Meatball Sandwich Recipe
jumbo meatball, melted Provolone, marinara, hoagie roll
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatballs
Marinara Sauce
Assembly
Method
Meatballs
- 1
Mix meatball mixture
In a large bowl combine ground beef, ground pork, breadcrumbs and milk. Add the egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt and black pepper. Use your hands or a fork to mix gently until just combined — avoid overmixing to keep meatballs tender.
- 2
Form jumbo meatballs
Divide the mixture into 4 equal portions and shape each into a tight ball about 3–3.5 inches (jumbo). Wetting your hands slightly will help form smooth balls.
- 3
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs and brown on all sides, about 3–4 minutes per side. Work in batches if needed to avoid crowding. Transfer browned meatballs to a plate.
- 4
Finish in sauce
After browning all meatballs, place them in simmering marinara (prepared in the next section) and cook gently, covered, for 18–22 minutes until cooked through (internal temperature 160°F / 71°C). Turn once halfway through so sauce coats evenly.
Marinara Sauce
- 5
Sauté aromatics
In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5–6 minutes. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant.
- 6
Simmer sauce
Stir in the crushed tomatoes and tomato paste. Add dried basil, dried oregano, sugar if using, salt, black pepper and red pepper flakes. Bring to a gentle simmer, then reduce heat to low and let simmer uncovered for 12–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning.
- 7
Combine with meatballs
When meatballs are browned and placed into the sauce, simmer together as directed in the Meatballs section so flavors meld and meatballs finish cooking. Keep sauce at a gentle simmer to avoid breaking it.
Assembly & Finish
- 8
Prepare rolls
Preheat oven broiler (or oven to 425°F / 220°C if you prefer). Split hoagie rolls lengthwise, leaving one side hinged if desired. If toasting, butter cut sides lightly and place under broiler or in oven for 1–2 minutes until golden — watch closely to avoid burning.
- 9
Assemble sandwiches
Place one jumbo meatball into each hoagie roll. Spoon a generous 1/3 to 1/2 cup of warmed marinara over and around the meatball so it soaks into the roll. Top each meatball with 2 slices of Provolone, tucking them slightly around the meatball.
- 10
Melt cheese
Return assembled sandwiches to the oven or under the broiler for 1–2 minutes until Provolone is melted and bubbly. If using a broiler, keep the pan on the middle rack and watch closely.
- 11
Garnish and serve
Remove sandwiches from oven, add fresh basil leaves if using, close rolls and serve immediately with extra marinara on the side for dipping.