Description
Hearty, flavorful meatball subs filled with tender homemade meatballs simmered in rich marinara, melted cheesy goodness, and toasted hoagie rolls—perfect for a satisfying, comfort-food sandwich.
Ingredients
- For the Meatballs:
- 1 lb ground beef (or mix with pork)
- ½ cup panko or Italian breadcrumbs
- ¼–½ cup grated Parmesan cheese
- 1 egg
- Finely minced onion
- 1 garlic clove, minced
- Chopped fresh parsley, basil, oregano (or ½ tsp each dried)
- Salt, black pepper, garlic salt to taste
- Marinara Sauce:
- Marinara sauce (homemade or jarred)
- For Assembly:
- Hoagie rolls
- Mayonnaise or butter (for toasting)
- Provolone, mozzarella, or fontina cheese slices
- Fresh basil or grated Parmesan for garnish (optional)
Instructions
- Mix meatball ingredients until just combined—handle gently to keep them tender. Roll into 1½‑inch meatballs. :contentReference[oaicite:0]{index=0}
- Brown meatballs in batches in a skillet with olive oil (about 2 minutes per side), then reduce heat. :contentReference[oaicite:1]{index=1}
- Pour in marinara sauce and simmer covered for ~30 minutes until meatballs are cooked through and infused with sauce. :contentReference[oaicite:2]{index=2}
- Meanwhile, slice and toast hoagie rolls: spread with mayo or butter and heat until golden. :contentReference[oaicite:3]{index=3}
- Layer cheese on bottom half, then meatballs and sauce, followed by another slice of cheese. Place under broiler (or in oven at 400°F) until cheese melts and rolls are golden. :contentReference[oaicite:4]{index=4}
- Garnish with fresh basil or parsley and enjoy immediately.
Notes
- Baking meatballs on a sheet pan is a great hands-off option. :contentReference[oaicite:5]{index=5}
- Use ground pork or sausage in the mix for added flavor. :contentReference[oaicite:6]{index=6}
- For extra cheesy-texture contrast, use a blend of provolone plus fontina or mozzarella. :contentReference[oaicite:7]{index=7}
- Make ahead: Meatballs and sauce can be refrigerated for up to 4 days or frozen for 2–3 months. :contentReference[oaicite:8]{index=8}
- To avoid dry meatballs, avoid overmixing and use moisture-binders like panko+milk or parsley. :contentReference[oaicite:9]{index=9}
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course / Sandwich
- Method: Stovetop & Broiler (or Oven)
- Cuisine: Italian‑American Comfort
Nutrition
- Serving Size: 1 sub
- Calories: 700 kcal (approx)
- Sugar: 7g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
