| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 693 | 41g | 17g | 48g |
| sugars | fibre | protein | salt |
| 8g | 3g | 38g | 1.7g |
Why I Love American Meatball Subs with Marinara Sauce and Provolone Cheese
Gazing at a luscious creation makes every food lover’s heart skip a beat—and it’s the same with me each time I lay my eyes on these Meatball Subs with Marinara Sauce and Provolone Cheese. Although it might seem odd for a Montana-raised writer to pen his love for a classic American sandwich, this recipe resonates with my roots in a unique way.
The Bison Backstory
My food journey began amidst the vast plains of Montana, where game meat was a common dinner staple. Yet as a child, I was always partial to the American classics. One could see a buffalo roaming the grasslands outside the kitchen window while a burger cooked on the stove, marrying the old with the new in a flavorful blend that remains dear to me. This recipe, albeit bereft of game meat, captures that same beautiful confluence of flavors in my childhood kitchen.
A Taste of Tradition Meets New Flavors
While this recipe calls for beef and pork, its preparation mimics that of crafting bison meatballs, a technique I’m well-versed in. The aromatic blend of fresh parsley and garlic weaving its magic through the meat is a fond echo of many home-cooked meals. Yet, it was during my culinary exploits, inspired in part by the Italian-American genius, Mario Batali, that the traditional meatball found its perfect partner in the tangy marinara sauce.
And don’t even get me started on the Provolone Cheese! It’s a delightful departure from the cheddar cheese elegantly blanketing my childhood bison burgers. This new cheese gives the subs that extra tang, perfectly balancing the rich, hearty flavors of the meat and marinara. The result? An incredible re-imagination of a familiar classic—an American icon born anew.
Pair it Like a Pro
Now, these Meatball Subs with Marinara Sauce and Provolone Cheese won’t feel out of place next to a hearty Caesar salad or perhaps even some crispy roasted vegetables. Whether you’re serving it as a hearty lunch, a game-night staple, or a picnic delight, this recipe is truly versatile. I might have strayed from the venison steaks and huckleberry pies that are my specialties, but this is one American classic that has found a permanent home in my heart and on my dinner table.
What You’ll Need
- 1 lb ground beef
- 1 lb ground pork
- 1 cup bread crumbs
- 1/4 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups marinara sauce
- 6 sub rolls
- 2 cups provolone cheese, sliced
- 2 tablespoons olive oil
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). In a large bowl, combine the ground beef, ground pork, bread crumbs, Parmesan cheese, finely chopped parsley, minced garlic, eggs, salt, and pepper.
Step Two
Using your hands, mix all the ingredients together until they are well combined. Once the mixture is ready, form it into meatballs about 1 inch in diameter. You should have about 24 meatballs.
Step Three
Heat the olive oil in a large oven-safe skillet over medium heat. Add the meatballs and cook them until they are browned on all sides, about 5 minutes. Be careful not to overcrowd the skillet, you might need to do this in batches.
Step Four
Once all the meatballs are browned, pour the marinara sauce over them in the skillet. Stir so that all the meatballs are coated in the sauce, then place the skillet into the oven and bake for 25 to 30 minutes, until the meatballs are cooked through.
Step Five
While the meatballs are baking, split the sub rolls open and arrange them on a baking sheet. Toast them in the oven for about 5 minutes, until lightly browned.
Step Six
When the meatballs are done, use a spoon to divide them among the toasted sub rolls. Pour some of the sauce from the skillet over each sub, then top with slices of Provolone cheese.
Step Seven
Place the subs back into the oven just until the cheese is melted and bubbly, about 5 minutes. Serve hot, and enjoy your homemade Meatball Subs with Marinara Sauce and Provolone Cheese!
