Preheat oven to 400 F. Cut a 1-inch V-shaped notch out of the top of the hoagie roll and discard. Remove some of the roll’s interior to form a pocket so the meatballs can fit easily, place on baking sheet.
Add two slices of provolone per roll. Top with four Classic Italian Johnsonville Meatballs per roll. Top with marinara (approx. 1/4-1/2 c. sauce per roll). Sprinkle with mozzarella. Garnish with parsley. Cover with foil and bake 20 minutes.
Remove foil and broil for 1-2 minutes until cheese is brown and bubbly. Remove from oven and finish with a light dusting of Parmesan cheese.