Ingredients:

  • 1 lb Ground Beef (80/20 blend)
  • 1/2 lb Ground Italian Sausage
  • 1/2 cup Whole Milk
  • 1 large Egg, lightly beaten
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Freshly Grated Parmesan Cheese
  • 2 cloves Garlic, minced finely (for meatballs)
  • 1 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil (for browning)
  • 1 Tbsp Olive Oil (for sauce)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced (for sauce)
  • 1 (28 oz) can Crushed Tomatoes (San Marzano recommended)
  • 1 (15 oz) can Tomato Sauce
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1 tsp Granulated Sugar
  • Salt and Pepper to taste
  • 6 Crusty Italian Rolls or Hoagie Rolls (8-10 inches)
  • 8 oz Sliced Provolone Cheese
  • 4 oz Shredded Mozzarella Cheese (low-moisture)
  • 1/4 cup Fresh Basil leaves, roughly torn (for garnish)

Instructions:

  1. Combine meatball mix: Gently combine ground beef, sausage, milk, egg, panko, Parmesan, minced garlic (2 cloves), parsley, Italian seasoning, salt, and pepper in a bowl until just mixed—do not overwork!
  2. Shape and Brown: Roll the mixture into uniform 1.5-inch balls (about 18-20 total). Heat 2 Tbsp olive oil in a large Dutch oven over medium-high heat. Brown meatballs in batches on all sides; they do not need to be cooked through. Remove and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add 1 Tbsp fresh olive oil to the pot. Sauté diced onion until softened (about 5 minutes). Add minced garlic (2 cloves) and cook for 1 minute until fragrant.
  4. Simmer Sauce: Pour in crushed tomatoes and tomato sauce. Stir in oregano, sugar, and red pepper flakes (if using). Season lightly with salt and pepper. Bring to a gentle simmer.
  5. Braise: Carefully nestle the browned meatballs back into the simmering sauce. Cover and cook on low heat for a minimum of 1 hour 30 minutes, stirring occasionally to prevent sticking.
  6. Prep Rolls: Preheat your oven to 400°F (200°C). Slice the Italian rolls lengthwise, keeping the bottom intact like a hinge.
  7. Load the Subs: Use tongs to lift 3-4 meatballs into each roll, topping generously with the tomato sauce. Layer the Provolone slices over the meatballs, followed by a sprinkle of shredded Mozzarella.
  8. Melt & Broil: Place the loaded subs on a parchment-lined baking sheet. Bake for 5-7 minutes, then switch to the broiler for 1-2 minutes, watching very closely, until the cheese is bubbly and golden brown.
  9. Serve: Remove from the oven, sprinkle with fresh basil, slice in half, and serve immediately.