Succulent, cheesy meatballs piled on toasted rolls with plenty of cheese and marinara sauce slathered over the top. These meatball subs make for a delicious dinner your family will love!
August has been and continues to be a busy month around these parts. Between James’ night shifts and my new work hours, we missed the entire New York Philharmonic Concerts in the Park series and will not be able to attend Diner en Blanc this year — two events that I look forward to most! Last night, we went to see Guardians of the Galaxy and it was the first blockbuster we have seen this summer. How is this summer going by so fast?
As I don’t have too much time devoted to making dinners lately, I’m realizing that I’ve to step up my game when it comes to dinner planning so that we don’t have to resort to takeouts all the time. I’m relying on recipes that involve minimal prep work (the less chopping, the better!) and cook up rather quickly. Meatballs are always a hit and this version is definitely an easy fix. Just mix together a few ingredients with lean ground beef (or turkey, if you prefer), form the mixture into meatballs, brown them in a skillet, and then simmer with whatever pasta sauce you have on hand. These meatballs freeze very well, so if you double the batch, you’ll have enough meatballs for two meals: meatball subs on one evening, spaghetti and meatballs on another!
Homemade or storebought sauce both work great for this recipe. You can bake the meatballs in the oven, but the tasty layer of flavor comes from browning the meatballs in the skillet before cooking them in the marinara sauce. It’s one extra step but it really makes the difference, especially if you’re using storebought sauce.
When it’s time for serving, pile the succulent, cheesy meatballs on toasted rolls and whip up a simple side salad to round out this quick meal! I hope this recipe becomes a regular part of your dinner rotation during those busy weeks.
- 1 pound lean ground beef
- 1 egg
- ½ cup bread crumbs
- ¼ cup grated parmesan cheese, plus more for garnish
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
- ½ tsp red pepper flakes, optional
- 1 cup fresh mozzarella balls, about 12 to 15
- Olive oil, for cooking
- 1 24-oz jar homemade or storebought marinara sauce
- 4 hoagies or Italian rolls, halved lengthwise
- Fresh parsley or basil, finely chopped, for garnish
- In a large bowl, mix together beef, egg, parmesan cheese, bread crumbs, garlic powder, salt, pepper, oregano, and red pepper flakes until the ingredients are well combined. Form mixture into small meatballs, each the size of a golf ball. Insert a mozzarella ball into the center of each meatball, taking care to cover completely with meat mixture.
- In a skillet over medium heat, cook meatballs in olive oil, making sure all sides are cooked evenly. Add marinara sauce and simmer on low for 10 minutes.
- To serve, place meatballs plus sauce in a toasted roll. Sprinkle with more cheese and garnish with herbs, if desired.