Meatball parmesan subs are the weeknight hero. Juicy, tender meatballs. Rich marinara. Toasted hoagies. Melted provolone. 30 minutes. Better than any sub shop. Family-approved.
Serves 4 (makes 4 subs).
Make Meatballs
In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Roll into 16-20 golf-ball-sized meatballs.
Brown Meatballs
Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides (5-7 minutes).
Simmer in Sauce
Pour marinara sauce over meatballs. Reduce heat to low. Simmer 10-15 minutes until meatballs are cooked through (165°F / 74°C internal).
Toast Rolls
Slice hoagie rolls. Toast cut-side down in a dry skillet or under broiler until golden.
Assemble & Melt
Place 4-5 meatballs in each roll. Top with provolone cheese. Broil for 1-2 minutes until cheese is melted.
Serve
Garnish with fresh basil or parsley. Serve immediately. Juicy, cheesy, sub-shop perfection.
Summary
Prep Time: 15 min | Cook Time: 20 min | Total: 35 min
Yield: 4 subs | Difficulty: Easy
Storage Notes
Fridge (meatballs in sauce): 5 days. Reheat in skillet or microwave. Assemble subs fresh to avoid soggy bread. Freeze cooked meatballs in sauce: 3 months. Great for meal prep and busy weeknights.
