Description
These Cheese-Pull Meatball Bomber Subs are loaded with juicy homemade meatballs, rich marinara sauce, toasted hoagie rolls, and gooey melted provolone cheese for the ultimate comfort-food sandwich.
Ingredients
- For the meatballs:
- 1 pound ground beef
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- For the subs:
- 2 cups marinara sauce
- 4 hoagie rolls
- 8 slices provolone cheese
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and black pepper.
- Mix gently until just combined, then shape into 12 to 16 medium-sized meatballs.
- Heat olive oil in a large skillet over medium heat.
- Add the meatballs and cook for 6 to 8 minutes, turning often until browned on all sides.
- Pour the marinara sauce into the skillet and simmer the meatballs for 10 to 15 minutes until fully cooked and tender.
- Slice the hoagie rolls open without cutting all the way through and place them on the prepared baking sheet.
- Add one slice of provolone cheese to the bottom of each roll.
- Spoon meatballs and marinara sauce into each hoagie roll.
- Top generously with the remaining provolone cheese slices.
- Mix the melted butter and garlic powder in a small bowl.
- Brush the garlic butter mixture over the tops of the hoagie rolls.
- Bake for 5 to 7 minutes until the cheese is melted and bubbly and the bread is toasted.
- Garnish with chopped parsley and serve immediately while hot.
Notes
- Toast the rolls lightly before assembling to help prevent sogginess.
- Ground turkey or chicken can be used instead of beef.
- Mozzarella, cheddar, or Monterey Jack are excellent cheese alternatives.
- Add sautéed onions and peppers for extra flavor and texture.
- Use spicy marinara or red pepper flakes for added heat.
- Store leftover meatballs and sauce separately from the bread for best freshness.
- Cooked meatballs and sauce freeze well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sub
- Calories: 720
- Sugar: 9g
- Sodium: 1250mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 135mg
