This garlic bread meatball sub? Yeah, it’s kind of a big deal. It’s quick, it’s cheesy, and it’s built on a garlic cheese bread base that takes it from “meh” to mouthwatering. Best part? You’re only 30 minutes away from sinking your teeth into what might just be your family’s new favorite dinner.
The secret to this epic sandwich? That garlicky, toasty hoagie lined with melty provolone. It acts like a tasty little shield that keeps your bread from getting soggy, because nobody likes a soggy sandwich. Ever.
Why You’ll Love It
- Total weeknight hero. Just 30 minutes from start to finish.
- Cheesy garlic bread + saucy meatballs = magic.
- No soggy bread. We said what we said.
Here’s What You Need
- Spaghetti Sauce: Use your go-to jar. We love Classico, but anything that tastes good to you will work!
- Dried Oregano: Adds a herby kick to that store-bought sauce. No oregano? Try thyme or rosemary.
- Frozen Italian Meatballs: Grab your favorite brand (bonus points for a short ingredient list), or make your own if you’re feeling fancy.
- Butter: Unsalted works best, then you can control the salt yourself.
- Garlic: Freshly minced or garlic paste will both get the job done.
- Parsley: Fresh is best, but dried will do in a pinch.
- Hoagie Rolls: Grab ones from the bakery with a crusty outside and soft inside. Skip anything too soft (hi, hot dog buns) or too dense (looking at you, French bread).
- Provolone Cheese: Melts like a dream and gives the perfect cheesy layer. Mozzarella works too, but skip fresh mozzarella, it can make things a bit too wet.
- Parmesan: For a salty, cheesy finish. Shredded, shaved, or grated, your call!
How to Make Them
1. Warm the Meatballs
Simmer the meatballs in your sauce and a sprinkle of oregano over medium heat until everything is hot and cozy.
2. Make the Garlic Butter
In a bowl, mix softened butter with garlic, chopped parsley, and a pinch or two of salt. Easy and so worth it.
3. Prep the Rolls
Slice your hoagie rolls down the center, kind of like cutting out a “V.” This gives you more space for filling without everything falling out.
4. Toast + Cheese Time
Spread that garlicky butter inside each roll and bake at 400°F for about 5 minutes. Then add your provolone slices and broil for 1–2 minutes, just until melted and bubbly.
5. Load ‘Em Up
Spoon those saucy meatballs right into your garlicky, cheesy hoagie rolls.
6. Top + Serve
Finish with a generous sprinkle of Parmesan and a few pinches of fresh parsley. Serve hot and get ready for the compliments.
Tips & Tricks
- Short on time? Some grocery stores sell ready-made garlic butter, grab it if you’re in a rush. But homemade takes just minutes and tastes amazing.
- Party trick: Turn these into sliders! Toast the garlic cheese rolls, cut them into quarters, and pop one meatball in each piece. Boom, meatball sliders!
- No provolone? Shredded mozzarella works fine. Just avoid fresh mozzarella, it’s too wet and might sog up your sandwich situation.
FAQ
The Ultimate Garlic Bread Meatball Sub
Ingredients
24 oz. spaghetti sauce
2 teaspoons dried oregano
24 oz. frozen Italian meatballs
6 tablespoons butter, room temperature
1.5 tablespoons fresh chopped parsley + more for garnish
2–3 cloves garlic, finely minced
6 hoagie rolls
8 oz. sliced provolone cheese
1/2 cup grated Parmesan
Instructions
Start by preheating your oven to 400°F. Meanwhile, pour your spaghetti sauce into a large pan, add the oregano, and season with a few generous pinches of salt and pepper. Stir it up and warm it over medium heat.
Toss in the frozen meatballs, cover the pan, and let everything come to a gentle simmer. Give it a stir, then reduce the heat to medium-low and let it simmer (still covered) for about 25 minutes—just until those meatballs are hot all the way through.
While the meatballs are finishing up (with about 10 minutes left), mix the softened butter with minced garlic, chopped parsley, and a pinch or two of salt. Stir until it’s well combined and smells like garlic heaven.
Take your hoagie rolls and slice them lengthwise down the top, cutting out a little “V” shape to create space for all the goodness. This trick helps hold the meatballs without everything falling out the sides.
Spread that garlicky butter all over the cut side of each roll, then place them in a couple of baking dishes. Bake for 5 minutes—just enough to get them warm and a little toasty.
Once they’re toasted, top each hoagie with slices of provolone cheese. Switch your oven to broil and pop them back in for 1–2 minutes until the cheese is perfectly melty and bubbly. Keep an eye on them—broilers move fast!
Scoop the saucy meatballs into your cheesy, garlicky hoagies. Divide them evenly, stacking them in nice and cozy.
Top it all off with grated Parmesan and a sprinkle of fresh parsley. Serve hot, and get ready for happy, messy smiles around the table!
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