Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) ground beef (80/20)
- 1/2 lb (225 g) ground pork
- 1 cup (100 g) Italian breadcrumbs
- 1/2 cup (50 g) finely grated Parmesan, plus more for topping
- 2 large eggs
- 1/2 cup (120 ml) whole milk
- 3 cloves garlic, minced (meatballs)
- 2 tbsp chopped fresh parsley
- 1 1/2 tsp kosher salt, 1/2 tsp black pepper
- 2 tbsp olive oil (for sauce)
- 3 cloves garlic, thinly sliced (for sauce)
- 1/2 tsp crushed red pepper flakes (optional)
- 1 jar (24 oz / 680 g) marinara sauce
- 1/2 cup (120 ml) water or low-sodium broth
- 4 hoagie rolls (about 12 oz / 340 g), cut into 1-inch chunks
- 4 tbsp (56 g) unsalted butter, melted
- 1 tsp Italian seasoning
- 8 oz (225 g) provolone, sliced or shredded
- 8 oz (225 g) low-moisture mozzarella, shredded
- 2 tbsp chopped fresh basil or parsley (for finishing)
Do This
- 1. Heat oven to 425°F. Mix meatball ingredients, form 18–20 meatballs, bake 15–18 minutes.
- 2. Lower oven to 375°F. Toast hoagie chunks with melted butter + Italian seasoning for 8–10 minutes.
- 3. Warm olive oil; gently sizzle sliced garlic (and red pepper flakes) for 30–60 seconds. Add marinara + water; simmer 5 minutes.
- 4. Combine baked meatballs with sauce; simmer together 5 minutes.
- 5. In a greased 9×13-inch dish: layer half the bread, half the saucy meatballs, provolone + mozzarella; repeat.
- 6. Bake at 375°F for 20–25 minutes until bubbly; broil 1–2 minutes to brown (watch closely).
- 7. Rest 10 minutes, shower with Parmesan + herbs, then scoop and serve like a hot meatball sub.
Why You’ll Love This Recipe
- It tastes like a classic meatball parmesan sub, but it’s easier to serve to a crowd.
- Toasty bread chunks soak up marinara without turning to complete mush.
- Two-cheese topping (provolone + mozzarella) gives stretchy melt and bold flavor.
- Great for make-ahead: assemble earlier, bake when you’re ready.
Grocery List
- Produce: garlic (6 cloves), fresh parsley, fresh basil (optional)
- Dairy: whole milk, Parmesan cheese, provolone cheese, low-moisture mozzarella cheese, unsalted butter, eggs
- Meat: ground beef (80/20), ground pork
- Bakery: hoagie rolls (4)
- Pantry: Italian breadcrumbs, marinara sauce (24 oz jar), olive oil, Italian seasoning, kosher salt, black pepper, crushed red pepper flakes (optional)
Full Ingredients
Homemade Meatballs
- 1 1/2 lb (680 g) ground beef (80/20 recommended)
- 1/2 lb (225 g) ground pork
- 1 cup (100 g) Italian breadcrumbs
- 1/2 cup (50 g) finely grated Parmesan cheese
- 2 large eggs
- 1/2 cup (120 ml) whole milk
- 3 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Garlicky Marinara
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1/2 tsp crushed red pepper flakes (optional, for gentle heat)
- 1 jar (24 oz / 680 g) marinara sauce
- 1/2 cup (120 ml) water or low-sodium chicken broth (to loosen the sauce for the bread)
Toasted Hoagie Layer
- 4 hoagie rolls (about 12 oz / 340 g total), cut into 1-inch chunks
- 4 tbsp (56 g) unsalted butter, melted
- 1 tsp Italian seasoning
Cheese + Finish
- 8 oz (225 g) provolone cheese, sliced or shredded
- 8 oz (225 g) low-moisture mozzarella cheese, shredded
- 2 tbsp chopped fresh basil or parsley (optional, for serving)
- 2–3 tbsp extra grated Parmesan cheese (optional, for serving)
Step-by-Step Instructions
Step 1: Heat the oven and prep your pan
Place a rack in the center of the oven and preheat to 425°F. Line a rimmed baking sheet with parchment paper (or foil) for easy cleanup.
Lightly grease a 9×13-inch baking dish with a little butter or nonstick spray and set it aside.
Step 2: Mix and form juicy meatballs
In a large bowl, gently mix together the ground beef, ground pork, Italian breadcrumbs, Parmesan, eggs, milk, minced garlic, parsley, salt, and pepper.
Tip for tender meatballs: Use your hands and stop mixing as soon as everything is evenly combined. Overmixing can make meatballs dense.
With lightly damp hands, form the mixture into 18–20 meatballs (about 2 tablespoons each) and arrange them on the lined baking sheet.
Step 3: Bake the meatballs
Bake at 425°F for 15–18 minutes, until the meatballs are browned and cooked through (an instant-read thermometer should read 165°F in the center).
While the meatballs bake, you’ll toast the bread and start the sauce.
Step 4: Toast the hoagie chunks so they stay hearty
Reduce oven temperature to 375°F.
Toss the hoagie roll chunks with the melted butter and Italian seasoning until evenly coated. Spread the bread out on a baking sheet in a single layer.
Toast at 375°F for 8–10 minutes, stirring once halfway through, until the edges are crisp and the bread feels lightly dried (this helps it soak sauce without dissolving).
Step 5: Make the garlicky marinara and simmer the meatballs in it
In a large skillet or Dutch oven over medium heat, warm the olive oil. Add the sliced garlic and crushed red pepper flakes (if using) and cook for 30–60 seconds, stirring constantly, just until fragrant (do not let the garlic brown).
Add the marinara sauce and 1/2 cup (120 ml) water (or broth). Bring to a gentle simmer, then cook for 5 minutes.
Add the baked meatballs to the sauce and spoon sauce over them. Simmer gently for 5 minutes so the meatballs absorb flavor and the sauce clings nicely.
Step 6: Assemble the casserole in layers
Spoon a thin layer of sauce onto the bottom of the prepared 9×13-inch baking dish (about 1/2 cup is enough to prevent sticking).
Add half of the toasted hoagie chunks in an even layer. Top with half of the saucy meatballs (including plenty of sauce).
Layer on half the provolone and half the mozzarella.
Repeat with remaining hoagie chunks, remaining meatballs and sauce, then top with the remaining provolone and mozzarella. For the best “sub” vibe, leave a few meatballs peeking through the cheese so you can see what it is before you dig in.
Step 7: Bake until bubbly, then rest before serving
Bake at 375°F for 20–25 minutes, until the sauce is bubbling around the edges and the cheese is fully melted.
For deeper browning, broil on High for 1–2 minutes, watching closely the entire time.
Let the casserole rest for 10 minutes so it sets up and scoops neatly. Finish with chopped basil or parsley and a sprinkle of Parmesan, then serve hot.
Pro Tips
- Toast the bread well. Those crisp edges are what keep the casserole from turning soggy after baking.
- Don’t skip the added water/broth in the marinara. It loosens jarred sauce just enough so the bread can soak some up without stealing all the moisture.
- Use low-moisture mozzarella. It melts beautifully without watering down the sauce.
- Want cleaner slices? Rest the casserole a full 15 minutes before serving (it will still be hot).
- Make it extra “Parmesan sub” style. Add 1/2 cup grated Parmesan on top during the last 5 minutes of baking.
Variations
- Shortcut version (weeknight-friendly): Use 2 lb fully cooked frozen Italian meatballs (about 30–32 small). Simmer in the garlicky marinara for 10 minutes before assembling.
- Spicy meatball sub casserole: Use hot Italian sausage in place of the ground pork, and add 1 tsp crushed red pepper flakes to the sauce.
- Extra veggie version: Sauté 1 diced onion and 1 diced bell pepper in the olive oil for 6–8 minutes before adding the garlic and marinara.
Storage & Make-Ahead
Refrigerate: Cool completely, cover tightly, and refrigerate for up to 4 days.
Reheat: Bake (covered) at 350°F for 20–25 minutes until hot throughout (aim for 165°F in the center). Uncover for the last 5 minutes to re-crisp the top.
Make-ahead: You can bake the meatballs and make the sauce up to 2 days ahead. Toast the bread the day of baking for the best texture. Assemble the casserole up to 12 hours ahead, cover, refrigerate, then bake at 375°F (add 5–10 minutes to bake time if it’s going in cold).
Freeze: Freeze baked or unbaked casserole (well wrapped) up to 2 months. Thaw overnight in the fridge before baking/reheating for best results.
Nutrition (per serving)
Approximate, based on 8 servings: 620 calories, 33 g protein, 33 g fat, 48 g carbohydrates, 4 g fiber, 9 g sugars, 1250 mg sodium.
