Italian Meatball Sandwiches

Tender beef-and-pork meatballs simmer in marinara, then tuck into buttery toasted rolls under melted provolone for a hearty sandwich supper.

60 min

4 sandwiches

Ingredients

1 lb ground beef, 80/20

1 lb ground pork

1 cup fine dry breadcrumbs

1/2 cup whole milk

1 large egg

1/2 cup finely grated Parmesan cheese

3 garlic cloves, minced

1/4 cup chopped fresh parsley

1 tsp dried oregano

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

2 tbsp olive oil

24 oz marinara sauce

1/2 cup water

4 Italian sandwich rolls, split lengthwise

2 tbsp softened unsalted butter

8 slices provolone cheese

Large mixing bowl · Large skillet with lid · Rimmed baking sheet · Instant-read thermometer

Keep the rolls sturdy

Toast the cut faces before adding filling, then keep marinara on the meatballs instead of spreading it over the bread.

Serve at once

Bring extra warm marinara to the table so each sandwich can be dipped without soaking the roll in advance.

01. Let the crumbs drink in the milk until evenly damp; this keeps the meatballs tender instead of bready.

02. Fold the beef, pork, egg, Parmesan, garlic, parsley, oregano, salt, and pepper into the binder with a light hand so the mixture stays soft.

03. Shape meatballs to a consistent size for even browning and simmering, and set them on a plate before heating the pan.

04. Brown the meatballs in uncrowded batches, turning as the crust develops; a deep sear builds flavor in the sauce.

05. Scrape the skillet into the marinara, then cover the gentle simmer; check a center meatball for doneness before assembling.

06. Butter the cut roll faces and broil until just golden, watching closely because the broiler colors bread quickly.

07. Nestle meatballs in the roll bottoms and spoon sauce over their centers, keeping the toasted edges clear to limit sogginess.

08. Return the open sandwiches to the broiler only until the provolone melts and bubbles; stay nearby to prevent scorching.

09. Close the rolls and serve immediately while the meatballs and cheese are hot, with extra marinara for dipping.