Classic Meatball Recipe
Satisfy your craving with our Classic Meatball Sandwich—savory meatballs topped with marinara sauce, provolone, and Romano cheese. A deliciously comforting choice!
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Ingredients
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Meatballs
Marinara Sauce
Assembly & Topping
Method
Meatballs
- 1
Soak breadcrumbs
In a small bowl, combine the breadcrumbs and whole milk. Let sit for 5 minutes until the crumbs absorb the milk.
- 2
Combine meatball mixture
In a large bowl, add the ground beef, ground pork, soaked breadcrumbs, beaten egg, grated Romano, minced garlic, chopped onion, chopped parsley, kosher salt, black pepper, and dried oregano. Gently mix with your hands or a fork until ingredients are evenly distributed. Do not overwork the meat.
- 3
Form meatballs
Portion the mixture into 16 evenly sized meatballs (about 1.25 inches diameter, roughly 1.5 oz each). Roll each into a smooth ball using lightly moistened hands.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning gently, about 6–8 minutes total. They do not need to be fully cooked through at this stage. Transfer browned meatballs to a plate.
Marinara Sauce
- 5
Start the sauce
In a medium saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add 1 teaspoon minced garlic and sauté until fragrant, about 30 seconds—do not let it brown.
- 6
Simmer
Add the crushed tomatoes, tomato paste, dried basil, dried oregano, sugar, kosher salt, black pepper, and 1/4 cup water. Stir to combine and bring to a gentle simmer.
- 7
Finish sauce with meatballs
Carefully add the browned meatballs to the simmering sauce. Reduce heat to low, cover partially, and simmer gently for 18–22 minutes, turning meatballs once halfway through, until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has slightly thickened.
Assembly & Topping
- 8
- 9
Assemble sandwiches
Place 3–4 meatballs with sauce into each roll (adjust quantity for roll size). Spoon extra sauce over the meatballs so they are well coated.
- 10
Add cheeses and melt
Top the meatballs with one slice of provolone per sandwich and a light sprinkle (about 1 tablespoon) of grated Romano. Place the assembled sandwiches on a baking sheet and broil 1–2 minutes until the provolone melts and just bubbles. Alternatively, cover skillet with a lid to melt the cheese.
- 11
Garnish and serve
Add fresh basil leaves if using. Serve immediately while hot.