Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 0.5 lb ground pork
  • 0.5 cup Panko breadcrumbs
  • 0.25 cup whole milk
  • 1 large egg, beaten
  • 0.5 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 24 oz marinara sauce
  • 4 large hoagie rolls
  • 8 slices provolone cheese
  • 2 cups shredded low moisture mozzarella cheese
  • 2 tbsp unsalted butter, melted
  • 0.5 tsp garlic powder
  • 1 tbsp olive oil
  • 0.25 cup fresh basil leaves

Instructions:

  1. Combine the 0.5 cup Panko and 0.25 cup milk in a small bowl. Let it sit for 5 minutes until it forms a thick paste.
  2. Place the 1 lb beef, 0.5 lb pork, beaten egg, 0.5 cup Parmesan, garlic, oregano, red pepper flakes, salt, and pepper in a large bowl.
  3. Add the soaked Panko mixture to the meat.
  4. Mix gently with your hands until just combined. Overmixing will result in tough, rubbery meatballs.
  5. Roll the mixture into 12 even balls, roughly 4 cm in diameter.
  6. Heat 1 tbsp olive oil in the skillet over medium high heat.
  7. Add meatballs and sear 5-8 minutes until a deep brown crust forms on all sides.
  8. Pour the 24 oz marinara sauce over the meatballs and reduce heat to low.
  9. Simmer for 15 minutes until the sauce thickens and smells rich.
  10. Preheat your broiler and slice the 4 hoagie rolls open, but not all the way through.
  11. Mix the 2 tbsp melted butter with 0.5 tsp garlic powder and brush it inside the rolls.
  12. Place 2 slices of provolone in each roll and toast for 1-2 minutes until the cheese is melted and shiny.
  13. Nestle 3 meatballs into each prepared hoagie roll.
  14. Spoon a little extra sauce over the meatballs and top with 0.5 cup mozzarella per sub.
  15. Return to the broiler for 2-3 minutes until the cheese is bubbly and golden brown.
  16. Garnish with torn fresh basil and serve immediately.