Meatball Sandwich Recipe

Soak breadcrumbs

In a small bowl, combine fresh breadcrumbs and whole milk. Stir and let sit for 5 minutes until milk is absorbed and breadcrumbs are soft.

Mix meatball ingredients

In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped onion, chopped parsley, dried oregano, Kosher salt, and black pepper. Using your hands or a spoon, gently mix until just combined — do not overwork or mixture will become tough.

Form meatballs

Shape the mixture into 16 even meatballs (about 1.5 inches / golf-ball size). Place them on a sheet tray or plate, cover, and chill in the refrigerator for 15 minutes to help them hold shape.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer without overcrowding (work in batches if necessary). Brown on all sides, turning gently with tongs, about 6–8 minutes total. They do not need to be cooked through at this stage. Transfer browned meatballs to a plate.

Sauté aromatics

In a large saucepan or the same skillet wiped clean, heat 1 tablespoon olive oil over medium heat. Add 1 teaspoon minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add tomatoes and seasonings

Add crushed tomatoes and tomato paste, stirring to combine. Stir in dried basil, dried oregano, sugar, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper.

Simmer with meatballs

Nestle the browned meatballs into the sauce, bringing it to a gentle simmer. Reduce heat to low and simmer, partially covered, for 18–22 minutes, turning the meatballs once halfway, until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has slightly thickened. Taste and adjust seasoning. Stir in fresh basil leaves in the last 2 minutes if using.

Prepare rolls

Preheat broiler to high. Slice the sandwich rolls lengthwise, leaving a hinge if preferred. Lightly spread softened butter on the cut sides and sprinkle crushed red pepper flakes over the buttered halves.

Toast rolls

Place rolls cut-side up on a baking sheet and broil 1–2 minutes until lightly golden and edges are crisp — watch carefully to avoid burning.

Assemble sandwiches

Place 3–4 meatballs on the bottom half of each roll (depending on roll size). Spoon generous sauce over the meatballs, then top each with a slice of provolone cheese. If you prefer melted cheese, return assembled sandwiches to the oven or under broiler for 1–2 minutes until cheese is melted and bubbly.

Garnish and serve

Finish with a sprinkle of chopped fresh parsley. Serve hot with extra sauce on the side if desired.