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Cheesy Meatball Subs

Cheesy meatball subs with tender 2-inch meatballs simmered in marinara and broiled until the mozzarella and provolone melt into a bubbly, golden topping. Loaded hoagie rolls with saucy filling and fresh basil finish for classic Italian-American comfort.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef and pork blend
  • 0.3333 cup breadcrumbs
  • 0.25 cup parmesan
  • 1 egg
  • 3 garlic, minced
  • 1 tbsp fresh parsley
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 2 cup marinara sauce
  • 2 tbsp olive oil
For assembling subs
  • 4 hoagie rolls
  • 1.5 cup shredded mozzarella
  • 4 provolone slices
  • 1 tbsp fresh basil for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. In a large mixing bowl, combine ground beef and pork blend, breadcrumbs, parmesan, egg, garlic, fresh parsley, Italian seasoning, salt, and pepper, then mix until evenly combined. Roll the mixture into 2-inch balls so they cook through at the same pace.
Brown and simmer
  1. Heat olive oil in an oven-safe cast iron skillet over medium-high heat, then brown the meatballs until browned on the outside. Drain excess fat from the skillet.
  2. Add marinara sauce to the skillet, then bring to a gentle simmer and cover. Simmer for 15 minutes, until the meatballs are cooked through.
Toast and broil
  1. Preheat the broiler, then split hoagie rolls and place them cut-side up on a sheet pan. Toast under the broiler until lightly golden, about 1-2 minutes.
  2. Place the toasted rolls on the sheet pan and fill with meatballs and marinara. Pile mozzarella and provolone over the top.
  3. Broil for 3-5 minutes, until the cheese is bubbly and golden and the filling is hot. Watch closely to prevent burning.
Finish and serve
  1. Top the subs with fresh basil for serving and serve immediately. The basil adds freshness right before eating.

Notes

For best texture, brown the meatballs in batches so they sear instead of steaming; that helps the outside stay firm in the broil. Store leftovers in an airtight container in the fridge for up to 3 days; reheat until hot in the oven or microwave. Freezing is not ideal for the assembled sandwiches, but you can freeze meatballs in marinara for up to 2 months and thaw before reheating. For a lower-fat option, use a leaner ground beef and pork blend (or substitute part-skim mozzarella).