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Italian-American Meatball Sub Recipe

Italian-American · Main course · 50 min total

A classic Italian-American sandwich featuring juicy homemade meatballs simmered in marinara sauce, piled onto a toasted hoagie roll, and topped with melted provolone and mozzarella cheese.

Ingredients

• 1 lb ground beef (80/20)
• 1/2 cup plain breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups marinara sauce
• 4 hoagie rolls, split
• 4 slices provolone cheese
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
2. Form mixture into 12 meatballs (about 1.5 inches each).
3. Heat a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 5 minutes.
4. Pour marinara sauce over meatballs, reduce heat to low, cover, and simmer for 15-20 minutes until cooked through.
5. Place hoagie rolls on a baking sheet, cut side up. Toast in oven for 3-4 minutes until lightly golden.
6. Place 3 meatballs on each roll. Spoon extra sauce over meatballs. Top with provolone and mozzarella.
7. Return to oven and bake for 3-5 minutes until cheese is melted and bubbly. Serve hot.

Tips

• For extra flavor, add 1/2 tsp dried oregano to the meatball mixture.
• To make ahead, prepare meatballs and sauce, then assemble and bake just before serving.
• Leftover meatballs can be stored in the refrigerator for up to 3 days.

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