Giant Mozzarella Stuffed Meatball Garlic Butter Sub Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, let the assembled subs rest for 2-3 minutes after broiling. This allows the cheese to set slightly so it stretches instead of running out.

If you want extra sauce, serve additional warm marinara on the side for dipping. Use a serrated knife to cut the subs in half, which will help keep the filling intact.

To make the garlic butter ahead, combine the butter, garlic, and parsley and store in the refrigerator for up to a week. You can also double the meatball recipe and freeze half for a quick dinner later.

When reheating, avoid the microwave, which can make the bread soggy; instead, reheat in a 350°F oven until warmed through.

Variations

• Spicy Arrabbiata: Add 1/2 teaspoon red pepper flakes to the marinara sauce and use pepper jack cheese instead of provolone for a spicy kick.
• Turkey Meatballs: Replace ground beef with ground turkey. Add 2 tablespoons olive oil to the mixture to keep it moist, and cook until the internal temperature reaches 165°F.
• Vegetarian Option: Use plant-based ground meat substitute and vegan mozzarella and provolone. Check that the breadcrumbs are vegan-friendly.
• Mini Sliders: Shape the meat mixture into 12 small meatballs with small mozzarella cubes, and serve on slider buns with the same garlic butter and provolone.

Storage and make-ahead

Fridge

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Keep the bread separate to maintain crispness.

Freezer

Freeze cooked meatballs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat meatballs and sauce in a saucepan over medium-low heat until hot, or in a 350°F oven for 15-20 minutes. Toast the bread separately and assemble fresh.

Store leftover subs in an airtight container in the refrigerator for up to 3 days. Keep the meatballs and sauce separate from the bread if possible to prevent sogginess. Reheat in the oven or toaster oven at 350°F until hot and the cheese is melted.

You can prepare the meatballs up to a day in advance and keep them in the refrigerator, then sear and simmer them when ready to serve. The garlic butter can also be made ahead and stored. Assemble the subs just before broiling for the best texture.

Serving ideas

Serve the giant subs hot, cut in half, with extra marinara sauce on the side for dipping.

A simple green salad with a tangy vinaigrette balances the richness of the cheese and meat. For a heartier meal, serve with crispy roasted potatoes or a bowl of tomato soup.

These subs are meant to be eaten immediately, while the cheese is still molten and the bread is crisp.

Provide plenty of napkins, as the cheese pull is part of the fun. For a casual gathering, set out the components and let everyone assemble their own sub.

Frequently asked questions

Recipe card

Giant Mozzarella Stuffed Meatball Garlic Butter Sub

Prep 25 minCook 30 minTotal 55 minServes 4

Ingredients

• 1 1/2 lb ground beef (80% lean)
• 1 cup plain breadcrumbs
• 1 large egg
• 1/2 cup grated parmesan cheese
• 4 cloves garlic, minced
• 2 tsp dried Italian herbs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 oz low-moisture mozzarella, cut into 4 cubes
• 2 tbsp olive oil
• 2 cups marinara sauce
• 2 bakery sub rolls
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced (for butter)
• 2 tbsp fresh parsley, chopped
• 8 oz provolone cheese, shredded

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, egg, grated parmesan, minced garlic, dried Italian herbs, salt, and black pepper. Mix with clean hands until just combined, being careful not to overwork the meat.
2. Divide the meat mixture into four equal portions. Flatten each portion into a large patty about 1/2 inch thick. Place a cube of mozzarella in the center of each patty, then fold the meat around the cheese, sealing completely. Roll into a smooth, giant meatball.
3. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the meatballs and sear for 2-3 minutes per side, turning gently, until deeply browned on all sides.
4. Pour the marinara sauce over the meatballs, scraping any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and simmer for 15 minutes, until the meatballs are cooked through.
5. In a small bowl, mix the softened butter with the minced garlic and chopped parsley until well combined.
6. Heat the oven to 375°F (190°C). Split the sub rolls lengthwise without cutting all the way through. Spread the garlic butter on the cut sides. Place the rolls on a baking sheet and toast for 5-7 minutes, until crisp and golden.
7. Remove the toasted rolls from the oven. Place two meatballs into each roll, nestling them into the bread. Spoon extra marinara sauce from the skillet over the meatballs.
8. Turn the oven to broil. Sprinkle the shredded provolone evenly over the meatballs and the exposed bread. Broil for 2-3 minutes, until the cheese is melted, browned, and bubbling in spots.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

890

Protein

55 g

Carbohydrates

45 g

Fat

55 g

Automatic estimate from the ingredient list, not laboratory-verified.