Meatball Parm Hero Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a medium bowl and pour the whole milk over them. Let sit 5 minutes until milk is absorbed and mixture is moist.

Make meatball mixture

Add ground beef, ground pork, the soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, Kosher salt, and black pepper to the bowl. Using your hands or a spoon, gently combine until just evenly mixed. Do not overwork; overmixing makes tough meatballs.

Form meatballs

Portion the mixture into 16 equal meatballs (about 1.25–1.5 oz each) and roll between your palms to form compact rounds. Place on a rimmed baking sheet lined with parchment.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if necessary, add meatballs and brown on all sides, about 6–8 minutes total per batch. They do not need to be fully cooked through. Transfer browned meatballs to a plate.

Sauté aromatics

In a large saucepan or deep skillet, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, dried basil, dried oregano, sugar, Kosher salt, black pepper, and red pepper flakes (if using). Bring to a gentle simmer.

Finish sauce with meatballs

Return the browned meatballs to the sauce, nestling them into the tomatoes. Reduce heat to low, cover partially, and simmer gently for 18–22 minutes until meatballs are cooked through (internal temp 160°F/71°C) and sauce has thickened slightly. Taste and adjust seasoning. Stir in fresh basil leaves during the last 2 minutes if using.

Prep rolls

Preheat broiler to high (or oven to 425°F/220°C). Split the hero rolls lengthwise, leaving a hinge if desired. If toasting, spread softened butter lightly on cut sides.

Toast rolls

Place rolls cut-side up under the broiler or in the oven for 1–2 minutes until golden and crisp. Watch closely to avoid burning.

Assemble heroes

Using a slotted spoon, place 3–4 meatballs into each roll with some sauce (about 3/4 cup sauce per 4 sandwiches total). Top meatballs with 2 oz (about 1/4 cup) mozzarella per sandwich and a sprinkle of grated Parmesan.

Melt cheese

Return assembled sandwiches to the oven or under the broiler for 1–2 minutes until the mozzarella melts and is bubbling. Remove carefully.

Finish and serve

Garnish with chopped fresh parsley. Serve immediately while hot.