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Meatball Recipe

Name: Evan’s Deli & Brews Meatball Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20); 1 cup fresh breadcrumbs; 0.25 cups whole milk; 1 unit large egg; 0.25 cups parmesan cheese, finely grated; 2 tbs parsley, finely chopped; 2 tsp garlic, minced; 0.25 cups onion, very finely diced or grated; 1 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 2 tbs olive oil (for searing); 1 tbs olive oil; 2 tsp garlic, minced; 14 oz crushed tomatoes (canned); 1 tbs tomato paste; 1 tsp dried basil; 0.5 tsp dried oregano; 0.5 tsp sugar (optional, to balance acidity); 0.5 tsp salt; 0.25 tsp black pepper; 4 unit hoagie rolls (or Italian sandwich rolls), split; 4 slices provolone slices; 0.25 cups parmesan cheese, grated; 2 tbs fresh parsley, chopped; 2 tsp butter, softened (optional, for toasting rolls)

Inspired by Evan’s Deli & Brew

Time55m

Serves4

Beef meatballs, marinara, provolone, parmesan & parsley garnish

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Ingredients

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Meatballs

1 lb ground beef (80/20)

1 cup fresh breadcrumbs

1/4 cups whole milk

1 unit large egg

1/4 cups parmesan cheese, finely grated

2 tbs parsley, finely chopped

2 tsp Garlic, minced

1/4 cups onion, very finely diced or grated

1 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs olive oil (for searing)

Marinara Sauce

1 tbs olive oil

2 tsp Garlic, minced

14 oz crushed tomatoes (canned)

1 tbs tomato paste

1 tsp dried basil

1/2 tsp Dried oregano

1/2 tsp sugar (optional, to balance acidity)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sandwich Assembly & Garnish

4 unit hoagie rolls (or Italian sandwich rolls), split

4 slices provolone slices

1/4 cups Parmesan cheese, grated

2 tbs Fresh parsley, chopped

2 tsp butter, softened (optional, for toasting rolls)

Method

Meatballs

Prepare breadcrumb soak

In a medium bowl, combine fresh breadcrumbs and 1/4 cup whole milk. Let sit for 5 minutes until breadcrumbs absorb the milk.

Mix meatball ingredients

Add the ground beef, soaked breadcrumbs, 1 beaten egg, 1/4 cup finely grated parmesan, 2 tablespoons chopped parsley, 2 teaspoons minced garlic, 1/4 cup very finely diced or grated onion, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the bowl. Gently mix with clean hands or a spoon until just combined; avoid overworking to keep meatballs tender.

Portion meatballs

Portion the mixture into 16 equal meatballs (~1.25 ounces / golf-ball size). Roll gently between your palms to form smooth balls; do not pack tightly.

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning carefully, about 6-8 minutes total, until a brown crust forms but meatballs are not fully cooked through.

Finish in sauce

Transfer seared meatballs directly into the simmering marinara sauce (see Marinara section) and simmer gently, covered, for 12-15 minutes until cooked through (internal temperature 160°F / 71°C). If sauce is not ready yet, keep meatballs in a low oven (200°F / 95°C) lightly covered while you finish the sauce.

Marinara Sauce

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 2 teaspoons minced garlic and sauté 30-45 seconds until fragrant but not browned.

Stir in 14 oz crushed tomatoes and 1 tablespoon tomato paste. Bring to a gentle simmer, then add 1 teaspoon dried basil, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon sugar if using. Lower heat and simmer uncovered for 10 minutes, stirring occasionally to develop flavor.

Taste and adjust seasoning. Keep sauce at a gentle simmer; when meatballs are seared, add them into the sauce and simmer 12-15 minutes until cooked through and sauce has slightly thickened.

Sandwich Assembly & Garnish

Preheat broiler to high (or a 400°F oven). If you like toasted rolls, lightly butter the cut sides of the hoagie rolls and toast under the broiler 1-2 minutes until golden—watch closely to prevent burning.

Spoon 3-4 meatballs with ample marinara into each toasted roll (adjust quantity to fit roll and appetite). Place one provolone slice over the meatballs in each sandwich.

Place sandwiches on a sheet pan and under the broiler or in a hot oven for 1-2 minutes until the provolone just softens and melts—do not overcook.

Remove sandwiches, sprinkle a tablespoon of grated parmesan over each, and garnish with about 1/2 tablespoon chopped fresh parsley per sandwich. Serve immediately while hot.