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A toasted Meatball Parmesan Sandwich with melted cheese, marinara sauce, and fresh herbs on a white plate.
Maryam

Meatball Parmesan Sandwich

Juicy homemade meatballs smothered in marinara, melted mozzarella, and sharp Parmesan, piled high on toasted garlic bread for the ultimate Italian-American comfort food.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, lunch
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground beef 80/20 blend
  • 0.5 lb ground pork
  • 0.5 cup breadcrumbs plain, preferably fresh
  • 0.5 cup Parmesan cheese finely grated, plus more for serving
  • 1 large egg beaten
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 0.75 tsp salt
  • 0.5 tsp black pepper freshly ground
For the Sauce and Assembly
  • 3 cups marinara sauce good quality jarred or homemade
  • 8 oz fresh mozzarella sliced 1/4 inch thick
  • 4 sub rolls or hoagie rolls 6-inch, split but not all the way through
  • 2 tbsp unsalted butter softened
  • 1 clove garlic halved, for rubbing
  • 0.25 cup fresh basil torn, for serving

Equipment

  • Large Rimmed Baking Sheet
  • Large skillet or Dutch oven
  • Mixing Bowl

Method
 

Make and Bake the Meatballs
  1. In a large bowl, gently combine beef, pork, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, and pepper with your hands until just mixed. Do not overwork. Roll into 12 meatballs, about 2 inches each, and place on a parchment-lined baking sheet.
  2. Bake at 400°F for 18-20 minutes until browned and cooked through (internal temp 160°F). They will finish cooking in the sauce.
Simmer in Sauce
  1. Transfer baked meatballs to a large skillet or Dutch oven. Pour marinara over top, nestling meatballs into the sauce. Simmer over medium-low heat for 10 minutes, spooning sauce over meatballs occasionally, until flavors meld.
Toast the Rolls and Assemble
  1. Spread softened butter on the cut sides of each roll. Heat a large skillet or griddle over medium heat and toast rolls butter-side down until golden and crisp, about 2 minutes. Rub the toasted surfaces with the cut side of the halved garlic clove.
  2. Place 3 meatballs in each roll. Spoon extra sauce over top, then lay mozzarella slices to cover. Broil on a baking sheet for 2-3 minutes until cheese is melted and bubbling with light brown spots. Watch closely.
  3. Sprinkle with additional grated Parmesan and torn fresh basil. Serve immediately with extra sauce on the side for dipping.

Notes

For extra-juicy meatballs, soak the breadcrumbs in 2 tablespoons of milk for 5 minutes before mixing. The meatball mixture can be formed and refrigerated up to 24 hours ahead, or frozen raw for up to 1 month. If you prefer a crunchier sandwich, briefly toast the assembled sandwiches in a 425°F oven for 5 minutes before broiling the cheese.