0 hours 5 mins
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1) Note that the time to prep and cook this dish is based on the sauce and meatballs already being cooked. Heat the pre-cooked three-meat meatballs and sauce in a large pot on the stove over medium-low heat.
2) Under the broiler, toast your sliced Italian rolls. Once golden, add a quarter of the mozzarella cheese to the top half of the rolls and a slice of provolone to the bottom half of the rolls. Put back under the broiler until the cheese is melted and bubbling.
3) Add one of the hot meatballs to each roll, top with sauce and a tablespoon of grated Parmesan cheese. Add the top of the roll to the meatball and skewer with a large toothpick or skewer. Dig in!
NOTES: Leftovers never looked this good. My Three-Meat Meatball Sandwich is made with my leftover three-meat meatballs and marinara sauce. I call this a bonus meal! Sunday night’s leftovers are Monday’s greatest sandwich of all time. Truth be told, I often just make the sauce and meatballs so I can have this sandwich. This is a huge favorite with my brother, so they get made a lot.
Obviously, you want to make the marinara sauce and the three-meat meatballs. Grab both the recipes on this blog. You can make these up to two days ahead of time so pulling together this sandwich is a piece of cake. Once you have the sauce and meatballs made, you are just going to reheat them on the stove over medium low heat until completely heated through and nice an hot.
To prepare the bread, you’ll want to use crusty Italian rolls. I can get these in the bakery section of my grocery store. I also use the take and bake french rolls from my bakery. Have big eaters? Now is the perfect time to use hero rolls or submarine bread. You could add two or three meatballs to a hero roll and cut it in half for a really filling meal. You have options.
I slice the rolls in half, place them on a baking sheet and toast them under the broiler for a couple of minutes on each side to get them golden brown. Top the top half of the roll with shredded mozzarella cheese. Place a slice of the provolone cheese on the bottom half of the roll. Put the baking sheet back in the oven under the broiler for a minute to melt the cheese.
Remove from the oven and top each bottom half of the roll with a meatball and some sauce. Grate some fresh Parmesan cheese on top of each meatball. Put its “lid” on top and skewer with a wooden skewer to hold the sandwich in place. Serve on individual plates or on a platter and let your family dig in. So delicious. Reminds me of meatball Parmesan subs in NYC. Enjoy.
Like this dish? Be sure to try some of my other favorite Italian-American recipes: