# What You'll Need:
→ For the Meatballs
01 - 1 lb ground beef
02 - ½ lb ground pork
03 - 1 large egg
04 - ½ cup breadcrumbs
05 - 2 tablespoons milk
06 - 2 tablespoons grated Parmesan cheese
07 - 2 cloves garlic, minced
08 - 1 tablespoon chopped fresh parsley
09 - 1 teaspoon dried oregano
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
→ For the Marinara Sauce
12 - 2 cups marinara sauce (store-bought or homemade)
13 - 1 tablespoon olive oil
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
→ For Assembly
16 - 4 long sandwich rolls (sub rolls or hoagie rolls)
17 - 8 slices provolone cheese
18 - 1 tablespoon butter (optional, for toasting rolls)
19 - Fresh basil or parsley, for garnish (optional)
# How-To Steps:
01 - Preheat oven to 400°F (200°C).
02 - In a large bowl, combine ground beef, ground pork, egg, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix until just combined.
03 - Shape mixture into 16 meatballs, approximately 1¼ inches in diameter.
04 - Place meatballs on a parchment-lined baking tray. Bake for 15–18 minutes until browned and cooked through.
05 - While meatballs bake, heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more.
06 - Pour in marinara sauce and bring to a simmer.
07 - Transfer baked meatballs to the sauce. Simmer gently for 10 minutes, stirring occasionally.
08 - Cut the sandwich rolls lengthwise and lightly butter the insides. Toast under the broiler or in a pan until golden, if desired.
09 - Arrange 4 meatballs with sauce inside each roll. Top each with 2 slices of provolone cheese.
10 - Place assembled subs on a baking tray and broil for 2–3 minutes until cheese is melted and bubbly.
11 - Garnish with fresh basil or parsley. Serve hot.
