Easy Meatball Subs: Using Store Recipe

I turn store-bought frozen meatballs into Easy Meatball Subs in minutes, and this entry in my Fast Dinner Recipes shares the simple shortcut everyone keeps asking me about.

I love a dinner that looks fancier than it is, and these Easy Meatball Subs fit the bill. I keep a bag of frozen Italian style meatballs on hand and a jar of jarred marinara for when time is tight.

They come together fast and always feed a crowd, which makes them my go to when Im hunting for Meatball Ideas Frozen or a quick entry in your Fast Dinner Recipes stash. Honest sometimes I mess up the cheese or over stuff the roll, but the flavor still wins.

Youll want to try it and see how simple it can be.

Ingredients

• Frozen Italian meatballs: protein-packed, quick, often salty, great for easy weeknight dinners.
• Marinara sauce: tomato based, adds vitamin C and lycopene, slightly sweet tangy flavor.
• Long sub rolls: carbs for energy, soft, soak up sauce nicely.
• Mozzarella: creamy, good calcium and protein, melts beautifully adds mild salty richness.
• Parmesan: aged, punchy umami, strong flavor so a little goes a long way.
• Olive oil or butter: adds fat and flavor, oil’s healthier, butter richer.
• Garlic and Italian seasoning: boost aroma, add antioxidants and warm herb flavored depth.
• Fresh basil or parsley: fresh herbs brighten the sandwich with subtle peppery citrus notes.

Ingredient Quantities

• 1 lb (16 oz) frozen Italian style meatballs, about 18 to 24
• 2 cups (about 16 oz) jarred marinara or pasta sauce
• 4 long sub rolls or hoagie rolls
• 1 1/2 to 2 cups shredded mozzarella cheese (or provolone slices)
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil or butter, optional
• 1 tsp Italian seasoning
• 1 small garlic clove, minced or 1/4 tsp garlic powder
• Salt and black pepper, to taste
• Fresh basil or parsley, optional

How to Make this

1. Pour the jarred marinara into a medium skillet, stir in the Italian seasoning, minced garlic (or garlic powder), a pinch of salt and black pepper, and bring to a gentle simmer over medium heat.

2. Add the frozen meatballs to the sauce, cover, lower heat to medium-low and simmer 10 to 15 minutes, stirring occasionally, until meatballs are hot through. If you want them a little crisp, bake or pan-sear frozen meatballs for 8 minutes first, then add to sauce.

3. While the meatballs heat, cut the sub rolls lengthwise but not all the way through so they still hold together.

4. Mix the olive oil or softened butter with a tiny pinch of garlic powder or a little minced garlic, brush that over the cut sides of the rolls.

5. Toast the rolls under a hot broiler or in a 400 F oven for 1 to 3 minutes until golden, watch them closely so they don’t burn.

6. Spoon saucy meatballs into each roll (about 4 to 6 meatballs per sub depending on size), spoon extra sauce on top so every bite is saucy.

7. Pile 1 1/2 to 2 cups shredded mozzarella (or lay provolone slices) over the meatballs, then sprinkle the 1/4 cup grated Parmesan evenly.

8. Place the assembled subs under the broiler for 1 to 3 minutes until the cheese is melted and bubbly, again keep an eye on them.

9. Finish with a crack of black pepper, any extra salt if needed, and scatter chopped fresh basil or parsley on top before serving.

10. Tip: if you want quicker heating cut meatballs in half before simmering so they heat faster and give more surface for sauce and cheese to cling to.

Equipment Needed

1. Medium skillet with a lid
2. Wooden spoon or silicone spatula
3. Tongs or a slotted spoon
4. Pastry brush or small spoon for oil/butter
5. Rimmed baking sheet or ovenproof pan for broiling
6. Sharp knife and cutting board for the rolls
7. Measuring spoons and a small bowl for the garlic/oil mix
8. Oven mitts or heatproof gloves

FAQ

Easy Meatball Subs: Using Store Recipe Substitutions and Variations

• Frozen Italian meatballs: swap for frozen plain beef or pork meatballs, sliced cooked Italian sausage, or plant-based vegan meatballs if you want meatless options.
• Jarred marinara or pasta sauce: use pizza sauce, canned crushed tomatoes seasoned with garlic and Italian seasoning, or pesto for a different, non‑tomato twist.
• Long sub rolls or hoagie rolls: use a baguette, ciabatta rolls, or split soft dinner rolls for smaller sandwiches.
• Mozzarella/provolone and Parmesan: swap mozzarella with provolone, fontina, or Monterey Jack; replace Parmesan with Pecorino Romano or grated Asiago; or choose vegan shredded cheese for dairy free subs.

Pro Tips

– Brown or halve the meatballs first. Browning adds real flavor and keeps them from getting mushy in the sauce, and if you cut them in half they heat way faster and give the sauce more surface to cling to.

– Don’t let the rolls get soggy. Toast them well and let them cool a few seconds before filling, and try a thin layer of cheese on the bottom as a moisture barrier so the sauce doesnt soak right through.

– Be careful with the broiler, it works fast. Use low moisture mozzarella or slices so it melts smooth and doesnt burn, and stand close by so you can pull them the second it goes bubbly.

– Make ahead smartly. The meatballs in sauce actually get better after a few hours or overnight, so cook them ahead and reheat in a 350 F oven covered, then broil briefly to finish. Saves time and tastes better.