Cosina Recipe

Make meatball mix

In a large bowl combine ground beef and ground pork. Add breadcrumbs, milk, egg, grated parmesan, minced garlic, chopped parsley, dried oregano, salt and pepper. Mix gently with your hands or a wooden spoon until just combined — avoid overworking to keep texture tender.

Form patties

Divide the mixture into two equal portions (~8 oz each). Shape each portion into a compact round patty about 3/4–1 inch thick, smoothing the edges so they hold together during grilling. Refrigerate the formed patties for 20–30 minutes to firm up (this helps them hold shape on the grill).

Preheat and oil grill or pan

Preheat a grill or heavy cast-iron pan to medium-high heat (about 400°F / 200°C). Lightly brush both sides of the patties with olive oil to prevent sticking.

Char-grill patties

Place patties on the hot grill or pan. Cook 4–5 minutes per side, pressing gently once toward the end of the first side to ensure good contact and char marks. Internal temperature should reach 160°F (71°C) for well-done meatballs — adjust time as needed for desired doneness. Avoid frequent flipping; flip once.

Melt mozzarella

When patties are about 1–2 minutes from done, top each patty with half of the sliced mozzarella (2 oz each). Close grill lid or cover pan with a lid to steam/melt cheese for 1–2 minutes until softened and slightly melted.

In a small saucepan over medium heat, melt the butter. Add the minced shallot and cook 2–3 minutes until soft and translucent, stirring frequently. Add the minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste and cook 1 minute to develop flavor. Add the red wine (if using) and let it reduce by half, about 1–2 minutes.

Add the beef or veal stock, Worcestershire sauce, and hot sauce or red pepper flakes. Simmer gently for 6–8 minutes until the sauce thickens slightly. Stir occasionally.

Finish the sauce by whisking in the lemon juice, and adjust seasoning with salt and black pepper. If you prefer a smoother, glossier sauce, whisk in an additional 1/2 tablespoon of cold butter off heat to finish. Keep warm until assembly.

Toast rolls: Lightly butter insides of the split rolls. Place cut side down on the grill or in a skillet for 1–2 minutes until golden and lightly crisp.

Place each melted-mozzarella-topped patty on the bottom half of a toasted roll.

Spoon about 1 tablespoon of Diana sauce over each patty, reserving extra for serving. Add fresh basil leaves if using for brightness.

Cap with the roll top, press lightly, and serve immediately with remaining Diana sauce on the side for dipping or drizzling.