Meatball Parmigiana Subs

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Italian · 60 min · Beef · high-protein

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Ingredients

• 1/2 lb ground beef, 80% lean
• 1/4 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup whole milk
• 1 egg
• 1/2 cup grated Pecorino Romano
• 3 garlic cloves
• 1 bunch fresh parsley
• 1 28 oz can crushed tomatoes
• 1 1/2 tbsp olive oil
• 1/2 tsp dried oregano
• 2 sub rolls
• 4 slices sliced provolone
• 3 oz shredded mozzarella
• 1 bunch fresh basil

Method (tap to check — screen stays awake)

1. Soak the breadcrumbs in the milk 5 minutes until pasty. Mix them with the beef, pork, egg, half the Pecorino, three grated garlic cloves, the chopped parsley, 1.5 tsp salt and plenty of pepper — with your hands, and only until it comes together. Overworked mince makes a bouncy meatball.
2. Roll 16 meatballs about 1.5 inches across and brown them in the oil in a Dutch oven over medium-high, in two batches, 5 minutes a batch, turning to color most sides.
3. Add the remaining sliced garlic and the oregano to the pot for 1 minute, then the tomatoes and 1 tsp salt. Return the meatballs, cover partly, and simmer 25 minutes until they read 160F in the center and the sauce has thickened.
4. Heat the oven to 400F. Split the rolls without cutting all the way through, lay them open on a sheet pan, and toast 4 minutes so the bread can stand up to the sauce.
5. Line each roll with provolone, spoon in four meatballs and sauce, and cover with mozzarella and the remaining Pecorino.
6. Bake 8 to 10 minutes until the cheese is melted and browning at the edges. Tear basil over and serve with the extra sauce for dipping.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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