Meatball Or Sausage Grinder Recipe

Make meatball mixture

In a large bowl combine the ground beef and ground pork. Add breadcrumbs and pour in the milk; let sit 2 minutes to soften breadcrumbs. Add the egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Using your hands or a spoon, gently mix until ingredients are evenly combined — avoid overworking which makes meatballs dense.

Portion and shape

Portion the mixture into roughly 10–12 meatballs (about 1 1/2 ounces each) or make 8 larger ones depending on your preference. Shape into tight, even spheres.

Cook meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding (work in batches if needed). Sear each side 2–3 minutes until golden brown, turning carefully to brown all sides. They do not need to be fully cooked through because they will finish in the sauce. Transfer browned meatballs to a plate.

Alternative: use sausage

If using Italian sausage instead of making meatballs, remove sausage from casings and brown in the skillet, breaking into large chunks, or brown whole links then slice. Drain excess fat leaving about 1 tablespoon in pan for the sauce step to follow.

Sauté aromatics

Using the same skillet (wipe out if burnt but keep any browned bits), add 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes. Add 1 teaspoon minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Pour in the crushed tomatoes and add dried basil, dried oregano, sugar (if using), salt, pepper, and the 1/4 cup water or red wine if the sauce seems very thick. Stir well and bring to a gentle simmer.

Finish with meat

Carefully nestle the seared meatballs (or browned sausage pieces) into the simmering sauce. Reduce heat to low, cover partially, and simmer gently 20–25 minutes until meatballs are cooked through (internal temp 160°F/71°C for beef/pork) and sauce has mellowed. Taste and adjust salt, pepper, and a pinch of sugar or splash of wine as needed. Stir in torn fresh basil leaves at the end if using.

Prepare rolls

Preheat broiler or oven to 425°F (220°C) for toasting. Slice rolls lengthwise, leaving one side attached if desired. Spread the cut faces lightly with softened butter. Place rolls cut-side up on a baking sheet.

Toast rolls

Toast under the broiler or in the oven 3–5 minutes until golden and crisp — watch closely to avoid burning.

Assemble sandwiches

Place two slices of provolone or mozzarella on the bottom half of each warm roll. Spoon 3–4 meatballs (or equivalent sausage pieces) and several tablespoons of sauce over the cheese. If desired, spoon additional sauce on the top half of the roll. Sprinkle with grated Parmesan and red pepper flakes to taste.

Melt cheese (optional)

Return assembled open sandwiches to the oven or under the broiler for 1–2 minutes until the cheese melts and edges bubble; remove promptly.

Serve

Close the roll, slice in half if desired, and serve immediately with extra sauce on the side for dipping.