Meatball Subs With Provolone

Name: Meatball Subs With Provolone
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 Suvie meatballs or homemade; 1 ½ cups marinara sauce; 4 Italian sub rolls or Ciabatta rolls; 4 slices of deli provolone cheese

These meatball subs feature sous vide-cooked meatballs topped with marinara and provolone cheese on crispy Italian rolls, delivering restaurant-quality results at home with minimal effort.

🌍Italian 🏷️Beef 🏷️Meatballs 🏷️Sub sandwich 🏷️Sous vide 🏷️Suvie

Total

1h 15m

Servings

4

Difficulty

Medium

Est. Cost

$11–$18

Recipe Source

View original recipe

From Recette Magazine

Ingredients

12 Suvie meatballs or homemade
1 ½ cups marinara sauce
4 Italian sub rolls or Ciabatta rolls
4 slices of deli provolone cheese

4 Ingredients

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Instructions

1
If using your own meatballs, vacuum seal, and then place in a Suvie pan, cover with water, and insert into the bottom zone of Suvie. Pour marinara sauce into a Suvie pan and place in the top zone of Suvie.
2
Input settings and cook now or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 160°F for 1 hour, Top Zone: Sous Vide at 160°F for 1 hour
3
Remove pans from Suvie. Cut rolls halfway through (without completely cutting through to the other side) and assemble, cut-side up, in two clean, dry Suvie pans. Broil for about 5 minutes, rotating pans halfway through cooking, until golden.
4
While the rolls toast, remove meatballs from their packaging and stir them into the marinara sauce.
5
Remove rolls from your Suvie. Cut slices of provolone in half. Fill each roll with 3-4 meatballs, spoon extra marinara over meatballs, and top each serving with a slice of provolone cheese. Divide subs between plates and serve.

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Tips & Notes

Pro tips

If using store-bought Suvie meatballs, warm them gently in marinara over medium heat for 5–8 minutes to infuse flavor and prevent drying.
Toast the cut sides of rolls lightly in a skillet or under the broiler for 1–2 minutes to add structure and prevent sogginess.
Layer hot meatballs and sauce first, then add provolone on top; residual heat will melt the cheese without requiring a separate step.
Use full-fat deli provolone rather than pre-shredded varieties for better melting and a cleaner Italian sub experience.

Substitutions

Italian sub rolls → ciabatta rolls (denser crumb, excellent structure)
Provolone → fresh mozzarella (creamier, milder flavor)
Marinara sauce → arrabbiata (spicier profile)
Suvie meatballs → frozen or homemade meatballs (cook via sous vide at 165°F for 30–40 minutes)

Storage & make-ahead

Store assembled subs wrapped in foil in the refrigerator up to 2 days; reheat in a 350°F oven for 8–10 minutes covered, or eat cold.

Equipment

sous vide immersion circulator (if making homemade meatballs) · vacuum-seal bags (if making homemade meatballs)

Common Questions

Can I make the meatballs ahead of time?

Yes. Cook meatballs via sous vide, cool, and refrigerate up to 3 days. Reheat gently in marinara sauce before assembling subs.

What's the difference between using Suvie meatballs and homemade?

Suvie meatballs are pre-made and convenient; homemade versions allow flavor customization but require mixing, forming, and cooking separately before combining with sauce.