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Crispy Meatball Sub Bake with Gooey Provolone Cheese

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A quick and easy baked meatball sub casserole featuring crispy bread edges, tender meatballs in rich marinara sauce, and melted provolone cheese for a comforting and crowd-pleasing meal.

Ingredients

Scale
  • 1 pound ground beef (or a mix of beef and pork)
  • ½ cup Italian seasoned breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 2 cups marinara sauce
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil
  • 4 hoagie rolls or sub rolls (day-old preferred)
  • 8 ounces provolone cheese, sliced
  • Fresh basil or parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently until just combined.
  3. Shape the mixture into 1 ½-inch meatballs using your hands or a small ice cream scoop.
  4. Heat olive oil in a skillet over medium heat and brown the meatballs on all sides for about 5 minutes without cooking through.
  5. Pour marinara sauce into a saucepan, add red pepper flakes if using, and heat until simmering. Add browned meatballs and cook together for 10 minutes.
  6. Slice the hoagie rolls lengthwise, leaving a hinge. Toast lightly if rolls are fresh.
  7. Arrange the rolls open-faced in a casserole dish. Spoon meatballs with sauce evenly over each roll.
  8. Layer slices of provolone cheese generously on top of the meatballs and rolls.
  9. Bake in the oven for 15–20 minutes until cheese is bubbly and golden and bread edges are crispy.
  10. Optionally broil for 1–2 minutes for more browning, watching carefully to avoid burning.
  11. Remove from oven, sprinkle with fresh basil or parsley, and let rest for a few minutes before serving.

Notes

Brown meatballs before simmering to add flavor and texture. Use day-old or lightly toasted rolls to prevent sogginess. Let the bake rest a few minutes before serving to keep cheese gooey but stable. Broil briefly if more cheese browning is desired. For gluten-free, swap breadcrumbs and rolls accordingly. For vegetarian, use meatless meatballs and dairy-free cheese.

Nutrition

Keywords: meatball sub, baked meatball sub, provolone cheese, crispy bread, easy dinner, comfort food, casserole, quick recipe

Find it online: https://evabake.com/crispy-meatball-sub-bake-with-gooey-provolone-cheese-easy-homemade-recipe/