saucepan, add the meatballs and simmer for 8 minutes until the sauce and meatballs reach 165°F.
  5. Split the rolls without cutting through and toast them cut-side up for 3 minutes.
  6. Place 4 meatballs and sauce in each roll, top with mozzarella and broil for 2 to 3 minutes until the cheese bubbles.
  7. Rest the subs for 2 minutes before serving so the cheese stops sliding.