Meatball Sandwich Recipe

Soak breadcrumbs

In a small bowl combine the fresh breadcrumbs and whole milk. Let sit for 5 minutes until the milk is absorbed and the crumbs are moistened.

Mix meatball mixture

In a large bowl add the ground beef, ground pork, soaked breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Using your hands or a spoon, gently mix until combined; avoid overworking the meat to keep meatballs tender.

Form meatballs

Portion the mixture into 16 evenly sized meatballs (about 1.25 inches / golf-ball size). Roll each ball gently between your palms to shape; avoid compacting them too tightly.

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, about 2–3 minutes per side, turning carefully to develop a golden crust. They do not need to be fully cooked through at this stage. Transfer browned meatballs to a plate.

Sauté aromatics

In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Build sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried basil, dried oregano, sugar, salt, black pepper, and red pepper flakes if using. Stir to combine.

Simmer with meatballs

Bring the sauce to a gentle simmer. Add the browned meatballs to the sauce, nestling them so they are partially submerged. Reduce heat to low and simmer, uncovered, for 20–25 minutes until the meatballs are cooked through (internal temperature 160°F/71°C) and the sauce has slightly thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves at the end if using.

Prepare rolls

Preheat the broiler to high (or oven to 425°F / 220°C if you prefer). Slice the rolls lengthwise, leaving a hinge if desired. If you like a toasted interior, spread softened butter on the cut sides of the rolls.

Toast rolls

Place rolls cut-side up under the broiler for 1–2 minutes until lightly golden, or bake for 5–7 minutes at 425°F until toasted. Watch closely to prevent burning.

Assemble sandwiches

Place 3–4 meatballs onto the bottom of each roll and spoon generous amounts of sauce over the meatballs (about 1/3 to 1/2 cup sauce per sandwich). Top with 1/2 cup shredded or sliced mozzarella per sandwich.

Melt cheese

Return the assembled sandwiches to the broiler for 1–2 minutes until the cheese is melted and bubbly. Alternatively, place them on a baking sheet and bake at 400°F for 5–7 minutes until cheese melts.

Finish and serve

Remove sandwiches from oven, garnish with chopped parsley or basil, close rolls, and serve hot.