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Meatball Sub
Baked pork-and-beef meatballs, marinara, and melty mozzarella on a torpedo roll.
Tested time and yield
- Prep
- 25 min
- Cook
- 35 min
- Total
- 60 min
- Yield
- 6 servings
- Difficulty
- medium
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Heat the oven to 425°F (220°C). Gently mix beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Form 18 meatballs.
- 02
Bake on an oiled sheet pan for 12 to 15 minutes, until browned and at least 160°F (71°C).
- 03
Transfer meatballs to simmering marinara and cook 10 minutes so the flavors combine.
- 04
Split the rolls and toast lightly. Add three meatballs and sauce to each, top with mozzarella or provolone, and broil until melted and browned.
- 05
Finish with basil and serve.
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