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Homemade garlic bread meatball subs topped with seasoned ground beef, melted provolone cheese, and fresh parsley, baked until golden brown and crispy.

Garlic Bread Meatball Subs

These Garlic Bread Meatball Subs combine seasoned ground beef, homemade garlic-Parmesan butter, crispy Italian bread, melted provolone cheese, and warm marinara sauce. The meat mixture bakes directly on the garlic bread, creating a flavorful, cheesy, open-faced sandwich that's perfect for family dinners, parties, or game day.
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Prep Time 50 minutes
Cook Time 25 minutes
Servings: 10 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 stick 8 tablespoons unsalted butter, softened
  • 1 cup grated Parmesan cheese
  • 3/4 cup fresh parsley leaves chopped
  • 1/4 cup fresh oregano leaves chopped
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt to taste
  • 7 garlic cloves
  • 1 medium onion diced (about 1 cup)
  • 2 tablespoons tomato paste
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 pounds 90% lean ground beef
  • 1 large egg
  • Freshly ground black pepper to taste
  • 1 24-inch loaf soft Italian- or Portuguese-style bread, about 10 ounces, or 2 (9-inch) sub rolls
  • 2 10-ounce packages thinly sliced provolone cheese
  • 1 32-ounce jar marinara sauce, warmed

Equipment

  • Food processor

Method
 

  1. Preheat the oven. Arrange oven racks in the upper and lower thirds of the oven. Preheat to 450°F. Line two rimmed baking sheets with parchment paper and set aside.
  2. Prepare the garlic butter. In a food processor, combine the softened butter, 1/2 cup Parmesan cheese, half of the chopped parsley, half of the chopped oregano, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt. Grate 5 garlic cloves into the mixture and blend until smooth. Set aside.
  3. Cook the onion mixture. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the diced onion and 1 teaspoon kosher salt. Cook, stirring frequently, until the onion softens, about 4 minutes.
  4. Add the seasonings. Stir in the tomato paste and red pepper flakes. Grate in the remaining 2 garlic cloves and cook, stirring constantly, until fragrant, about 30 seconds.
  5. Prepare the meat mixture. Transfer the onion mixture to a medium bowl and let cool slightly, about 10 minutes. Add the ground beef, egg, remaining 1/2 cup Parmesan cheese, remaining parsley, remaining oregano, 1 teaspoon kosher salt, and freshly ground black pepper to taste. Mix thoroughly using your hands.
  6. Prepare the bread. Split the bread lengthwise. Spread the prepared garlic butter evenly over the cut sides of each half.
  7. Add the meat mixture. Using a 2-ounce ice cream scoop, place scoops of the meat mixture down the center of each bread half. Use the back of the scoop to press and smooth the meat mixture, leaving at least a 1/4-inch border of bread visible around the edges.
  8. Cut and arrange. Cut each stuffed bread half crosswise in half, creating 4 pieces. Arrange 2 pieces on each prepared baking sheet.
  9. Bake. Bake for 25–30 minutes, until the meat is cooked through and the garlic bread is golden brown and crispy around the edges.
  10. Add the cheese. Remove the baking sheets from the oven and arrange overlapping slices of provolone cheese over the meat. Return to the oven and bake for approximately 5 minutes, or until the cheese melts.
  11. Add the marinara and serve. Remove from the oven and spoon approximately 1/4 cup warm marinara sauce over each piece of stuffed garlic bread. Cut crosswise into 2-inch pieces and serve immediately with the remaining warm marinara sauce on the side.

Notes

The garlic butter and meat mixture can be prepared up to one day ahead. Keep refrigerated until ready to assemble and bake. For food safety, cook the ground beef mixture to an internal temperature of 160°F.
 
Recipe credit: Stephanie Alleyne, Food Network Kitchen.