Cap's Meatball Bar™ Recipe
Our signature meatballs are simmered in a classic marinara sauce. Every meatball bar comes standard with sliced provolone, Romano cheese in a Capriotti’s shaker and baked rolls. We request 24 hours notice for all meatball bar orders. For large orders, please call the shop. Feeds 14-16 people.
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Ingredients
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Meatballs
Marinara Sauce
Finish & Assembly
Method
Meatballs
- 1
Prep meatball binder
In a medium bowl combine breadcrumbs and milk; let soak 5 minutes until moistened.
- 2
Mix meatball mixture
In a very large mixing bowl add ground beef, ground pork, soaked breadcrumbs, eggs, grated Romano, chopped parsley, minced garlic, dried oregano, kosher salt, and black pepper. Using clean hands or a stand mixer with paddle attachment on low, gently mix until just combined — avoid overworking to keep meatballs tender (about 1–2 minutes).
- 3
- 4
Brown meatballs
Heat 1/2 cup olive oil in two large skillets over medium-high heat (work in batches). Brown meatballs on all sides, about 2–3 minutes per side, removing to paper towels when golden. They do not need to be fully cooked through; browning adds flavor and helps them hold shape while simmering.
Marinara Sauce
- 5
- 6
Build the sauce
Stir in tomato paste and cook 1–2 minutes to remove raw flavor. Add crushed tomatoes, dried basil, dried oregano, granulated sugar, bay leaves, salt, black pepper, and 1 cup water or beef broth. Stir to combine and bring to a gentle simmer.
- 7
Simmer with meatballs
Carefully add the browned meatballs to the simmering sauce in a single layer where possible. Reduce heat to low, partially cover, and simmer gently for 45–60 minutes, stirring occasionally and ensuring sauce remains at a low simmer. This finishes cooking the meatballs and allows flavors to meld. If sauce becomes too thick, add up to 1/2 cup additional water or broth.
- 8
Adjust seasoning
Taste the sauce and adjust salt and pepper as needed. Remove and discard bay leaves.
Finish & Assembly
- 9
Prepare rolls and cheese
If rolls are not already warm, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–8 minutes until just heated through. Lay a slice of provolone on each roll or place provolone slices on top of meatballs in the sauce to melt for 1–2 minutes before assembling if preferred.
- 10
Serve meatball bar
Transfer meatballs and marinara to large warm serving pans or chafing dishes, keeping sauce shallow so guests can spoon onto rolls. Place warmed rolls, sliced provolone, a shaker or bowl of grated Romano, and optional fresh basil near the serving pans. Provide tongs or spoons for self-assembly.
- 11
Portioning guidance
For 14–16 people, plan roughly 3–4 meatballs per person depending on appetite and sides. Keep extra sauce available for guests who want more.
- 12
Storage & pickup note
Allow leftovers to cool slightly, then refrigerate in airtight containers up to 3 days. Reheat gently in a saucepan over low heat or in a 325°F oven covered until heated through. The menu requests 24 hours notice for orders and larger quantities should be coordinated by phone.