Baked meatball subs combine hollowed hoagie rolls filled with pre-cooked meatballs, marinara, pepperoni, and mozzarella, then finished with a melted garlic butter topping. This no-fuss recipe feeds a crowd and bakes to golden, melted perfection.
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Preheat oven to 375°F (190°C). Cut the tops off the hoagie rolls and hollow out the insides. Place the hollowed rolls in a baking dish and the tops on a separate baking sheet.
Spoon a layer of marinara sauce into the bottom of each hollowed roll.
Add a layer of pepperoni slices on top of the sauce.
Place two halves of a mozzarella cheese stick into each roll.
Arrange 4 pre-cooked meatballs in each roll on top of the cheese.
In a small bowl or measuring cup, combine the melted butter with 1 tsp of garlic powder and 1 tsp of Italian seasoning. Mix well.
Brush the garlic butter mixture over the meatballs.
Drizzle pizza sauce over the meatballs.
Top generously with shredded mozzarella cheese and sprinkle with 1/2 tsp of Italian seasoning.
To prepare the garlic bread tops, pour the remaining garlic butter mixture over the reserved roll tops on the baking sheet. Sprinkle with the remaining 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, and the shredded Parmesan cheese.
Bake both the subs and the bread tops for 15-20 minutes, or until the cheese is melted and bubbly and the bread is golden brown.
Remove from the oven and serve the meatball subs immediately with the cheesy garlic bread tops for dipping.
Cool completely, then store wrapped in foil in the refrigerator for up to 3 days. Reheat wrapped in foil at 350°F for 15–20 minutes until heated through.
Yes. Assemble the subs, wrap individually in foil, and refrigerate up to 8 hours. Bake directly from the fridge, adding 3–5 minutes to the baking time.
Use frozen meatballs (thaw first) or homemade meatballs, making sure they are fully cooked before assembly.
Cut a thin lengthwise slice from the top of each roll and gently scoop out the interior crumb with your fingers or a small spoon, leaving a ½-inch shell.
Yes. Cool completely, wrap tightly in foil, and freeze up to 2 months. Reheat wrapped in foil at 350°F for 20–25 minutes.
Use sliced fresh mozzarella, provolone, or Italian blend shredded cheese in the same quantity.
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