Ingredients
- 20-24 small meatballs (homemade or frozen)
- 2 cups marinara sauce
- 4 sub or hoagie rolls
- 3 tbsp butter, softened
- 1 clove garlic, minced
- 2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan
- Fresh basil or parsley, for garnish
Instructions
- Heat the meatballs. Simmer the meatballs in the marinara in a large skillet over medium heat, 10-12 minutes (15 if frozen), until heated through and the sauce is bubbly.
- Toast the rolls. Heat the broiler. Split the rolls, spread with garlic butter, and broil 1-2 minutes until golden at the edges. Watch them — broilers move fast.
- Load them up. Pile 5-6 meatballs with plenty of sauce into each roll. Top generously with mozzarella and parmesan.
- Melt and serve. Broil 2-3 minutes until the cheese is melted and spotty-brown. Shower with basil and serve immediately — with napkins.
🥖 Sub strategy
Hollowing out a little of the roll's interior makes room for more meatballs and keeps the filling from sliding out. Toasting the rolls with garlic butter first is the difference between good and great. Serve over a rimmed sheet pan for easy catching of drips.
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📌 Pin it for later❓ Common questions
Homemade or frozen meatballs?
Both work — homemade taste best, but quality frozen meatballs make this a true 20-minute dinner.
Can I make them ahead?
Assemble the meatballs in sauce up to 2 days ahead; toast and broil the subs just before serving.
What rolls are best?
Sturdy sub or hoagie rolls that can stand up to sauce — soft rolls turn to mush.