Description

Juicy, herb-kissed meatballs nestled in soft rolls, smothered in rich marinara and gooey mozzarella—these mini subs are a guaranteed crowd-pleaser. Perfect for game day, family dinners, or any party where you want to impress with comfort food made simple.

Ingredients

Scale

For the Meatballs:

2 lbs ground beef (80/20 blend)
2 large eggs
½ cup Panko breadcrumbs (or regular breadcrumbs)
½ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp onion powder
½ tsp allspice
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
2 tbsp olive oil

For Assembling the Subs:

4 cups marinara sauce (jarred or homemade)
12 small dinner rolls (Hawaiian sweet rolls or slider rolls)
3 cups shredded low-moisture mozzarella
½ cup grated Parmesan
Optional garnish: fresh basil or parsley

Instructions

1. Make the Meatballs

In a large bowl, gently combine ground beef, eggs, Panko, ½ cup Parmesan, garlic powder, onion powder, allspice, nutmeg, salt, and pepper.
Mix lightly with your hands until just combined—overmixing makes meatballs tough.

2. Shape the Meatballs

Portion into 24 meatballs, about 1–1.5 inches in diameter.
Lightly wet your hands to prevent sticking, then roll gently.

3. Brown the Meatballs

Heat olive oil in a skillet over medium-high heat.
Working in batches, brown meatballs on all sides (they don’t need to be cooked through).
Remove meatballs to a plate.

4. Simmer in Sauce

Pour marinara into the skillet, scraping up browned bits.
Nestle meatballs into sauce and simmer for 15 minutes until cooked through.

5. Prep the Rolls

Preheat oven to 375°F (190°C).
Slice rolls almost all the way through to create a pocket and arrange in a 9×13 baking dish.

6. Assemble the Subs

Place 2 meatballs in each roll.
Spoon extra sauce over meatballs.
Top with mozzarella and remaining Parmesan.

7. Bake to Perfection

Bake 10–12 minutes until cheese is melted and rolls are warm.
Optional: Broil 1–2 minutes for a golden, bubbly top—watch carefully!

8. Serve

Garnish with fresh basil or parsley, and serve with extra marinara for dipping.

Notes

- Meatballs: Brown and refrigerate up to 2 days before using.
- Assembled Subs: Assemble a few hours ahead, cover, and refrigerate. Add 2–3 extra minutes to bake.
- Freezing: Flash freeze unbaked subs on a tray, then transfer to a freezer-safe container. Bake from frozen, adding 10–15 minutes.

Nutrition

Calories: ~365 cal Per Serving
Fat: 21g
Carbohydrates: 18g
Protein: 26g