Meatball Sub Sandwich
Juicy homemade beef-and-pork meatballs baked in marinara sauce, piled into a hoagie roll, and topped with melted provolone and mozzarella. A classic Italian-American sub that beats any takeout.
Ingredients
- 1 lb ground beef (80/20)
- 1/2 lb ground pork
- 1/2 cup Italian breadcrumbs
- 1/4 cup whole milk
- 1 large egg, beaten
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups marinara sauce
- 4 rolls hoagie rolls (sub rolls), split lengthwise
- 8 slices provolone cheese slices
- 1/2 cup shredded mozzarella cheese
Instructions
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1
Preheat oven to 400 degrees F. Line a baking sheet with foil and coat lightly with cooking spray.
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2
In a large bowl, combine 1 lb ground beef (80/20), 1/2 lb ground pork, 1/2 cup Italian breadcrumbs, 1/4 cup whole milk, 1 beaten large egg, 1/4 cup grated Parmesan cheese, 2 cloves minced garlic cloves, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined; do not overwork.
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3
Roll the mixture into golf-ball-sized meatballs (about 1.5 inches) and place on the prepared baking sheet.
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4
Bake for 18-20 minutes until the meatballs are cooked through to an internal temperature of 160 degrees F. Transfer meatballs to a saucepan, add 2 cups marinara sauce, and warm over medium-low heat for 5 minutes.
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5
Turn the oven to broil. Place 4 rolls split lengthwise hoagie rolls (sub rolls) cut-side up on a baking sheet. Lay 8 slices provolone cheese slices on the bottom halves and broil 1-2 minutes until the cheese begins to melt.
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6
Spoon meatballs and sauce onto the provolone-lined rolls. Top with 1/2 cup shredded mozzarella cheese and broil another 1-2 minutes until bubbly and golden. Serve immediately.