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Cheesy Meatball Subs

Cheesy meatball subs with tender 2-inch meatballs simmered in marinara, then broiled until the mozzarella and provolone turn bubbly and golden. Toasted hoagie rolls are loaded and finished with fresh basil for a melty, saucy Italian-American dinner.
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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 clove garlic, minced
  • 1 tbsp fresh parsley
  • 1 tsp Italian seasoning
  • 0.25 tsp Salt and pepper
  • 2 cup marinara sauce
  • 4 hoagie rolls
  • 1.5 cup shredded mozzarella
  • 4 slices provolone
  • 0.25 cup Fresh basil for serving

Equipment

  • 1 oven-safe skillet

Method
 

Make the meatballs
  1. In a bowl, mix ground beef and pork blend, breadcrumbs, parmesan, egg, garlic, fresh parsley, Italian seasoning, and salt and pepper until combined. Roll the mixture into 2-inch meatballs.
  2. Heat an oven-safe skillet over medium-high heat with olive oil. Brown the meatballs until browned all over, then drain excess fat.
Simmer in marinara
  1. Add marinara sauce to the skillet and bring it to a simmer. Simmer for 15 minutes, until the meatballs are cooked through.
Assemble and broil
  1. Preheat the broiler. Split the hoagie rolls and toast them cut-side up until lightly golden.
  2. Fill each roll with meatballs and marinara, then pile shredded mozzarella and provolone over the top. Broil for 3-5 minutes until the cheese is bubbly and golden.
  3. Let the subs rest for 2 minutes so the cheese sets slightly. Top with fresh basil for serving and serve hot.

Notes

Pro tip: drain fat after browning so the marinara stays rich rather than greasy. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven until warmed through. Freeze meatballs and marinara only for up to 2 months, then assemble with toasted rolls when ready. For a lighter option, use part-skim mozzarella and add more marinara to keep the sandwich saucy without extra fat.