Home - Recipes - Meatball and Mushroom Hoagies
Sandwiches and rolls

Meatball and Mushroom Hoagies

Beef meatballs, sautéed buttery mushrooms, and balsamic-dressed arugula are piled high on rolls for a new twist on the meatball sub.

Serves 4
Ready in 50 mins
Prep time 10 mins
Cooking time 40 mins
773 calories per serving


> 1 lb ground beef, 90% lean
> 1 tbsp minced garlic
> 1/3 cup bread crumbs
> 1/4 cup grated Parmesan cheese
> 1 large egg
> 1 tbsp butter
> 1 (8 oz) pkg Nature's Promise Organic sliced mushrooms
> 4 hoagie rolls
> 1 tbsp olive oil
> 8 slices provolone 
> 3 cups arugula
> 1 tbsp balsamic vinegar


Preheat oven to 400°F. In large bowl, combine ground beef, garlic, bread crumbs, Parmesan, egg, salt, and pepper. Form mixture into 12 meatballs. Place onto parchment-lined baking sheet and bake 20 min., until fully cooked.
Meanwhile, in deep 12-inch skillet, melt butter on medium-high. Add mushrooms and cook 15 min., until golden brown, stirring occasionally. Season with salt and pepper. Drain any excess liquid.
When meatballs are done, preheat broiler. Cut 4 hoagie rolls lengthwise, without cutting completely in half, and remove some of the insides. Place on baking sheet and drizzle inside of bread with oil. Divide meatballs, mushrooms, and provolone between each roll.
Broil 3–4 min., until cheese is melted. In small bowl, toss arugula and vinegar to combine. Top sandwiches with arugula and serve.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you