Save Stuffed cheese meatball subs are the answer when everyone craves cozy comfort food that goes beyond a basic sandwich. Plump savory meatballs are wrapped around cubes of mozzarella baked then bathed in marinara and tucked into buttery toasted sub rolls. The result is gooey saucy bliss in every bite perfect for game day or a weeknight splurge.
The first time I made these the cheese pulls at the table stopped everyone mid-sentence my family now requests them for every birthday and big game.
Ingredients
- Ground beef: Adds depth and juiciness. Look for beef that is about 80 percent lean for the best texture.
- Ground pork: Gives extra flavor and tenderness. Choose fresh pork with a pink hue not gray.
- Breadcrumbs: Hold everything together and keep meatballs tender. Panko or homemade work equally well.
- Parmesan cheese: Contributes salty umami and helps brown the meatballs. Freshly grated always gives the best flavor.
- Garlic: Brings aromatic punch. Use freshly minced for maximum impact.
- Fresh parsley: Brightens the mix and adds color. Go for crisp vibrant leaves.
- Dried oregano: Offers classic Italian flavor. Use a fresh jar for the most aroma.
- Egg: Binds everything and provides richness. Large fresh eggs are the best pick.
- Milk: Softens the texture of the meatballs. Whole milk is ideal here.
- Salt and black pepper: Essential for seasoning. Freshly ground pepper makes a noticeable difference.
- Mozzarella cheese: For the gooey centers. Use low-moisture blocks cut into firm cubes that will not leak out.
- Marinara sauce: Brings everything together. Homemade or a really good jarred brand both work well.
- Sub rolls: The sturdy vessel. Look for fresh soft rolls about six inches long that hold up to the sauce.
- Unsalted butter and garlic powder: Make the rolls golden and aromatic when toasted.
- Shredded mozzarella: For that melted topping. Choose whole-milk mozzarella for better melt.
- Fresh basil leaves: Give a final pop of aroma and color. Only add right before serving for the best result.
Instructions
- Prep the Oven and Baking Sheet:
- Preheat your oven to four hundred degrees Fahrenheit two hundred Celsius. Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
- Mix the Meatball Ingredients:
- In a large mixing bowl add ground beef ground pork breadcrumbs Parmesan minced garlic chopped parsley dried oregano egg milk salt and black pepper. Gently use your hands or a fork to combine until just mixed. Be careful not to overwork which keeps the meatballs tender.
- Stuff and Shape the Meatballs:
- Divide the mixture into twelve even portions. Flatten each portion into a disc in your palm and place a mozzarella cube in the center. Mold the meat gently around the cheese and seal it well. Roll into a smooth ball and set on the parchment-lined baking sheet.
- Bake the Meatballs:
- Transfer the meatballs to the oven. Bake for fifteen minutes until browned on the outside and just starting to firm up. This pre-roasting step helps keep the cheese inside as they finish in the sauce.
- Simmer in Marinara Sauce:
- While the meatballs bake pour marinara sauce into a large skillet or saucepan. Heat over medium until just bubbling. Add the baked meatballs coat in sauce cover and simmer for ten minutes. The sauce finishes cooking the meat and ensures the cheese inside is perfectly melty.
- Prepare the Garlic-Buttered Subs:
- While the meatballs marble in sauce split sub rolls lengthwise without cutting all the way through. Stir softened butter with garlic powder in a small bowl. Spread onto the cut sides of each roll for extra flavor.
- Toast the Rolls:
- Pop the buttered rolls under your oven’s broiler for two to three minutes. Watch closely and remove when lightly golden and crisp along the edges.
- Assemble the Subs:
- Nestle three saucy meatballs in each toasted roll. Spoon extra marinara sauce over the top so the bread soaks it up.
- Add Cheese and Broil:
- Sprinkle shredded mozzarella over the assembled sandwiches. Return subs to the broiler for another two to three minutes until the cheese is bubbling and golden in spots.
- Garnish and Serve:
- Slice fresh basil leaves and scatter over subs just before serving. Dig in while hot for maximum cheese stretch and flavor.
Save Mozzarella in the middle always gets the biggest smiles at my table. Once we had cousins over and there was a race to see who got the cheesiest stretch the sandwich was the star of the evening.
Storage Tips
Wrap leftover subs individually in foil. Store in the fridge for up to three days. Reheat in the oven at three hundred fifty degrees until warmed through so the bread stays crisp. For longer storage freeze assembled but unbroiled subs in an airtight container. Thaw and broil just before serving for that fresh cheese pull.
Ingredient Substitutions
If you are looking for a lighter version substitute ground turkey or chicken for the beef and pork. Making it gluten free is as easy as swapping in gluten free breadcrumbs and rolls. You can also use provolone for the stuffing or add a layer of sautéed onions and peppers to the assembled subs for extra flavor.
Serving Suggestions
Pair these subs with a green salad tossed in a bright vinaigrette or serve classic oven fries on the side. For families a platter of cut veggies adds crunch. Sometimes I offer a simple Italian slaw with fresh lemon as a zesty counterpoint.
Cultural and Historical Notes
Stuffed meatballs with cheese inside are a nod to Italian-American creativity especially the love for extra gooey sandwiches. While not traditional Italian this sub is inspired by classic flavors found in New York’s family-owned delis where hearty and over-the-top combinations are the hallmark of comfort food.
Seasonal Adaptations
Use fresh summer basil when in season for maximum aroma Try adding roasted bell peppers when peppers are sweet and abundant In winter use homemade marinara with slow-simmered tomatoes for the richest flavor
Success Stories
I once made these as a freezer meal for a new parent friend she said reheating them tasted just as cozy as homemade and cheered up her whole afternoon. The melty cheese surprise inside each meatball turns even a standard weeknight into a special occasion. They always get rave reviews from anyone who tries them.
Freezer Meal Conversion
Assemble subs up to the step before final broiling. Wrap tightly and freeze. When ready to serve thaw and broil for melty cheese and perfect texture. The sauce keeps the meatballs moist during reheating and the rolls crisp up beautifully.
Save Serve these while piping hot for the best stretchy cheese experience and happiest faces at the table.
Recipe FAQ
- → How do you keep the mozzarella from leaking out of the meatballs?
Ensure the meat mixture fully seals around the mozzarella, gently shaping to avoid cracks or exposed cheese before baking.
- → Can ground turkey replace beef and pork?
Yes, ground turkey or chicken can be used for a lighter take. Adjust seasoning to taste for best flavor balance.
- → What sides pair well with these subs?
Crisp green salads or oven-baked fries complement the rich flavors and add freshness or crunch to your meal.
- → How can I make these subs spicier?
Add a pinch of red pepper flakes to the meatball mixture or sauce for an extra spicy kick.
- → Can I prepare the meatballs in advance?
Yes. Prep and shape the meatballs ahead, then chill until ready to bake. Reheat gently in sauce before assembling subs.