Meatball Hoagie Sandwiches are savory meatballs simmered in flavorful marinara sauce until tender, and then nested on a toasted sandwich roll and topped with smoky cheese. Thank you Milk Means More – United Dairy Industry of Michigan for sponsoring this post. All opinions are my own.
After having a green Christmas here up north, Old Man Winter has finally made a grand entrance with over a foot of fluffy flakes over the past two weeks. We couldn’t be more ready. Our skis and snowboards are waxed and sharpened, snowshoes lined up and ready, and the sleds are already getting an ample amount of use. The Sons have also been wanting to build a real-live igloo for as long as I can remember. For the most part, I’ve pacified them by digging a labyrinth of snow tunnels through the plow piles along the driveway. Since the new house sits on a few acres of land, I acquiesced to the idea of building and igloo this year…after they completed a fair amount of research on structure and building methods to report back to me. (hashtag: homeschool kid problems)
The Sons, along with a couple of eager friends, spent a few hours researching igloos, weather patterns, etc. Honestly, they did way more research than I had anticipated. As it turns out, Northern Michigan doesn’t get the “right kind of snow” to build a structurally sound igloo. Rather, our abundance of lake effect snow is better suited to building quinzee snow shelters. Quinzee shelters are more of a survival shelter than a residential proposition, which suits our purposes just fine. The boys spent an entire weekend concentrating snow by the shovelful into one huge pile in the yard. From that pile, they carved out a semi-roomy interior, inside of which 3 man-ish sized teenage boys can fit comfortably.
The boys were so dedicated to their snow shelter cause that they ate in shifts of one so that the others could continue working on the project. I quickly found myself with six freezing kids, and two extra man-sized appetites to feed in addition to my crew. Teenage boys eat like men on a good day. Active teenage boys eat like ravenous wolves every day. Lunch was a no-brainer: ten minute tomato soup, perfect grilled cheese, and malted hot chocolate with toasted marshmallows. I doubled all batches as I poured and ladled and grilled for the better part of the afternoon. Eventually, all necessary parties were satiated and returned to the tundra-like work.
I finished the kitchen clean up just about as darkness began to fall. Right about that time, they kids trickled in to procure headlamps and emergency flashlights to continue the building process. It was then that I realized that: 1) I would have to feel them all over again, and 2)They’d need something hearty when they finally called it quits for the day and came back inside. Oh, and 3) I was already completely whipped from feeding them the first time.
Enter my ace-in-the-whole-hearty-man-food meal of choice…the Meatball Hoagie Sub Sandwich. Meatball Hoagie Sub Sandwiches are full of tender, filling meatballs, zippy marinara sauce, and gooey smoked cheese piled on a toasted bun. Thankfully, Meatball Hoagie Subs come together quickly because they’re made from common pantry and freezer ingredients in about 30 minutes. Not only are the subs time friendly, they are also budget friendly, weighing in at about $1.22 per serving. The key ingredient in these hearty sammies is the cheese. Parmesan cheese is a perfect to flavor the inside of the meatballs. The smoked provolone topper gives the entire sandwich a nice, smoky finish. Seriously…seek out smoked provolone for these Meatball Hoagie Sub Sandwiches and you will be so glad that you did. (Look for smoked provolone in the refrigerated section of the deli at the local market.)
The next time that you find yourself with a hungry crew of snow shelter builders or just a house full of hungry friends chilled from the freezing temperatures outside, know that the recipe is easily doubled or tripled to feed a real crowd. If you have more notice and are able to plan ahead, the meatballs are even tastier when made ahead and served the next day.
Try some tasty Meatball Hoagie Sandwiches!
Kirsten Kubert
Yields 6
Savory meatballs simmered in flavorful marinara sauce until tender, and then nested on a toasted sandwich roll and topped with smoky cheese.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1/2 lb. lean ground beef
- 1/2 lb. lean ground pork
- 1/4 C. Italian seasoned breadcrumbs
- 1/4 C. finely grated parmesan cheese
- 1/2 tsp. kosher salt
- 1/8 tsp. black pepper
- 1 egg, lightly beaten
- 1 1/2 C. prepared tomato and basil marinara sauce
- 6 thin slices (4 oz.) smoked provolone cheese
- 6 small submarine sandwich or hoagie rolls, lightly toasted
- Freshly chopped parsley for serving, optional
Instructions
- Preheat the oven to 350 degrees F. Line a half sheet pan or rimmed baking sheet with non-stick aluminum foil; set it aside.
- Combine the ground beef, ground pork, seasoned breadcrumbs, parmesan cheese, salt, pepper, and beaten egg in a large bowl, kneading well with clean hands, until blended. Use a small (1 oz.) scoop (or pinch off pieces manually) to portion the meat mixture onto the prepared baking sheet in 24 equal pieces. Roll the pieces of meat into tight balls. Bake for 10 minutes.
- While the meatballs are in the oven, heat the marinara sauce to boiling in a large, covered saucepan set over medium heat. Once the meatballs have baked for 10 minutes, remove from the oven and transfer meatballs to the pot of sauce. Stir to coat the meatballs with sauce. Return the lid to the pan. Reduce the heat to low and simmer the meatballs in the sauce for 10 minutes or until tender and cooked through.
- Place four meatballs onto each toasted sandwich roll, spooning a little sauce over each. Cover the saucy meatballs with a thin slice of smoked provolone cheese. Sprinkle with parsley, if desired. Let the sandwiches rest for a minute to allow the cheese time to melt. Alternately, place the assembled sandwiches onto a baking sheet and warm in a 350 degree F oven for 2 minutes or until cheese is melted.
Notes
Recipe is easily doubled or tripled to feed a crowd, and may be made a day ahead of time. Meatballs are even tastier the next day. The meal is also budget friendly, costing about $1.22/serving.
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