Beach Meat Ball™ Recipe

Mix

In a large bowl combine ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, 2 tbsp grated parmesan, dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Use your hands or a spatula to mix gently until just combined. Overworking will make the meatballs tough.

Form

Portion the mixture into 12 equal pieces (about 1.5 oz each) and roll into smooth balls between your palms. For a stuffed-style effect, flatten each portion slightly, place about 1 tsp softened cream cheese in the center, then enclose and reseal to form a ball so cream cheese is mostly enclosed.

Sear

Heat 2 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Sear 2-3 minutes per side until browned all around; they will not be fully cooked through.

Finish in Sauce

Lower heat to medium-low, pour 1 cup of marinara into the skillet, spooning sauce over the meatballs. Cover and simmer 10 minutes, turning once, until meatballs reach an internal temperature of 160°F (71°C). Transfer meatballs to a plate and keep warm. Reserve the pan sauce for assembly.

Thinly slice the remaining half onion into rings or half-moons. In a separate small skillet, heat 1 tbsp olive oil over medium heat. Add sliced onion and 1/4 tsp salt and sauté 5-7 minutes until softened and lightly translucent with a bit of browning. Add the drained Greek pepper rings in the last 1 minute to warm through. Remove from heat and set aside.

If you have 1/2 cup of marinara left (from the 1.5 cups), warm the remaining 1/2 cup of marinara in a small saucepan over low heat. Combine with the reserved pan sauce from searing so you have about 1 to 1 1/4 cups saucy mixture for assembly. Taste and adjust seasoning with a pinch of salt or a pinch of sugar if sauce is too acidic.

Slice rolls lengthwise without separating halves fully. Heat a griddle or skillet over medium heat and melt 2 tbsp butter. Place rolls cut-side down and toast 1-2 minutes until golden and crisp. Remove from heat.

On the bottom half of each roll, place two provolone slices (one per sandwich half will be folded to fit). If provolone slices are larger than the roll, fold to fit so cheese covers the base to catch sauce.

Spoon a thin layer of warm marinara onto the provolone-covered roll bottom. Place 5-6 meatballs (depending on size) evenly on each roll (for 2 rolls total: 6 per roll if you made 12). Spoon additional marinara over the meatballs so they are saucy but not swimming.

Top the meatballs with sautéed onions and warmed Greek pepper rings, dividing evenly between the sandwiches.

Sprinkle 1 tbsp grated parmesan over each sandwich and, if desired, a little chopped parsley. Close the rolls and press gently. If you like the cheese more melted, place assembled sandwiches under a broiler for 1-2 minutes until provolone is bubbly and edges begin to brown; watch closely to avoid burning.

Cut sandwiches in half if desired and serve immediately with extra marinara on the side for dipping.