Hearty Meatball Sub Sandwich (Printable Version)

Tender meatballs in marinara, served on soft rolls with melted provolone cheese for a satisfying meal.

# What You'll Need:

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

# Method:

01 - Set oven temperature to 400°F.
02 - In a large bowl, mix ground beef, ground pork, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and black pepper until just combined.
03 - Shape mixture into 16 meatballs, approximately 1¼ inches each.
04 - Place meatballs on a parchment-lined baking tray and bake for 15 to 18 minutes until browned and fully cooked.
05 - While meatballs bake, heat olive oil in a saucepan over medium heat. Sauté onion until soft, about 3 minutes, then add garlic and cook 1 minute more.
06 - Add marinara sauce to the saucepan and bring to a simmer.
07 - Transfer baked meatballs into the sauce and simmer gently for 10 minutes, stirring occasionally.
08 - If desired, slice rolls lengthwise, spread butter on the insides, and toast under the broiler or in a pan until golden.
09 - Place 4 meatballs with sauce inside each roll and top with 2 slices of provolone cheese.
10 - Place assembled sandwiches on a baking tray and broil for 2 to 3 minutes until cheese melts and bubbles.
11 - Add fresh basil or parsley on top and serve immediately.

# Expert Suggestions:

01 -
  • The meatballs stay impossibly tender because of the milk and breadcrumb mixture, a trick that completely changed my sandwich game.
  • Broiling the assembled subs melts the cheese into those molten pockets that make every bite feel indulgent without much fuss.
  • Four servings means this actually feeds your crew without spending hours in the kitchen on a weeknight.
02 -
  • The breadcrumbs must be soaked in milk before mixing; this softens them and creates that tender texture that separates a great meatball from a dense, heavy one.
  • Don't skip the toasting step on the rolls—wet meatballs and untoasted bread equal a sandwich that falls apart before you finish the first bite.
  • The broiler finishes the subs, but you have to watch it; provolone melts in a heartbeat and the bread can char if you're not paying attention.
03 -
  • Use your hands to mix the meatball mixture instead of a spoon or mixer—you can feel when it's properly combined and stop before you overwork it.
  • If your meatballs seem loose or aren't holding together when you shape them, refrigerate the mixture for 15 minutes; the cold helps everything bind.
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