The Meatball Parm Hoagie from Wawa features tender, juicy meatballs smothered in rich marinara sauce and melted provolone cheese, all nestled inside a soft, toasted hoagie roll for a hearty and flavorful sandwich experience.
Equipments
- Oven
- Saucepan
- Cheese slicer or knife
- Spoon or ladle
- Baking tray
- Hoagie roll slicer or bread knife
- Tongs
Ingredients
- 1 lb (450g) ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- 6 slices provolone cheese
- 4 soft hoagie rolls
Using fresh parsley and high-quality grated Parmesan cheese enhances the flavor of your meatballs significantly. Breadcrumbs help bind the mixture but ensure they are not overly processed to maintain the right texture. Marinara sauce should be rich and well-seasoned for an authentic taste, so simmer it gently in a saucepan to concentrate flavors. Provolone cheese melts beautifully, so slicing it evenly will give your sandwich a smooth, creamy finish. You can recreate the delicious Meatball Parm Hoagie from Wawa by carefully balancing these ingredients for that signature hearty, savory experience.
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, combine ground beef, breadcrumbs, Parmesan, milk, egg, minced garlic, parsley, oregano, salt, and pepper.
- Mix until just combined.
- Shape mixture into golf ball-sized meatballs.
- Place meatballs on a baking tray.
- Bake meatballs for 20 minutes or until cooked through.
- Meanwhile, heat marinara sauce in a saucepan over medium heat.
- Add cooked meatballs to marinara sauce; simmer for 5 minutes.
- Slice hoagie rolls lengthwise, without cutting all the way through.
- Place hoagie rolls on baking tray.
- Spoon meatballs and sauce evenly into each roll.
- Top each sandwich with provolone cheese slices.
- Bake hoagies in oven for 5 minutes or until cheese is melted and rolls are toasted.
- Remove from oven; serve hot using tongs.
Substitution
The Meatball Parm Hoagie from Wawa copycat menu delivers a satisfying blend of savory meatballs, robust marinara, and creamy provolone cheese in a soft hoagie roll. If you don't have fresh parsley on hand, dried parsley can be used instead, but reduce the amount by half to avoid overpowering the flavor. Using pre-cooked meatballs or a store-bought marinara sauce can save time while maintaining taste quality. When slicing the hoagie rolls, a serrated bread knife ensures cleaner cuts and prevents crushing the bread. You can adjust the type of cheese to mozzarella or mozzarella-provolone blends if provolone isn't available without compromising the sandwich's character.
Tips
Make sure not to overmix the meatball ingredients, as this can lead to tough meatballs instead of tender ones. Use a baking tray lined with parchment paper to prevent sticking and ensure even cooking of the meatballs. When slicing hoagie rolls, avoid cutting all the way through to keep the sandwich intact during assembly and baking. Your patience while simmering the meatballs in marinara sauce enhances the flavor and keeps them juicy.
Nutritions
The Meatball Parm Hoagie is a substantial source of protein, primarily from the ground beef and provolone cheese, supporting muscle repair and growth. The marinara sauce provides antioxidants from tomatoes, contributing to heart health and immune support. Carbohydrates from the hoagie rolls supply energy, while the breadcrumbs and egg in the meatballs add texture and nutritional variety. Your meal balances macronutrients but may be higher in sodium and saturated fats, so it's ideal to enjoy in moderation within a varied diet.
Storage
Store leftover Meatball Parm Hoagie components separately in airtight containers to maintain freshness; keep meatballs and marinara sauce refrigerated for up to 3 days. For optimal quality, reheat the meatballs and sauce gently in a saucepan, then assemble the sandwich and toast in the oven until the provolone cheese melts and rolls are warm. Your meatball parm hoagie will retain its tender texture and rich flavor using this storage and reheating method.
Variation or Alternatives
You can vary the meat mixture by substituting half the ground beef with ground pork or Italian sausage for a richer flavor profile. Instead of provolone, mozzarella or fontina cheese offers a different melting quality and taste that complements the marinara sauce. Try toasting the hoagie rolls with a garlic butter spread before assembling to add extra crispiness and flavor. For a healthier option, bake the meatballs on a wire rack to allow excess fat to drip away during cooking.
Allergies
The Meatball Parm Hoagie contains common allergens such as dairy from the Parmesan cheese, provolone cheese, and milk, as well as eggs used in the meatball mixture. The hoagie rolls include wheat, which is a major allergen for individuals with gluten sensitivity or celiac disease. If you have allergies to any of these ingredients, it's important to avoid this sandwich or seek alternative options.
Why this recipe?
The Meatball Parm Hoagie from Wawa is loved for its perfect balance of tender, seasoned meatballs smothered in rich marinara sauce and melted provolone cheese, all nestled inside a freshly baked hoagie roll. The robust flavors and satisfying textures create a classic Italian-American comfort food experience that appeals to many. Recreating this popular sandwich at home allows you to customize ingredients to your taste while enjoying the same hearty, delicious results. Your taste buds will appreciate the authentic combination of savory meatballs and tangy sauce that defines this iconic Wawa menu item.