How to Make the Perfect 15 Minute Meatball Subs
Italian-American · Easy · 14 min · 4 servings
These 15 minute meatball subs use store-bought meatballs and marinara for an incredibly quick and satisfying sandwich. Ready faster than delivery and loaded with melty cheese and rich tomato sauce.
Why this recipe works
This 15 Minute Meatball Subs recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 14 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 28g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 5 simple ingredients that you can find at any grocery store:
- 16 whole frozen or pre-cooked meatballs
- 1.5 cups marinara sauce
- 4 whole hoagie rolls
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
Step by step instructions
Step 1: Heat the Meatballs
Add meatballs and marinara sauce to a saucepan over medium heat. Stir in Italian seasoning and cook for 8 to 10 minutes until meatballs are heated through and sauce is bubbling.
Step 2: Prepare the Rolls
Split the hoagie rolls and place them open-face on a baking sheet. Lightly toast under the broiler for 1 to 2 minutes until golden.
Step 3: Assemble the Subs
Spoon 4 meatballs onto each roll and ladle extra marinara sauce over the top. Sprinkle generously with shredded mozzarella.
Step 4: Melt the Cheese
Return the assembled subs to the broiler for 1 to 2 minutes until cheese is melted and bubbly. Watch closely to prevent burning.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- shredded mozzarella → provolone slices for a more classic sub flavor
- store-bought marinara → pizza sauce for a thicker richer base
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Broiling too long and burning the cheese or bread
- Not heating meatballs fully through before assembling
Nutrition facts
Per serving: 520 calories, 28g protein, 46g carbs, 22g fat, 3g fiber.
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