📝 About This Recipe
This isn't just a sandwich; it’s a warm, cheesy embrace of Italian-American heritage. We combine a tender blend of beef and pork with aromatic herbs, simmered in a robust marinara, and tucked into a toasted garlic-butter roll. The result is a symphony of textures—from the crunchy crust of the bread to the molten pull of fresh provolone and mozzarella.
🥗 Ingredients
For the Meatballs
- 1 lb Ground Beef (80/20) (cold)
- 1/2 lb Ground Pork
- 1/2 cup Panko Breadcrumbs (soaked in 2 tbsp milk)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 Egg (beaten)
- 3 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
For the Sauce & Assembly
- 3 cups Marinara Sauce (high-quality store-bought or homemade)
- 4 pieces Hoagie Rolls (Italian-style, split lengthwise)
- 3 tablespoons Unsalted Butter (softened)
- 1/2 teaspoon Garlic Powder
- 4 slices Provolone Cheese (sharp or mild)
- 1 cup Low-Moisture Mozzarella (shredded)
- 4-5 leaves Fresh Basil (torn for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, combine the soaked panko breadcrumbs, beaten egg, grated Parmigiano-Reggiano, garlic paste, parsley, oregano, salt, and pepper. Mix these first to ensure the seasonings are evenly distributed.
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2
Add the ground beef and pork to the bowl. Using clean hands, gently fold the meat into the seasoning mixture until just combined. Do not overwork the meat, or the meatballs will become tough.
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3
Shape the mixture into 12-16 golf-ball-sized meatballs (about 1.5 inches in diameter). Place them on a parchment-lined tray.
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4
Heat a large non-stick skillet over medium-high heat with a drizzle of olive oil. Sear the meatballs in batches for 2-3 minutes per side until a deep golden-brown crust forms. They don't need to be cooked through yet.
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5
In a medium pot or deep skillet, bring the marinara sauce to a gentle simmer over medium-low heat.
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6
Carefully transfer the seared meatballs into the simmering sauce. Cover and cook for 15-20 minutes, allowing the meatballs to finish cooking and the flavors to marry.
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7
While the meatballs simmer, preheat your oven to 400°F (200°C). Mix the softened butter with the garlic powder.
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8
Spread the garlic butter generously on the inside of each hoagie roll. Place the rolls on a baking sheet and toast in the oven for 4-5 minutes until the edges are golden and crisp.
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9
Remove the rolls from the oven. Place one slice of provolone cheese inside each roll to act as a barrier against the sauce.
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10
Using a spoon, place 3 to 4 meatballs into each roll, followed by a generous spoonful of the hot marinara sauce.
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11
Top each sandwich with a heavy sprinkle of shredded mozzarella cheese.
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12
Return the subs to the oven (or under the broiler) for 2-3 minutes until the cheese is bubbly and begins to develop brown spots.
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13
Remove from the oven, garnish with fresh torn basil and an extra dusting of Parmesan, and let sit for 2 minutes before serving to let the sauce settle.
💡 Chef's Tips
Soaking the breadcrumbs in milk (a 'panade') is the secret to a tender, melt-in-your-mouth meatball. Avoid over-mixing the meat; use a light touch to keep the texture airy rather than dense. Searing the meatballs before simmering is essential for a rich, caramelized flavor profile. Always toast the bread with a layer of cheese first to prevent the bread from becoming soggy from the sauce. If you like heat, add a pinch of red pepper flakes to the marinara sauce while it simmers.
🍽️ Serving Suggestions
Serve with a side of crispy garlic parmesan fries or truffle potato chips. A simple arugula salad with lemon vinaigrette provides a bright acidity to cut through the rich cheese. Pair with a cold Italian pilsner or a glass of medium-bodied Chianti. Offer extra marinara sauce on the side for dipping the crusts. Classic dill pickles make a surprisingly great palate cleanser between bites.