Meatball Sub Marinara Provolone

The smell of these meatballs bubbling away in marinara takes me back to my first apartment, where I learned that mixing beef and pork was the secret to meatballs that actually stayed tender. My roommate and I would make a massive batch every Sunday, arguing over whose grandmother had the better technique while the kitchen filled with garlic and oregano. We'd eat them straight from the sauce with forks, standing over the stove, before remembering we were supposed to be making sandwiches for tomorrow's lunch.

I once made these for a Super Bowl party and watched my friend Mike accidentally drop his entire sandwich face-down onto a plate of nachos. He looked at me, said "five second rule," and proceeded to eat it anyway, declaring it the best flavor combination of his life. Now whenever I make meatball subs, someone always asks if I'm going to serve them with crushed nachos on top.

Ingredients

• Ground beef and pork: The combination creates that perfect texture, beef for flavor and pork for fat content keeping things tender
• Breadcrumbs soaked in milk: This prevents meatballs from becoming dense hockey pucks, a lesson I learned through many disappointing dinners
• Fresh garlic and parsley: Dont even think about using garlic powder here, the fresh stuff makes all the difference in the final taste
• Marinara sauce: Homemade is lovely but a good jarred sauce works perfectly fine, nobody needs extra stress on a Tuesday night
• Provolone cheese: It melts into that perfect blanket that holds everything together when you take that first messy bite

Instructions

Mix the meatball mixture:

Combine beef, pork, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and pepper in a large bowl, mixing gently with your hands until just combined, overworking makes them tough

Shape and bake the meatballs:

Form into 16 equal meatballs and place on a parchment-lined baking sheet, baking at 200°C for 15 to 18 minutes until browned and cooked through

Prepare the sauce:

While meatballs bake, heat olive oil in a saucepan, sauté onion until soft, add garlic for one minute, then pour in marinara and bring to a gentle simmer

Combine and simmer:

Transfer baked meatballs to the sauce and let them simmer together for 10 minutes, stirring occasionally so they soak up all that flavor

Assemble the subs:

If desired, toast buttered rolls under the broiler until golden, then arrange 4 meatballs with sauce inside each roll and top with 2 slices of provolone

Melt and serve:

Broil assembled subs for 2 to 3 minutes until cheese is bubbly and starting to brown, then garnish with fresh herbs and serve immediately

Pin it

These subs became my go-to comfort food during a particularly stressful finals week in college. I'd make a batch on Sunday and eat them while studying, the mess somehow making the material easier to absorb. Now whenever I taste that first bite, I'm transported back to that tiny kitchen table covered in textbooks and tomato sauce.

Making It Your Own

After making these dozens of times, I've found that adding a pinch of red pepper flakes to the sauce gives it this subtle warmth that keeps people coming back for more. Sometimes I'll tuck sautéed peppers and onions into the rolls before adding the meatballs, especially if I'm feeding people who need extra vegetables to feel virtuous about dinner.

The Assembly Secret

Hollowing out just a bit of the soft bread center creates the perfect canoe for your meatballs, preventing that dreaded sauce spill down your arm. I learned this trick from watching an old Italian grandmother make sandwiches at a deli counter, her hands moving faster than I could follow while she explained that the bread should never compete with the filling.

Serving Suggestions

A simple green salad with sharp vinaigrette cuts through the richness beautifully. Serve with extra napkins and zero judgment when sauce ends up on chins. These reheat surprisingly well if you're lucky enough to have leftovers, though I rarely do.

• Wrap the bottom half in foil if eating on the couch to catch drips
• Let the subs rest for 2 minutes after broiling so the cheese sets slightly
• Cut diagonally for no reason other than it looks more elegant

Pin it

There's something deeply satisfying about a sandwich that requires two hands and complete commitment to eating. Make these for people you love, or just for yourself on a night when comfort food is the only thing that will help.

Common Questions

→ What type of meat works best for meatball subs?

A combination of ground beef and pork creates ideal texture and flavor. The beef provides hearty structure while pork adds juiciness and richness. You can substitute ground turkey or chicken for a lighter version.

→ How do I prevent the sandwich roll from getting soggy?

Lightly toast the cut sides of the rolls with butter before assembling. This creates a barrier against the sauce. You can also drain excess sauce from the meatballs before placing them on the bread.

→ Can I make the meatballs ahead of time?

Absolutely. Cook the meatballs and store them in the sauce for up to 3 days in the refrigerator. Reheat gently on the stove before assembling and broiling the subs for the best results.

→ What cheese alternatives work well?

While provolone is traditional, mozzarella creates excellent melt. For sharper flavor, try aged provolone or a blend with Parmesan. Avoid fresh mozzarella as it releases too much water.

→ How do I achieve the perfect meatball texture?

Mix ingredients just until combined—overworking toughens the meat. The breadcrumbs soaked in milk, egg, and cheese bind everything while keeping meatballs tender. Bake at high heat first to develop a crust, then finish in sauce.

→ What sides complement meatball subs?

A crisp Italian salad with vinaigrette cuts through the richness. Roasted vegetables, garlic knots, or a simple minestrone soup round out the meal nicely. For drinks, try an Italian lager or Chianti.