Easiest Meatballs Ever on Italian Hoagie Rolls
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Easiest Meatballs Ever on Italian Hoagie Rolls

"On the first frosty nights, John wants a meatball sub. We serve an arugula or romaine salad on the side to feel less guilty. John melts deli-sliced provolone on his, but I like just the meatballs and sauce on fresh hoagie rolls." — Rachael Ray



  • 1 lb. ground veal or ground beef, pork and veal mix

  • ½ lb. bulk sweet Italian sausage with fennel

  • 2 cups grated Parmigiano-Reggiano or Pecorino Romano

  • ½ cup fresh breadcrumbs

  • 1 large egg, beaten

  • Salt and pepper

  • Olive oil, for drizzling


  • 2 tbsp. olive oil

  • 4 cloves garlic, chopped

  • 1 can (28 oz.) crushed Italian tomatoes

  • A handful of fresh basil leaves, torn

  • Sea salt

  • 4 Italian hoagie rolls (10 to 12 inches each), split

  • Deli-sliced provolone, optional 


  • Step 1

    Position a rack in the center of the oven and preheat to 475°.    

  • Step 2

    In a medium bowl, mix all the meatball ingredients except the oil; roll into 12 large balls. Transfer the meatballs to a rimmed baking sheet, drizzle with the oil and roast, turning once, until browned and just cooked through, 18 to 20 minutes.

  • Step 3

    For the sauce, in a wide skillet or pot, heat the oil, two turns of the pan, over medium. Add the garlic and swirl the pan until the garlic is fragrant, about 2 minutes. Add the tomatoes and basil and season with the sea salt. Simmer over medium heat, stirring occasionally, until thickened, 15 to 20 minutes.    

  • Step 4

    Toss the meatballs in the sauce and serve on the hoagie rolls. If using provolone, top with the cheese, place on a baking sheet and pop into the hot oven until the cheese melts, about 4 minutes.    

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