Have we got the perfect game day meal for you! This meatball marinara sub sandwich really packs a delicious punch.
Prep time: 20 minutes
Cooking time: 35 minutes
Makes: 24 meatballs
- 1 lb (500 g) ground beef
- ½ lb (250 g) ground pork
- ½ cup (125 mL) dry breadcrumbs
- 2 large eggs, lightly beaten
- 2 tbsp (30 mL) chopped fresh parsley
- 3 tsp (15 mL) dried oregano
- 2 tsp (10 mL) dried basil
- 4 cloves fresh garlic, finely chopped
- ½ tsp (2 mL) salt
- 1 tsp (5 mL) black pepper
- ¼ tsp (1 mL) crushed red pepper flakes
- 796 mL jar prepared Marinara sauce
- 4-6 slices (250 g) Provolone cheese
- 2 Furlani Garlic Loaves
- Preheat oven to 375ºF (190ºC). Prepare a large, rimmed baking sheet with parchment paper.
- In a large bowl, add ground beef, pork, eggs, breadcrumbs, parsley, oregano, basil, garlic, salt, pepper, and red pepper flakes. Mix gently until just combined.
- Using a ¼ cup (60 mL) dry measuring cup, form meat mixture into 2-inch balls and place on prepared baking sheet, 1 inch apart. Bake for 20 minutes. Remove from oven.
- Pour marinara sauce into a large skillet on medium-high heat and bring to a boil. Reduce heat to simmer, drop meatballs into sauce, and continue to cook for 15 minutes, covering meatballs with sauce occasionally. Cover pot and turn off heat (this helps thicken the sauce).
To make the sandwich:
Each Furlani Garlic Bread loaf will make two Meatball sandwiches, 3 meatballs each.
- Bake Furlani Garlic loaf according to package instructions.
- Split each loaf placing the bottom on a cutting board. Spread generously with marinara sauce.
- Top each loaf bottom with 6 meatballs.
- Cut provolone cheese slices in half and line them up on top of the meatballs.
- Place each loaf top over meatballs and press gently. Cut in half and serve.
If there is extra sauce left over, serve on the side for dipping with Furlani Garlic Bread. These meatballs freeze beautifully (with or without sauce) for 2 months. Dig in!