Italian Meatball Sub

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, grated Parmesan, minced garlic, Italian seasoning, and salt and pepper to taste. Mix gently with your hands until just combined; do not overwork.

Roll mixture into 12–16 meatballs (about 1.5 inches each) and place on the prepared baking sheet. Drizzle with olive oil and roll to coat lightly.

Bake for 20–25 minutes, stirring halfway through, until meatballs are golden brown and an instant-read thermometer reads 160°F (71°C) at the center.

While meatballs bake, warm marinara sauce in a saucepan over medium heat, stirring occasionally.

Transfer hot meatballs to the warm marinara sauce and stir gently to coat. Simmer for 2–3 minutes.

Split sub rolls lengthwise and hollow out slightly if desired. Toast lightly if preferred.

Divide meatballs and sauce evenly among the rolls. Top each with shredded mozzarella cheese.

If desired, add sliced red onion and green bell pepper to each sub.

Serve immediately while hot and cheese is melted.