Italian Meatball Hoagies
Sink your teeth into these hearty and flavor-packed Italian Meatball Hoagies, a crowd-pleasing favorite perfect for weeknight dinners or game-day gatherings. These sandwiches start with tender, homemade meatballs crafted from a savory blend of ground beef, ground pork, Parmesan, and Italian seasoning, then simmered to perfection in a rich marinara sauce. Nestled into toasted hoagie rolls and topped with gooey, melted provolone cheese, each bite delivers a satisfying combination of flavors and textures. Quick to prepare and easy to customize with fresh parsley or your favorite side, this classic Italian-American dish is sure to become a favorite. Whether you're feeding a family or a hungry crowd, these meatball hoagies are the ultimate comfort food indulgence.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Italian seasoning
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cups Marinara sauce
- 6 slices Provolone cheese slices
- 6 Hoagie rolls
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix everything together thoroughly using your hands until well combined.
Shape the mixture into 18-24 evenly-sized meatballs, about 1 to 1.5 inches in diameter.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches (to avoid overcrowding) and sear them on all sides until browned, about 6-8 minutes. They do not need to be cooked through at this stage.
Remove the browned meatballs and set them aside on a plate. Drain any excess grease from the skillet.
In the same skillet, pour in the marinara sauce and bring it to a simmer over medium-low heat. Carefully add the meatballs back into the sauce, ensuring they are covered. Cover the skillet with a lid and let the meatballs cook in the sauce for 15-20 minutes, or until fully cooked through (internal temperature should reach 165°F/74°C).
While the meatballs are cooking, preheat your oven to 375°F (190°C). Split the hoagie rolls lengthwise without cutting all the way through.
Toast the hoagie rolls in the preheated oven for 3-5 minutes until lightly crisp. Remove from the oven and set aside.
Once the meatballs are cooked, place 3-4 meatballs along with some marinara sauce into each toasted hoagie roll. Top with a slice of provolone cheese.
Place the assembled hoagies on a baking sheet and return them to the oven. Bake for 5-7 minutes, or until the cheese is melted and bubbly.
Remove the hoagies from the oven, sprinkle with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
4361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.6 g | 305% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 8062 mg | 351% | |
| Total Carbohydrate | 314.3 g | 114% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 36.4 g | ||
| Protein | 247.2 g | 494% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2267 mg | 174% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 1638 mg | 35% | |
*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.
