Cheesy Volcano Meatball Sandwiches
Get ready to elevate your sandwich game with these Cheesy Volcano Meatball Sandwiches, a deliciously indulgent twist on a classic favorite! Juicy meatballs made from a flavorful blend of ground beef, Italian sausage, Parmesan cheese, and breadcrumbs are stuffed with gooey mozzarella centers, creating a molten cheese "volcano" effect with every bite. Nestled in toasted sub rolls, smothered in rich marinara sauce, and topped with melty provolone cheese, these sandwiches are perfect for a hearty lunch, weeknight dinner, or game day feast. Quick to prepare in just under an hour, this recipe combines Italian-inspired flavors with irresistible comfort food appeal, making it your new go-to for crowd-pleasing meals.
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Recipe Information
Ingredients
- 1 lb Ground beef (80/20 blend)
- 0.5 lb Italian sausage
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 0.5 cup Grated Parmesan cheese
- 2 cloves Minced garlic
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 oz Mozzarella cheese (cut into small cubes)
- 1.5 cups Marinara sauce
- 4 large Sub rolls
- 4 pieces Sliced provolone cheese
- 2 tbsp Butter (optional, for toasting rolls)
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the ground beef, Italian sausage, breadcrumbs, milk, egg, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix thoroughly but gently, being careful not to overwork the meat mixture.
Take about 2 tablespoons of the meat mixture and flatten it slightly in your hand. Place a cube of mozzarella cheese in the center, then fold the meat mixture around it, forming a ball. Ensure the cheese is completely sealed inside. Repeat until all the meat mixture and cheese cubes are used.
Place the meatballs on a baking sheet lined with parchment paper, leaving space between each one. Bake in the preheated oven for 18-20 minutes, or until the meatballs are fully cooked through and golden brown.
While the meatballs bake, warm the marinara sauce in a saucepan over medium heat.
Slice the sub rolls open lengthwise but not all the way through, creating a pocket. Optional: Lightly butter the insides of the rolls and toast them in a skillet over medium heat until golden brown.
Place 3-4 meatballs in each sub roll. Spoon marinara sauce generously over the top of the meatballs.
Lay a slice of provolone cheese over the top of each sandwich, allowing it to slightly cover the edges of the rolls. Place the sandwiches on a baking sheet.
Turn the oven to the broil setting and carefully broil the sandwiches for 1-2 minutes, or until the cheese is bubbly and slightly browned. Keep a close eye to prevent burning.
Remove the sandwiches from the oven. Allow them to cool slightly before serving. Optionally, garnish with fresh basil or additional grated Parmesan cheese.
Serve the Cheesy Volcano Meatball Sandwiches hot and enjoy!
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 29.1 g | 145% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 11.5 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 701 mg | 54% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 678 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
