Meatball Hero Recipe
Four Italian meatballs cut in half and smothered with Hideaway marinara sauce and mozzarella.
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Ingredients
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Meatballs & Meatball Assembly
Bread & Cheese
Garnish (optional)
Method
Meatballs & Meatball Assembly
Combine the breadcrumbs and milk in a small bowl. Let sit 5 minutes until milk is absorbed and mixture is moist.
Mix Meatball Mixture
In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, Parmesan, minced garlic, chopped parsley, dried oregano, salt, and pepper. Using clean hands or a fork, gently mix until just combined — do not overwork (about 20–30 seconds).
Form Meatballs
Divide mixture into 16 equal portions (about 1.5 oz or golf-ball size). Roll each portion into a smooth ball and place on a baking sheet or tray.
Sear Meatballs
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Brown on all sides, turning gently, about 6–8 minutes total until nicely browned but not fully cooked through. Transfer browned meatballs to a plate.
Simmer in Marinara
Pour 2 cups marinara sauce into the skillet (or use a sauce pot) and bring to a gentle simmer. Add the seared meatballs, reduce heat to low, cover partially, and simmer 12–15 minutes until meatballs reach 160–165°F (internal) and are cooked through. Turn once halfway through to coat evenly. Keep warm.
Halve Meatballs
Using a sharp knife, cut each cooked meatball in half lengthwise (this yields four meatballs cut in half per sandwich if assembling two sandwiches). Keep sauce warm for assembly.
Bread & Cheese
Prepare Rolls
Preheat oven broiler or set oven to 400°F (200°C) if you prefer baking. Split hoagie rolls lengthwise leaving a hinge if desired. Lightly butter the cut sides if toasting.
Toast Rolls
Place rolls cut-side up on a baking sheet and toast under broiler 1–2 minutes or bake 5–7 minutes until lightly golden. Watch carefully to avoid burning.
Assemble Sandwiches
Spoon a thin layer of warmed marinara onto the bottom of each roll. Arrange four halved meatballs (8 halves) per roll, spacing them evenly. Spoon additional marinara over the meatballs (about 1/4 cup per sandwich). Top meatballs with about 3/4 cup shredded mozzarella per sandwich (or enough to cover).
Melt Cheese
Place assembled sandwiches on the baking sheet and return to oven under broiler for 1–2 minutes or bake at 375°F for 4–6 minutes, until mozzarella is melted and bubbly. Remove carefully.
Finish & Serve
If using, sprinkle with chopped fresh basil and a pinch of red pepper flakes. Close sandwiches and serve immediately while hot.
Garnish (optional)
Offer extra marinara on the side for dipping and serve remaining basil leaves and red pepper flakes for guests to add to taste.