Cap's Meatball Bar™ Recipe
Our signature meatballs are simmered in a classic marinara sauce. Every meatball bar comes standard with sliced provolone, Romano cheese in a Capriotti’s shaker and baked rolls. We request 24 hours notice for all meatball bar orders. Feeds 14-16 people.
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Ingredients
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Meatballs
Marinara Sauce
Assembly & Garnish
Method
Meatballs
- 1
Soak breadcrumbs
Combine fresh breadcrumbs and whole milk in a large mixing bowl. Let sit 10 minutes until milk is absorbed and mixture is softened.
- 2
Mix meatball ingredients
Add ground beef, ground pork, eggs, grated Parmesan, minced garlic, minced parsley, kosher salt, and black pepper to the breadcrumb mixture. Using clean hands or a sturdy spoon, gently mix until evenly combined. Do not overwork; mix until just incorporated (about 1-2 minutes).
- 3
Portion meatballs
Portion meat into approximately 2-ounce meatballs (yield ~48 meatballs). Roll gently between palms to form even spheres and place on a parchment-lined baking sheet.
- 4
Brown meatballs
Heat 1/4 cup olive oil in a large heavy-bottomed skillet over medium-high heat. Working in batches (do not crowd), brown meatballs on all sides, about 2-3 minutes per side, until a golden crust forms. Transfer browned meatballs to a plate lined with paper towels. Reserve any browned bits in the skillet for flavor.
Marinara Sauce
- 5
- 6
Add tomatoes and seasonings
Add crushed tomatoes and tomato paste to the pot, stirring to combine and scraping up browned bits from the bottom. Stir in granulated sugar, dried oregano, dried basil, red pepper flakes, kosher salt, and black pepper.
- 7
Simmer
Bring sauce to a gentle simmer, then reduce heat to low. Cover partially and simmer for 20 minutes, stirring occasionally to develop flavors.
- 8
Add meatballs to sauce
Carefully place the browned meatballs into the simmering marinara in a single layer as much as possible. Gently nestle them into the sauce so they’re mostly submerged.
- 9
Finish simmering
Simmer the meatballs in the sauce, covered partially, for an additional 25-30 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has thickened. Taste and adjust seasoning. Stir in chopped fresh basil (optional) and remove from heat.
Assembly & Service
- 10
Prepare rolls and cheese
If rolls are not warm, place them in a 325°F (160°C) oven wrapped in foil for 8-10 minutes to warm. Arrange sliced provolone and Romano cheese (for shaker) at the serving station. Place a small bowl of extra sauce for brushing or dipping if desired.
- 11
Assemble for buffet/bar
Transfer meatballs and sauce to catering-sized steam table pans (one or two depending on capacity). Arrange pans over low heat or hot-holding equipment to keep warm (above 140°F / 60°C). Place rolls, provolone slices, and Romano shaker next to the pans along with tongs and ladle.
- 12
Serving suggestion
To build a sandwich, place 2-3 meatballs on the split roll, spoon warm marinara over the meatballs (1-2 ladlefuls), lay a slice of provolone on top so it softens from the heat, and sprinkle with Romano and chopped parsley. Provide napkins and plates. Each roll serves one guest; 16 rolls serve 14-16 people depending on appetite.
- 13
Storage and reheating
If making ahead, cool sauce and meatballs quickly, refrigerate within 2 hours in shallow containers up to 3 days or freeze up to 3 months. Reheat gently in a covered pot over low heat until steaming (165°F / 74°C), adding a splash of water if sauce is too thick. Reheat rolls in oven wrapped in foil.