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This homemade meatball sub recipe transforms a classic comfort food into a perfectly portioned weeknight dinner that's both satisfying and manageable. Each toasty bun cradles three juicy meatballs smothered in marinara and melty mozzarella for a meal that feels indulgent without going overboard.
I started making these when my kids were going through their picky phase. The combination of familiar flavors in a fun handheld package made dinnertime battles disappear. Now they request these subs at least twice a month, and I'm happy to oblige because they're so simple.
Ingredients
- Ground beef: 95% lean creates flavorful meatballs with less grease and better texture
- Panko breadcrumbs: keep meatballs tender while helping them hold their shape
- Italian seasoning: provides classic flavor without needing multiple spice jars
- Hot dog buns: make perfect individual portions and toast beautifully under the broiler
- Mozzarella cheese: creates that irresistible stretch when melted properly
Step-by-Step Instructions
- Mixing the meatballs:
- Combine all meatball ingredients in a large bowl until just incorporated. Avoid overmixing as this can make the meatballs tough. Use clean hands to gently form 24 uniform meatballs about 1½ inches in diameter.
- Browning for flavor:
- Heat olive oil in a large skillet over medium high heat until it shimmers. Add meatballs with space between them to ensure they brown rather than steam. Turn every minute until all sides develop a rich crust. This caramelization creates depth of flavor that makes these subs special.
- Simmering to perfection:
- Reduce heat and add marinara carefully to avoid splatter. Cover and simmer for 15 minutes until meatballs reach 160°F internally. The gentle cooking allows the flavors to meld while keeping the meatballs juicy and tender.
- Assembly and broiling:
- Place hot dog buns on a baking sheet and preheat your broiler. Position your oven rack 6 inches below the heating element. Add three meatballs to each bun, spoon over sauce, and top generously with shredded mozzarella. Broil for 2-3 minutes until cheese bubbles and begins to brown in spots. Watch carefully as buns can burn quickly.
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My favorite part about these subs is how they bring everyone to the table without complaints. There's something about handheld food that makes dinnertime more fun, and the sight of that melty cheese pulling away in strings always brings smiles. Even my husband, who typically avoids red meat, makes an exception for these.
Make Ahead Options
These meatballs freeze beautifully, which is why I always make a double batch. Form the raw meatballs, place them on a parchment-lined baking sheet, and freeze until solid. Transfer to a freezer bag where they'll keep for up to three months. Cook directly from frozen by adding 5-7 minutes to the cooking time. Having homemade meatballs ready to go makes this 45-minute meal even quicker for truly hectic evenings.
Serving Suggestions
While these meatball subs are hearty enough to stand alone, I like to balance the meal with something fresh on the side. A simple green salad with lemon vinaigrette cuts through the richness, or some quick roasted broccoli adds nutrition without another pot to wash. For casual gatherings, set up a meatball sub bar with different cheese options, fresh basil, and crushed red pepper flakes so everyone can customize to their taste.
Kid Friendly Adaptations
Getting children involved in the meatball-making process increases their investment in the meal. Let them help mix and roll the meatballs, but expect some odd shapes and sizes. For particularly picky eaters, you can omit the red pepper flakes and dial back the garlic. Using mini hot dog buns creates perfect kid-sized portions that little hands can manage without frustration, and the smaller size means less waste if they don't finish.
Frequently Asked Questions
- → Can I use store-bought meatballs?
Yes, frozen or store-bought meatballs work perfectly with this recipe. Simply heat them with marinara sauce for convenience.
- → How can I prevent the buns from burning?
Place the buns on a baking sheet and position 6 inches below the oven broiler. Keep a close eye while broiling to avoid burning.
- → Can I make the meatballs ahead of time?
Absolutely! Cook the meatballs ahead of time and store them in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- → What other cheeses can I use?
Mozzarella pairs wonderfully, but you can also use provolone, Parmesan, or a blend of your favorite cheeses for extra flavor.
- → How can I spice up the flavor?
Add a pinch of red pepper flakes or a sprinkle of Parmesan cheese to enhance the overall taste.