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Cheesy Meatball Subs

Cheesy meatball subs with oven-browned meatballs and broiled, bubbly mozzarella and provolone. Loaded onto toasted hoagie rolls with marinara for classic Italian-American flavor and melty cheese pull.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef and pork blend
  • 0.33 cup breadcrumbs
  • 0.25 cup parmesan
  • 1 egg
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley
  • 1 tsp Italian seasoning
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
For serving
  • 2 cups marinara sauce
  • 4 hoagie rolls
  • 1.5 cups shredded mozzarella
  • 4 slices provolone
  • 1 fresh basil for serving
  • 1 tbsp olive oil for browning

Equipment

  • 1 oven-safe skillet
  • 1 broiler-safe baking tray

Method
 

Mix and shape meatballs
  1. In a mixing bowl, combine ground beef and pork blend, breadcrumbs, parmesan, egg, minced garlic, fresh parsley, Italian seasoning, salt, and pepper until evenly mixed. Roll into 2-inch balls so they cook at the same rate.
Brown and simmer
  1. Heat olive oil in an oven-safe skillet over medium-high heat, then brown the meatballs until well browned on the outside. Drain excess fat from the skillet.
  2. Add marinara sauce to the skillet and reduce heat to a gentle simmer. Simmer for 15 minutes, until the meatballs are cooked through and the sauce is bubbling.
Toast rolls
  1. Preheat the broiler, then split hoagie rolls and place them cut-side up on a broiler-safe baking tray. Toast under the broiler just until lightly golden.
Assemble and broil
  1. Spoon meatballs and marinara into the toasted rolls, piling them in so the filling reaches the top. Add shredded mozzarella and top with provolone slices.
  2. Broil for 3-5 minutes until the cheese is bubbly and golden. Watch closely so the rolls don’t burn.
  3. Finish with fresh basil for serving right before eating. Serve hot while the cheese is melted.

Notes

Pro tip: drain the rendered fat after browning so the marinara stays flavorful instead of greasy. Store leftover subs covered in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through and cheese is re-melted. Freezing: freeze meatballs in sauce (up to 3 months) and assemble fresh on toasted rolls. For a lighter option, use 93% lean beef and turkey instead of the beef-and-pork blend.