Garlic bread spicy turkey meatball parm subs: If you love garlic bread and meatballs, these subs are for YOU! Spicy turkey meatballs are set atop toasted provolone herbed garlic bread and are broiled with more cheese. Weeknight meals don’t get much better than this right here, folks!
Soooo…let’s talk meatball parm subs today. What are your thoughts?
Meatballs can be so finicky and sloppy can’t they? Especially with that whole slide through the end of the roll thing happening after each bite.
And the mess of frying meatballs? Eww!
I sort of feel like meatball subs are a love-it or hate-it sort of meal but after easily passing them over in favor of chicken or eggplant parm subs for so many years, I think I’ve finally turned the corner. And really, it’s not that hard to embrace the meatball when we turned a recent batch into garlic bread spicy meatball parm subs.
We dressed up a bit by slapping them between some cheesy provolone garlic bread. This garlic bread is a lot like the cheesy garlic pull apart bread I make. But rather slicing a loaf into vertical slices and stuffing the slices with cheese, butter, garlic, and herbs (OMG staaaahp!), I sliced the sub rolls horizontally, slathered the slices with butter, garlic, oregano, and covered them with cheese before broiling the cheese.
Don’t get me wrong, there was nothing wrong with our original spicy meatball parm subs but garlic bread spicy meatball parm subs?
Well knock me over with a feather!
The buttery, garlic, herb, and provolone toasted bread is totally what sets these subs apart from other meatball parm subs!
You’ll toast the garlic bread first so it’s all nice and crusty, then slice the meatballs in half to avoid that annoying slide-off-the-bread issue. Then you’ll top them with some marinara and shredded provolone (or mozzarella – we were out of it last weekend), and broil until the cheese is melted and gooey.
These subs are PERFECT. And since we had leftover meatballs from dinner the previous night, these garlic bread meatball parm subs came together for a late lunch after a chilly day working in the yard in virtually no time. Now, that’s my kind of meatball sub!
- 8 spicy turkey meatballs (about 1 ½-inch in diameter), sliced into halves
- 4 6-inch sub, grinder, hero, hoagie, or sandwich rolls, or leftover Italian bread sliced into 6-inch pieces
- 4 tbsp unsalted butter, softened
- 1 ½ tsp garlic powder
- 2 ½ tsp dried oregano
- 1 cup marinara sauce
- 8 oz provolone or mozzarella cheese (or a combination), shredded, divided
- 2 tbsp chopped fresh parsley or basil
- Preheat oven to 475° F. Slice the rolls open lengthwise, hollow out some of the bread if desired, spread the softened butter over each piece of bread, sprinkle the garlic powder and oregano over the bread, dividing relatively evenly between each piece, and top each with about 1 tablespoon of provolone.
- Bake on a large baking sheet until the bread is nicely toasted the cheese is melted, about 5-7 minutes. Turn the broiler on and move the rack to the second from the top position.
- Spread a little marinara on the bottom half of each roll, top each with four meatball halves, layer on more marinara, and sprinkle with the remaining cheese. Broil until the cheese is melted. Sprinkle some parsley or basil over the cheese and top with the second half of the roll. Serve while still hot.
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