Giant Stuffed Mozzarella & Pepperoni Meatball Sub Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use fresh mozzarella that is well-drained and cut into cubes no larger than 1/2 inch. If the mozzarella is too wet, pat it dry with paper towels before wrapping in pepperoni.

This prevents excess moisture from making the meatballs soggy. Also, make sure the pepperoni slices are large enough to fully wrap the cheese cube; if not, overlap two slices.

When shaping the meatballs, wet your hands with cold water to prevent the meat from sticking. This also helps you shape smooth, even balls. After searing, use a wooden spoon to scrape up any browned bits from the bottom of the skillet; these add flavor to the sauce. If the sauce becomes too thick during simmering, add a splash of water or beef broth to loosen it.

Variations

• Spicy Arrabbiata: Swap the marinara for arrabbiata sauce, which includes red pepper flakes and garlic. Add a teaspoon of crushed red pepper to the meatball mixture for extra heat. Top with provolone and a sprinkle of chili flakes before broiling.
• Turkey Meatballs: Use ground turkey instead of beef. Add a tablespoon of olive oil to the mixture to keep it moist. Cook to an internal temperature of 165°F (74°C). The flavor is lighter but still delicious.
• Veggie Stuffed: Replace the pepperoni with roasted red pepper strips or sun-dried tomatoes. Use a plant-based mozzarella alternative for the cheese. Simmer in a robust marinara and top with dairy-free provolone-style slices.
• Garlic Bread Base: Instead of sub rolls, use a large loaf of Italian bread cut in half lengthwise. Hollow out some of the crumb, brush with garlic butter, and toast. Load with meatballs and cheese, then broil. Slice into portions.

Storage and make-ahead

Fridge

Store leftover subs in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooked meatballs in sauce for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop.

Reheat

Reheat leftover subs in a 350°F (175°C) oven for 10-15 minutes, or until heated through and cheese is melted. Avoid microwave to keep bread crisp.

Store leftover subs in an airtight container in the refrigerator for up to 3 days. The bread will soften, but the flavors will meld. To reheat, place the subs on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. Avoid microwaving, as it can make the bread chewy and the cheese rubbery.

The meatballs can be prepared and cooked up to 2 days ahead. After simmering, let them cool completely in the sauce, then refrigerate in an airtight container.

When ready to serve, reheat the meatballs and sauce in a skillet over medium heat until bubbling. Toast the sub rolls and assemble as directed. The garlic butter can also be made ahead and refrigerated for up to 1 week.

Serving ideas

Serve the giant stuffed meatball subs hot, straight from the broiler, with the cheese still bubbling and blistered. Place each sub on a plate with a pile of napkins, as they are delightfully messy.

Offer extra marinara sauce on the side for dipping, and perhaps a fork and knife for those who want to tackle the meatballs separately. These subs are a meal in themselves, but a simple green salad or roasted vegetables would round out the plate.

For a crowd, slice each sub in half crosswise before serving to make manageable portions. The dramatic cheese pull is best experienced when the sub is pulled apart by hand, so encourage everyone to dig in with their hands.

These subs are perfect for game day, movie night, or any casual gathering where big flavors and hearty portions are welcome. Pair with a cold beer or a sparkling lemonade.

Frequently asked questions

Recipe card

Giant Stuffed Mozzarella & Pepperoni Meatball Sub

Prep 25 minCook 30 minRest 5 minTotal 1 hServes 4

Ingredients

• 500 g ground beef (80% lean)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 200 g fresh mozzarella, cut into cubes
• 16 slices pepperoni slices
• 2 cups marinara sauce
• 4 crusty sub rolls
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 8 slices provolone cheese

Instructions

1. In a large bowl, combine the ground beef, kosher salt, black pepper, garlic powder, onion powder, and dried oregano. Mix gently with your hands until just combined, being careful not to overwork the meat. Divide the mixture into 8 equal portions. For each portion, flatten into a patty about 1/2 inch thick. Place a cube of fresh mozzarella that has been wrapped in a slice of pepperoni in the center, then fold the meat around the cheese and roll into a ball, sealing the edges completely.
2. Heat a large skillet over medium-high heat. Add the meatballs in a single layer, working in batches if necessary. Sear for 2-3 minutes per side, turning occasionally, until deeply browned on all sides. The browning adds flavor and helps the meatballs hold their shape during simmering.
3. Pour the marinara sauce over the browned meatballs. Bring to a gentle simmer, then reduce the heat to low, cover, and let simmer for 15 minutes, turning the meatballs occasionally to coat them in the sauce. The meatballs should be cooked through and the sauce slightly thickened.
4. While the meatballs simmer, prepare the garlic butter. In a small bowl, mash the softened butter with the minced garlic and chopped parsley until well combined. Set aside at room temperature.
5. Preheat the oven to 375°F (190°C). Split the sub rolls lengthwise, leaving one side attached. Spread the garlic butter generously on the cut sides. Place the rolls on a baking sheet and toast in the oven for 5-7 minutes, until golden and crisp on the edges but still soft in the center.
6. Remove the toasted rolls from the oven. Place two giant meatballs into each roll, nestling them side by side. Spoon extra marinara sauce from the skillet over the meatballs, letting it soak into the bread. Top each sub with two slices of provolone cheese, covering the meatballs completely.
7. Turn the oven to broil. Place the assembled subs under the broiler for 2-3 minutes, until the provolone is melted, bubbling, and blistered in spots. Watch closely to prevent burning. Remove from the oven and let rest for 5 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

780

Protein

42 g

Carbohydrates

38 g

Fat

49 g

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