Ingredients:

  • 1 lb 80/20 ground beef
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups marinara sauce
  • 1 sprig fresh basil
  • 1/2 tsp balsamic vinegar
  • 4 hoagie rolls
  • 3 tbsp softened salted butter
  • 1 tsp garlic powder
  • 4 slices provolone
  • 1 cup shredded mozzarella

Instructions:

  1. Combine 1/2 cup Panko and 1/4 cup whole milk in your mixing bowl. Let this sit for 5 minutes until it forms a thick paste.
  2. Add 1 lb ground beef, 1 egg, 1/2 cup Parmesan, 3 minced garlic cloves, parsley, oregano, red pepper flakes, salt, and pepper to the panade.
  3. Form the mixture into 12 balls (roughly 1.5 inches each). Don't pack them too tightly or they'll be tough.
  4. Heat a skillet over medium high and brown the meatballs for 5 minutes until a dark, savory crust forms.
  5. Pour 2 cups marinara, the basil sprig, and 1/2 tsp balsamic vinegar into the skillet.
  6. Cover and simmer for 8-10 minutes until the meatballs reach 160°F internally.
  7. Split the 4 hoagie rolls and spread the 3 tbsp softened butter and 1 tsp garlic powder inside.
  8. Place rolls under the broiler for 2 minutes until the edges are golden and crackling.
  9. Place a slice of provolone on each roll, add 3 meatballs with extra sauce, and top with shredded mozzarella.
  10. Return to the broiler for 1-2 minutes until the cheese is bubbly and browned in spots.