Balls Deep in Provolone Subs

These messy, cheesy meatball subs are so ridiculously loaded, you’ll need both hands and extra napkins just to survive the first bite. Juicy homemade meatballs, bubbling marinara, and mountains of melted provolone stuffed into toasted sub rolls make this the kind of comfort food people instantly crave again after one sandwich!

Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour
Yield: 6 servings

Ingredients:

* 1 1/2 lbs ground beef
* 1/2 lb Italian sausage
* 1 cup Italian breadcrumbs
* 1/2 cup grated Parmesan cheese
* 2 eggs
* 3 garlic cloves, minced
* 2 tbsp chopped fresh parsley
* 1 tsp Italian seasoning
* Salt and black pepper, to taste
* 2 tbsp olive oil
* 1 jar (24 oz) marinara sauce
* 6 sub rolls
* 12 slices provolone cheese
* 2 tbsp butter, melted
* 1 tsp garlic powder

Instructions:

1. Preheat the oven to 400°F.
2. In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan cheese, eggs, garlic, parsley, Italian seasoning, salt, and black pepper.
3. Roll the mixture into large meatballs and place them on a baking sheet.
4. Bake for 20–22 minutes until browned and cooked through.
5. Heat the marinara sauce in a large skillet and add the baked meatballs, simmering for 10 minutes.
6. Slice the sub rolls and brush the insides with melted butter mixed with garlic powder.
7. Toast the rolls in the oven for 3–4 minutes until lightly crispy.
8. Place provolone cheese slices inside each roll.
9. Add several meatballs to each sub and spoon extra marinara sauce over the top.
10. Add more provolone cheese on top and return the subs to the oven for 3–5 minutes until the cheese is melted and bubbly.
11. Serve hot and extra cheesy.

Pro Tip:
For insanely juicy meatballs, avoid overmixing the meat mixture — gently combining everything keeps the meatballs tender instead of dense!