Easy Meatball Subs

by Sheryl

Prep Time: 10 mins | Cook Time: 10 mins | frozen meatballs: 10 mins | Total Time: 20 mins | Servings: 4 people

This is a crowd favourite dinner with toasted hoagie rolls, meatballs, and cheese. For this recipe, I used store-bought frozen meatballs to keep this recipe simple and budget-friendly.

I seldom stay long in the kitchen especially on busy days and hot days. Just the taught of cooking for hours exhausts me. I love to cook but through the years I learned that good food mostly is from the simplest recipe. Like this easy meatball sub. Pretty quick, incredibly easy, and delicious meatball sub!

This recipe is versatile. You are welcome to play around. You can easily make this vegetarian by just using veggie meatballs. If you like heat, simply add red pepper flakes. Even add a bit of pesto if you enjoy a basil heavy flavour.

Ingredients

4 hoagie rolls or hot dog buns if that is what you have
16 store-bought frozen meatballs I like Costco’s Italian Beef Meatballs
extra virgin olive oil
½ c. marinara sauce, divided
1 c. mozzarella or provolone cheese, divided
grated Parmesan cheese
garlic powder, dried basil, dried oregano, salt, pepper, and red pepper flakes

How to make Easy Meatball Subs

Step 1: Following the package directions, bake the meatballs.

Step 2: Prepare the oven. Preheat it to 400 degrees.

Step 3: Lay the opened hoagie buns on a sheet pan, facing up. Drizzle the buns with extra virgin olive oil and season with garlic powder, dried basil, dried oregano, salt, and pepper. If you like the heat, feel free to add the red pepper flakes.

Step 4: Put the subs in the preheated oven and bake for about 5 minutes until the bread is crisp.

Step 5: On the bottom of each hoagie roll, put a tbsp marinara and sprinkle with more Parmesan cheese. Then, top with meatballs. Now, put a tbsp marinara over the meatballs and sprinkle with an extra 1/4 cup.

Step 6: Return the hoagie buns to the oven and continue to cake for about 3 to 5 minutes or until the cheese has melted or bubbly.

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