Meatball Sub Sandwich

Rainy Sunday afternoons were made for sandwiches like this. I stumbled upon the magic of mixing beef and pork after watching an old Italian neighbor make her wedding soup, and the flavor difference hit me like a freight train. Now these meatball subs are the comfort food that my family actually cheers for when they walk through the door smelling garlic and melted cheese.

Last winter during a snowstorm, my teenage son and his friends polished off eight of these in one sitting. The way the provolone gets all bubbly and browned on top while the bread stays sturdy enough to hold everything together is basically kitchen magic. I've learned to double the recipe without even thinking about it.

Ingredients

• Ground beef and pork mixture: The pork adds fat and sweetness that beef alone can't deliver, keeping meatballs juicy
• Breadcrumbs and milk: This panade trick is the secret to tender meatballs that never turn into hockey pucks
• Parmesan cheese: Don't skip it, it adds umami depth that makes the meatballs taste like they've been simmering for hours
• Marinara sauce: Whether homemade or store-bought, choose one you'd happily eat on pasta
• Provolone cheese: It melts beautifully and has just enough sharpness to cut through the rich meatballs
• Long sandwich rolls: Look for rolls with a sturdy crust but soft interior, nothing too dense or the bread will overwhelm the filling

Instructions

Mix and shape the meatballs:

Combine both meats with egg, breadcrumbs moistened with milk, Parmesan, garlic, herbs, salt and pepper. Mix just until everything holds together, then form into 16 even balls about the size of walnuts.

Bake until browned:

Roast at 200°C for 15-18 minutes until they're golden brown and cooked through. This baking step first creates a nice crust that holds up when they simmer in sauce later.

Build the sauce base:

While meatballs bake, cook onion in olive oil until soft and translucent, then add garlic for just one minute until fragrant but not browned.

Simmer meatballs in sauce:

Pour in marinara sauce, add the baked meatballs and let everything bubble gently for 10 minutes. The sauce will thicken slightly and the meatballs will absorb all those flavors.

Toast the rolls:

Split rolls lengthwise, butter the cut sides and toast until golden under your broiler. This step prevents soggy bread and adds nice crunch.

Assemble and melt:

Place four meatballs with some sauce in each roll, drape with two provolone slices, then broil for 2-3 minutes until the cheese is bubbling and starting to brown in spots.

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These subs have become my go-to for feeding a crowd without feeling like I'm catering. Something about tearing into that cheesy, saucy sandwich brings out the kid in everyone, even the grown-ups who claim they're too full for seconds.

Making Ahead

The meatballs and sauce can be made a day ahead and stored in the refrigerator. Actually, the flavors get even better overnight as the meatballs continue to absorb the sauce. Just reheat gently before assembling your subs.

Cheese Options

While provolone is traditional, mozzarella creates that Instagram-worthy cheese pull. Aged provolone adds sharpness that cuts through the richness. Mix both cheeses if you can't decide, or try fontina for an extra nutty flavor that melts like a dream.

Serving Ideas

A simple green salad with sharp vinaigrette balances the richness perfectly. Or go full comfort mode with potato chips and pickles on the side, the way sandwich shops do it.

• Cut subs in half diagonally for easier eating, especially with kids
• Have extra napkins ready because these are gloriously messy
• Let everyone assemble their own if you're serving a crowd with different preferences

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There's something about these meatball subs that turns an ordinary Tuesday into a mini celebration. Hope they bring as much comfort to your table as they have to mine.

Recipe Questions & Answers

→ Can I make the meatballs ahead of time?

Yes, you can prepare and bake the meatballs up to 2 days in advance. Store them in an airtight container in the refrigerator. When ready to serve, reheat them in the marinara sauce over low heat for about 10-15 minutes until heated through before assembling the subs.

→ What type of bread works best for meatball subs?

Long sandwich rolls, sub rolls, or hoagie rolls with a sturdy crust and soft interior work best. Italian bread rolls are ideal as they hold up well against the sauce without becoming soggy. Lightly toasting the interior helps create a barrier against the marinara.

→ Can I freeze the assembled meatball subs?

It's best to freeze the components separately. Freeze cooked meatballs in sauce for up to 3 months. Freeze the rolls without filling. Thaw both overnight in the refrigerator, then reheat the meatballs in sauce and assemble fresh for the best texture and flavor.

→ How do I prevent the bread from getting soggy?

Lightly toast the cut sides of the rolls before adding the meatballs and sauce. You can also brush them with a little olive oil or butter for extra protection. Don't overload with too much sauce, and serve immediately after broiling the cheese.

→ Can I use store-bought frozen meatballs?

Absolutely! Use good quality frozen Italian-style meatballs. Thaw and simmer them in the marinara sauce for 15-20 minutes to heat through and absorb flavor. This shortcut reduces prep time significantly while still delivering great results.

→ What cheeses work well besides provolone?

Mozzarella offers excellent melting properties and mild flavor. For stronger taste, try aged provolone, Parmesan, or an Italian cheese blend. A mix of mozzarella and provolone gives you both great melt and rich flavor. Avoid very hard cheeses that won't melt properly.