Italian-Style Meatball Sub Recipe

Tender Italian-style meatballs made with ibp Trusted Excellence® Ground Beef 73%, simmered in rich marinara sauce and topped with melted provolone and mozzarella cheese on a toasted hoagie roll. Finished with grated Parmesan and crushed red pepper flakes for a classic Italian-inspired sandwich.

Step 1: In a mixing bowl, combine the panko and whole milk. Let stand 5 minutes until the crumbs fully absorb the liquid. 

Step 2: Add the IBP Ground Beef, beaten eggs, Parmesan, garlic, parsley, oregano, salt, pepper, and red pepper flakes to the soaked panko. Mix gently by hand just until combined.

Step 3: Scale the mixture into 2 oz portions and roll into uniform rounds, yielding 30 meatballs.

Step 4: Arrange the meatballs on parchment-lined sheet pans, spaced evenly. Roast in a 400°F convection oven for 15 to 18 minutes, until browned and the internal temperature reaches 160°F.

Step 5: Transfer the roasted meatballs into the simmering marinara and hold for at least 20 minutes to marry the flavors. Keep hot at 140°F or above for service.

Step 6: Butter the cut faces of each hoagie roll and toast on a flat-top or under the salamander until golden and crisp. Lay one slice of provolone along the base of each toasted roll. Nest three sauced meatballs into the roll, spoon over additional marinara, then top with a generous portion of shredded mozzarella. 

Step 7: Return the assembled subs to the salamander or oven until the mozzarella is fully melted and bubbling. Finish with a dusting of grated Parmesan and a pinch of crushed red pepper flakes. Serve immediately.