Classic Meatball Sub

In a large bowl, combine ground beef, ground pork, breadcrumbs, eggs, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined. Form into 12 golf ball-sized meatballs.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add meatballs in a single batch and brown on all sides, about 2 minutes per side. Work in batches if necessary. Transfer browned meatballs to a plate.

In the same pot, add onion and cook until softened, about 3 minutes. Add crushed tomatoes and basil, scraping up any browned bits. Bring to a simmer.

Return meatballs to the pot, nestling them into the sauce. Cover and simmer on low heat for 20–25 minutes, until meatballs are cooked through and tender.

Preheat your oven’s broiler and arrange a rack about 6 inches from the heating element.

Split sub rolls open and toast them lightly under the broiler, about 1 minute. Place 3 meatballs in each roll and spoon plenty of sauce over them. Top each with a slice of provolone and a generous handful of shredded mozzarella.

Place assembled subs on a baking sheet and broil until cheese is bubbly and starting to brown, about 2–3 minutes. Keep a close eye to avoid burning.

Let subs cool for 2 minutes, then serve immediately with extra sauce on the side if desired.