Jul 14 2026
Restaurants›Mellow Mushroom Chesterfield›Meatball Hoagie Recipe

Meatball Hoagie Recipe

Inspired by Mellow Mushroom Chesterfield
Time1h
Serves4

Make Meatball Hoagie Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meatballs

Sauce

Assembly

Method

Meatballs

  1. 1

    Soak breadcrumbs

    Place the fresh breadcrumbs in a medium bowl and pour the milk over them. Let sit 5 minutes until the milk is absorbed and mixture is moistened.

  2. 2

    Mix meatball ingredients

    Add the ground beef (or beef/pork mix), egg, grated Parmesan, chopped parsley, minced garlic, salt, black pepper, and dried oregano to the soaked breadcrumbs. Using clean hands, fold gently until just combined—avoid overworking to keep meatballs tender.

  3. 3

    Form meatballs

    Portion the mixture into 12–16 golf-ball–size meatballs (about 1.5 oz to 2.5 oz each). Roll each into a compact ball, smoothing seams.

  4. 4

    Brown meatballs

    Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, about 2–3 minutes per side, turning carefully so they hold together. They do not need to be fully cooked through at this stage. Transfer browned meatballs to a plate.

Sauce

  1. 5

    Sauté aromatics

    In a large saucepan or deep skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and cook until translucent, 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

  2. 6

    Build sauce

    Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, and black pepper. Stir to combine and bring to a gentle simmer.

  3. 7

    Finish simmer

    Return the browned meatballs to the sauce, nestling them into the tomatoes. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes, turning the meatballs once halfway through, until meatballs are cooked through (internal temp ~160°F/71°C) and sauce has thickened slightly.

Assembly

  1. 8

    Toast rolls (optional)

    If desired, split the hoagie rolls and lightly butter cut sides. Toast them in a skillet or under a broiler until golden, about 1–2 minutes per side under a broiler watch closely.

  2. 9

    Toast with cheese

    Place 2 meatballs per roll (or 3 for smaller rolls) into the bottom half of each hoagie. Spoon hot sauce over the meatballs (about 1/4 to 1/3 cup sauce per sandwich). Top each with 2 slices of provolone or mozzarella. Place the open sandwiches under a broiler or in a 375°F/190°C oven for 2–4 minutes, until cheese is melted and bubbly.

  3. 10

    Garnish and serve

    Remove from heat, sprinkle with chopped basil/parsley and grated Parmesan if using. Close the rolls and serve immediately while hot. Provide extra sauce on the side if desired.

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