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Meatball Sub Sandwich

Golden brown meatball sub sandwiches, with marinara and melted cheese, sprinkled with parsley.
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  25 min

Ingredients

  • 1 pound 80/20 ground beef
  • ½ pound ground mild Italian sausage
  • ⅓ cup finely chopped flat-leaf parsley, plus more for garnish
  • 4 garlic cloves, minced
  • ½ cup Italian style breadcrumbs
  • 1 large egg, beaten
  • ¾ cup freshly grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 (24 ounce) jar marinara sauce
  • 6 hoagie rolls, sliced
  • 4 tablespoons extra-virgin olive oil or salted butter
  • 2 teaspoons garlic powder
  • 2 cups shredded mozzarella cheese

Method

  1. In a large bowl combine the beef, sausage, parsley, garlic, bread crumbs, egg, Parmesan, salt, and pepper. Mix well, then with wet hands, form golf ball–size balls (about 2 tablespoons each). You should have 24 meatballs.
  2. To a large saucepan, add the marinara and meatballs. Bring to a simmer over medium heat. Cover with a lid and cook for 10 minutes. Reduce the heat to low, uncover and cook until the meatballs register 165°F on an instant read thermometer, about 10 more minutes. 
  3. Meanwhile, brush the inside of the hoagie rolls with the olive oil and sprinkle with garlic powder.
  4. Turn the oven broiler to HIGH. Arrange hoagie rolls in a 9x13 baking dish or on a rimmed baking sheet. Add 4 meatballs to each roll. Top the meatballs with the mozzarella, dividing evenly. 
  5. Broil until the cheese is melted and the rolls are beginning to brown. Sprinkle with parsley, and serve warm.