Ah, the art of the meatball sub—so simple, yet so divine! Imagine this:
a cascade of melted cheese over perfectly seasoned meatballs, tucked neatly in a crusty roll. It’s like a warm hug from an old friend.
Sometimes, I think of it as the ultimate pick-me-up after a long day, especially when paired with a chilled soda or maybe even a side of crispy fries. Is it just me, or does that sound like pure bliss?
Steps
- Preheat your oven to 350°F. In a large bowl, blend together the ground beef, ground pork, beaten egg, parmesan cheese, parsley, salt, and pepper until just combined.
- In a separate bowl, mix the milk, breadcrumbs, minced garlic, and chopped onion. Gently incorporate the milk mixture into the meat mixture, ensuring not to overwork it.
- Grease your hands to prevent sticking, then form the meat mixture into meatballs. Press your thumb into each to create a well and place a cube of mozzarella cheese inside. Seal the cheese by rolling the meatball back into shape.
- Arrange the stuffed meatballs on a parchment-lined baking sheet and bake for approximately 25 minutes, until they reach an internal temperature of 165°F.
- While the meatballs bake, prepare the seasoned butter by mixing the melted butter, garlic salt, and parsley. Generously brush this mixture onto the hoagie rolls.
- Once the meatballs are done, leave the oven at 350°F and assemble the subs. Layer two slices of provolone cheese on each buttered hoagie, then top with 3-4 meatballs and marinara sauce. Finish with two more slices of provolone cheese.
- Place the assembled subs on a foil-lined baking sheet and bake for 5-10 minutes until the cheese is melted. Switch the oven to broil and cook for an additional 2-3 minutes until the cheese is bubbly and the hoagie crust is golden brown.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg, beaten
- ½ cup grated parmesan cheese
- 2 tablespoons flat-leaf parsley, chopped
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ cup milk
- ½ cup fine dry breadcrumbs
- 2 cloves garlic, minced
- ¼ cup onion, finely chopped
- 4 ounces mozzarella cheese, cut into ½-inch cubes
- ¼ cup butter, melted
- ½ teaspoon garlic salt
- ½ teaspoon parsley, finely chopped
- 4 hoagie rolls
- 16 slices provolone cheese
- 1 cup marinara sauce
FAQ
- Can I use a different type of meat for the meatballs?
- Yes, you can substitute the ground beef and pork with other meats such as chicken or turkey. These variations will still provide delicious results in the Cheese Stuffed Meatball Subs.
- How do I prevent the meatballs from becoming tough?
- To ensure your meatballs remain tender, avoid overmixing the ingredients. Mix them just enough to combine. Additionally, greasing your hands before forming the meatballs can help achieve the best texture.
- What is the key to making the perfect hoagie roll for the sub?
- The secret is in the seasoned butter. By mixing melted butter with garlic salt and parsley and generously spreading it over the hoagie rolls, you enhance the flavor significantly, leading to a delicious sandwich experience.
- Can I prepare the meatball subs ahead of time?
- You can prepare the meatballs and seasoned butter in advance. When you’re ready to serve, assemble the subs with cheese and sauce, then bake and broil as instructed for best results.
- What sides would pair well with the Cheese Stuffed Meatball Sub?
- Roasted Parmesan Green Beans make an excellent side dish for these subs, providing a flavorful and balanced meal.
Tips
- Grease your hands before forming the meatballs to prevent the mixture from sticking and ensure smooth, even meatballs.
- Avoid overmixing the meat mixture; this helps keep the meatballs tender rather than tough.
- Be generous with the garlic butter spread on the hoagie rolls for enhanced flavor in every bite.
- Broil the assembled subs briefly after baking to achieve a golden-brown crust and bubbly cheese topping.
Equipment
- Parchment paper
- Meat thermometer
- Baking sheet (if not already available)
- Broiler-safe pan or baking sheet (if not already available)
