Meatball Subs

Step 1For the meatballs: Stir together the breadcrumbs, parmesan, garlic, parsley, salt, and pepper in a large mixing bowl. Stir in milk and eggs until mixture is a loose, paste-like consistency. Add beef and pork. Using your hand to gently mix the meat with the breadcrumb mixture until well combined.

Step 2Divide the meat mixture into 2-ounce portions and gently shape into balls about 2 inches wide. (If the mixture is sticking to your hands, lightly grease your hands with olive oil to prevent sticking.)

Step 3Heat a large Dutch oven or wide sauté pan over medium heat; add the olive oil. Working in batches of 6 to 8, brown the meatballs on all sides, about 1 minute per side, turning each meatball about 4 times. Remove from the heat and drain the grease from the pot.

Step 4Return the Dutch oven to low heat and add the marinara sauce.

Step 5Nestle the meatballs into the pasta sauce without stirring. Cover and cook 30 minutes.

Step 6Gently stir the meatballs, making sure each one is coated in sauce. Cover and cook 15 minutes more, or until the meatballs reach an internal temperature of 165°F.

Step 7For the sandwiches: Preheat oven to broil.

Step 8Slice the hoagie rolls lengthwise through the center. Hollow out about 1 inch of the inside of the bottom halves of the rolls.

Step 9Brush the insides of the bread with the olive oil and place, cut-side up, on a rimmed baking sheet. Broil until the bread is toasted, about 1 to 2 minutes. Remove the top halves of the hoagie rolls from the baking sheet and set aside.

Step 10Add 3 to 4 meatballs to each of the bottom halves of the rolls; top with 2 pieces of provolone cheese. Broil until the cheese is melted and browned, 1 to 2 minutes.

Step 11Add more sauce to each sandwich if desired. Sprinkle each sub with parmesan cheese and parsley. Top with the remaining hoagie roll halves. Serve immediately.