Italian-American · main

Meatball Subs with Melted Provolone

Name: Meatball Subs with Melted Provolone
Prep time: 34 min
Total time: 34 min
Cuisine: Italian-American
Ingredients: beef — 454 g; bread crumbs — 118 g; regular milk — 59 g; egg — 100 g; parmesan cheese — 38 g; garlic — 12 g; parsley — 7 g; salt — 5 g; black pepper — 3 g; olive oil — 27 g; marinara sauce — 680 g; whole wheat hoagie rolls — 400 g; unsalted butter — 27 g; provolone cheese — 224 g

Meatball Subs with Melted Provolone reads umami 8.5, richness 6.5 and salinity 4.6 on Palate's 0–10 flavor X-ray — a Italian-American main, about 34 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 9.1 / 10
Sweet & Fruity — 2.8 / 10
Sour & Bright — 2.3 / 10
Bitter & Earthy — 2.4 / 10
Rich & Fat — 7.2 / 10
Aromatic & Spice — 3.6 / 10

The measured notes (of 18)

Umami 8.5 · Richness 6.5 · Salinity 4.6 · Allium 3.2 · Sweetness 2.5 · Nutty 2.4 · Funk & Ferment 2.3 · Herbaceous 2.2 · Earthy 2.1 · Sourness 2.1 · Bitterness 1.4 · Warm Spice 1.3 · Fruity 1.0 · Heat 0.8 · Citrus 0.7 · Floral 0.7

What's in it (14)

beef — 454 g
bread crumbs — 118 g
regular milk — 59 g
egg — 100 g
parmesan cheese — 38 g
garlic — 12 g
parsley — 7 g
salt — 5 g
black pepper — 3 g
olive oil — 27 g
marinara sauce — 680 g
whole wheat hoagie rolls — 400 g
unsalted butter — 27 g
provolone cheese — 224 g

Time & effort: about 34 min · effort: involved

Nutrition (per 100 g, engine-estimated): 289.3 kcal, 13.8 g protein, 12.4 g fat, 33.5 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Set an oven rack 6 inches from the broiler element and heat the broiler to high.
In a large bowl, combine the breadcrumbs and milk; let sit until the milk is absorbed, about 2 minutes.
Add the ground beef, egg, Parmesan, 2 of the minced garlic cloves, parsley, salt, and pepper to the bowl. Mix gently with your hands just until combined - overworking makes tough meatballs. Shape into 16 meatballs, about 2 tablespoons each.
Heat the olive oil in a large skillet over medium-high heat. Sear the meatballs in two batches, turning occasionally, until deeply browned on all sides, 5-6 minutes per batch (they won't be cooked through); transfer to a plate.
Reduce the heat to medium, add the remaining 2 garlic cloves to the skillet, and cook, stirring, until fragrant, about 30 seconds. Pour in the marinara sauce, scraping up any browned bits, and bring to a simmer.
Return the meatballs to the skillet, nestle them into the sauce, cover, and simmer until cooked through and an instant-read thermometer reads 160°F, 10-12 minutes.
While the meatballs simmer, split the hoagie rolls lengthwise (not all the way through) and spread the cut sides with the softened butter. Arrange cut side up on a baking sheet and broil until golden, 1-2 minutes, watching closely.
Fill each toasted roll with 4 meatballs and a generous ladle of sauce, then top with 2 slices of provolone. Broil until the cheese is melted and bubbling, about 2 minutes.
Serve immediately, spooning any extra sauce over the top.

Dishes with a similar flavor shape

Beef and Ricotta Meatball Bake with Garlic Toast — Italian-American
Baked Rigatoni with Mini Meatballs — Italian-American
Beef Stroganoff with Egg Noodles — American
Skillet Salisbury Steak with Mushroom Gravy — American
Spaghetti and Meatballs — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.