American
Baked Meatball Subs with Provolone
Garlic-warmed meatballs and thick marinara tucked into toasted hoagie rolls, capped with provolone, and broiled until the cheese bubbles without turning the bread soggy.
4 servings · 15 minutes prep · 24 minutes cook
Ingredients
Meatballs and Sauce
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, finely grated
- 3 cups thick marinara sauce
- 1/2 teaspoon dried oregano
- 16 thawed or refrigerated fully cooked beef-and-pork meatballs, thawed or refrigerated; about 1 1/2 inches (4 cm) wide
Sandwiches
- 4 soft Italian hoagie rolls
- 8 thin slices provolone
- 1 ounce Parmigiano-Reggiano, finely grated
- 2 tablespoons chopped flat-leaf parsley
Directions
Warm the Meatballs
- Heat the olive oil in a large skillet over medium-low heat. Add the garlic and stir for 30 seconds, just until the garlic’s raw, sharp aroma softens and the spices begin to bloom, stopping before the garlic browns.
- Add the marinara and oregano; simmer uncovered for 5 minutes. Nestle in the meatballs, cover, and warm gently for 8 to 10 minutes, turning once, until the centers reach 165°F (74°C).
Toast and Fill the Rolls
- Heat the oven to 425°F (220°C). Split the rolls from the top without cutting through the base. Open them on a baking sheet and toast for 3 minutes until the cut surfaces feel dry but the rolls remain flexible.
- Spoon a thin layer of sauce into each roll, add 4 meatballs, and cover with only enough additional sauce to coat. Lay 2 slices of provolone across each opening.
Melt and Finish
- Switch the oven to broil and cook for 1 to 2 minutes, watching continuously, until the provolone bubbles and develops a few brown spots.
- Rest the sandwiches for 5 minutes. Finish with the Parmigiano-Reggiano and parsley, then serve while the rolls are crisp at the edges. Pass any remaining hot marinara at the table; cool and refrigerate unused sauce promptly.
Allergen and Product Check
- Allergen note: contains wheat and milk. Prepared meatballs commonly also contain egg, wheat, and milk, and packaged marinara can vary; check every meatball, roll, cheese, and sauce label and consider cross-contact before serving anyone with an allergy.
