Meatball Sub Sandwich (Printable version)

Tender meatballs in rich marinara, served on soft rolls with melted provolone cheese.

# Needed ingredients:

→ Meatballs

01 - 1 pound ground beef
02 - ½ pound 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 fresh parsley, chopped
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)

# How to make it:

01 - Set oven temperature to 400°F and prepare for baking.
02 - In a large bowl, combine ground beef, ground pork, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and black pepper; mix until just combined.
03 - Form mixture into 16 meatballs, each approximately 1¼ inches in diameter.
04 - Place meatballs on a parchment-lined baking sheet and bake for 15 to 18 minutes until browned and fully cooked.
05 - Heat olive oil in a saucepan over medium heat; sauté onion until softened, about 3 minutes, then add garlic and cook for an additional minute.
06 - Pour in marinara sauce, bring to a simmer.
07 - Transfer baked meatballs into the simmering sauce and cook gently for 10 minutes, stirring occasionally.
08 - Optionally, slice rolls lengthwise, spread butter inside and toast under 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 2 to 3 minutes until cheese is melted and bubbly.
11 - Add fresh basil or parsley as garnish and serve immediately while hot.

# Expert advice:

01 -
  • The meatballs stay impossibly tender because you're not overworking the meat, and the pork keeps everything moist and flavorful.
  • Your kitchen will smell so good that people will show up unbidden, wondering what you're making.
  • This feeds a crowd without requiring any special skills, and it tastes like you've been cooking Italian food your whole life.
02 -
  • Don't skip the initial bake; it sets the meatball structure and keeps them from falling apart when they hit the sauce.
  • The milk-soaked breadcrumbs are non-negotiable—dry breadcrumbs absorb too much of the meat's moisture and create that sad, rubbery texture you've probably had before.
  • Toast your rolls even if you're tempted to skip it; it's the difference between a soggy mess and something that actually holds up to the weight and sauce.
03 -
  • The milk soaked in the breadcrumbs is doing more work than you'd think—it creates steam inside the meatball that keeps them moist during baking, so don't skip this step.
  • Broiling the sandwich at the very end, rather than baking it, ensures the cheese melts and bubbles without drying out the meatballs underneath.
Go back