The Meatball Recipe
Two house-made meatballs topped with Luciano’s signature marinara, & mozzarella cheese on toasted garlic bread.
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Ingredients
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Meatballs
Marinara Sauce (Luciano's Signature)
Garlic Bread & Assembly
Method
Meatballs
- 1
Mix and Chill
In a large bowl combine breadcrumbs and milk; let sit 2 minutes until absorbed. Add ground beef, ground pork, egg, grated Parmesan, chopped parsley, minced garlic, salt, and black pepper. Mix gently with your hands or a fork until just combined — avoid overworking. Cover and refrigerate 15–30 minutes to firm up (easier to shape).
- 2
Shape
Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment. Portion the mixture into two even meatballs (about 3–3.5 oz each) and roll into tight spheres, smoothing seams so they hold together.
- 3
Sear and Bake
Heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. When shimmering, add meatballs and brown on all sides, about 2 minutes per side (use tongs and roll). Transfer skillet to the preheated oven and bake 8–10 minutes until internal temperature reaches 160°F (71°C). Remove and set aside on a plate.
Marinara Sauce (Luciano's Signature)
- 4
Sauté Aromatics
While meatballs chill or bake, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add diced onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant; do not brown.
- 5
Simmer
Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, dried basil, sugar, salt and pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12–15 minutes, stirring occasionally so it doesn't stick. Taste and adjust salt or sugar. Stir in chopped fresh basil at the end for brightness.
- 6
Combine with Meatballs
Gently place the cooked meatballs into the simmering marinara and spoon sauce over them. Simmer together 2–3 minutes to marry flavors, keeping meatballs warm while you prepare the bread.
Garlic Bread & Assembly
- 7
Prepare Garlic Butter
Slice the baguette or ciabatta in half lengthwise to make two long pieces (or into two sandwich-sized pieces for smaller portions). In a small bowl combine softened butter, grated garlic, chopped parsley, and a pinch of salt. Spread the garlic butter evenly over the cut sides. Brush a little olive oil on the outsides of the bread for crisping.
- 8
Toast Bread
Preheat a skillet or panini press to medium-high, or set your oven broiler. If using a skillet/panini press: place buttered cut sides down and toast until golden and crisp, 2–3 minutes. If broiling: place cut sides up on a baking sheet and broil 1–2 minutes watching closely to avoid burning.
- 9
Assemble Panini
Place the toasted bottom half of the bread on a work surface. Spoon a generous layer of marinara on the bread. Place the two warm meatballs on top, spoon more marinara over each meatball, then evenly distribute shredded mozzarella over the meatballs and sauce. Add red pepper flakes if desired.
- 10
Melt Cheese and Finish
Place the top half of the bread over the filling. If using a panini press, press and cook 2–3 minutes until cheese melts and sandwich is warmed through. Alternatively, place the assembled open panini (without the top) under the broiler for 1–2 minutes just to melt cheese, then cap with the top bread. Slice the sandwich into two servings and serve immediately.