Meatball Parm Recipe

Soak breadcrumbs

In a small bowl combine the breadcrumbs and milk; let sit 5 minutes until moistened.

In a large bowl add ground beef, ground pork, soaked breadcrumbs, egg, Parmesan, minced garlic, chopped parsley, dried oregano, salt, and pepper. Use your hands to gently but thoroughly combine until just mixed — avoid overworking to keep meatballs tender.

Portion mixture into 12 evenly sized meatballs (about 2 oz / golf-ball size). Roll gently to form smooth spheres.

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

In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add the sliced garlic and cook until fragrant and just starting to color, about 30–45 seconds; do not burn.

Add the crushed tomatoes, tomato paste, dried basil, dried oregano, sugar (if using), salt, and pepper. Stir to combine and bring to a gentle simmer.

Return browned meatballs to the sauce, nestling them into the liquid. Cover and simmer gently for 15–20 minutes, turning the meatballs once halfway through, until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has thickened slightly.

While the meatballs simmer, make the parsley-garlic pesto: in a food processor combine parsley, garlic cloves, grated Parmesan, toasted nuts, lemon juice, salt, and pepper. Pulse to a coarse paste.

With the processor running, slowly drizzle in olive oil until emulsified to a spreadable consistency. Adjust salt, pepper, or lemon to taste. Transfer pesto to a small bowl and set aside.

Preheat broiler to high (or oven to 450°F / 230°C). If toasting rolls, spread butter lightly on cut sides and place cut-side up on a baking sheet. Toast under the broiler 1–2 minutes until golden — watch carefully.

Using a slotted spoon, remove meatballs from the sauce and place 3 meatballs into the bottom half of each roll. Spoon some hot tomato sauce over the meatballs (about 1/4 cup per sandwich).

Top meatballs with 2 oz sliced fresh mozzarella per sandwich (divide 8 oz among 4 sandwiches). Return sandwiches (open-faced) to the oven or under the broiler just until the cheese melts and bubbles, about 1–2 minutes.

Remove from oven. Spread 1 tablespoon parsley-garlic pesto on the top half of each roll (or spread on bottom half if preferred). Add fresh basil leaves if using, close sandwiches, and serve immediately.