Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 soft footlong hoagie/sub rolls (12 inches each)
- 8 slices provolone
- 1 tsp dried oregano (to finish)
- 1 lb (454 g) ground meat: 8 oz (227 g) beef 80/20 + 8 oz (227 g) pork
- 1/2 cup (120 ml) whole milk + 1/2 cup (40 g) plain breadcrumbs
- 1 large egg; 1/4 cup (20 g) finely grated Parmesan
- 1/2 small onion, finely grated; 2 garlic cloves, minced
- 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp dried oregano; pinch red pepper flakes
- 1 tbsp olive oil (for pan)
- 2 tbsp olive oil; 1 small onion (diced); 3 garlic cloves (minced)
- 2 tbsp tomato paste
- 1 (28 oz/800 g) can crushed tomatoes + 1 (14.5 oz/411 g) can diced tomatoes, drained
- 1 tsp sugar; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp dried oregano; 1 tsp dried basil; 1 bay leaf; 1/2 cup (120 ml) water
Do This
- 1. Sauce: Sauté 1 diced onion in 2 tbsp olive oil (6–8 min). Add garlic (30 sec), tomato paste (2 min). Stir in tomatoes, water, sugar, salt, pepper, oregano, basil, bay leaf. Simmer 25–30 min.
- 2. Panade: Mix milk + breadcrumbs (5 min). Combine with meats, egg, grated onion, garlic, Parmesan, salt, pepper, oregano, red pepper flakes.
- 3. Shape 16 meatballs (about 1 oz/28 g each). Bake on oiled sheet at 425°F/220°C for 12–15 min.
- 4. Simmer meatballs in sauce 12–15 min until very tender and 165°F/74°C internal.
- 5. Split rolls, hollow a shallow trench, and toast cut-sides until just crisp (broiler 1–2 min).
- 6. Fill each roll with 8 meatballs and sauce, top with 4 slices provolone, broil 1–2 min to melt. Finish with dried oregano and serve.
Why You’ll Love This Recipe
- Soft, saucy, and nostalgic—just like the classic sub shop favorite.
- Ultra-tender Italian-style meatballs thanks to a milk-and-breadcrumb panade.
- Chunky, garlicky marinara that clings to every bite and melts perfectly with provolone.
- Easy weeknight route with store‑bought rolls or a bakery-quality homemade roll option.
Grocery List
- Produce: 2 onions, garlic, fresh parsley (optional)
- Dairy: Whole milk, provolone slices, Parmesan, unsalted butter (optional), 1 egg
- Pantry: Ground beef, ground pork, hoagie rolls (if not baking), olive oil, plain breadcrumbs, canned crushed tomatoes, canned diced tomatoes, tomato paste, sugar, dried oregano, dried basil, bay leaf, kosher salt, black pepper, red pepper flakes, all-purpose or bread flour, instant yeast (if baking rolls), milk powder (optional for rolls)
Full Ingredients
Italian-Style Meatballs (16 meatballs)
- 8 oz (227 g) ground beef, 80/20
- 8 oz (227 g) ground pork
- 1/2 cup (120 ml) whole milk
- 1/2 cup (40 g) plain dry breadcrumbs
- 1 large egg
- 1/2 small onion, finely grated (about 1/3 cup/45 g)
- 2 garlic cloves, finely minced or grated (about 2 tsp)
- 1/4 cup (20 g) finely grated Parmesan
- 2 tbsp chopped fresh parsley (optional)
- 1 tsp kosher salt (or 3/4 tsp fine salt)
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp olive oil (for the baking sheet)
Chunky Marinara Sauce (about 4 cups)
- 2 tbsp olive oil
- 1 small yellow onion, diced (about 1 cup/130 g)
- 3 garlic cloves, minced
- 2 tbsp (33 g) tomato paste
- 1 (28 oz/800 g) can crushed tomatoes
- 1 (14.5 oz/411 g) can diced tomatoes, drained
- 1/2 cup (120 ml) water
- 1 tsp sugar
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
For the Sandwiches
- 2 soft footlong hoagie/sub rolls (12 inches each)
- 8 slices provolone
- 1 tsp dried oregano, for finishing
- 2 tbsp unsalted butter, melted, or olive oil, for brushing rolls (optional)
- 2 tbsp finely grated Parmesan, for serving (optional)
Optional: Homemade Soft Footlong Rolls (Makes 2 rolls)
- 3 cups (360 g) bread flour (or all-purpose)
- 1 cup (240 ml) warm water, 105–110°F (40–43°C)
- 2 tsp (7 g) instant yeast
- 2 tbsp (25 g) granulated sugar
- 1.5 tsp (9 g) kosher salt
- 2 tbsp (28 g) unsalted butter, melted and cooled
- 2 tbsp (12 g) milk powder (optional, for extra softness)
- 1 tbsp neutral oil (for greasing bowl)
- 1 egg white + 1 tbsp water (for egg wash)
Step-by-Step Instructions
Step 1: Build the chunky marinara
Heat 2 tbsp olive oil in a medium pot over medium heat. Add the diced onion and cook, stirring, until translucent and lightly golden at the edges, 6–8 minutes. Stir in the garlic for 30 seconds. Add the tomato paste and cook, stirring, until brick red and fragrant, about 2 minutes.
Stir in the crushed tomatoes, drained diced tomatoes, water, sugar, salt, pepper, dried oregano, dried basil, and bay leaf. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until thickened but still spoonable. Taste and adjust salt to preference.
Step 2: Make a soft panade and mix the meatballs
While the sauce simmers, heat the oven to 425°F (220°C). Line a rimmed sheet pan with foil and brush with 1 tbsp olive oil. In a bowl, combine milk and breadcrumbs and let stand 5 minutes to form a panade.
In a large bowl, combine beef, pork, egg, grated onion, garlic, Parmesan, parsley (if using), salt, pepper, dried oregano, and red pepper flakes. Add the panade. Mix gently with a fork or your fingertips until just combined—do not overwork.
Step 3: Shape and bake the meatballs
Using lightly oiled hands or a small scoop, form 16 equal meatballs (about 1 oz/28 g each; roughly 1¼ inches in diameter). Arrange on the prepared sheet pan. Bake at 425°F (220°C) for 12–15 minutes, until lightly browned and just cooked through (internal temperature around 160°F/71°C). If you like extra color, broil for 1–2 minutes, watching closely.
Step 4: Simmer meatballs in the sauce
Transfer the baked meatballs to the simmering marinara. Gently simmer, partially covered, for 12–15 minutes to allow flavors to meld and the meatballs to become ultra-tender. Confirm an internal temperature of 165°F (74°C). Remove the bay leaf; keep warm over low heat.
Step 5: Prepare and lightly toast the rolls
Split the rolls lengthwise, keeping a hinge if possible. Pull out a little interior crumb to create a shallow trench for the meatballs. Brush cut sides with melted butter or olive oil if you like. Toast cut-side up under a broiler for 1–2 minutes or in a 350°F (175°C) oven for 4–5 minutes, just until the surface is lightly crisp—this prevents sogginess.
Step 6: Assemble, add cheese, and melt
Place 8 meatballs in each roll and spoon over 3/4–1 cup sauce per sub. Top each with 4 slices of provolone, overlapping slightly. Broil until the cheese is fully melted and just bubbling at the edges, 1–2 minutes. Keep the tray 6 inches from the heat and watch closely.
Step 7: Finish with oregano and serve
Sprinkle each sub with a pinch of dried oregano and, if you like, a dusting of Parmesan. Add an extra spoonful of warm sauce on top or serve more on the side for dipping. Let the sandwiches rest 1 minute, then slice and serve hot.
Step 8: Optional (make-ahead) — Bake soft footlong rolls
Stir warm water, sugar, and instant yeast; rest 5 minutes until foamy. In a bowl, combine flour, salt, and milk powder. Add the yeast mixture and melted butter; mix to a shaggy dough. Knead 8–10 minutes until smooth and slightly tacky. Form a ball, place in a lightly oiled bowl, cover, and rise until doubled, about 60 minutes.
Divide dough in half. Shape each portion into a 12-inch batard, pinching seams well. Place on a parchment-lined sheet, cover, and proof until puffy, 35–45 minutes. Heat oven to 375°F (190°C). Brush with egg wash, slash once lengthwise if desired, and bake 16–18 minutes until golden and 200°F (93°C) internal. Cool 30 minutes before splitting. For extra softness, place warm rolls in a paper bag while cooling.
Pro Tips
- Panade equals tenderness: Soaking breadcrumbs in milk prevents tough meatballs and mimics that ultra-soft sub shop texture.
- Slight sweetness is key: A touch of sugar balances acidity and echoes the subtly sweet sauce profile many chains use.
- Hollow the roll: Creating a trench helps the meatballs sit neatly and keeps sauce from spilling out.
- Toast strategically: A quick toast keeps the roll soft inside but sturdy enough to handle sauce.
- Simmer to finish: Baking sets the meatballs; a gentle simmer in sauce infuses flavor and ensures they’re extra tender.
Variations
- Turkey version: Swap in 1 lb (454 g) ground turkey (93% lean). Add 1 extra tbsp olive oil to the mixture for moisture.
- Spicy arrabbiata: Add 1–2 tsp red pepper flakes to the sauce and finish with fresh basil.
- Cheese swap: Use low-moisture mozzarella or a blend of provolone and mozzarella for a gooey stretch.
Storage & Make-Ahead
Refrigerate meatballs in sauce for up to 4 days in an airtight container; reheat gently on the stovetop until hot. Freeze meatballs with sauce for up to 3 months; thaw overnight in the fridge and reheat. Rolls (homemade or store-bought) freeze well: wrap tightly and freeze up to 3 months; thaw and refresh in a 300°F (150°C) oven for 6–8 minutes. Assemble sandwiches just before serving to keep the roll soft but not soggy.
Nutrition (per serving)
Approximate values for 1 serving (half a footlong): 890 calories; 45 g protein; 55 g carbohydrates; 46 g fat; 13 g saturated fat; 5 g fiber; 13 g sugars; 1,600 mg sodium. Values will vary with bread brand, cheese, and salt levels.
