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Cheesy Meatball Subs

Cheesy meatball subs with oven-browned jumbo-style meatballs, simmered in marinara, and broiled until mozzarella and provolone turn bubbly and golden. Toasted hoagie rolls get fully loaded with saucy meatballs and a melty, stretchy cheese top.
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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: 950
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef and pork blend Use a blend with a little fat for juicy meatballs.
  • 0.33333333333333 cup breadcrumbs For structure; plain or Italian-style both work.
  • 0.25 cup parmesan Finely grated is best.
  • 1 egg
  • 3 clove garlic, minced Minced fresh garlic preferred.
  • 1 tbsp fresh parsley Chopped very finely.
  • 1 tsp Italian seasoning
  • salt and pepper Season to taste.
Assemble the subs
  • 2 cup marinara sauce Enough for simmering and saucing the hoagies.
  • 4 hoagie rolls Split for filling and broiling.
  • 1.5 cup shredded mozzarella Shredded melts and stretches.
  • 4 slices provolone Lay over top for a golden, melty layer.
  • 1 Fresh basil for serving Tear just before serving.
  • 1 tbsp olive oil Used for browning meatballs in the skillet.

Equipment

  • 1 oven-safe skillet
  • 1 sheet pan

Method
 

Make and cook the meatballs
  1. Mix ground beef and pork blend with breadcrumbs, parmesan, egg, garlic, fresh parsley, Italian seasoning, salt and pepper until evenly combined. Roll the mixture into about 2-inch balls with a consistent size for even cooking.
  2. Heat olive oil in an oven-safe skillet over medium-high heat and add the meatballs. Brown on at least two sides, then drain excess fat.
  3. Pour marinara sauce into the skillet and stir to coat the meatballs. Simmer for 15 minutes, or until the meatballs are cooked through and the sauce is hot and cohesive.
Toast and broil the subs
  1. Preheat the broiler and place the split hoagie rolls on a sheet pan, cut-side up. Toast for about 1-2 minutes until lightly crisped.
  2. Fill each hoagie roll with the meatballs and spoon over marinara. Pile shredded mozzarella and slices provolone on top so it covers most of the surface.
  3. Broil the subs for 3-5 minutes, until the cheese is bubbly and golden. Remove when the top is melted and browned at the edges.
  4. Top the hot subs with fresh basil. Serve immediately for best melty texture.

Notes

Pro tip: if the meatballs release lots of fat during browning, drain the skillet after searing so the marinara stays rich instead of greasy. Refrigerate leftovers in an airtight container up to 3-4 days; reheat in a 350°F oven until hot. Freezing is best for the meatballs and marinara only (up to 2 months); thaw and reheat, then toast and assemble fresh. For a lighter option, use a leaner beef-and-pork blend and add an extra spoon of marinara during simmering to keep them tender.