Meatball Parm Recipe
seeded roll, mozzarella, marinara, basil, parm
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Ingredients
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Meatballs
Sauce
Assembly
Method
Meatballs
- 1
Mix meatball ingredients
In a large bowl combine ground beef and ground pork. Add panko breadcrumbs soaked in milk (combine and let sit 2 minutes), egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, kosher salt, and black pepper. Mix gently with your hands or a fork until just combined; avoid overmixing to keep meatballs tender.
- 2
Form meatballs
Portion the mixture into 12 equal portions (about 1.5 oz / golf-ball size). Roll each portion into a tight ball between your palms and place on a sheet tray or plate.
- 3
Sear meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When the oil shimmers, add the meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides for about 6–8 minutes total, turning occasionally so they develop an even crust. They do not need to be cooked through at this stage.
- 4
Finish in sauce
Transfer seared meatballs to the simmering marinara sauce (see Sauce section) and simmer gently, covered, for 12–15 minutes until internal temperature reaches 160°F (71°C) and meatballs are cooked through. Stir occasionally and spoon sauce over the meatballs while they cook.
Sauce
- 5
Prepare sauce
In a medium saucepan or in the skillet used for searing (wipe excess, leaving about 1 tablespoon of fond), heat 1 tablespoon olive oil over medium heat. Add 1 minced garlic clove and cook 30–45 seconds until fragrant (do not brown). Add 3 cups marinara sauce and 1/4 teaspoon red pepper flakes if using. Bring to a gentle simmer, then reduce heat to low and let simmer while you make meatballs so flavors meld.
Assembly
- 6
Prepare rolls
Preheat broiler to high (or oven to 425°F / 220°C). If toasting rolls, split seeded rolls lengthwise and optionally spread a thin layer of softened butter on cut sides. Place cut sides up on a baking sheet and toast under the broiler 1–2 minutes until lightly golden — watch carefully to avoid burning.
- 7
Assemble sandwiches
Spoon a few tablespoons of warm marinara onto the bottom half of each roll. Place 3 meatballs per roll (for 12 meatballs and 4 rolls). Top meatballs with 2 oz (about 1/4 cup) sliced fresh mozzarella per sandwich. Spoon a little extra sauce over the cheese.
- 8
Melt cheese
Place assembled sandwiches on the baking sheet and return to the oven or broiler for 2–4 minutes until mozzarella is melted and bubbly. Keep an eye so the rolls do not burn.
- 9
Finish and serve
Remove from oven. Scatter fresh basil leaves over the melted mozzarella and sprinkle about 1 tablespoon grated Parmesan per sandwich. Close sandwiches and serve immediately.