Meatball Sandwich Recipe

Make the meatball mix

In a large bowl, combine the fresh breadcrumbs and milk; let sit for 5 minutes until breadcrumbs absorb the milk. Add ground beef, ground pork, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Using your hands or a fork, gently mix until just combined — do not overwork the meat.

Form

Portion the mixture into roughly 12 evenly sized meatballs (about 1.5 to 2 ounces each). Roll each between your palms to form tight, compact balls.

Sear

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if necessary). Sear until browned on all sides, about 2–3 minutes per side, turning carefully with tongs. They do not need to be cooked through at this stage.

Finish in sauce

Transfer the seared meatballs to the simmering marinara (see Marinara directions) and simmer gently for 12–15 minutes, turning occasionally, until cooked through (internal temperature ~160°F/71°C). If you prefer, finish meatballs in a 350°F (175°C) oven on a baking sheet for 10–12 minutes after searing.

Saute aromatics

In a medium saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add 1 teaspoon minced garlic and sauté briefly until fragrant, about 30 seconds — do not brown.

Simmer sauce

Add crushed tomatoes and tomato paste, stirring to combine. Stir in dried basil, dried oregano, sugar (if using), salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally. Once the sauce is simmering, add the seared meatballs and continue to simmer as directed in the Meatballs section so flavors meld and meatballs finish cooking.

Toast rolls

Split the hoagie rolls lengthwise. Lightly butter the cut sides with the 2 tablespoons butter. Heat a skillet or griddle over medium heat and toast the cut sides of the rolls buttered-side down until golden and crisp, about 1–2 minutes.

Assemble sandwiches

Place 3 meatballs (or desired number) into each toasted roll, spooning 2–3 tablespoons of marinara over the meatballs. Top each sandwich with 1 slice of provolone cheese. If you like the cheese melted, place assembled sandwiches under a broiler for 1–2 minutes or return to the hot skillet with a lid for 1–2 minutes until the provolone softens and begins to melt.

Finish and serve

Garnish with fresh basil leaves if using. Serve the meatball sandwiches hot with any remaining marinara on the side for dipping.