Ingredients:

  • 1 pound (454g) ground beef (80/20 blend recommended)
  • 1/2 cup (60g) breadcrumbs (plain or Italian-seasoned, not panko)
  • 1/4 cup (25g) grated Parmesan cheese (plus more for topping, if desired)
  • 1/4 cup (a small handful) chopped fresh parsley
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon (6g) salt
  • 1/2 teaspoon (1g) black pepper
  • 2 cups (473ml) marinara sauce (jarred or homemade)
  • 4 sub rolls (Italian or hoagie rolls), about 6-8 inches long
  • 1 cup (113g) shredded mozzarella cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Prepare a baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, gently combine ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper. Don't overmix, or the meatballs will be tough.
  3. Form the mixture into roughly 1-inch diameter meatballs. Aim for consistency so they cook evenly.
  4. Place the meatballs on the prepared baking sheet and bake for 20 minutes, or until browned and cooked through. Internal temperature should reach 160°F (71°C).
  5. While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat. Once the meatballs are cooked, add them to the sauce and simmer for 5 minutes. This allows the meatballs to absorb the sauce's flavour.
  6. Slice the sub rolls lengthwise.
  7. Place the meatballs inside the sub rolls, dividing them evenly.
  8. Top each sub with mozzarella cheese.
  9. Bake the subs in the oven for 10 minutes, or until the cheese is melted and bubbly. Watch them carefully to avoid burning!