Ingredients
Equipment
Method
Prepare the Meatballs
- In a large bowl, combine ground beef, breadcrumbs, egg, minced onion, minced garlic, parsley, salt, pepper, and optional red pepper flakes, mixing gently until just combined.
- Roll the mixture into 1.5 to 2-inch meatballs, yielding about 16-20 meatballs.
Cook the Meatballs
- Choose a method: bake meatballs on a parchment-lined sheet at 400°F (200°C) for 15-20 minutes, or pan-fry them in a skillet with olive oil over medium heat until browned.
- Transfer the meatballs to a pot with warmed marinara sauce and simmer for at least 15-20 minutes, stirring occasionally, to allow flavors to meld.
Assemble the Subs
- Slice sub rolls lengthwise, leaving a hinge, and lightly toast the insides under a broiler or in a dry pan until golden.
- Spoon a generous portion of meatballs and sauce into each toasted bun.
- Top the meatballs and sauce with shredded mozzarella and optionally sliced provolone cheese.
Melt the Cheese & Serve
- Place assembled subs on a baking sheet and broil for 2-4 minutes until cheese is bubbly and melted, or bake at 350°F (175°C) for 5-7 minutes.
- Garnish with extra fresh parsley if desired, and serve the hot subs immediately.
Notes
For extra flavor, consider adding a pinch of dried oregano or basil to the meatball mixture. If you prefer a spicier kick, increase the amount of red pepper flakes.
To make ahead, prepare and cook the meatballs, then store them in marinara sauce in the refrigerator for up to 3 days. Reheat gently and assemble the subs just before serving.
To prevent soggy buns, make sure not to over-sauce the subs and toast the bread adequately.
To make ahead, prepare and cook the meatballs, then store them in marinara sauce in the refrigerator for up to 3 days. Reheat gently and assemble the subs just before serving.
To prevent soggy buns, make sure not to over-sauce the subs and toast the bread adequately.