Meatball Subs With Melted Provolone And Garlic Butter
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 25 min · Beef · high-protein
962 cal
45g protein
83g carbs
50g fat
per serving · estimated
Ingredients
- 3/4 lb frozen beef meatballs
- 2 large hoagie rolls
- 1 cup marinara sauce
- 3 slices provolone
- 1/4 cup grated parmesan
- 1/2 tbsp butter
- 2 cloves, minced garlic
- 1 tsp each dried oregano, red pepper flakes and parsley
Method (tap to check — screen stays awake)
- Tip the frozen meatballs and the marinara into a saucepan with the oregano and pepper flakes, cover, and simmer over medium for 15 minutes, stirring twice, until the meatballs are hot to the centre and the sauce has thickened around them.
- Melt the butter with the minced garlic in a small pan over low heat for 2 minutes, just until it smells sweet and stops sputtering.
- Split the rolls, brush the cut faces with the garlic butter, and toast them under the broiler for 2 minutes until the edges are crisp - this is what stops the sauce soaking straight through.
- Load six or seven meatballs and plenty of sauce into each roll, lay the provolone over, and broil 2 minutes more until the cheese melts and blisters. Finish with parmesan and parsley.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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