Description
Juicy homemade meatballs in a tangy marinara, piled into crusty sub rolls and topped with melted provolone and fontina—classic, cheesy subs perfect for hearty dinners.
Ingredients
For the meatballs:
1 lb (454 g) ground beef
1 cup (100 g) panko breadcrumbs
1 cup finely grated Parmesan cheese
2 large eggs
3½ tsp garlic powder
3 tsp onion powder
2½ tsp Italian seasoning
2 tsp salt
¾ tsp freshly ground black pepper
¾ cup (171 ml) water
For the marinara sauce:
⅓ cup (76 ml) olive oil
8 cloves garlic, minced
½ tsp crushed red pepper flakes
2 × 28‑oz cans crushed tomatoes with basil
1½ tsp salt
½ tsp granulated sugar
1½ tsp Italian seasoning
½ cup fresh basil leaves, chopped
For the subs:
8 crusty sub rolls, cut almost through so hinge remains
8 oz shredded provolone cheese
6 oz shredded fontina cheese
2 oz finely grated Parmesan cheese
Fresh torn basil, red pepper flakes (optional garnish)
Instructions
Preheat oven to 425 °F (220 °C). On a baking sheet lined with foil (not parchment), mix all meatball ingredients by hand until combined. Use an ice cream scoop (~2½ Tbsp) to portion meatballs, roll, and arrange with space between. Bake 18–20 minutes until cooked through.
While meatballs bake, heat olive oil in a saucepan over medium-low, sauté minced garlic 1 min, then add red pepper flakes. Stir in crushed tomatoes, salt, sugar, Italian seasoning, and simmer ~15 min. Add chopped basil and simmer 5 more minutes.
Add baked meatballs into marinara, stir to coat.
Preheat broiler. Slice sub rolls three-quarters through, place meatballs (about 5 per roll) into each. Spoon extra sauce over, then top with provolone, fontina, and sprinkle Parmesan evenly.
Place assembled subs on baking sheet under broiler until cheese is melted, bubbly, and lightly golden—watch carefully to avoid burning.
Garnish with torn basil, red pepper flakes, and a dusting of Parmesan if desired. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
