Giant Stuffed Mozzarella & Pepperoni Meatball 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 up to 30 minutes to take the chill off. Cube the fresh mozzarella and wrap each cube in a slice of pepperoni.

Mince the garlic and chop the parsley for the garlic butter. Have the marinara sauce, sub rolls, and provolone ready. Preheat the oven to 375°F (190°C) when you begin toasting the rolls. Set out a large skillet with a lid and a baking sheet.

Instructions

Phase 1: Form and Sear

1. 1Season and Form the Meatballs
   In a large bowl, combine the ground beef, kosher salt, black pepper, garlic powder, onion powder, and dried oregano. Mix gently with your hands until just combined, being careful not to overwork the meat. Divide the mixture into 8 equal portions. For each portion, flatten into a patty about 1/2 inch thick. Place a cube of fresh mozzarella that has been wrapped in a slice of pepperoni in the center, then fold the meat around the cheese and roll into a ball, sealing the edges completely.
   Look for Each meatball is smooth and sealed, with no cheese visible.
   Tip Wet your hands slightly to prevent sticking when shaping the meatballs.
2. 2Sear the Meatballs
   Heat a large skillet over medium-high heat. Add the meatballs in a single layer, working in batches if necessary. Sear for 2-3 minutes per side, turning occasionally, until deeply browned on all sides. The browning adds flavor and helps the meatballs hold their shape during simmering.
   Look for The meatballs are browned all over with a crusty exterior.
   Tip Don't crowd the pan; searing in batches ensures even browning.

At the end of this phase, the meatballs should be evenly shaped, with no cheese visible on the surface. They should be deeply browned on all sides with a crusty exterior.

The skillet will have a rich fond at the bottom, which will flavor the sauce. The raw meatballs should feel firm but springy when pressed. If any cheese has leaked, it may have caramelized on the skillet; that's fine, it adds flavor.

Phase 2: Simmer and Toast

3. 3Simmer in Marinara
   Pour the marinara sauce over the browned meatballs. Bring to a gentle simmer, then reduce the heat to low, cover, and let simmer for 15 minutes, turning the meatballs occasionally to coat them in the sauce. The meatballs should be cooked through and the sauce slightly thickened.
   Look for The sauce is bubbling gently and the meatballs are coated in red sauce.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Simmering covered keeps the meatballs moist and allows the flavors to meld.
4. 4Make Garlic Butter
   While the meatballs simmer, prepare the garlic butter. In a small bowl, mash the softened butter with the minced garlic and chopped parsley until well combined. Set aside at room temperature.
   Look for The butter is smooth and flecked with garlic and parsley.
   Tip Use room-temperature butter for easy spreading.
5. 5Toast the Sub Rolls
   Preheat the oven to 375°F (190°C). Split the sub rolls lengthwise, leaving one side attached. Spread the garlic butter generously on the cut sides. Place the rolls on a baking sheet and toast in the oven for 5-7 minutes, until golden and crisp on the edges but still soft in the center.
   Look for The rolls are golden brown and fragrant with garlic.
   Tip Toasting the rolls prevents them from getting soggy when loaded with sauce.

After simmering, the meatballs should be coated in a thick, red sauce that clings to them. The sauce should have reduced slightly and smell richly of tomatoes and herbs. The sub rolls should be golden brown and crisp at the edges, with a soft center. The garlic butter should be melted and fragrant. The kitchen will smell of garlic, oregano, and simmering tomatoes.

Phase 3: Assemble and Broil

6. 6Assemble the Subs
   Remove the toasted rolls from the oven. Place two giant meatballs into each roll, nestling them side by side. Spoon extra marinara sauce from the skillet over the meatballs, letting it soak into the bread. Top each sub with two slices of provolone cheese, covering the meatballs completely.
   Look for The subs are loaded with meatballs and covered with cheese.
   Tip Spooning sauce over the meatballs adds moisture and flavor.
7. 7Broil Until Blistered
   Turn the oven to broil. Place the assembled subs under the broiler for 2-3 minutes, until the provolone is melted, bubbling, and blistered in spots. Watch closely to prevent burning. Remove from the oven and let rest for 5 minutes before serving.
   Look for The cheese is golden and blistered, with some bubbling edges.
   Tip Broiling gives the cheese a slightly charred, smoky flavor.

The assembled subs should be loaded with meatballs, sauce, and provolone. After broiling, the cheese should be melted, bubbling, and blistered in spots, with some edges turning golden brown. The rolls should be crisp but not burnt. Letting the subs rest for 5 minutes allows the cheese to set slightly, making them easier to handle. The final subs should look irresistible with a glossy, cheesy top.

Common mistakes

Do not overwork the ground beef when mixing; this can make the meatballs tough. Ensure the mozzarella cubes are fully sealed inside the meatballs to prevent cheese leaking out during cooking.

When searing, do not move the meatballs too often; let them develop a crust. Simmering covered for 15 minutes is crucial; do not skip this step or the meatballs may not cook through. Watch the broiler closely, as cheese can burn quickly.

How to tell it’s done

The meatballs are done when they reach an internal temperature of 160°F (71°C) in the center. The sauce should be thickened and the meatballs tender when pierced with a fork.

The provolone should be melted, bubbling, and blistered in spots, with some edges turning golden brown. Let the assembled subs rest for 5 minutes before serving; this allows the cheese to set slightly and prevents the filling from sliding out when cutting.

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