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!
