Marinara Meatball Subs

These herby, parmesan-laced meatballs are 100% awesome on their own. Now imagine them simmered in a rich marinara sauce and spooned into a crusty baguette. Oh, and then there’s that blanket of melted mozzarella. Forget your favorite take-out, you’re about to experience the best meatball sub you’ve ever had.

I’m not being over-confident here. These meatball subs are crazy delicious. And, definitely a healthier version of any take-out option. The meatballs are perfectly seasoned and spiked with parmesan cheese before a quick roast in the oven. You’ll notice that much of the grease from the meatballs ends up on the baking sheet, not in the sub. Fat slashed right there. Plus, clean-up is slashed too - no standing over the stove tending to meatballs; and no cleaning up the spatters. Win Win.

About the sauce: I chose to make my own marinara sauce for these subs. I had all the herbs and spices out anyway, so I just needed the tomato sauce. That said, you can certainly substitute your favorite bottled marinara sauce.

About the bread: I used one of those “take-and-bake” loaves found in the bakery and frozen foods section of the grocery store. I love how they bake up crusty on the outside and chewy on the inside. You can use ANY baguette or sub roll you prefer.

Want to prep ahead? You can make and roast the meatballs up to 2 days in advance and keep them refrigerated until ready to serve. Reheat the meatballs in the sauce and finish the subs as directed.

Marinara Meatball Subs

1 pound lean ground beef
2 tablespoons grated parmesan cheese
1 1/2 teaspoons dried oregano, divided
1 1/2 teaspoons dried basil, divided
1 teaspoon onion powder, divided
3/4 teaspoon garlic powder, divided
Salt and ground black pepper
1 1/2 cups tomato sauce (from a carton or can)
1 1/2 cups shredded mozzarella cheese
4 hoagie or submarine rolls (see note above), warmed if desired

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the beef, parmesan cheese, 3/4 teaspoon of the oregano, 3/4 teaspoon of the basil, 1/2 teaspoon of the onion powder, and 1/2 teaspoon of the garlic powder. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper and mix well. Shape the mixture into 16 meatballs and transfer them to the prepared pan.
Roast for 15 to 20 minutes, until the meatballs are browned and cooked through.
Meanwhile, in a large saucepan, combine the tomato sauce and remaining oregano, basil, onion, and garlic. Set the pan over medium heat and bring to a simmer. Simmer for 10 minutes. When the meatballs are finished cooking, add them to the simmering sauce and simmer for 2 minutes. Season to taste with salt and pepper.
Transfer the meatballs to the rolls and top with the mozzarella cheese.

Serves 4