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. For large orders, please call the shop. Feeds 14-16 people.
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Ingredients
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Cap's Meatball Bar™ Ingredients
Method
Cap's Meatball Bar Directions
- 1
- 2
Make the meatball mixture
In a large bowl, whisk eggs with milk. Add breadcrumbs, grated Parmesan, minced garlic, chopped parsley, kosher salt, black pepper, and Italian seasoning; mix until evenly moistened.
- 3
Add ground beef to the mixture. Gently mix until just combined; avoid overworking to keep meatballs tender.
- 4
Flour a clean surface and roll the mixture into approximately 60 meatballs, about 1 to 1.25 inches in diameter. Place on prepared sheet pans, spaced apart.
- 5
Bake the meatballs for 18-22 minutes, or until the internal temperature reaches 160°F (71°C) and the exterior is lightly browned.
- 6
Transfer the partially cooked meatballs to a large pot of marinara sauce. Simmer on medium-low for 25-40 minutes, allowing flavors to meld and meatballs to finish cooking.
- 7
Meanwhile, arrange provolone slices on a platter for guests to layer in their sandwiches. Position Romano cheese near the servicing area in a Capriotti’s shaker. Warm the Italian rolls in the oven for 5-7 minutes until just toasted.
- 8
To serve, lay out the warmed rolls and provide 2-3 meatballs per roll topped with a spoonful of marinara and a slice of provolone. Invite guests to close the sandwich and dust with Romano cheese from the shaker.
- 9
Keep the marinara and meatballs warm in chafing dishes or slow cookers. Set up the Romano shaker and a cheese platter at the bar for guests to customize.