Hearty Meatball Sub Sandwich (Printable version)

Tender meatballs simmered in rich sauce, nestled in soft rolls with melted provolone cheese.

# Ingredient List:

→ Meatballs

01 - 1 lb ground beef
02 - ½ lb ground pork
03 - 1 large egg
04 - ½ cup breadcrumbs
05 - 2 tablespoons milk
06 - 2 tablespoons grated Parmesan cheese
07 - 2 cloves garlic, minced
08 - 1 tablespoon chopped fresh parsley
09 - 1 teaspoon dried oregano
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper

→ Marinara Sauce

12 - 2 cups marinara sauce
13 - 1 tablespoon olive oil
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced

→ Assembly

16 - 4 long sandwich rolls (sub or hoagie)
17 - 8 slices provolone cheese
18 - 1 tablespoon butter (optional, for toasting)
19 - Fresh basil or parsley, for garnish (optional)

# How-To Steps:

01 - Set oven temperature to 400°F (200°C).
02 - In a large bowl, lightly mix ground beef, ground pork, egg, breadcrumbs, milk, Parmesan cheese, minced garlic, parsley, oregano, salt, and black pepper until just combined.
03 - Form the mixture into 16 evenly sized meatballs, approximately 1¼ inches in diameter.
04 - Place meatballs on a parchment-lined baking tray and bake for 15 to 18 minutes until browned and cooked through.
05 - While meatballs bake, heat olive oil in a saucepan over medium heat. Sauté onion until soft, about 3 minutes, then add garlic and cook an additional minute.
06 - Pour in marinara sauce and bring to a gentle simmer.
07 - Transfer baked meatballs to the simmering sauce and cook gently for 10 minutes, stirring occasionally.
08 - If desired, slice sandwich rolls lengthwise, spread butter inside, and toast under the broiler or in a pan until golden.
09 - Place 4 meatballs with sauce inside each roll and top each with 2 slices of provolone cheese.
10 - Place assembled sandwiches on a baking tray and broil for 2 to 3 minutes until the cheese is melted and bubbly.
11 - Add fresh basil or parsley on top if desired and serve hot.

# Expert Advice:

01 -
  • It turns ordinary ground meat into something that feels like a celebration, especially when the cheese gets all bubbly and golden.
  • You can make the meatballs ahead and freeze them, so a satisfying dinner is just a quick simmer away.
  • Every bite is messy in the best possible way, the kind of meal that makes you forget about using a napkin until it's too late.
02 -
  • Don't overmix the meat mixture or your meatballs will turn out dense and chewy, mix just until everything is combined.
  • Simmering the meatballs in the sauce after baking infuses them with flavor and keeps them moist, skipping this step is a mistake.
  • Watch the broiler like a hawk when melting the cheese, it goes from perfect to burnt in seconds.
03 -
  • Wetting your hands before shaping the meatballs keeps the mixture from sticking and makes the job much faster.
  • Letting the meatballs rest for a few minutes after baking helps them hold together better when you transfer them to the sauce.
  • If your rolls are on the softer side, scoop out a little of the inside bread to make room for more meatballs and sauce without everything falling apart.
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