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High Calorie Lunch: Meatball Sub with Provolone Recipe

Name: High Calorie Lunch: Meatball Sub with Provolone Recipe
Total time: 45 min
Yield: 350 g
Ingredients: ground beef (80% lean) 1 lb; ground pork 0.5 lb; Italian sub rolls 4 pieces; provolone cheese 8 slices; eggs 2 pieces; plain breadcrumbs 0.5 cup; milk 0.25 cup; parmesan cheese, grated 0.25 cup; marinara sauce 2 cups; garlic, minced 3 cloves; fresh parsley, chopped 3 tbsp; dried oregano 1 tsp; kosher salt 1.25 tsp; black pepper 0.75 tsp; olive oil 2 tbsp

Meatballs, marinara, melted provolone on a toasted sub. This Italian-American high calorie lunch never disappoints and never gets old.

Cook 45 min Difficulty NORMAL 760 kcal

#high protein

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Ingredients

Main ingredients

ground beef (80% lean) 1 lb
ground pork 0.5 lb
Italian sub rolls 4 pieces
provolone cheese 8 slices
eggs 2 pieces
plain breadcrumbs 0.5 cup
milk 0.25 cup
parmesan cheese, grated 0.25 cup
marinara sauce 2 cups

Seasonings/Sauce

garlic, minced 3 cloves
fresh parsley, chopped 3 tbsp
dried oregano 1 tsp
kosher salt 1.25 tsp
black pepper 0.75 tsp
olive oil 2 tbsp

Nutrition summary

Carbohydrates 61 g 32%

Protein 34 g 18%

Fat 39 g 46%

Serving size 350g

Cooking steps

1

Preheat the oven to 425°F. Line a baking sheet with foil and brush lightly with 1 tbsp olive oil for even browning.
2

In a large bowl, gently mix ground beef, ground pork, eggs, breadcrumbs, milk, grated parmesan, minced garlic, parsley, oregano, 1 tsp salt, and 0.5 tsp pepper. Do not overwork to keep meatballs tender.
3

Shape mixture into 16 even meatballs and arrange on prepared baking sheet. Drizzle with remaining olive oil and bake for 18-20 minutes until browned and cooked through, turning once halfway for even color.
4

Warm marinara sauce in a large skillet over medium-low heat. Transfer baked meatballs to the sauce and simmer gently for 8 minutes, occasionally spooning sauce over meatballs to keep them moist.
5

Slice sub rolls lengthwise without cutting through. Toast open-faced under broiler until edges are golden. Layer 4 meatballs with sauce onto each roll, top with 2 provolone slices per sandwich, and broil 1–2 minutes until cheese is bubbling. Serve immediately.

Personalized Q&A

Q. What's the key ingredient in the Meatball Sub with Provolone Recipe?

The heart of this recipe is the homemade meatballs, which blend ground beef and pork for juiciness and flavor. Along with Italian breadcrumbs, parmesan, and fresh herbs, the meatballs give the sub its rich, savory character. Marinara sauce and melted provolone finish the classic profile.

Q. How can I avoid dry or tough meatballs in this recipe?

To ensure tender meatballs, gently mix the meats and other ingredients—do not overwork the mixture. Shaping with light hands and baking at 425°F helps lock in moisture. Simmering the meatballs in marinara adds further juiciness, preventing them from drying out.

Q. What cooking technique helps the cheese melt perfectly over the sub?

After assembling the meatball-filled rolls and topping with provolone, placing them under the broiler for 1–2 minutes on high heat ensures the cheese melts quickly and bubbles without over-toasting the bread. Watch closely to avoid burning.

Q. How many calories does each serving provide, and what is the macronutrient breakdown?

Each serving is approximately 350g and provides 760 kcal. The macronutrient breakdown per serving is: 61g carbohydrates (32%), 34g protein (18%), and 39g fat (46%). This hearty profile makes it a high-energy lunch option.

Q. Which ingredient adds the most flavor depth to the marinara in this recipe?

Minced garlic and fresh parsley intensify the flavor of the marinara sauce, while a touch of dried oregano adds aromatic warmth. These seasonings, combined during the simmer, create a layered, authentic Italian-American taste.

High Calorie Lunch: Meatball Sub with Provolone Recipe

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