I decided to make meatball subs because the boyfriend had been craving them ever since he watched the episode of Friends where Joey protects his meatball sub in the ride-along with Gary. I really liked this Rachel Ray recipe because not only did the meatballs come out to be so tender and flavorful but she also provided such a quick and easy homemade marinara sauce that cooks while the meatballs are in the oven!

Now the marinara and the meatballs could be great tasting and all but if you don’t have the right bread, it won’t be a great meatball sub. I was lucky enough to find some freshly baked sub rolls at my local Italian bakery, which smelled absolutely amazing! I kept shoving my face into the bread bag and continuously got high off the smell while I was cooking this. Yes, it was that good.

So I had the perfect bread, the tender meatballs, the homemade garlic and herb marinara sauce with melted provolone throughout. Is there anything left to say?

Meatball Subs (adapted from Rachel Ray):

Yields 4 servings

  • 1 1/2 pounds ground sirloin
  • 1 large egg, beaten
  • 1 cup Italian bread crumbs
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup grated Parmigiano or Romano
  • Coarse salt and black pepper
  • 4 sub rolls
  • 4 slices provolone

For the marinara:

  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon oregano
  • 1 (28 ounces) can crushed tomatoes
  • 1 (14 ounces) can chunky style crushed tomatoes
  • Kosher salt and freshly ground black pepper, to taste

Preheat the oven to 450 degrees F. Line a baking sheet with foil or a silicone baking mat; set aside.

Place the ground sirloin in a large mixing bowl and punch a well into the center of the meat.

Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, salt and pepper, to taste.

Using a wooden spoon or clean hands, stir until well combined. 

Divide mixture into 4 equal parts, rolling each part into 4 balls.

Space meatballs equally onto prepared baking sheet.

Place into oven and roast until cooked through, about 12 minutes.

While the meatballs are cooking, heat a medium saucepan over medium heat. Add the oil and garlic and saute until garlic is sizzling, about 30 seconds.

Add the red pepper flakes, parsley and oregano and saute until the oil begins to infuse, about 30 seconds.

Add the tomatoes and season with salt and pepper, to taste.

Bring to a boil, reduce heat and simmer until meatballs are removed from the oven.

Place 3-4 meatballs and a spoonful of sauce into sub rolls. Top with sliced provolone and place under broiler until cheese melts, about 2 minutes.

Serve immediately.

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