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A toasted hoagie roll split open and filled with homemade Italian meatballs simmering in a rich marinara sauce, ready for cheese.

Cheesy Meatball Subs: The Ultimate Recipe for a Classic Comfort Food

Discover the ultimate Cheesy Meatball Subs recipe! Features juicy homemade meatballs, rich marinara, and perfectly melted provolone on a toasted garlic bun. This guide includes pro-tips to prevent soggy bread for a perfect sub every time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 subs
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef 80/20 recommended
  • 1 lb ground pork
  • 1 cup Panko breadcrumbs
  • 0.5 cup grated Parmesan cheese freshly grated
  • 1 large egg lightly beaten
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
For Assembly
  • 24 oz marinara sauce
  • 6 hoagie rolls split
  • 12 slices provolone cheese
  • 2 tbsp butter melted
  • 0.5 tsp garlic powder

Equipment

  • 1 Large Skillet
  • 1 Baking Sheet
  • 1 Large Bowl

Method
 

  1. In a large bowl, gently combine ground beef, ground pork, Panko breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper. Form into 1.5-inch meatballs.
  2. In a large skillet over medium-high heat, add olive oil and brown the meatballs on all sides.
  3. Pour the marinara sauce over the meatballs, bring to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes.
  4. Preheat oven to 400°F (200°C). Combine melted butter and garlic powder. Brush onto the cut sides of the hoagie rolls.
  5. Toast the rolls on a baking sheet for 3-5 minutes until golden.
  6. Place 3-4 meatballs in each toasted roll, top with extra sauce, and cover with 2 slices of provolone cheese.
  7. Bake for 5-7 minutes, until the cheese is melted and bubbly. Serve immediately.

Notes

Toasting the Buns: Don't skip toasting the buns with garlic butter! This is the key to preventing them from becoming soggy.
Cheese Choice: Low-moisture mozzarella also works wonderfully if you prefer it over provolone.
Make Ahead: The meatballs and sauce can be made up to 2 days in advance and stored in the fridge.