- 10 ounces frozen or refrigerated, fully-cooked meatballs (I used 20 meatballs total), thawed
- 1 cup marinara sauce plus extra for dipping
- ½ cup grated provolone or mozzarella cheese
- 2 tablespoons Parmesan cheese
- 4 hoagie rolls split**
Preheat oven to 425 degrees F.
While the oven heats, allow the thawed meatballs to sit on the counter and come to room temperature.
Place open hoagie rolls on a large rimmed baking sheet.
Toast rolls in the 425-degree oven for 2-3 minutes.
Meanwhile, in a large bowl, toss together meatballs and marinara sauce.
Place meatballs and sauce on the bottom half of each hoagie roll. Top with shredded cheese and Parmesan.
Bake subs, uncovered, for approximately 3-5 minutes (or until meatballs are heated through, cheese is melted, and rolls are toasted).
Close subs and serve with additional marinara sauce for dipping.
**For purposes of calculating the nutritional information, I used Arnold Italian rolls. CROCK POT METHOD: