Meatball Sub

Ingredients · 2 servings

• 280 gBeef and pork meatball, cooked
• 180 gMarinara, warmed
• 80 gProvolone, sliced
• 2Sub roll, split
• 14 gButter, softened

Equipment

stovetop, oven, baking sheet, saucepan, tongs, knife, thermometer, spoon, spatula, serving plate

Instructions

1. 1
   Mise en place

   Gather measured meatballs, marinara, provolone, rolls, butter, a baking sheet, saucepan, tongs, knife, and thermometer. · 5 min

   What to look for: All ingredients and tools are ready on the counter.

2. 2
   Warm sauce

   Heat marinara in a saucepan over medium heat until simmering, add meatballs, coat gently, cover, and warm for 8 minutes. · 8 min

   When it is done: Meatballs are hot throughout before going into the rolls.

3. 3
   Toast rolls

   Heat the oven to 204°C / 400°F, spread butter on the cut sides of the rolls, and toast them open on a baking sheet. · 5 min

   What to look for: Cut sides look lightly golden with crisp edges.

4. 4
   Fill subs

   Spoon a little marinara into each roll, nestle the meatballs inside, cover with remaining sauce, and drape provolone over the top. · 3 min

   What to look for: Each roll is full, saucy, and evenly covered with cheese.

5. 5
   Melt cheese

   Bake filled subs at 204°C / 400°F until provolone melts and sauce bubbles, checking meatballs reach 71°C / 160°F. · 5 min

   When it is done: Center of a meatball registers 71°C / 160°F.

6. 6
   Serve hot

   Rest 2 minutes, then serve the subs hot while the rolls stay crisp at the edges and the cheese is still stretchy. · 2 min

   What to look for: Cheese stretches when the sandwich is lifted.