Description

How to make gooey Cheesy Meatball Subs with tender homemade meatballs, rich marinara sauce, and melted provolone that your whole family will devour.

Ingredients

Scale

For the Meatballs:
1.5 lbs lean ground beef (85/15 blend)
1/2 cup Panko breadcrumbs
1 large egg
1/4 cup fresh parsley, chopped
For the Marinara Sauce:
1 (28 ounce) can crushed tomatoes
1 medium yellow onion, finely diced
4 cloves garlic, minced
2 tablespoons olive oil
Seasonings:
2 teaspoons dried Italian seasoning
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (freshly ground)
For the Subs & Toppings:
6 hoagie rolls (or sub rolls)
12 slices provolone cheese
1/4 cup grated Parmesan cheese (for serving)

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Instructions

Prep Meatballs: In a large bowl, gently combine ground beef, panko, egg, parsley, Italian seasoning, salt, and pepper. Form mixture into 18-20 uniform meatballs. Don’t overmix; this keeps them tender for your Cheesy Meatball Subs.
Sear Meatballs: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear meatballs on all sides until nicely browned, about 5-7 minutes. This crucial step caramelizes the exterior and locks in flavor.
Simmer Sauce: Remove meatballs, then sauté diced onion until softened, about 5 minutes. Add minced garlic for 1 minute until fragrant. Stir in crushed tomatoes, remaining Italian seasoning, salt, and pepper. Bring to a gentle simmer.
Cook Meatballs: Return seared meatballs to the simmering marinara sauce. Cover and cook for 20-25 minutes, or until meatballs are cooked through and tender. The sauce will thicken beautifully, becoming rich and flavorful.
Prepare Rolls: Preheat oven to 375°F (190°C). Slice hoagie rolls lengthwise, but not all the way through. Lightly toast them in the oven for 3-5 minutes. This creates a sturdy base for your Cheesy Meatball Subs.
Assemble Subs: Fill each toasted hoagie roll with plenty of saucy meatballs. Layer two slices of provolone cheese over the meatballs, ensuring good coverage. A generous filling makes these Cheesy Meatball Subs irresistible.
Bake & Serve: Place assembled subs on a baking sheet. Bake for 5-7 minutes, until the provolone is gloriously melted and bubbly. Garnish with grated Parmesan and serve hot for a truly satisfying meal.

Notes

Avoid overmixing the meatball mixture; it’s crucial for tender, juicy results in your subs.

Store leftover assembled subs in an airtight container in the refrigerator for up to 3-4 days.

Substitute ground turkey or chicken for beef, adding extra olive oil to prevent dryness.

Serve subs hot and bubbling from the oven, garnished with Parmesan and a crisp green salad.

Prepare meatballs and marinara sauce up to 2-3 days ahead; store separately and assemble just before baking.

For ultimate cheesy bliss, broil assembled subs briefly until the provolone is gloriously golden and bubbly.

**Allergy Information:** Dairy, Eggs, Gluten