Baked Meatball Subs: A Perfect Comfort Meal
Transform your dinner table with these hearty and delicious baked meatball subs. Oozing with melted mozzarella, smothered in rich marinara, and topped with a sprinkle of parsley, these sandwiches are the ultimate crowd-pleaser. Here’s how you can make this restaurant-style comfort food at home.
Why You’ll Love These Subs
- Perfect for Any Occasion: Whether it’s game night or a family dinner, these subs fit every mood.
- Rich and Satisfying: Packed with juicy meatballs and cheesy goodness, it’s the ultimate comfort food.
- Quick and Easy Prep: With a simple recipe, you’ll have these ready in no time.
Ingredients
- 12 fresh sub rolls
- 24 pre-cooked meatballs
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 tablespoon olive oil
- Fresh parsley (for garnish)
- Optional: Parmesan cheese for extra flavor
How to Make Baked Meatball Subs
1. Prepare the Subs
- Preheat your oven to 375°F (190°C).
- Slice each sub roll partially and place them on a baking tray lined with parchment paper.
- Drizzle olive oil on the inside of the rolls for extra crispiness.
2. Add Meatballs and Sauce
- Place 2 meatballs into each sub roll.
- Generously ladle marinara sauce over the meatballs.
3. Top with Cheese
- Sprinkle shredded mozzarella cheese evenly over each sub.
- For extra flavor, sprinkle Parmesan cheese on top.
4. Bake to Perfection
- Bake in the preheated oven for 10-15 minutes or until the cheese is bubbly and golden.
- Remove from the oven and garnish with freshly chopped parsley.
Serving Suggestions
Pair these baked meatball subs with a side of crispy fries, a light salad, or your favorite beverage for a complete meal. They’re perfect for sharing with friends or enjoying solo on a cozy night in.
Pro Tips
- Customizable: Add jalapeños, sautéed onions, or bell peppers for extra flavor.
- Leftover Magic: Store in an airtight container and reheat in the oven for a fresh taste.
- Make It From Scratch: Homemade meatballs and marinara sauce can elevate this dish to the next level.
