Juicy meatballs simmered in thick, flavorful Manwich sauce, stuffed into soft hoagie rolls, and topped with melted cheddar. These are messy, cheesy, and seriously addictive.
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: About 40 minutes
Servings: 6–8 subs
Equipment: Large pot or deep skillet + baking sheet
Ingredients
Meatball mixture
- 1–1½ lbs (450–700 g) frozen or pre-cooked meatballs (about 24–30 meatballs)
- 1–2 cans (15 oz / 425 g each) Hunt’s Manwich Sloppy Joe Sauce
(Original, Thick & Chunky, or Bold — or a mix of two) - Optional: ½ teaspoon garlic powder or Italian seasoning for extra flavor
For the sandwiches
- 6–8 soft hoagie rolls or sub rolls
- 2–3 cups shredded sharp cheddar cheese (or a mix of cheddar and mozzarella)
- Optional toppings: sliced jalapeños, chopped onions, or extra Manwich sauce
Detailed Instructions
- Heat the meatballs
Place the frozen or pre-cooked meatballs in a large pot or deep skillet. Pour 1 to 2 cans of Manwich sauce over them (start with 1 can and add more if you want them extra saucy).
Stir gently to coat.
Cover and simmer over medium-low heat for 15–20 minutes, stirring occasionally, until the meatballs are heated through and the sauce is thick and bubbling. - Prepare the rolls
While the meatballs cook, preheat your oven to 375°F (190°C).
Slice the hoagie rolls open lengthwise (but not all the way through) and place them on a baking sheet. - Assemble the subs
Spoon several saucy meatballs into each roll, making sure to get plenty of the thick Manwich sauce.
Generously top each sub with shredded cheddar cheese. - Melt the cheese
Place the baking sheet in the oven and bake for 5–8 minutes, or until the cheese is fully melted and bubbly.
For extra golden cheese, switch to broil for the last 1–2 minutes (watch closely). - Serve
Remove from the oven and serve immediately while the cheese is stretchy and the sauce is hot. These are best eaten with plenty of napkins!
Pro Tips for Best Results
- Using frozen meatballs makes this recipe extremely easy — no need to thaw.
- Thick & Chunky or Bold Manwich gives the best texture and flavor for these subs.
- Don’t overfill the rolls or the sauce will spill out too much when eating.
- For softer rolls, wrap the assembled (but not yet cheesed) subs in foil and warm them for a few minutes before adding cheese.
- Want extra sauce? Warm a little extra Manwich on the side for dipping.
Popular Variations
- Spicy version: Use Bold Manwich + sliced jalapeños and pepper jack cheese.
- Loaded style: Add sautéed onions and bell peppers to the meatballs while simmering.
- Cheesier: Mix mozzarella with the cheddar for longer cheese pulls.
- Garlic butter rolls: Brush the inside of the rolls with garlic butter before filling.
- Sloppy style: Chop the meatballs roughly so the filling is more like classic sloppy joes.
Serving Suggestions
Serve with potato chips, fries, coleslaw, or a simple side salad. Perfect for game day, casual dinners, or feeding a crowd.
Storage & Reheating
- Refrigerator: Store leftover meatballs and sauce in an airtight container for up to 4 days. Keep rolls separate.
- Reheating: Warm the meatballs and sauce on the stovetop or in the microwave. Assemble fresh rolls and melt new cheese when ready to eat.
- Freezing: The sauced meatballs freeze well for up to 2 months. Thaw overnight in the fridge before reheating.