Meatball Parmesan Sub Recipe

Prepare meatball mixture

In a large bowl combine ground beef, ground pork, breadcrumbs and milk; let sit 5 minutes to hydrate breadcrumbs. Add egg, grated Parmesan, minced garlic, chopped onion, parsley, dried oregano, salt and black pepper. Mix gently with your hands or a fork until just combined; avoid overworking to keep meatballs tender.

Form meatballs

Portion mixture into roughly 1 1/4-inch (about 1.5 oz) meatballs using a spoon or cookie scoop — should yield about 18–20 meatballs. Roll gently between palms to form compact balls without packing too tightly.

Sear meatballs

Heat a large skillet over medium-high heat and add olive oil. When shimmering, add meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides, about 6–8 minutes total, turning carefully with tongs. They do not need to be fully cooked through at this stage.

Simmer in sauce

Reduce heat to medium-low. Pour the marinara sauce into the skillet with the seared meatballs (or transfer both to a large saucepan). Gently stir to coat meatballs, cover partially, and simmer for 15–20 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and sauce has flavored the balls. Taste sauce and adjust seasoning with a pinch of salt or pepper if needed.

Prepare rolls

Preheat broiler (or oven to 425°F/220°C). Slice sub rolls lengthwise, leaving a hinge if you like. Spread softened butter on the cut sides. Place rolls cut-side up on a baking sheet and toast under the broiler 1–2 minutes until golden — watch carefully to avoid burning.

Assemble subs

Spoon 3–4 meatballs into each toasted roll (depending on roll size) and drizzle with 1/4–1/3 cup of the warm marinara sauce per sandwich. Top each sandwich evenly with shredded mozzarella and a sprinkle of extra grated Parmesan.

Melt cheese

Place assembled sandwiches on the baking sheet and return to the broiler or put in the 425°F oven. Broil or bake just until the cheese is melted and bubbling, about 2–4 minutes. Remove when cheese is melted and edges are golden.

Finish and serve

Sprinkle with dried basil and/or red pepper flakes if desired. Serve hot immediately so cheese remains gooey.