Polpette Parmesan Sandwich Recipe

Soak breadcrumbs

Place the breadcrumbs in a large bowl and pour the milk over them. Let sit 5 minutes until absorbed.

Add ground beef, ground pork, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper to the breadcrumb mixture. Using your hands or a spatula, mix until just combined—do not overwork.

Form the mixture into meatballs about 1 1/4 inches in diameter (makes roughly 20–24 meatballs). Place formed meatballs on a parchment-lined baking sheet or plate.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear meatballs on all sides until browned (about 2–3 minutes per side). They do not need to be fully cooked through—just browned to develop flavor. Transfer seared meatballs to a plate.

In a saucepan or large skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5–6 minutes.

Add 3 cloves minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, and black pepper. Stir to combine.

Bring sauce to a gentle simmer, then add the seared meatballs to the sauce, nestling them so they are mostly submerged. Cover partially and simmer on low for 20–25 minutes, turning meatballs once halfway, until meatballs are cooked through (internal temp 160°F / 71°C) and sauce has thickened slightly.

Preheat oven broiler to high (or preheat oven to 425°F / 220°C if you prefer). If toasting rolls in a skillet, melt butter over medium heat.

Slice rolls and (optional) brush cut sides lightly with butter. Place rolls cut-side up on a baking sheet. If using broiler, broil 1–2 minutes until lightly golden—watch carefully to avoid burning. Alternatively, toast in a skillet until golden.

Using a slotted spoon, remove 8 meatballs (2 per sandwich) from the marinara, letting excess sauce drip back into the pan. Place meatballs on the bottom halves of the toasted rolls.

Spoon about 1/4 to 1/3 cup marinara sauce over the meatballs on each sandwich (adjust to taste). Top each with 2 ounces of mozzarella (slice or shredded). Add a few thin slices of red onion and 2 basil leaves per sandwich if using.

Place assembled sandwiches under the broiler for 1–2 minutes, or in the oven at 425°F for 3–5 minutes, until the mozzarella melts and bubbles. Remove carefully.

Close sandwiches with the top roll, serve hot, and enjoy. Serve extra warmed marinara on the side for dipping.

Let any leftover sauce cool before refrigerating in an airtight container for up to 4 days (or freeze up to 3 months). Clean the skillet and saucepan with warm soapy water once cooled.