Meatball Sub Sandwich

Name: Meatball Sub Sandwich
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian-American
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 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 provolone cheese slices; 1/2 cup shredded mozzarella cheese

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.

45 minEasyServes 4620 cal/serving

Italian-AmericanLunchOvenStandardHigh ProteinAlcohol-FreeCorn-Free

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 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 provolone cheese slices
1/2 cup shredded mozzarella cheese

Instructions

1

Preheat oven to 400 degrees F. Line a baking sheet with foil and coat lightly with cooking spray.
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 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.
3

Roll the mixture into golf-ball-sized meatballs (about 1.5 inches) and place on the prepared baking sheet.
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.
5

Turn the oven to broil. Place 4 rolls split lengthwise hoagie rolls (sub rolls) cut-side up on a baking sheet. Lay 8 provolone cheese slices on the bottom halves and broil 1-2 minutes until the cheese begins to melt.
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.

Questions

Can I make Meatball Sub Sandwich dairy-free?

Not cleanly. Here the dairy (1/4 cup whole milk, 1/4 cup grated Parmesan cheese, 8 provolone cheese slices, 1/2 cup shredded mozzarella cheese) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free lunch collection instead.

Can I make Meatball Sub Sandwich gluten-free?

Yes. The gluten in this entry is 1/2 cup Italian breadcrumbs. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Meatball Sub Sandwich keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Meatball Sub Sandwich?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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