Sit Down, Let Me Tell You About My Cheesy Basil Meatball Subs

If you’ve ever craved something melty, herby, and just a little bit over-the-top, Cheesy Basil Meatball Subs are pretty much the ticket. I make these when the weather starts getting gloomy or honestly, anytime there’s leftover marinara languishing in my fridge (which I swear multiplies on its own, like rabbits). Once, when my cousin Lisa visited, I made a tray and, get this, everyone ended up eating with their hands because our forks just couldn’t compete with the gooey cheese situation. I mean, is there anything more satisfying than a meal you can barely hold onto?

Why You’ll Love This (Or At Least I Think You Will)

I whip these up when I want to look like I spent all afternoon in the kitchen, but actually didn’t (pro tip: let the oven do most of the work, and just pretend to be busy chopping basil—nobody questions the chef). My family goes absolutely mental for these because they’re sort of indulgent, and no one’s ever said no to a double layer of cheese. One time, I tried sneaking whole wheat rolls into the mix and my husband instantly knew—so, lesson learned. And if you hate rolling meatballs because they get sticky, well, my trick is just to oil my hands like I’m prepping for a wrestling match. Works like a charm… mostly.

Here’s What You’ll Need (Plus My Many Substitutions)

400g ground beef (or, use turkey if you’re feeling virtuous or beef’s just too much that day)
1 cup breadcrumbs (my gran used plain, but I’ve tried panko in a pinch—works fine!)
1/2 cup whole milk (or whatever you have really, sometimes I just use water)
1 large egg (I’ve doubled the eggs for extra fluffiness, but once it got more omelette than meatball—use one!)
1 big handful of fresh basil leaves, chopped (dried’s okay, but half as much—don’t overdo it, or it gets weirdly minty)
2 cloves garlic, minced (if you’re worried about vampire guests)
1 teaspoon onion powder (or skip if you’re not keen)
1/2 teaspoon salt (roughly—taste and see, it’s your dinner)
Lots of black pepper
2 cups marinara sauce (jarred, homemade, whatever gets you to the table faster)
1 1/2 cups shredded mozzarella (cheddar works fine in a pinch, don’t @ me)
1/2 cup grated Parmesan (any hard cheese really—I once used pecorino when I ran out and it was… okay?)
4–5 soft sub rolls (really, any sandwich roll—I’ve even used crusty baguette and just hollowed it out)
Extra basil for topping (optional, but looks nice for the ‘gram)

Let’s Get Messy: How To Make ‘Em

Prep Your Meatballs: In a big bowl, mush the beef, breadcrumbs, milk, egg, basil, garlic, onion powder, salt, and pepper (I use my hands; you get a better feel). If it looks too wet, just throw in a bit more breadcrumbs. Don’t worry if it’s sticky—means they’ll be juicy.
Shape: Grab a spoon or just eyeball it and roll about 16–18 golf ball-sized meatballs. This is where I usually taste the mixture raw… kidding! But do sniff it; you should smell basil.
Brown ‘Em: Heat a splash of oil in a big pan. Sear the meatballs till they’re golden on at least two sides (don’t have to be fully cooked; they’ll finish in the oven). Actually, sometimes I skip this and just bake the meatballs, but I think the sear adds flavor.
Sauce & Cheese: Dump the meatballs in a baking dish, pour over the marinara, sprinkle with half the cheese. Cover and bake at 200°C (about 400°F) for 15 mins. Then, take the lid off, throw on the rest of the cheese, and bake another 10 mins till gooey and bubbling.
Build the Subs: Slice the rolls (not all the way through—like a hot dog bun). Stuff with meatballs and plenty of sauce and cheese. If you’re feeling extra, throw under the grill for 2 mins to get the top brown and crisp.
Serve: This is where most folks burn their mouth because it smells too good to wait. Let them cool a little (or don’t—I won’t judge).

Notes From My Many, Many Attempts

It took me ages to realize the sauce amount is key; too little and it’s dry, too much and your sub just dissolves into soup. I err on the messier side.
Sometimes I add chili flakes to the meatballs—sometimes it’s too much, sometimes it’s just the kick needed.
Don’t skimp on basil. But, actually, you can skip it if you’re one of those basil-averse types. (Weird, but I’ve met a few!)

Variations—What Worked and What… Well, Didn’t

I once tried adding chopped sun-dried tomatoes; not my finest moment—too sweet. But olives were good, added some brininess I liked.
Turkey meatballs are lighter. My sister swears by them, but I think they’re best with classic beef or even a beef-pork mix.
Vegan cheese? Eh, I wanted to love it. If you find a good brand, let me know.

Equipment—And Why You Don’t Need Fancy Stuff

I use a big roasting pan for baking and my ancient cast iron for browning. If you don’t have a good baking dish, just line a deep tray with foil—it’s dinner, not a wedding. No grill? The regular oven’s fine—just stick the sub back in a bit to toast.

Storage (As If You’ll Have Leftovers)

Supposedly, these keep for 2–3 days in the fridge in an airtight box, but honestly, in my house it never lasts more than a day! If you do have leftovers (magic powers?), just reheat in the oven—microwave makes them a bit wet but still edible. Actually, I think they almost taste better the next day, but that could just be wishful thinking because I never get seconds.

Serving—What Do You Dish Up With These?

I always throw together a quick green salad with sharp vinaigrette (cuts through the cheese, you know?), or just open a bag of crisps and call it a day. My uncle dips his in extra marinara, which seems overkill, but to each their own. Sometimes, if I’m feeling fancy, I do homemade garlic butter corn. But usually, just subs and napkins all around.

My “Please Don’t Skip This” Pro Tips

I once tried rushing the baking time because I was late for a quiz night—result: sad, dry meatballs. Don’t do what I did.
Slice rolls before you start cooking. I always forget this, and then I’m wrestling with a bread knife while the cheese is setting up like cement.
Let them cool *a little* so you don’t end up with rooftop-of-the-mouth injuries. (Guess how I know!)

Wait, Questions? Here’s What Folks Have Asked Me

Can I freeze the meatballs? Yep, totally! Just freeze ’em cooked or uncooked, then thaw before baking with sauce. Or, actually, straight from the freezer works too, just add extra bake time.

What if I don’t like basil? Just leave it out or use parsley. Not exactly the same, but it’ll still taste great, promise.

Is it really possible to use store-bought sauce? Oh, absolutely. Half the time I can’t even taste the difference, especially once the cheese melts through everything.

Why are my meatballs dense? Probably over-mixed or added too much breadcrumbs. Next time, go lighter on both and don’t pack ’em tight.

Oh, and random story—I once found the dog licking the empty baking tray. That’s the level of approval we’re dealing with here. Not that I recommend sharing with your pup, though!

Cheesy Basil Meatball Subs