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Cheesy Meatball Subs

Cheesy meatball subs with juicy 2-inch meatballs simmered in marinara and finished under a broiler until the mozzarella and provolone are bubbly and golden. Loaded into toasted hoagie rolls and topped with fresh basil for classic Italian-American flavor.
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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: 950
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
  • 0.5 tsp salt and pepper
  • 2 cup marinara sauce
  • 4 hoagie rolls
  • 1.5 cup shredded mozzarella
  • 4 slice provolone
  • 1 fresh basil for serving
  • 1 tbsp olive oil

Equipment

  • 1 oven-safe skillet

Method
 

Make and simmer the meatballs
  1. Mix the ground beef and pork blend, breadcrumbs, parmesan, egg, minced garlic, fresh parsley, Italian seasoning, and salt and pepper until evenly combined, then roll into 2-inch balls.
  2. Heat olive oil in an oven-safe skillet over medium-high heat, then brown the meatballs until nicely seared; drain excess fat.
  3. Add marinara sauce to the skillet and simmer for 15 minutes until the meatballs are cooked through.
Toast, fill, and broil
  1. Preheat the broiler and split the hoagie rolls, then toast the cut sides up until lightly browned.
  2. Fill each roll with meatballs and marinara, then pile shredded mozzarella and provolone over the top.
  3. Broil for 3-5 minutes until the cheese is bubbly and golden.
  4. Top the subs with fresh basil and serve immediately.

Notes

For best texture, mix just until the meatball ingredients come together—overmixing can make them dense. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 350°F oven or microwave until hot. Freezing is not recommended for best bun texture, but you can freeze cooked meatballs in marinara up to 2 months and reheat, then toast fresh rolls. For a lower-carb option, use a low-carb breadcrumb substitute and serve with toasted rolls or lettuce wraps.