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Easy Weeknight Meatball Subs - Quick Dinner Ideas.

Easy Weeknight Meatball Subs

Perfect portion-controlled meatball subs at just 330 calories each, ready in 40 minutes with homemade or frozen meatballs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 95% lean
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 1-2 cloves garlic minced, or 1/2 teaspoon garlic powder
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 2 cups marinara sauce
  • 8 hot dog buns
  • 1 1/2 cups mozzarella cheese shredded

Equipment

  • Large bowl
  • Large skillet with lid
  • Baking sheet
  • Broiler
  • Meat thermometer (recommended)

Method
 

  1. If making homemade meatballs, combine all meatball ingredients in a large bowl and mix gently. Form into 24 evenly-sized meatballs, about 1 1/2 inches in diameter. Wet hands prevent sticking.
  2. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add meatballs without overcrowding. Brown on all sides, turning every minute for 5-6 minutes total until golden brown.
  3. Reduce heat to low, slowly add marinara sauce. Cover and cook on medium-low for 15 minutes until internal temperature reaches 160°F. Let rest 2 minutes.
  4. If using frozen meatballs, heat marinara sauce in skillet over medium heat. Once simmering, add frozen meatballs, cover and cook on medium-low for 25 minutes until heated through.
  5. Position oven rack 6 inches below broiler and preheat broiler. Place buns on baking sheet.
  6. Add 3 meatballs to each bun, spoon sauce over them, and top with about 3 tablespoons mozzarella per sub. Broil 2-3 minutes until cheese bubbles and turns golden. Watch carefully to prevent burning.

Notes

Use 95% lean ground beef to avoid draining grease. Internal temperature should reach 160°F with 2-minute rest time. Can substitute provolone cheese or use frozen meatballs for quicker preparation. Wet hands when rolling meatballs prevents sticking.