Easy Weeknight Meatball Subs

Ingredients for Easy Weeknight Meatball Subs

I always test my recipes multiple times to ensure they work perfectly in real family kitchens. For these subs, I’ve found that using 95% lean ground beef eliminates the need to drain grease, making cleanup easier.

For Homemade Meatballs:

• 1 pound ground beef (95% lean)
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1-2 garlic cloves, minced – I recommend using fresh garlic for the best flavor, or substitute 1/2 teaspoon garlic powder
• 1 tablespoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt

For the Subs:

• 24 meatballs (homemade or frozen)
• 2 tablespoons olive oil
• 2 cups marinara sauce – My go-to is a good quality store-bought sauce
• 8 hot dog buns – Pro tip: these are the perfect size for portion control
• 1 1/2 cups mozzarella cheese, shredded – In my experience, freshly shredded melts better than pre-shredded

Step-by-Step Instructions

I recommend having all your ingredients prepped before you start cooking, as this recipe moves quickly once you begin.

Step 1: If making homemade meatballs, combine all meatball ingredients in a large bowl and mix gently with your hands. Form into 24 evenly-sized meatballs, about 1 1/2 inches in diameter. Pro tip: wet hands prevent sticking while rolling.

Step 2: Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, add meatballs without overcrowding. Brown on all sides, turning every minute or so for about 5-6 minutes total until golden brown.

Step 3: Reduce heat to low and slowly add marinara sauce to avoid splattering. Cover the skillet, reduce heat to medium-low, and simmer for 15 minutes or until internal temperature reaches 160°F. Let rest 2 minutes before serving.

Step 4: If using frozen meatballs, heat marinara sauce in a large skillet over medium heat. Once simmering, add frozen meatballs, cover, and cook on medium-low for 25 minutes until heated through.

Step 5: While meatballs cook, position your oven rack 6 inches below the broiler and preheat it. Place hot dog buns on a baking sheet.

Step 6: Add 3 meatballs to each bun, spoon extra sauce over them, and top with about 3 tablespoons shredded mozzarella per sub. Broil for 2-3 minutes until cheese bubbles and turns golden. Watch carefully to prevent burning.

Perfect Sides for Easy Weeknight Meatball Subs

These subs pair beautifully with sides that balance the rich, cheesy flavors while adding fresh textures and complementary proteins.

Caesar Salad: The crisp romaine and tangy dressing cut through the richness of the meatballs perfectly, adding a fresh element to your meal. A simple store-bought salad kit works great for busy weeknights.

High Protein Turkey Pasta with Ricotta: For those extra-hungry nights, this protein-packed pasta makes an excellent side that shares similar Italian flavors with your meatball subs.

Roasted Sweet Potato Fries: These provide a slightly sweet contrast to the savory subs while adding extra nutrients and fiber to round out the meal.

Simple Garden Salad: A mix of fresh greens, cherry tomatoes, and cucumber with light vinaigrette adds vitamins and helps you feel satisfied without being too heavy.

Fresh Fruit: Seasonal fruit provides a light, refreshing finish that cleanses the palate after the hearty main course.

Storage & Serving Tips

Store cooked meatballs and sauce separately in airtight containers in the refrigerator for 3-4 days. Never assemble the subs ahead of time as the buns will become soggy.

When reheating, warm the meatballs and sauce in the microwave or on the stovetop until steaming hot, then assemble fresh subs and broil until the cheese melts. I recommend making a double batch of meatballs and freezing half for even quicker future meals.

These subs are incredibly versatile – try them with provolone cheese, serve the meatballs over pasta, or use them in a hearty soup. The key is having that perfectly seasoned meatball base ready to transform into whatever your family is craving.

FAQs

Easy Weeknight Meatball Subs

Perfect portion-controlled meatball subs at just 330 calories each, ready in 40 minutes with homemade or frozen meatballs.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

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.