Meatball Recipe

Soak Breadcrumbs

In a small bowl combine the breadcrumbs and whole milk. Let sit 5 minutes until the crumbs absorb the milk.

Mix Meatball Mixture

In a large bowl add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Using your hands or a spoon, gently mix until just combined. Avoid overworking to keep meatballs tender.

Form Meatballs

Portion the mixture into 8 uniform meatballs (about 3 oz / golf-ball size). Roll gently between your palms to shape, compressing lightly so they hold together.

Brown Meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed). Brown on all sides, turning carefully, about 6–8 minutes total. They do not need to be cooked through at this stage. Transfer browned meatballs to a plate.

In a medium saucepan heat 2 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add 3 teaspoons minced garlic and cook 30–60 seconds until fragrant, taking care not to burn.

Stir in the tomato paste and cook 1 minute to deepen flavor.

Pour in the crushed tomatoes, then add dried basil, dried oregano, sugar (if using), salt, and pepper. Bring to a gentle simmer.

Return the browned meatballs to the sauce, nestling them into the liquid. Reduce heat to low, cover partially, and simmer gently for 18–22 minutes until meatballs are cooked through (internal temperature 160°F/71°C) and the sauce has melded.

Stir in torn fresh basil leaves just before serving for bright flavor.

Preheat oven broiler to high (or set oven to 450°F / 230°C for toasting). If toasting rolls, spread a light layer of softened butter on cut sides of the hero rolls.

Place rolls cut-side up on a baking sheet and toast under the broiler 1–2 minutes until lightly golden (watch carefully to avoid burning). If using oven, bake 4–6 minutes until warm and slightly crisp.

Spoon a generous layer of marinara onto the bottom half of each roll. Place 3–4 meatballs on each roll, spoon additional sauce over the meatballs, then top with 3–4 oz (about half the total) fresh mozzarella slices or shredded mozzarella.

Place the assembled sandwiches on the baking sheet and return to the oven briefly just until the cheese melts, 3–5 minutes under broiler or 6–8 minutes at 375°F (190°C).

Remove from oven, sprinkle with grated Parmesan and chopped parsley. Close the roll and serve immediately with your choice of Caesar or mixed green salad on the side.

Caesar Salad

Tear romaine into bite-size pieces, toss with Caesar dressing to coat, add croutons and an extra sprinkle of grated Parmesan. Serve chilled.

Mixed Green Salad

In a bowl combine mixed salad greens, toss with vinaigrette just before serving, and plate alongside the sandwich.