Meatball Subs
Air Fryer Meatball Subs are a quick, high-protein take on the Italian-American classic, using homemade chicken meatballs, marinara, and melted cheese on toasted rolls—ready in under 20 minutes.
⚡Air Fryer
Air Fryer Meatball Subs are a quick, high-protein take on the Italian-American classic, using homemade chicken meatballs, marinara, and melted cheese on toasted rolls—ready in under 20 minutes.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Make the meatballs: In a large bowl, mix ground chicken, breadcrumbs, chicken broth, parsley, Pecorino Romano, garlic, egg, salt, and pepper until just combined. Roll into 16 meatballs.
Air fry the meatballs: Spray the basket with oil or use air fryer parchment (best option to avoid sticking). Place meatballs in a single layer (cook in batches if needed). Air fry 400F 8–10 minutes, flipping halfway, until golden and internal temp reaches 165°F.
Heat the sauce: While the meatballs cook, heat up the marinara sauce in a small saucepan or microwave and toss with meatballs.
Toast the rolls: Meanwhile split the Portuguese rolls and lightly toast in the air fryer for 1 minute.
Assemble the subs: Add 4 meatballs with sauce, top with 1 slice of cheese, and return to the air fryer (place each on foil to avoid spillage) and air fry for 1 minute until cheese melts.
Store cooked meatballs and sauce separately in airtight containers for up to 4 days; reheat meatballs in a 350°F air fryer for 3–4 minutes, then assemble fresh subs with toasted rolls and melted cheese.
air fryer · air fryer parchment paper (optional but recommended)
Yes. Use the same amount (1¼ lb), but increase air fry time to 10–12 minutes or until internal temp reaches 160°F for beef.
Spray the basket with cooking spray or line it with air fryer parchment paper (parchment is the best option to avoid sticking).
Yes. Form meatballs, refrigerate up to 24 hours, then air fry at 400°F for 8–10 minutes. No thawing needed.
Part-skim mozzarella is recommended, but provolone, muenster, or 1 ounce shredded cheese per sub are good alternatives.
They should be golden and reach an internal temperature of 165°F when checked with a meat thermometer.
