Meatball Sub

Yes: shape them and refrigerate on a parchment-lined baking sheet for up to 24 hours, or freeze them for up to 2 months. You can brown and simmer them straight from the fridge or freezer—add 5 extra minutes of cooking time if frozen.

Use 1.5 lbs ground beef instead—the sub won't be quite as tender and flavorful, but it will still be good. Adding a tiny splash of water (1–2 tablespoons) to the meat mixture helps keep it moist without pork.

Overmixing the meat or making the meatballs too large. Mix just until combined and aim for meatballs roughly the size of a golf ball so they cook evenly in 15–20 minutes.

Yes: shape them and place on a parchment-lined baking sheet, bake at 400°F for 12–15 minutes until browned, then add them to the simmering sauce. This saves time and a pan, but browning adds deeper flavor.

Store the meatballs and sauce (without the roll or cheese) in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the oven and assemble the sub fresh. The meatballs and sauce freeze for up to 3 months.

Provolone is traditional and melts beautifully, but fresh mozzarella, smoked mozzarella, or even a mix of mozzarella and Parmesan work well too. Avoid pre-shredded cheese if possible; it contains anti-caking agents and doesn't melt as smoothly.