Ingredients
Equipment
Method
Make the meatballs
- Mix ground beef and pork blend with breadcrumbs, parmesan, egg, minced garlic, fresh parsley, Italian seasoning, salt, and pepper until evenly combined. Roll the mixture into 2-inch balls.
- Heat olive oil in an oven-safe skillet over medium-high heat, then add meatballs in a single layer and brown on multiple sides. Drain excess fat if needed.
Simmer in marinara
- Pour marinara sauce into the skillet over the browned meatballs. Simmer for 15 minutes until the meatballs are cooked through and the sauce is hot and thickened slightly.
Toast and broil the subs
- Preheat the broiler, then split hoagie rolls and arrange them cut-side up on a sheet pan. Toast under the broiler until lightly golden at the edges, about 1 to 2 minutes, keeping a close eye.
- Fill the toasted hoagie rolls with meatballs and marinara, then pile mozzarella and provolone over the top. Broil for 3 to 5 minutes until the cheese is bubbly and golden.
- Remove the subs and top with fresh basil before serving.
Notes
Pro tip: for evenly cooked, juicy meatballs, keep the 2-inch size consistent and don’t over-mix once the wet ingredients are incorporated. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven or broiler until hot and re-melted. Freezing is not recommended because the hoagie rolls lose texture, but you can freeze the cooked meatballs in marinara up to 2 months and assemble fresh. For a lighter option, use part-skim mozzarella and a leaner beef-and-pork blend.