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Italian Meatball Subs
Nawaal Ahmed

Italian Meatball Subs with Homemade Marinara and Melted Provolone

Cheesy Italian Meatball Subs for a Crowd-Pleasing Dinner
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Course: dinner
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 1 lb 450 g ground beef
  • 1/2 lb 225 g ground pork
  • 1 cup 60 g breadcrumbs
  • 1/3 cup 30 g grated Parmesan cheese
  • 2 tbsp 8 g chopped fresh parsley
  • 2 cloves garlic minced
  • 1 large egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp 15 ml olive oil
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 1 can 28 oz / 800 g crushed tomatoes
  • 1 tbsp 15 g tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 sub rolls
  • 8 oz 225 g provolone cheese, sliced
  • 2 tbsp 8 g chopped fresh parsley for garnish

Method
 

  1. Combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, and black pepper in a large mixing bowl until evenly mixed.
  2. Shape the mixture into medium-sized meatballs, keeping them uniform for even cooking.
  3. Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides until golden.
  4. Transfer the meatballs to a plate while preparing the sauce.
  5. In the same skillet, sauté the onion until soft and fragrant.
  6. Add the garlic and cook briefly until aromatic.
  7. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
  8. Simmer the sauce for about 15 minutes until slightly thickened and rich in flavor.
  9. Return the meatballs to the sauce and simmer gently until fully cooked and tender.
  10. Preheat the oven to 400°F (200°C).
  11. Slice the sub rolls lengthwise without cutting all the way through.
  12. Arrange the rolls on a baking sheet and lightly toast until the edges become crisp.
  13. Place several meatballs inside each roll and spoon extra marinara over the top.
  14. Layer provolone cheese slices over the meatballs.
  15. Bake until the cheese is melted, bubbly, and lightly golden.
  16. Sprinkle with fresh parsley and serve immediately while hot.

Notes

Protein: 38 g
Carbohydrates: 42 g
Fat: 36 g
Fiber: 4 g
Sugar: 8 g
Sodium: 980 mg