Hearty Meatball Sub Sandwich (Printable)

Tender meatballs in rich marinara, nestled in soft rolls with gooey provolone cheese.

# What You Need:

→ Meatballs

01 - 1 lb ground beef
02 - ½ lb 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 (store-bought or homemade)
13 - 1 tablespoon olive oil
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced

→ Assembly

16 - 4 long sandwich rolls (sub rolls or hoagie rolls)
17 - 8 slices provolone cheese
18 - 1 tablespoon butter (optional, for toasting rolls)
19 - Fresh basil or parsley, for garnish (optional)

# Directions:

01 - Set the oven to 400°F and prepare for baking the meatballs.
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 - Form the mixture into 16 evenly sized meatballs, approximately 1¼ inches each.
04 - Place meatballs on a parchment-lined baking tray and bake for 15 to 18 minutes until browned and cooked through.
05 - While meatballs bake, heat olive oil in a saucepan over medium heat, sauté onion for about 3 minutes until soft, then add garlic and cook for an additional minute.
06 - Add marinara sauce to the saucepan, bring to a simmer, then transfer baked meatballs into the sauce and cook gently for 10 minutes, stirring occasionally.
07 - Optionally, slice rolls lengthwise, lightly butter the insides, and toast under the broiler or in a pan until golden brown.
08 - Place 4 meatballs with sauce inside each roll, then top with two slices of provolone cheese.
09 - Arrange assembled subs on a baking tray and broil for 2 to 3 minutes until the cheese is melted and bubbly.
10 - Finish by garnishing with fresh basil or parsley and serve immediately while hot.

# Expert Suggestions:

01 -
  • It looks impressive but comes together in under an hour, which means you can go from craving to eating without losing momentum.
  • The meatballs are forgiving—a mix of beef and pork gives you flavor without needing to fuss too much about technique.
  • Broiling the assembled subs instead of stove-top cooking keeps them from falling apart and gives you that restaurant-quality melted cheese.
02 -
  • Don't skip the oven-baking step for meatballs—it's not an extra step, it's insurance against them falling apart in your sauce and sandwich.
  • The difference between good melted cheese and separated, greasy cheese is about 30 seconds under the broiler, so watch it closely the first time.
  • Letting your sauce simmer with the meatballs even briefly transforms the dish from two separate things into something unified and delicious.
03 -
  • If your rolls are very dense or old, brush them with butter and toast them longer before assembling—this gives structure and prevents sogginess.
  • Don't put all the cheese on top; slip a slice or two inside the roll before adding meatballs so you get melted cheese throughout, not just on top.
  • Make extra meatballs and freeze them unbaked—they go straight from freezer to oven with just a couple extra minutes, which means you can have this sandwich whenever the craving hits.
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