Baked Meatball Subs with Melted Provolone
Pan-browned beef meatballs simmered in tomato sauce, piled into rolls, and run under the broiler until the provolone blisters.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Written
Method
-
Soak the breadcrumbs in the milk until soft, about 5 minutes, then mix with the beef, egg, Parmesan, minced garlic, salt, and pepper by hand until just combined.
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Roll into 12 meatballs, about 1½ inches each.
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Heat the olive oil in a large skillet over medium-high and brown the meatballs on all sides, working in batches; transfer to a plate.
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Add the sliced garlic to the same skillet and cook until fragrant, about 30 seconds, then pour in the crushed tomatoes and oregano and bring to a simmer.
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Nestle the meatballs back into the sauce, cover partially, and simmer on medium-low until cooked through and the sauce has thickened, about 20 minutes.
-
Heat the broiler. Split the rolls and lay them cut-side up on a sheet pan.
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Load each roll with three meatballs and a spoonful of sauce, then lay two slices of provolone over the top.
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Broil until the cheese is blistered and browned in spots, 2 to 3 minutes.
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Scatter with basil and serve open-faced or closed, with extra sauce on the side.
Notes
Broiling the loaded rolls instead of melting the cheese in the pan is what keeps this a sandwich and not a bowl of meatballs on bread — the roll toasts a little at the edges while the cheese sets, so it holds together when you pick it up.
Twelve meatballs and four rolls means three each, which is the right ratio for the bread not to overwhelm the filling. Leftover sauce and meatballs keep well on their own for a night over pasta.