Meatball Sub

Ingredients

• 450 g (1 lb) ground beef, 80/20
• 225 g (1/2 lb) ground pork
• 1/2 cup plain breadcrumbs
• 1/4 cup whole milk
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 3/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, for browning
• 3 cups marinara sauce
• 4 hoagie or sub rolls, split
• 8 slices provolone cheese
• 2 tbsp softened butter, for the rolls
• Extra grated Parmesan and parsley, for serving

Before you cook

• Combine the breadcrumbs and milk in a small bowl and let them sit for 5 minutes so the crumbs soak up the liquid
• In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper
• Mix everything with your hands just until combined, taking care not to overwork the meat
• Roll the mixture into 16 golf-ball-sized meatballs and set them on a tray
• Butter the cut sides of the hoagie rolls

Steps

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers
2. Add the meatballs in a single layer, working in batches so the pan isn't crowded
3. Brown the meatballs on all sides, turning every couple of minutes, for about 6 minutes total
4. Pour the marinara sauce into the skillet around the meatballs
5. Bring the sauce to a gentle simmer, then lower the heat so it barely bubbles
6. Cover and let the meatballs cook in the sauce for 20 minutes, turning them once halfway through, until cooked through
7. Turn the oven on to preheat to 220°C (425°F)
8. Open the buttered rolls and set them cut-side up on a baking sheet
9. Toast the rolls in the oven for 3 to 4 minutes, until golden at the edges
10. Lay 4 or 5 meatballs into each toasted roll and spoon extra marinara over the top
11. Lay 2 slices of provolone over the meatballs in each sandwich
12. Return the sandwiches to the oven for 2 to 3 minutes, until the cheese is melted and bubbling
13. Sprinkle with extra Parmesan and parsley before serving