📝 About This Recipe
This isn't just a sandwich; it's a soul-warming embrace of Italian-American comfort. We feature tender, hand-rolled beef and pork meatballs simmered in a rich, basil-infused marinara, all tucked into a crusty hoagie roll slathered with roasted garlic butter. Topped with a gooey, molten blanket of provolone and fresh mozzarella, this sub achieves the perfect balance of savory, herbaceous, and cheesy goodness.
🥗 Ingredients
The Meatballs
- 1 lb Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 1/2 lb Ground Pork (provides tenderness and flavor)
- 1/2 cup Breadcrumbs (panko or Italian seasoned)
- 1/4 cup Whole Milk (to soak the breadcrumbs)
- 1/3 cup Parmesan Cheese (freshly grated)
- 1 large Egg (beaten)
- 3 cloves Garlic (minced)
- 2 tablespoons Fresh Parsley (finely chopped)
The Sauce & Assembly
- 3 cups Marinara Sauce (high-quality store-bought or homemade)
- 4 pieces Hoagie Rolls (crusty Italian-style rolls)
- 8 slices Provolone Cheese (mild or sharp)
- 1 cup Fresh Mozzarella (shredded)
- 4 tablespoons Unsalted Butter (softened)
- 1/2 teaspoon Garlic Powder (for the bread spread)
👨🍳 Instructions
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1
In a small bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes until it forms a paste (a panade); this ensures your meatballs stay incredibly moist.
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2
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, grated Parmesan, beaten egg, minced garlic, parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
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3
Gently mix the ingredients with your hands until just combined. Be careful not to overwork the meat, which can make the meatballs tough.
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4
Roll the mixture into approximately 12-15 meatballs, each about 1.5 to 2 inches in diameter (roughly the size of a golf ball).
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5
Heat a large skillet over medium-high heat with a drizzle of olive oil. Brown the meatballs on all sides for about 6-8 minutes. They don't need to be cooked through yet.
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6
Pour the marinara sauce over the meatballs in the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes until the meatballs are cooked through and have absorbed the sauce's flavor.
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7
While the meatballs simmer, preheat your oven to 400°F (200°C). Mix the softened butter with garlic powder and a pinch of dried oregano.
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8
Slice the hoagie rolls lengthwise, but not all the way through. Spread the garlic butter generously on the inside of each roll.
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9
Place the rolls on a baking sheet and toast in the oven for 3-5 minutes until the edges are golden and the butter is melted.
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10
Place 2 slices of provolone cheese inside each toasted roll. Use a spoon to nestle 3-4 meatballs into each sub, followed by an extra spoonful of sauce.
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11
Top the meatballs with a generous handful of shredded mozzarella cheese.
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12
Return the subs to the oven (or switch to the broiler) for 2-3 minutes until the cheese is bubbly, melted, and starting to brown in spots.
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13
Remove from the oven, garnish with a sprinkle of fresh basil or parsley, and let sit for 2 minutes before serving to allow the sauce to set.
💡 Chef's Tips
Soaking the breadcrumbs in milk (a panade) is the secret to a tender meatball that never gets rubbery. Always brown your meatballs before simmering; that caramelization adds a deep savory dimension to the sauce. Don't skip toasting the rolls with garlic butter; it creates a moisture barrier that prevents the bread from getting soggy. If the sauce is too thick, add a splash of beef broth or pasta water to loosen it up during the simmering phase. For a spicy kick, add a pinch of red pepper flakes to the meatball mixture or the marinara sauce.
🍽️ Serving Suggestions
Serve with a side of crispy garlic parmesan fries or thick-cut potato chips. A simple Caesar salad with plenty of dressing helps cut through the richness of the sub. Pair with a cold Italian pilsner or a glass of medium-bodied Chianti. Provide extra marinara sauce in a small ramekin for dipping the crusty ends of the bread. Offer pickled banana peppers or giardiniera on the side for a vinegary crunch.