Meatball Sub Tender Marinara (Printable View)

Tender meatballs simmered in marinara, nestled in soft rolls with melted provolone cheese.

# What You'll Need:

→ Meatballs

01 - 1 pound ground beef
02 - ½ pound ground pork
03 - 1 large egg
04 - ½ cup breadcrumbs
05 - 2 tablespoons milk
06 - 2 tablespoons grated Parmesan cheese
07 - 2 cloves garlic, minced
08 - 1 tablespoon chopped fresh parsley
09 - 1 teaspoon dried oregano
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper

→ Marinara Sauce

12 - 2 cups marinara sauce (store-bought or homemade)
13 - 1 tablespoon olive oil
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced

→ Assembly

16 - 4 long sandwich rolls (sub or hoagie rolls)
17 - 8 slices provolone cheese
18 - 1 tablespoon butter (optional, for toasting rolls)
19 - Fresh basil or parsley, for garnish (optional)

# How To Make It:

01 - Heat oven to 400°F (200°C).
02 - Combine ground beef, ground pork, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and black pepper in a large bowl. Mix until just combined.
03 - Shape mixture into sixteen 1¼-inch meatballs.
04 - Arrange meatballs on a parchment-lined baking tray and bake for 15 to 18 minutes until browned and cooked through.
05 - While meatballs bake, heat olive oil in a saucepan over medium heat. Sauté onion until soft, about 3 minutes, then add garlic and cook for 1 more minute.
06 - Add marinara sauce to the saucepan and bring to a simmer. Transfer baked meatballs into the sauce and cook gently for 10 minutes, stirring occasionally.
07 - If desired, split rolls lengthwise, lightly butter the insides, and toast under broiler or in a pan until golden.
08 - Place four meatballs with sauce inside each roll and top with two provolone slices.
09 - Place sandwiches on a baking tray and broil for 2 to 3 minutes until cheese is melted and bubbly.
10 - Garnish with fresh basil or parsley and serve hot.

# Expert Advice:

01 -
  • It turns a simple sandwich into a full meal that satisfies without leaving you feeling heavy or sluggish afterward.
  • The meatballs soak up just enough sauce to stay tender while the roll holds everything together without falling apart in your hands.
  • You can prep the meatballs ahead and just assemble when hunger strikes, making it perfect for busy weeknights.
  • The broiled cheese on top adds a slightly crispy, golden layer that makes every bite feel indulgent.
02 -
  • Don't compact the meat when shaping the meatballs or they'll turn out dense and chewy instead of tender.
  • Let the meatballs simmer in the sauce for the full 10 minutes so they absorb the flavors and stay moist.
  • Watch the broiler like a hawk when melting the cheese, it can go from perfect to burnt in seconds.
  • Use rolls that are fresh or lightly toasted, stale bread will ruin the entire experience no matter how good the filling is.
03 -
  • Use a small ice cream scoop to portion the meatballs evenly so they cook at the same rate and look uniform.
  • If your sauce is too thick, thin it with a splash of pasta water or beef broth to help it coat the meatballs without being gloppy.
  • Toast the rolls cut-side down in a dry skillet if you don't want to use butter, you'll still get great texture and flavor.
  • Let the assembled subs rest for a minute after broiling so the cheese sets slightly and doesn't slide off when you take your first bite.
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