Garlic-Herb Meatball Subs with Melty Provolone

Make it

Instructions

1. 01

   Set up the oven and prep the aromatics

   Set a rack in the middle of the oven and heat to 425°F (220°C). Line a rimmed baking sheet with parchment for the meatballs; set a second, bare, broiler-safe baking sheet aside for the sandwiches. Peel and finely mince 2 garlic cloves. Rinse and dry 2 tbsp fresh parsley before finely chopping it. Peel and finely dice 1 small onion, keeping it separate from the garlic and parsley. | Why: Getting the pans and aromatics ready first lets the meatballs go straight into a fully heated oven.

2. 02

   Mix and shape the meatballs

   In a large bowl, combine 1 lb ground beef, 1/3 cup plain breadcrumbs, 1 egg, 2 tbsp milk, 3/4 tsp kosher salt, 1/4 tsp ground black pepper, and 1 tsp dried oregano with the prepared garlic and parsley. Mix gently with clean hands until just combined, then shape into 16 equal meatballs, roughly 1½ inches across. Arrange them apart on the parchment-lined sheet. Wash hands and any surfaces that touched raw meat. | Why: A light touch keeps the meatballs tender; even sizing helps them cook at the same rate.

3. 03

   Bake the meatballs

   Slide the meatballs onto the middle rack of the 425°F (220°C) oven. Bake for 16–18 minutes, until browned and the center of a meatball reads 160°F (71°C) on an instant-read thermometer. While they bake, make the sauce in the next step. | Why: Oven baking browns the meatballs evenly without the work of frying in batches.

4. 04

   Simmer the quick tomato sauce

   While the meatballs bake, heat 1 tbsp olive oil in a medium saucepan over medium heat for about 1 minute. Add the prepared onion and cook 4–5 minutes, stirring, until softened. Add 1 can (14 oz) crushed tomatoes, 1/4 tsp kosher salt, and 1/2 tsp dried basil; bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until slightly thickened. Lower the heat if it splatters. | Why: Softening the onion and reducing the tomatoes gives the sauce a sweeter, fuller flavor that stays put in the rolls.

5. 05

   Coat the meatballs and toast the rolls

   Transfer the fully cooked meatballs to the sauce and turn gently to coat; simmer over low heat for 2 minutes. Remove the meatballs from the oven first, then switch the oven to high broil (about 500°F/260°C) and move the rack to about 6 inches below the heating element. Split 4 hoagie rolls lengthwise without cutting all the way through. Spread the cut sides with 2 tbsp softened butter, set them open-side up on the reserved bare broiler-safe baking sheet, and broil 1–2 minutes, watching continuously, until lightly golden. | Why: Brief simmering coats the cooked meatballs, while toasting helps the bread stand up to the sauce.

6. 06

   Fill, melt, and serve

   Take the toasted rolls out of the oven. Spoon 4 meatballs and about one-quarter of the sauce into each roll; lay 4 provolone cheese slices, one over each filled roll. Return the bare baking sheet to the broiler for 1–2 minutes, watching continuously, until the cheese is fully melted and bubbling. Turn off the broiler, let the subs stand 2 minutes, then serve warm. | Why: A quick final broil melts the cheese without drying out the meatballs, and a short rest makes the subs easier to eat.