Meatball Parmigiana Hero Recipe

Soak breadcrumbs

Place the fresh breadcrumbs in a small bowl and pour the milk over them. Stir and let sit 5 minutes until the crumbs are moistened.

Mix

In a large bowl combine ground beef and ground pork. Add soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Using clean hands or a spoon, gently mix until just combined — avoid overworking so meatballs stay tender.

Shape

Portion the mixture into 8 equal meatballs (about 2 ounces / 55 g each). Roll gently into smooth balls and place them on a tray or plate.

Brown

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs, leaving space between them. Brown on all sides, turning carefully, about 6–8 minutes total. They do not need to be cooked through — just nicely browned. Transfer browned meatballs to a plate.

Sauté aromatics

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant, being careful not to brown.

Add tomatoes

Stir in tomato paste, then add the crushed tomatoes. Mix to combine.

Season and simmer

Add dried basil, dried oregano, sugar (if using), salt, black pepper, and red pepper flakes (if using). Bring sauce to a gentle simmer, then reduce heat to low. Add the browned meatballs into the simmering sauce, cover partially, and simmer 20–25 minutes until meatballs are cooked through (internal temp 160°F/71°C) and sauce has slightly thickened. Taste and adjust seasoning.

Prep rolls

Preheat broiler on high (or oven to 425°F/220°C). Slice hero rolls lengthwise, leaving one edge intact if preferred. If toasting, lightly butter cut sides and place under broiler or in oven until golden, about 1–2 minutes — watch carefully to avoid burning.

Assemble sandwiches

Spoon a generous layer of tomato sauce onto the base of each roll. Place 3–4 meatballs (depending on roll size) on each roll and spoon hot sauce over the meatballs. Top the meatballs with sliced fresh mozzarella, distributing evenly.

Melt cheese

Place assembled sandwiches on a baking sheet and put under the broiler just until the mozzarella melts and bubbles, about 1–2 minutes. Alternatively, bake at 425°F (220°C) 5–7 minutes until cheese is melted.

Finish and serve

Remove from oven, sprinkle with grated Parmesan and tuck in fresh basil leaves if using. Close sandwiches, cut in half if desired, and serve immediately with extra sauce on the side.