Toasted Mushroom-Sauce Meatball Subs

A good meatball sub is all about the sauce. Ceriello Homemade Mushroom Sauce is a slow-simmered San Marzano tomato sauce with mushrooms, herbs, and a hint of red wine. Warm it with homemade meatballs, tuck everything into toasted rolls, and melt provolone over the top for a cozy dinner that's worth a stack of napkins.

Serves: 4
Prep time: 10 minutes
Cook time: About 20 minutes

Ingredients

• 1 lb ground beef
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan, plus more for serving if desired
• 1 garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 jar Ceriello Homemade Mushroom Sauce
• 4 sturdy sub rolls
• 4–8 slices provolone cheese
• Chopped fresh parsley, optional

Directions

1. Heat the oven to 425°F and line a baking sheet. In a bowl, gently mix the beef, breadcrumbs, egg, Parmesan, garlic, salt, and pepper just until combined. Form about 16 small meatballs.
2. Bake the meatballs for 15–18 minutes, until browned and cooked to 160°F in the center.
3. While they bake, warm the Ceriello Mushroom Sauce in a wide skillet over medium-low heat. Add the cooked meatballs and simmer gently for about 5 minutes so they pick up the sauce.
4. Split the rolls and toast them cut-side up for 2–3 minutes. Spoon four meatballs and plenty of sauce into each roll, top with provolone, and return to the oven for 2–3 minutes, until the cheese melts. Finish with parsley or extra Parmesan if you like, and serve hot.

Make-ahead tip: Bake the meatballs a day ahead and refrigerate them. Reheat them in the sauce until hot throughout before assembling the subs.

Shop the featured Ceriello Homemade Mushroom Sauce, part of Slow Simmer Favorites.