Meatball Sub with Marinara

The aroma of melted provolone and simmering marinara drifting through our tiny apartment kitchen remains one of my happiest Sunday memories. I had been craving something comfort food adjacent but slightly elevated, and meatball subs felt like the perfect bridge between lazy evening and proper dinner. The way the cheese bubbles over the sides and drips down the roll still makes my stomach growl just thinking about it.

My roommates used to poke their heads into the kitchen the second they heard the oven timer beep, knowing exactly what was coming. We would crowd around the baking tray as the cheese melted under the broiler, basically fighting over who got first dibs. Those messy, sauce-stained evenings with paper towels everywhere became the stuff of legend in our friend group.

Ingredients

• Ground beef and pork: Using both meats gives you the perfect balance of richness from the beef and tenderness from the pork, making each meatball incredibly succulent
• Breadcrumbs and milk: This soaked breadcrumb mixture is the secret to keeping meatballs moist instead of dense or dry
• Parmesan cheese: Adds a salty umami punch that makes the meatballs taste like they have been developing flavor for hours
• Marinara sauce: Whether homemade or store bought, choose one you would eat on its own since it carries the entire sandwich
• Provolone cheese: Mild yet creamy with the most incredible melt, it blankets everything in cheesy perfection without overpowering the meatballs
• Sub rolls: Look for rolls with a soft interior but enough structure to hold everything together without turning into mush

Instructions

Prepare and bake the meatballs:

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, milk, Parmesan, minced garlic, parsley, oregano, salt, and pepper. Mix gently until just combined, then shape into 16 meatballs about 3 cm each and bake for 15 to 18 minutes until browned and cooked through.

Simmer the sauce:

While the meatballs bake, heat olive oil in a saucepan over medium heat. Cook the finely chopped onion for about 3 minutes until soft, add the garlic for 1 minute more, then pour in the marinara sauce and bring it to a gentle simmer.

Combine meatballs and sauce:

Transfer the baked meatballs into the simmering sauce and let them cook together for 10 minutes, stirring occasionally. This step is crucial because it allows the meatballs to absorb some of the sauce and the sauce to pick up all those lovely meat juices.

Toast the rolls:

Cut the sandwich rolls lengthwise and lightly butter the insides if you want that extra golden crunch. Toast them under the broiler or in a pan until they are lightly golden and warmed through.

Assemble and melt the cheese:

Arrange four meatballs with plenty of sauce inside each roll, then top each with two slices of provolone. Place the assembled subs on a baking tray and broil for 2 to 3 minutes until the cheese is completely melted, bubbly, and starting to brown in spots. Garnish with fresh basil or parsley before serving hot.

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These subs became my go to for feeding a crowd during football season or just when friends dropped by unexpectedly. Something about picking up a sandwich loaded with meatballs and melted cheese makes people instantly at home, no matter how formal the occasion was supposed to be.

Making It Your Own

Ground turkey or chicken works beautifully if you want something lighter, though I recommend adding a splash more olive oil to compensate for the reduced fat. The recipe is also incredibly forgiving with the cheese, so feel free to swap provolone for mozzarella if that is what you have on hand.

Easy Additions

Sautéed bell peppers and onions tucked into the rolls add a whole new layer of sweetness and texture. A pinch of crushed red pepper flakes in the sauce gives you that gentle heat that cuts through the richness of the meat and cheese.

Serving Suggestions

A crisp green salad with a bright vinaigrette helps balance all that hearty richness. These subs are practically begging to be served alongside a cold Italian lager or a glass of Chianti. The combination somehow manages to feel both rustic and refined at the same time.

• Have plenty of napkins ready because these are gloriously messy to eat
• Wrap the bottom half in foil if you are taking them to a picnic or party
• The assembled subs reheat surprisingly well the next day if you have leftovers

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There is something so satisfying about food that requires two hands to eat and leaves you completely content. These meatball subs are comfort food at its finest.

Recipe FAQs

→ Can I make the meatballs ahead of time?

Absolutely. Prepare and bake the meatballs up to two days in advance. Store them in the refrigerator, then reheat gently in the marinara sauce before assembling your subs.

→ What cheese works best for melting?

Provolone delivers exceptional melt and mild flavor. Mozzarella creates that classic stretch, while fontina adds creaminess. Italian blend shredded cheese also works beautifully.

→ How do I prevent soggy bread?

Lightly toast your rolls with butter before adding meatballs and sauce. This creates a barrier that keeps the bread crisp and prevents sauce from soaking through too quickly.

→ Can I freeze these sandwiches?

Freeze assembled subs without the final broiling step. Wrap individually in foil and freeze for up to three months. Reheat in a 350°F oven for 15-20 minutes until hot throughout.

→ What sides complement this dish?

Crisp Caesar salad, garlic knots, or roasted vegetables balance the richness. A simple arugula salad with lemon vinaigrette adds freshness. Potato salad or coleslaw also work well.

→ How do I know when meatballs are cooked through?

Internal temperature should reach 160°F when measured with a meat thermometer. Visual cues include evenly browned surfaces and no pink in the center when cut open.