Giant Mozzarella Stuffed Meatball Garlic Butter Sub Step-by-step instructions

Before you start

Before starting, take the ground beef out of the refrigerator and let it sit at room temperature for no more than 30 minutes. Cut the mozzarella into four equal cubes and set aside.

Mince the garlic, chop the parsley, and shred the provolone if not pre-shredded. Have all your ingredients and equipment ready, as the cooking moves quickly once you start.

Instructions

Forming the Stuffed Meatballs

1. 1Make the Meatball Mixture
   In a large bowl, combine the ground beef, breadcrumbs, egg, grated parmesan, minced garlic, dried Italian herbs, salt, and black pepper. Mix with clean hands until just combined, being careful not to overwork the meat.
   Look for The mixture should be cohesive but not pasty.
   Tip Overmixing makes meatballs tough; stop as soon as everything is evenly distributed.
2. 2Stuff and Shape the Meatballs
   Divide the meat mixture into four equal portions. Flatten each portion into a large patty about 1/2 inch thick. Place a cube of mozzarella in the center of each patty, then fold the meat around the cheese, sealing completely. Roll into a smooth, giant meatball.
   Look for Each meatball should be about 3 inches in diameter, with no cheese visible.
   Tip Wet your hands lightly to prevent sticking while shaping.

The meat mixture should hold together without being sticky, and each meatball should be smooth and round with no visible cheese. The kitchen will smell of garlic and herbs. Before moving to the next step, make sure the meatballs are uniformly sized so they cook evenly.

Searing and Simmering

3. 3Sear the Meatballs
   Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the meatballs and sear for 2-3 minutes per side, turning gently, until deeply browned on all sides.
   Look for The meatballs should have a dark crust but not be cooked through.
   Tip Use tongs and a spatula to turn them carefully to keep the cheese inside.
4. 4Simmer in Marinara
   Pour the marinara sauce over the meatballs, scraping any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and simmer for 15 minutes, until the meatballs are cooked through.
   Look for The sauce should be bubbling gently and the meatballs should feel firm.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Turn the meatballs halfway through simmering to coat them evenly.

The meatballs should be deeply browned on all sides, and the marinara should be a rich red, with the aroma of simmering tomatoes and herbs.

The sauce should be gently bubbling, not boiling. After 15 minutes, the meatballs should feel firm to the touch and the sauce should have thickened slightly.

Toasting, Assembling, and Broiling

5. 5Prepare the Garlic Butter
   In a small bowl, mix the softened butter with the minced garlic and chopped parsley until well combined.
   Look for The butter should be spreadable and fragrant.
   Tip If the butter is too hard, let it sit at room temperature for a few minutes.
6. 6Toast the Sub Rolls
   Heat the oven to 375°F (190°C). Split the sub rolls lengthwise without cutting all the way through. Spread the garlic butter on the cut sides. Place the rolls on a baking sheet and toast for 5-7 minutes, until crisp and golden.
   Look for The rolls should be lightly browned and crisp on the edges.
   Tip Keep an eye on them; they can go from golden to burnt quickly.
7. 7Assemble the Subs
   Remove the toasted rolls from the oven. Place two meatballs into each roll, nestling them into the bread. Spoon extra marinara sauce from the skillet over the meatballs.
   Look for The meatballs should be nestled snugly in the rolls.
   Tip Use a slotted spoon to transfer the meatballs so they don't make the bread soggy.
8. 8Broil with Provolone
   Turn the oven to broil. Sprinkle the shredded provolone evenly over the meatballs and the exposed bread. Broil for 2-3 minutes, until the cheese is melted, browned, and bubbling in spots.
   Look for The cheese should be blistered and golden, with some crispy edges.
   Tip Watch closely while broiling, as cheese can burn quickly.

The sub rolls should be golden and crisp, the meatballs nestled inside with sauce spooned over, and the provolone melted and blistered on top. The whole kitchen will smell of garlic butter and toasted bread. The cheese should be bubbling and slightly browned in spots, with a few crispy edges.

Common mistakes

One common mistake is overmixing the meat mixture, which makes the meatballs dense and tough. Another is using fresh mozzarella, which can release water and cause the meatballs to fall apart.

Be sure to seal the cheese completely inside the meat mixture—any opening will let the cheese leak out during cooking. When simmering, keep the heat low and cover the pan so the meatballs cook evenly.

How to tell it’s done

The meatballs are done when an instant-read thermometer inserted into the center of a meatball (not touching the cheese) reads 160°F (71°C). The sauce should be bubbling and slightly thickened.

The sub rolls are done when they are golden and crisp. The provolone is done when it is melted, browned, and bubbling in spots, with some crispy edges.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part