Meatball Sub Plate

Name: Meatball Sub Plate
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Meatballs; 1 cup Marinara sauce; 1.5 cups Mozzarella cheese; 1.5 cups Parmesan cheese; 1 tsp Kosher salt

Beef-pork meatballs, marinara, mozzarella on toasted hoagie with fries.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 40m
Serves: 4
Level: Medium

Ingredients

4servings

Meatballs1 lb
Marinara sauce1 cup
Mozzarella cheese1 ½ cups
Parmesan cheese1 ½ cups
Kosher salt1 tsp

Instructions

1
A deconstructed
A deconstructed variation of the sandwich.
2
Bake through
Arrange the cooked, sauce-laden meatballs tightly in a shallow ceramic baking dish.
3
Layer & build
Cover entirely with an excessive layer of low-moisture mozzarella and parmesan cheese.
4
Arrange & plate
Place under an intense broiler until the cheese melts into a continuous, browned sheet.

Cook it safe

160°F / 71°C — Ground beef, pork, veal, and lamb, measured in the center of the thickest part.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 610
Fat: 43g
Carbs: 13g
Protein: 47g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 5 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Broiler-safe baking dish

This step runs under direct top heat, which will craze glassware not rated for it.

Also useful here

Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.

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