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Cheesy Meatball Subs

Cheesy meatball subs with tender, browned meatballs simmered in marinara and topped with melted mozzarella and provolone. Toasted hoagie rolls and a quick broil create bubbly, golden cheese for a classic Italian-American main dish.
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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: 840
Ingredients Equipment Method Notes

Ingredients
  

For meatballs
  • 1.5 lb ground beef and pork blend
  • 0.333 cup breadcrumbs
  • 0.25 cup parmesan
  • 1 egg
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley
  • 1 tsp Italian seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
For serving
  • 2 cups marinara sauce
  • 4 hoagie rolls
  • 1.5 cups shredded mozzarella
  • 4 slices provolone
  • 1 fresh basil for serving
  • 1 tbsp olive oil for browning

Equipment

  • 1 cast iron skillet

Method
 

Mix and form meatballs
  1. In a bowl, mix ground beef and pork blend, breadcrumbs, parmesan, egg, garlic, fresh parsley, Italian seasoning, salt, and pepper until evenly combined.
  2. Roll the mixture into 2-inch balls and arrange them for browning.
Brown and simmer
  1. Heat olive oil in an oven-safe cast iron skillet over medium-high heat, then brown the meatballs until browned on the outside.
  2. Drain off excess fat from the skillet.
  3. Add marinara sauce to the skillet and bring to a simmer, then simmer 15 minutes until the meatballs are cooked through.
Toast and broil the subs
  1. Preheat the broiler and split hoagie rolls, toasting the cut-side up until lightly golden.
  2. Fill the rolls with meatballs and marinara, then pile shredded mozzarella and provolone over the top.
  3. Broil 3-5 minutes until the cheese is bubbly and golden.
  4. Top with fresh basil and serve immediately.

Notes

For juicier meatballs, mix just until combined—overmixing can make them tough. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet with a splash of marinara to keep them moist. Freezing is best for the meatballs and sauce only (freeze up to 2 months), then reheat and assemble with fresh rolls. For a lighter option, use an 90% lean ground beef-and-pork blend to reduce calories without changing the simmer method.