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Cheesy Meatball Subs

Cheesy Meatball Subs with tender 2-inch meatballs simmered in marinara and topped with melty mozzarella and provolone. Toasted hoagie rolls are broiled until the cheese turns bubbly and golden, then finished with fresh basil for a bright, classic Italian-American bite.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef and pork blend
  • 0.333 cup breadcrumbs
  • 0.25 cup parmesan
  • 1 egg
  • 3 garlic, minced
  • 1 tbsp fresh parsley
  • 1 tsp Italian seasoning
  • salt and pepper Use to taste.
  • 2 cups marinara sauce
Subs
  • 4 hoagie rolls Split and toast.
  • 1.5 cups shredded mozzarella
  • 4 provolone slices Lay on top before broiling.
  • 1 fresh basil For serving.

Equipment

  • 1 oven-safe skillet
  • 1 sheet pan

Method
 

Make and shape the meatballs
  1. In a large mixing bowl, combine ground beef and pork blend, breadcrumbs, parmesan, egg, garlic, parsley, Italian seasoning, and salt and pepper. Mix just until evenly incorporated, then roll into 2-inch balls.
Brown and cook the meatballs
  1. Heat olive oil in an oven-safe skillet over medium-high heat and brown the meatballs, about 2-3 minutes per side, until browned. Drain off excess fat.
  2. Pour marinara sauce over the browned meatballs, then bring to a simmer. Simmer for 15 minutes until the meatballs are cooked through, stirring gently to coat.
Toast the hoagie rolls
  1. Preheat the broiler. Split hoagie rolls and toast the cut side up until lightly golden, about 1-2 minutes, keeping a close eye to avoid burning.
Assemble and broil the subs
  1. Place toasted hoagie roll halves on a sheet pan. Fill them with meatballs and marinara, then pile mozzarella and provolone over the top.
  2. Broil for 3-5 minutes until the cheese is bubbly and golden, with some browned spots on top. Remove and immediately top with fresh basil.

Notes

For best texture, don’t overmix the meatball mixture—mix only until the ingredients hold together. Store leftover meatballs in the refrigerator up to 3 days in a covered container, and freeze cooked meatballs in marinara for up to 3 months (thaw overnight). Reheat gently on the stovetop or in the microwave before assembling subs. For a lighter option, use part-skim mozzarella and whole-wheat hoagie rolls if you want less fat while keeping the melty topping.