Have we got the perfect game day meal for you! This meatball marinara sandwich really packs a delicious punch.
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
If there is extra sauce left over, serve on the side for dipping with Furlani Garlic Bread. These meatballs freeze beautifully (with or without sauce) for 2 months.
Preheat oven to 375ºF (190ºC). Prepare a large, rimmed baking sheet with parchment paper.
In a large bowl, add ground beef, pork, eggs, breadcrumbs, parsley, oregano, basil, garlic, salt, pepper, and red pepper flakes. Mix gently until just combined.
Using a ¼ cup (60 mL) dry measuring cup, form meat mixture into 2-inch balls and place on prepared baking sheet, 1 inch apart. Bake for 20 minutes. Remove from oven.
Pour marinara sauce into a large skillet on medium-high heat and bring to a boil. Reduce heat to simmer, drop meatballs into sauce, and continue to cook for 15 minutes, covering meatballs with sauce occasionally. Cover pot and turn off heat (this helps thicken the sauce).
Bake Furlani Garlic Bread or Garlic Texas Toast according to package instructions.
Spread the bread generously with marinara sauce.
Top each loaf bottom with 6 meatballs or 3 meatballs for the Texas toast.
Cut provolone cheese slices in half and line them up on top of the meatballs
Place each loaf top or a slice of Garlic Texas Toast over meatballs and press gently. Cut in half and serve. Dig in!