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Cheesy Meatball Subs

Cheesy meatball subs with tender 2-inch meatballs simmered in marinara and broiled hoagie rolls topped with bubbly mozzarella and provolone. Built in an oven-safe skillet for easy browning, then broiled until the cheese turns golden and strings.
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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: 860
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 Use to taste; season meatball mixture.
  • 2 cup marinara sauce
  • 4 hoagie rolls
  • 1.5 cup shredded mozzarella
  • 4 slices provolone
  • 0.25 cup fresh basil for serving
  • 1 tbsp olive oil For browning the meatballs in the skillet.

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For best browning, keep the meatballs uniform at about 2 inches so they finish cooking at the same time. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet or oven until hot. Freezing is not ideal for assembled subs, but you can freeze meatballs in marinara for up to 2 months and rewarm before stuffing rolls. For a lighter option, use lean ground beef/pork and slightly reduce cheese while still broiling until browned.