Garlic Toast Meatball Subs with Provolone | CookOS

Garlic Toast Meatball Subs

Name: Garlic Toast Meatball Subs with Provolone
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 8 slices frozen Texas toast; 1 lb frozen cooked meatballs; 24 oz marinara sauce; 1/4 cup grated Parmesan cheese; 8 slices provolone cheese; 1 tbsp fresh parsley, chopped

Garlic Toast Meatball Subs are a fast, assembled-style sandwich built on frozen Texas toast topped with warm marinara meatballs and melted provolone cheese. No bread-making or meat-cooking required—just layer, melt, and serve.

🌍Italian-American 🏷️Meatball sub 🏷️Garlic bread 🏷️Texas toast 🏷️Provolone

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

About·Privacy·Terms

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Total

25 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Ingredients

8 slices frozen Texas toast
1 lb frozen cooked meatballs
24 oz marinara sauce
1/4 cup grated Parmesan cheese
8 slices provolone cheese
1 tbsp fresh parsley, choppedoptional

6 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat your oven according to the Texas toast package directions. Arrange the frozen toast on a baking sheet and bake until golden brown.
2
While the toast bakes, add the frozen meatballs to a large skillet. Pour the marinara sauce over the top.
3
Stir to combine and simmer over medium heat until the meatballs are heated through.
4
Stir in the grated Parmesan cheese.
5
Once the toast is baked, use the back of a spoon to gently press down the center of each slice to create a well.
6
Spoon the saucy meatballs into the well of each slice of garlic toast.
7
Top each one with a slice of provolone cheese.
8
Return the baking sheet to the oven and bake or broil for 2-3 minutes, until the cheese is melted and bubbly.
9
Garnish with fresh chopped parsley, if desired, and serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Warm the marinara sauce on the stovetop before assembly so the meatballs heat through faster in the oven and cheese melts evenly.
Place Texas toast on a lined baking sheet and bake plain for 3–4 minutes before topping—this prevents a soggy base.
Slice provolone thinner than typical deli thickness; it melts faster and distributes more evenly across the toast.
Sprinkle Parmesan and fresh parsley after the cheese melts (final minute) so they don't brown and retain their flavor.

Substitutions

Marinara sauce → vodka sauce or arrabbiata (adds richness or heat)
Provolone cheese → fresh mozzarella or smoked gouda (note: adjust bake time; gouda adds smoke flavor)
Frozen cooked meatballs → homemade or fresh deli meatballs (ensure fully cooked before baking)
Texas toast → ciabatta rolls, sub rolls, or English muffins (adjust bake time by ±2 minutes)

Storage & make-ahead

Leftovers (assembled or separate components) keep refrigerated up to 3 days; reheat wrapped in foil at 350°F for 8–10 minutes. Meatballs and sauce freeze well separately for up to 3 months.