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Mega meatball sub sandwiches on a wooden cutting board with a knife and linen.
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5 from 1 vote

Mega Meatball Sub

Servings: 4
Calories: 1225kcal
Author: Teri & Jenny



  • 2 pounds Bryan Flannery Prime Ground Beef Blend (or ground beef of your choice)
  • cup oat flour or 1/3 cup breadcrumbs
  • 1 egg, lightly beaten
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 1 ½ tablespoons minced oregano
  • 1 tablespoon minced basil
  • 1 tablespoon minced thyme
  • 2 ½ teaspoons salt
  • 1 teaspoon cracked black pepper


  • 3 tablespoons extra virgin olive oil
  • 6 slices provolone cheese, cut in half
  • 2 cups marinara sauce
  • 2 (12”) sourdough or French baguettes, split in half, buttered and toasted
  • 3 tablespoons grated Parmesan cheese


  • Preheat oven to 350˚F.
  • Place all ingredients into a large mixing bowl and stir together until just combined.
  • Using meat mixture, roll 4 tablespoon sized meatballs (about 2 ounces each) until all the mixture has been used.
  • Add oil to a heavy bottom skillet and place over medium-high heat. Add meatballs to skillet (in two batches as to not overcrowd the pan) and brown on all sides, 2 to 3 minutes.
  • Add all meatballs back into skillet and place in oven until meatballs just cook though, 6 to 8 minutes.
  • Remove meatballs from oven and drain as much excess grease from skillet. Pour marinara sauce over meatballs and simmer for 5 minutes.
  • To assemble: Spoon a small amount of marinara sauce into each split baguette. Fill each with meatballs and top with more sauce. Finish with slices of provolone and broil on high for 2 to 3 minutes or until cheese has melted and is bubbling. Top with more marinara if desired, cracked black pepper and freshly grated Parmesan. Serve immediately.


  • *Makes 2 (12 inch subs)


Calories: 1225kcal | Carbohydrates: 80g | Protein: 64g | Fat: 71g | Saturated Fat: 26g | Cholesterol: 225mg | Sodium: 3340mg | Potassium: 1311mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1014IU | Vitamin C: 13mg | Calcium: 464mg | Iron: 11mg