Giant Homemade Beef-and-Pork Meatball Sub (Print version)

A party-size meatball sub with tender beef-and-pork meatballs, marinara, parmesan, provolone, and crisp toasted bread.

# Ingredients:

For the meatballs

01 - 1 lb (450 g) ground beef, 80 to 85 percent lean
02 - 1/2 lb (225 g) ground pork
03 - 3/4 cup (75 g) plain breadcrumbs
04 - 1/3 cup (80 ml) whole milk
05 - 1 large egg
06 - 1/2 cup (50 g) grated parmesan cheese
07 - 3 cloves garlic, minced
08 - 2 tablespoons chopped fresh parsley
09 - 1 teaspoon Italian seasoning
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper
12 - 1 tablespoon olive oil, for the pan

For the sub

13 - 1 large Italian loaf or French bread, about 16 to 18 inches long
14 - 3 cups (720 ml) marinara sauce
15 - 3 tablespoons unsalted butter, melted
16 - 1 small garlic clove, grated
17 - 8 slices provolone cheese
18 - 1/4 cup (25 g) grated parmesan cheese
19 - 1 tablespoon chopped fresh parsley, for finishing
20 - Crushed red pepper flakes, optional

# Instructions:

01 - Preheat the oven to 425°F. Line a rimmed baking sheet with parchment and lightly brush it with olive oil.
02 - Stir the breadcrumbs and milk together in a large bowl. Let the mixture sit for 5 minutes so the crumbs soften fully.
03 - Add the beef, pork, egg, parmesan, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently with your hands just until combined, then shape into 10 to 12 large meatballs.
04 - Arrange the meatballs on the prepared sheet pan and bake for 18 to 22 minutes, until browned and the centers reach 160°F.
05 - Warm the marinara in a wide skillet or saucepan. Add the baked meatballs and simmer gently for 5 minutes, spooning sauce over the tops.
06 - Split the loaf lengthwise without cutting all the way through. Stir the melted butter with the grated garlic, brush it over the cut sides, and toast cut-side up for 4 to 5 minutes.
07 - Spoon a thin layer of sauce into the toasted loaf. Add the saucy meatballs, spoon over a little more marinara, then top with parmesan and provolone.
08 - Bake the filled loaf for 8 to 10 minutes, until the cheese is melted and the edges are crisp. Rest for 5 minutes, sprinkle with parsley and red pepper flakes, then slice into servings.

# Good to know:

01 - Best served hot after a short 5-minute rest.
02 - Cook ground beef and pork meatballs to 160°F.
03 - Serve extra warm marinara on the side for dipping.

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