Meatball Sub

Instructions

1. Prepare the meatball mixture
   In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, minced garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined, being careful not to overmix which can make the meatballs tough.
2. Form and cook the meatballs
   Roll the meat mixture into 16 meatballs, about 1.5 inches in diameter. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 2-3 minutes per side. You may need to do this in batches to avoid overcrowding the pan.
3. Simmer in sauce
   Pour the marinara sauce into the skillet with the meatballs (or transfer both to a larger pot if needed). Bring to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes, or until meatballs are cooked through and have reached an internal temperature of 165°F (74°C).
4. Prepare the bread
   While the meatballs are simmering, preheat your oven to 400°F (200°C). Place the split rolls on a baking sheet and toast them lightly in the oven for about 3-5 minutes, just until they begin to crisp up but aren't fully toasted.
5. Assemble the subs
   Place 4 meatballs on each toasted roll. Spoon additional marinara sauce over the meatballs. Top each sub with 2 slices of provolone cheese, arranging them to cover the meatballs completely.
6. Melt the cheese
   Return the assembled subs to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning the bread.
7. Serve
   Remove the subs from the oven and let them cool for 2-3 minutes. Sprinkle with additional grated Parmesan cheese and chopped fresh parsley if desired. Serve while still warm.