Ingredients
Equipment
Method
Make the meatballs
- In a mixing bowl, combine ground beef and pork blend with breadcrumbs, parmesan, egg, garlic, fresh parsley, Italian seasoning, and salt and pepper. Mix until evenly combined, then roll into 2-inch balls.
- Heat olive oil in an oven-safe skillet over medium-high heat and brown the meatballs on all sides. Drain excess fat so the pan isn’t greasy.
Simmer in marinara
- Pour marinara sauce into the skillet with the browned meatballs. Simmer for 15 minutes, cooking until the meatballs are done through.
Toast and broil the subs
- Preheat the broiler, then split the hoagie rolls and arrange them cut-side up. Toast under the broiler until lightly crisp, watching closely.
- Fill each toasted roll with meatballs and marinara, then pile shredded mozzarella and provolone over the top. Broil for 3-5 minutes until the cheese is bubbly and golden.
- Finish the subs with fresh basil and serve immediately.
Notes
Pro tip: drain the skillet fat after browning so the marinara and cheese don’t turn oily. Store assembled subs covered in the fridge up to 3 days; reheat in a 350°F oven until hot, then broil 1-2 minutes to re-melt cheese. For freezing, freeze meatballs in marinara (up to 3 months) and reheat, then assemble fresh with rolls and cheese. For a lower-carb option, swap hoagie rolls for baked sub rolls made from cauliflower or use lettuce wraps (skip broiling the “wrap” and just broil the cheese on top).