Meatball Boats

I first came up with the idea of meatball boats while having a sub. I thought I love meatball subs but a boat effect would be more appealing and make a better presentation. I learned that I was not the first to come up with this idea. But when I gave it a try, it certainly worked. I tasted and presented great as well.

After that, meatball sub-boats became one of my favorite Friday night treats and a real hit with my family and friend.


  • 1 lb. ground beef
  • 1 large egg
  • 1/3 c. breadcrumbs
  • 1/4 c. Parmesan cheese
  • 2 garlic cloves, minced
  • 1 tbsp. chopped parsley
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. olive oil
  • 2 c. marinara sauce
  • 4 hoagie rolls
  • 12 slices provolone

Try it, you may like it: Shrimp Linguine (a different spin) recipe


  1. Preheat the oven to 375° F.
  2. In a large bowl, combine ground beef with egg, breadcrumbs, parmesan, garlic and parsley. Season with salt and pepper. Form into 12 evenly sized balls.
  3. In a large skillet over medium heat, heat oil. Cook meatballs until they are seared on all sides, about 4 minutes. Then add marinara sauce and cover with a lid. Cook until meatballs are no longer pink, about 8-10 minutes more.
  4. Hollow the top of your hoagie rolls out to make a boat. Lay three slices of provolone over the roll to cover the hollowed-out area and bake for 5 minutes, until melted. Then place four meatballs on top of the cheese in a row. Place in the oven and bake 6-8 minutes more. Broil if desired.
  5. Top with additional parmesan and parsley if desired and serve.