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Crispy Baked Italian Meatball Sub Recipe for the Best Melted Provolone Sandwich

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A crispy baked Italian meatball sub with melted provolone cheese, featuring perfectly baked meatballs, tangy marinara sauce, and toasted sub rolls for a satisfying and less messy sandwich experience.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend)
  • 1/2 cup Italian-style breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped (or 1 tablespoon dried)
  • 1 large egg, room temperature
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 1/2 cups marinara sauce
  • 1 teaspoon olive oil
  • 1/2 teaspoon garlic powder (optional)
  • 4 Italian sub rolls or hoagie buns
  • 8 slices provolone cheese
  • Butter or olive oil for brushing the bread
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine ground beef, breadcrumbs, Parmesan, minced garlic, parsley, egg, oregano, red pepper flakes, salt, and pepper. Mix gently until just combined.
  3. Shape the mixture into 1 1/4-inch (3 cm) meatballs, about 16 total. Place them on a wire rack atop a baking sheet.
  4. Bake the meatballs for 15 minutes, turning halfway through, until firm and cooked through (internal temperature 160°F / 71°C).
  5. While meatballs bake, heat marinara sauce with olive oil and garlic powder in a small saucepan over medium heat until simmering.
  6. Slice the sub rolls lengthwise, leaving a hinge. Lightly brush the insides with butter or olive oil and toast under the broiler for 1-2 minutes until golden.
  7. Assemble the subs by spooning marinara into each roll, placing 4 meatballs inside, drizzling more sauce on top, and layering 2 slices of provolone over the meatballs.
  8. Place the assembled sandwiches on a baking sheet and bake for 8-10 minutes until the cheese melts and the bread crisps further.
  9. Remove from oven, garnish with fresh basil leaves if using, and let rest for a minute before serving.

Notes

Do not overmix the meatball mixture to keep meatballs tender. Use a wire rack to keep meatballs crispy. Toast the bread to prevent sogginess. Watch cheese carefully to avoid burning. For extra crispiness, briefly broil after baking but watch closely. If sauce is too thick, add a splash of water or red wine to loosen.

Nutrition

Keywords: meatball sub, Italian sandwich, baked meatballs, provolone cheese, crispy sandwich, easy dinner, comfort food

Find it online: https://tessierecipes.com/crispy-baked-italian-meatball-sub-recipe-for-the-best-melted-provolone-sandwich/