Hearty Meatball Sub Sandwich (Printer-friendly)

Tender meatballs in marinara sauce, topped with melted provolone on soft sandwich rolls.

# What You'll Need:

→ 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 (store-bought or homemade)
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 rolls)
17 - 8 slices provolone cheese
18 - 1 tablespoon butter (optional, for toasting rolls)
19 - Fresh basil or parsley, for garnish (optional)

# Directions:

01 - Preheat oven to 400°F. In a large bowl, combine ground beef, ground pork, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and black pepper. Mix gently until just combined.
02 - Shape the mixture into 16 meatballs, each about 1¼ inches in diameter. Arrange on a parchment-lined baking tray and bake for 15 to 18 minutes until browned and cooked through.
03 - While meatballs bake, heat olive oil in a saucepan over medium heat. Sauté onion until softened, about 3 minutes, then add garlic and cook another minute. Pour in marinara sauce and bring to a simmer.
04 - Transfer baked meatballs to the simmering sauce. Cook gently for 10 minutes, stirring occasionally to meld flavors.
05 - Optionally, slice rolls lengthwise and spread with butter. Toast under a broiler or in a pan until golden and crisp.
06 - Place four meatballs with sauce inside each roll. Top with two slices of provolone cheese per sandwich.
07 - Arrange assembled sandwiches on a baking tray and broil for 2 to 3 minutes until cheese is melted and bubbly. Garnish with fresh basil or parsley and serve hot.

# Expert advice:

01 -
  • Soft, juicy meatballs that cook in the oven instead of the stovetop, so your kitchen stays clean and the texture stays perfect.
  • Four individual subs mean everyone can customize their toppings without the whole dish falling apart.
  • Broiling the cheese for those last few minutes creates a melted, bubbly finish that tastes restaurant-quality but takes barely any extra time.
  • The whole thing comes together in under an hour, which means weeknight dinners don't have to feel rushed.
02 -
  • Don't overmix the meatball mixture—your instinct might be to really combine everything thoroughly, but that makes them tough instead of tender and light.
  • The meatballs continue cooking slightly as they sit in the sauce, so pull them from the oven when they're just set, not when they feel completely firm.
  • If your rolls are old or dry, toasting them with a little butter makes an enormous difference in how pleasant they are to eat.
03 -
  • Wet your hands before shaping meatballs so the mixture doesn't stick, and roll them gently rather than squeezing—this keeps them light and tender.
  • If the marinara sauce is thin or watery, let it simmer for a few minutes before adding the meatballs so it reduces and concentrates in flavor.
  • Serve with a crisp Italian lager or Chianti if you're in the mood, but honestly these subs are good with almost anything cold to drink.
Go back