Cap's Meatball Bar™ Recipe
Our signature meatballs are simmered in a classic marinara sauce. Every meatball bar comes standard with sliced provolone, Romano cheese in a Capriotti’s shaker and baked rolls. We request 24 hours notice for all meatball bar orders. For large orders, please call the shop. Feeds 14-16 people.
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Ingredients
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Meatballs
Marinara sauce
Assembly & garnishes
Method
Meatballs
- 1
Soak breadcrumbs
In a medium bowl, combine fresh breadcrumbs and whole milk. Let soak 5–10 minutes until milk is absorbed and mixture is soft.
- 2
Prep aromatics
In a small skillet, sauté the finely diced onion over low heat with 1 tablespoon olive oil until translucent (3–4 minutes). Let cool to room temperature.
- 3
Mix meatball ingredients
In a large mixing bowl, add ground beef, ground pork, soaked breadcrumbs, sautéed onion, minced garlic, grated Parmesan, chopped parsley, eggs, oregano, basil, salt, and black pepper. Using clean hands or a large spoon, gently combine until just incorporated; avoid overworking to keep meatballs tender.
- 4
- 5
Sear meatballs
Heat a large heavy-bottomed skillet or sauté pan over medium-high heat and add 2–3 tablespoons olive oil. Working in batches so as not to crowd the pan, sear meatballs on all sides until browned (about 2–3 minutes per side). They do not need to be fully cooked through. Transfer seared meatballs to a plate.
Marinara sauce & finishing meatballs
- 6
- 7
Build sauce
Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add crushed tomatoes, dried oregano, dried basil, sugar, salt, black pepper, and bay leaf. Stir to combine and bring the sauce to a gentle simmer.
- 8
Simmer with meatballs
Carefully add the seared meatballs to the simmering marinara so they are partially submerged. Reduce heat to low, cover partially, and simmer gently for 25–30 minutes until meatballs are cooked through (internal temperature 160°F / 71°C) and flavors meld. Stir gently once or twice during simmering to prevent sticking; skim foam if necessary.
- 9
Finish sauce
Taste the sauce and adjust seasoning with salt and pepper as needed. Remove bay leaf. If sauce is too acidic, stir in up to 1–2 teaspoons more sugar. Keep warm on lowest heat until assembly.
Assembly & service
- 10
Warm rolls and cheese
Preheat oven to 350°F (175°C). Arrange baked rolls on sheet pans. Place sliced provolone on top of the open-faced bottom halves or keep slices on the side to melt over meatballs at service. Warm rolls 6–8 minutes until tender but not hard; remove from oven.
- 11
Assemble meatball bar for service
Transfer meatballs in marinara to one or two large hotel pans or deep serving trays (enough to feed 14–16). Arrange warmed rolls in a separate tray. Place sliced provolone in a covered dish or on a tray next to the meatballs. Provide a Capriotti’s-style shaker container filled with Romano cheese and a small bowl of fresh basil leaves if using.
- 12
How to serve
To serve, guests place 2–3 meatballs (or desired amount) into a warmed roll, top with a slice of provolone (allow to melt from residual heat or place assembled sandwiches briefly under a broiler to melt), and sprinkle Romano cheese from the shaker. Recommend 3–4 meatballs per sandwich; plan for 14–16 people with the provided quantities.
- 13
Storage & reheating
Cool leftover meatballs and sauce within 2 hours and refrigerate up to 3–4 days. Reheat gently in a covered pot over low heat, stirring occasionally, or in a 325°F (160°C) oven until heated through. For large orders, hold meatballs in steamtable pans over low heat, stirring occasionally to prevent drying.