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Cheesy Meatball Subs

Cheesy meatball subs with tender 2-inch meatballs simmered in marinara, then stuffed into toasted hoagie rolls. Finished under the broiler with melted mozzarella and provolone for a bubbly, golden top.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Make the meatballs
  1. Mix ground beef and pork blend with breadcrumbs, parmesan, egg, minced garlic, fresh parsley, Italian seasoning, plus salt and pepper, then form into 2-inch balls. Keep the mixture firm enough to hold its shape as you roll.
  2. Heat olive oil in an oven-safe skillet over medium-high heat and brown the meatballs. Drain excess fat after browning so the marinara doesn’t taste greasy.
  3. Add marinara sauce to the skillet, bring to a simmer, and cook for 15 minutes until the meatballs are cooked through. Keep the sauce gently bubbling for even cooking.
Toast and broil the subs
  1. Preheat the broiler and split hoagie rolls, then toast them cut-side up. Stop when they’re lightly golden so they stay sturdy under the sauce.
  2. Fill the toasted hoagie rolls with meatballs and marinara, then pile shredded mozzarella and provolone over the top. Aim for a thick layer so it melts and browns.
  3. Broil for 3-5 minutes until the cheese is bubbly and golden. Watch closely so the tops don’t burn.
  4. Top the hot subs with fresh basil for serving. Serve immediately while the cheese is still molten.

Notes

Pro tip: if your meatballs aren’t browning well, don’t overcrowd the skillet—brown in batches so they develop color. Refrigerate leftover meatballs and marinara in an airtight container for up to 3 days; reheat until hot and assemble fresh with toasted rolls. Freezing is yes—freeze meatballs in sauce for up to 2 months, then thaw and reheat. Dietary swap: use low-fat mozzarella and a leaner beef/pork blend to reduce calories while keeping the cheesy pull.