Description
A hearty sandwich made with savory meatballs simmered in tomato sauce, served in a soft roll and topped with melted cheese.
Ingredients
- 1 lb (≈ 450 g) ground beef
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
- Olive oil, for browning
- 2 to 3 cups marinara sauce (store‑bought or homemade)
- 4 hoagie or submarine rolls
- 8 slices provolone (or mozzarella) cheese
- Fresh basil or parsley (optional, for garnish)
Instructions
- In a bowl, mix ground meat, breadcrumbs, egg, Parmesan, garlic, oregano, salt, and pepper until just combined. Shape into meatballs (about 12–16, depending on size).
- In a large skillet over medium heat, add a little olive oil and brown meatballs on all sides (they don’t need to be fully cooked). Remove and set aside.
- Add marinara sauce to the skillet (or a separate saucepan), warm it up, then gently place the browned meatballs into the sauce. Simmer, covered or partially covered, for about 20–30 minutes until meatballs are cooked through and flavors meld.
- Meanwhile, preheat the oven to ~ 220 °C (≈ 425 °F). Slice the rolls lengthwise (but not all the way through) and place them on a baking sheet cut‑side up. Toast lightly in the oven (or under a broiler) until just golden.
- Place 3–4 meatballs (or their halves) into each roll, spoon extra sauce over them, then top with slices of cheese.
- Return to the oven or broiler just long enough to melt the cheese (~2–4 minutes). Remove, garnish with basil/parsley if using, close the sandwich, and serve immediately.
Notes
- You can make the meatballs and sauce ahead — they often taste better next day.
- If sauce is too thick, thin with a splash of water or broth.
- Use low‑moisture mozzarella or provolone to reduce sogginess.
- To avoid soggy rolls, toast them well before adding sauce and meatballs.
Nutrition
- Serving Size: 1 sandwich
- Calories: ≈ 800 kcal
