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Juicy, tender meatballs simmered in a rich marinara sauce, tucked into a toasted sub roll and smothered with melted provolone cheese. It's the ultimate comfort food sandwich, perfect for a hearty lunch or dinner.
For 4 servings
Prepare the Meatball Mixture
Brown the Meatballs
Create the Marinara Sauce
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Juicy, tender meatballs simmered in a rich marinara sauce, tucked into a toasted sub roll and smothered with melted provolone cheese. It's the ultimate comfort food sandwich, perfect for a hearty lunch or dinner.
This italian_american recipe takes 65 minutes to prepare and yields 4 servings. At 943.06 calories per serving with 51.3g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Meatballs
Assemble and Broil the Subs
Serve Immediately
Swap provolone for fresh mozzarella, which offers a classic cheese pull, or a sprinkle of sharp pecorino romano for extra flavor.
For a lighter version, use ground turkey or ground chicken instead of beef and pork. You may need to add a little extra olive oil to keep them moist.
Add 1/2 teaspoon of red pepper flakes to the marinara sauce for a spicy kick.
Sauté sliced bell peppers and onions and add them to the sub along with the meatballs for extra flavor and texture.
The combination of ground beef and pork provides a high-quality source of protein, which is essential for muscle repair, growth, and overall body function.
Red meat is an excellent source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
The cooked crushed tomatoes in the marinara sauce are rich in lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
A homemade meatball sub of this size contains approximately 750-850 calories, depending on the specific ingredients used, such as the fat content of the meat and the type of bread.
A meatball sub is a hearty, high-calorie meal that is best enjoyed in moderation. It provides significant protein and iron from the meat and lycopene from the tomatoes. However, it is also high in saturated fat, sodium, and refined carbohydrates from the bread.
Absolutely. You can prepare and brown the meatballs, then make the sauce and simmer them together. Let it cool and store in the refrigerator for up to 3 days. Reheat gently on the stovetop before assembling the subs.
A sturdy hoagie, sub, or hero roll is ideal. You need a roll with a crisp crust and a soft interior that can hold up to the sauce without falling apart. Italian rolls or French baguettes are also great choices.
The key is to toast the bread before assembling. This creates a barrier that prevents the sauce from soaking in too quickly. Also, try to drain some of the excess sauce from the meatballs as you place them in the roll.
Yes, for a quicker version you can use pre-made frozen meatballs and a jar of your favorite marinara sauce. Simply heat them together until the meatballs are cooked through, then assemble the subs as directed.