Description
A warm and satisfying easy weeknight meatball sub made with tender beef meatballs, rich marinara sauce, soft hot dog buns, and melty mozzarella. This quick dinner brings bold flavor, comforting texture, and simple preparation perfect for busy evenings.
Ingredients
1 pound ground beef 95 percent lean
½ cup Kikkoman Panko Style Coating
1 large egg
1 to 2 garlic cloves minced
1 tablespoon Italian seasoning
½ teaspoon red pepper flakes
½ teaspoon salt
24 meatballs homemade or frozen
2 tablespoons olive oil
2 cups Rao’s Marinara Sauce
8 hot dog buns (Ball Park Hot Dog Buns, Nature’s Own Butter Buns, Vermont Bread Company Organic Hot Dog Buns)
1½ cups Tillamook Shredded Mozzarella Cheese
Instructions
Mix ground beef, panko, egg, garlic, Italian seasoning, red pepper flakes, and salt in a large bowl until combined then form into meatballs.
Warm olive oil in a skillet on medium high heat and place the meatballs in the pan, turning them to brown the outside.
Lower the heat and pour in the marinara sauce then cover and let the meatballs cook until tender and fully heated.
If using frozen meatballs warm the marinara in a skillet, add the meatballs once it simmers, cover, and cook until warmed through.
Place hot dog buns on a baking sheet and set the oven rack about six inches below the broiler.
Add three meatballs to each bun, spoon sauce over the top, and sprinkle with mozzarella.
Broil until the cheese melts while watching closely so the buns do not burn.
Notes
Three meatballs per bun creates the best balance of bread, sauce, cheese, and meat.
Frozen meatballs need a bit more time to warm through but work perfectly for busy days.
Using high quality marinara adds instant richness and depth without extra preparation.
Buns should be toasted lightly if you prefer a firmer base or left soft for a classic sub texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop and Broiler
- Cuisine: American