Hearty Meatball Sub Melt

Rainy Sunday afternoons were made for sandwiches like this. My dad would come home from work, tie loosened and shoulders finally relaxed, and announce it was meatball sub night. The whole house filled with garlic and tomato while we set up folding chairs around the tiny kitchen table, watching football and getting sauce on our chins. Something about melting cheese over warm bread makes everything feel right with the world.

I made these for my roommates during our first apartment rental, standing in a kitchen so small the fridge door hit the stove. We burned the first batch of rolls because we were too busy laughing at terrible TV shows, but the second batch came out perfect. Those slightly charred sandwiches with the cheese dripping down our wrists became the dinner request for every housewarming since.

Ingredients

• 500 g (1 lb) ground beef and 250 g (½ lb) ground pork: The mixture keeps meatballs juicy and tender while still holding their shape
• 1 large egg and 60 g (½ cup) breadcrumbs with milk: These bind everything together without making the texture dense or heavy
• 2 tablespoons grated Parmesan: Adds a salty depth that you will notice in every bite
• 2 cloves minced garlic, 1 tablespoon chopped fresh parsley, 1 teaspoon dried oregano: The classic Italian trio that makes your kitchen smell like an actual restaurant
• 1 teaspoon salt and ½ teaspoon black pepper: Simple seasoning that lets the meat shine
• 500 ml (2 cups) marinara sauce: Use your favorite jarred brand or a homemade batch if you have time
• 1 tablespoon olive oil, 1 small finely chopped onion, 2 cloves minced garlic: Building a quick flavor base for your sauce
• 4 long sandwich rolls: Sturdy enough to hold everything together without getting soggy immediately
• 8 slices provolone cheese: Two slices per sub gives you that perfect cheese pull in every bite
• 1 tablespoon butter and fresh herbs: For toasting the rolls and making them look fancy

Instructions

Preheat and prep:

Get your oven to 200°C (400°F) and clear some counter space.

Mix the meats:

Combine beef, pork, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and pepper in a large bowl until just combined.

Shape them up:

Form the mixture into 16 meatballs, about 3 cm each, and place on a parchment lined baking tray.

Bake until browned:

Cook the meatballs for 15 to 18 minutes until they are browned and cooked through completely.

Start the sauce base:

Heat olive oil in a saucepan over medium heat, cook the onion for 3 minutes until soft, then add garlic for 1 minute more.

Add the sauce:

Pour in your marinara and bring it to a gentle simmer.

Combine and simmer:

Transfer the baked meatballs into the sauce and let everything simmer together for 10 minutes, stirring occasionally.

Prep the rolls:

Cut your sandwich rolls lengthwise, butter the insides if you want, and toast them under the broiler or in a pan until golden.

Assemble the subs:

Place 4 meatballs with sauce into each roll and top with 2 provolone slices.

Melt the cheese:

Broil the assembled subs for 2 to 3 minutes until the cheese is melted, bubbly, and starting to brown at the edges.

Finish and serve:

Garnish with fresh basil or parsley and eat them while they are still hot and messy.

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My brother once ate three of these in one sitting during a family movie marathon, refusing to share even a bite. Now whenever I visit, he checks if meatball subs are on the menu before he even says hello.

Making Them Ahead

You can form and bake the meatballs up to two days in advance, then store them in the refrigerator. Simmer them in the sauce just before assembling for a quick weeknight dinner that tastes like you spent all day cooking.

Cheese Options

Provolone melts beautifully but mozzarella gives you that classic pizza style stretch. Mixing both cheeses gives you the best of both worlds and makes these feel extra indulgent.

Serving Suggestions

These need something crisp and cold to balance all that warm richness. A simple green salad with vinaigrette or even just some cold pickles works perfectly.

• Wrap the bottom half of each sub in foil to keep your hands clean
• Let them rest for 2 minutes after broiling so the cheese sets slightly
• Cut them on a diagonal for the most impressive presentation

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Grab plenty of napkins and maybe change into something you do not mind getting sauce on. These are meant to be eaten with your hands and enjoyed without worrying about being perfect.

Recipe FAQs

→ What kind of meat is used in the meatballs?

The meatballs are made from a blend of ground beef and ground pork, providing a rich and tender texture.

→ Can I use a different cheese instead of provolone?

Yes, mozzarella or fontina can be great alternatives for a melty, mild cheese topping.

→ How do I prevent the rolls from getting soggy?

Lightly buttering and toasting the rolls before assembling helps keep them crisp and prevents sogginess.

→ Is it possible to make a spicier version?

Adding crushed red pepper flakes to the marinara sauce or including sliced jalapeños can add a pleasant heat.

→ What is the best way to reheat leftover sandwiches?

Reheat in the oven or toaster oven until the cheese is bubbly and the meatballs are warmed through for best texture.