Baked Meatball Subs With Melted Mozzarella

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

American · 45 min · Beef · high-protein

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Ingredients

• 3/4 lb ground beef, 85% lean
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan
• 2 cloves garlic
• 1 yellow onion
• 1 jar (24 oz) jarred pasta sauce
• 2 hoagie rolls
• 4 oz shredded mozzarella
• 1/2 tbsp olive oil
• 1/4 cup fresh parsley
• 2 tsp, 1 tsp, 1 tsp dried oregano, salt, black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 400F and mix the beef, panko, egg, Parmesan, grated onion, minced garlic, oregano, salt, and pepper with your hands until just combined; overworking makes them springy.
2. Roll 16 golf-ball meatballs and set them on an oiled sheet pan.
3. Roast 15 to 18 minutes, until browned on top and firm to a poke, 160F at the center.
4. Warm the pasta sauce in a wide pan, slide the meatballs in, and simmer 8 minutes, until the sauce clings and the meatballs are glossy.
5. Split the rolls without cutting all the way through and toast cut side up 3 minutes, until dry to the touch.
6. Spoon four meatballs and plenty of sauce into each roll and blanket with mozzarella.
7. Broil 3 to 4 minutes, until the cheese is bubbling with brown freckles, then scatter parsley over the top.

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

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