Rich and cheesy meatball subs baked on crispy garlic butter hoagie rolls with marinara and mozzarella.

1 1/2 cups ricotta cheese

2 large eggs

3 garlic cloves, minced

1 teaspoon kosher salt

1 teaspoon black pepper

2 pounds lean ground beef

1 cup panko breadcrumbs

4 hoagie rolls

3 tablespoons softened butter

3 tablespoons mayonnaise

1/2 cup grated Parmesan cheese

3 garlic cloves, minced

Pinch of red pepper flakes

2 tablespoons chopped fresh parsley

1 15-ounce jar marinara sauce

1 cup shredded mozzarella cheese

Fresh parsley, for topping

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1. Preheat the oven to 400°F. In a large bowl, whisk together the ricotta, eggs, garlic, salt, and pepper.

2. Add the ground beef and breadcrumbs, then gently mix until combined.

3. Line or grease two rimmed baking sheets.

4. Roll the mixture into small meatballs and arrange them about 1 inch apart.

5. Bake for 20–25 minutes, or until cooked through.

6. In a small bowl, mix the butter, mayonnaise, Parmesan, garlic, red pepper flakes, and parsley until smooth.

7. Open the hoagie rolls and spread the mixture over the inside of each roll.

8. Place on a baking sheet and bake for 10–12 minutes, until toasted and lightly golden.

9. Toss about half of the cooked meatballs with marinara sauce.

10. Fill each roll with meatballs, top with mozzarella, and bake for about 10 minutes, until the cheese melts.

11. Sprinkle with fresh parsley and serve warm.

Use fresh hoagie rolls for the best texture.

Store leftover meatballs in marinara sauce to keep them moist.

Reheat sandwiches in the oven for crisp bread.