It is 6pm and the house is loud. You need a dinner that feels like a warm hug after a long day. This meatball submarine sandwich is the answer to your busy evening.
There is nothing better than the smell of toasted bread and savory sauce. As the air turns crisp this fall, these sandwiches bring everyone to the table. They are hearty, messy, and completely satisfying for every age.
Why You Will Love This Recipe
This recipe is a total winner for busy families. You get restaurant-quality flavor with minimal effort in your own kitchen. It is much cheaper than ordering takeout for four people.
The combination of beef and pork makes the meatballs extra tender. Your kids will love the gooey, melted cheese on top. It is the perfect fall comfort food for any weeknight.
Simple Cooking Steps
Making meatballs from scratch might sound hard, but it is actually very simple. You just mix, roll, and let the oven do the heavy lifting. Using a baking sheet keeps things tidy and quick.
While the meatballs bake, you can relax for a few minutes. Simmering them in sauce adds that deep, slow-cooked flavor. You will feel like a pro chef without the stress.
Ingredients You Will Need
Most of these items are likely already in your pantry or fridge. Using fresh garlic makes a huge difference in the final taste.
- 1 lb ground beef (80/20)
- 0.5 lb ground pork
- 0.5 cup breadcrumbs
- 0.25 cup whole milk
- 1 large egg
- 0.25 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 2 cups marinara sauce
- 4 hoagie rolls
- 8 slices provolone cheese
- 2 tbsp unsalted butter, softened
Step-by-Step Directions
- Preheat oven to 400 degrees Fahrenheit.
- Combine breadcrumbs and milk in a bowl and allow to hydrate for 5 minutes.
- Mix ground beef, ground pork, egg, Parmesan, garlic, oregano, salt, and pepper into the breadcrumb mixture until homogenous.
- Shape the mixture into 12 uniform meatballs and place on a lined baking sheet.
- Bake meatballs for 18 minutes or until internal temperature reaches 165 degrees Fahrenheit.
- Transfer meatballs to a saucepan containing marinara sauce and simmer over low heat for 10 minutes.
- Halve hoagie rolls, apply butter, and toast under a broiler for 1 to 2 minutes.
- Assemble sandwiches by placing 3 meatballs in each roll, covering with extra sauce, and topping with 2 slices of provolone.
- Broil assembled sandwiches for 2 minutes until cheese is melted and bubbling.
Best Ways to Enjoy It
Serve these subs while the cheese is still bubbly and hot. A simple side salad or crunchy chips completes the meal perfectly. It is a great way to fuel up before a soccer game.
For a fun twist, serve them family-style on a big wooden board. Let everyone grab their own sandwich and extra napkins. Gather around the table and enjoy the cozy vibes.
How to Store Leftovers
If you have extra meatballs, store them in the sauce. They stay fresh in the fridge for up to three days. Keep the bread separate so it stays crunchy when you are ready.
To reheat, warm the meatballs on the stove. Toast a fresh roll and melt the cheese just before eating. This makes a fantastic lunch the next day at work.
Recipe Tips for Best Results
- Do not overmix the meat or the meatballs will be tough.
- Use a cookie scoop to make perfectly even meatballs every time.
- Soaking breadcrumbs in milk is the secret to ultra-tender meat.
- Always toast the buttered bread before adding the sauce to prevent sogginess.
- For a back-to-school shortcut, make the meatballs on Sunday.
- Add a pinch of red pepper flakes if you like a little heat.
- Double the batch and freeze half for an even faster dinner later.
Easy Flavor Ideas
- Swap provolone for mozzarella for a milder, stretchier cheese pull.
- Use ground turkey instead of beef for a lighter version.
- Add fresh basil leaves on top for a garden-fresh finish.
- Try garlic butter on the rolls instead of plain butter.
Common Questions
Can I use frozen meatballs?
Yes, you can use frozen meatballs to save time. Just simmer them in the sauce until they are hot all the way through. However, homemade meatballs have much better texture and flavor.
Will my kids actually eat this?
Most kids love this meal because it is familiar and fun to eat. You can cut the subs into smaller pieces for younger children. It is a guaranteed crowd-pleaser for picky eaters.
I hope this meatball submarine sandwich brings a little ease to your busy week. There is nothing like a warm, melty meal to end the day right. Happy cooking!
— Lidia
Ingredients
- 1 lb ground beef (80/20)
- 0.5 lb ground pork
- 0.5 cup breadcrumb s
- 0.25 cup whole milk
- 1 large eg g
- 0.25 cup grated Parmesan cheese
- 2 cloves garlic , minced
- 1 tsp dried oregano
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 2 cups marinara sauce
- 4 hoagie roll s
- 8 slices provolone cheese
- 2 tbsp unsalted butter, softened
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Combine breadcrumbs and milk in a bowl and allow to hydrate for 5 minutes.
- Mix ground beef, ground pork, egg, Parmesan, garlic, oregano, salt, and pepper into the breadcrumb mixture until homogenous.
- Shape the mixture into 12 uniform meatballs and place on a lined baking sheet.
- Bake meatballs for 18 minutes or until internal temperature reaches 165 degrees Fahrenheit.
- Transfer meatballs to a saucepan containing marinara sauce and simmer over low heat for 10 minutes.
- Halve hoagie rolls, apply butter, and toast under a broiler for 1 to 2 minutes.
- Assemble sandwiches by placing 3 meatballs in each roll, covering with extra sauce, and topping with 2 slices of provolone.
- Broil assembled sandwiches for 2 minutes until cheese is melted and bubbling.
