Cheesy Stuffed Meatball Subs Recipe

Ingredients

Meatball Base

• 1 lb ground pork
• 1 lb ground beef (80 % lean)
• ½ cup breadcrumbs (Italian seasoned)

Cheese Filling

• 8 oz fresh mozzarella, cut into 1‑inch cubes
• ¼ cup grated Parmesan cheese

Seasonings & Aromatics

• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp dried oregano
• ½ tsp red‑pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Marinara Sauce

• 2 cups canned crushed tomatoes (no‑salt added)
• 1 tbsp olive oil
• ½ tsp sugar (balances acidity)

Bread & Finishing

• 4 large Italian sub rolls (soft interior, crusty exterior)
• 2 tbsp butter, melted (for brushing)
• Extra grated Parmesan for topping

Instructions

Cooking the Meatballs & Sauce

1. Sear the meatballs. Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the meatballs, leaving space between each. Cook for 2‑3 minutes per side until a deep golden crust forms. This step locks in juices and creates a flavorful fond for the sauce.
2. Deglaze & simmer. Remove meatballs to a plate. Reduce heat to medium, add the crushed tomatoes, sugar, and a splash of water. Scrape the browned bits from the pan—these are flavor gold. Simmer for 5‑7 minutes until the sauce thickens slightly.
3. Finish the meatballs. Return the seared meatballs to the sauce, spooning some over each. Cover and let them cook gently for another 8‑10 minutes, or until the internal temperature reaches 160 °F. The cheese will melt inside, creating that signature ooze.