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Restaurants›Mr. Pickle's Sandwich Shop›Mama Mia! Recipe

Mama Mia! Recipe

Name: Mr. Pickle's Sandwich Shops Mama Mia! Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 4 oz capicola (thinly sliced); 4 oz pepperoni (sliced); 1 each large egg; 0.5 cup fresh breadcrumbs; 2 tbsp milk; 0.25 cup grated Parmesan cheese; 1 tsp minced garlic (for meatball mix); 1 tsp salt (for meatballs); 0.5 tsp black pepper (freshly ground); 1 tbs olive oil (for searing); 2 cups marinara sauce (store-bought or homemade); 2 cloves garlic (minced for sauce); 1 tbs extra-virgin olive oil (for sauce); 0.5 tsp dried oregano; 0.25 tsp red pepper flakes; 0.5 tsp salt (for sauce); 1 cup pepper jack cheese (shredded); 0.5 cup fresh mozzarella (optional, torn); 0.25 cup pickled jalapeños (sliced); 2 tbsp fresh parsley (chopped, for garnish); 0.5 cup mayonnaise; 2 tbsp sour cream; 1 tsp minced garlic (for garlic sauce); 1 tsp fresh lemon juice; 0.25 tsp salt (for garlic sauce); 1 tsp water (to thin, if needed); 4 each toasted hoagie rolls or slices of Italian bread; 1 tbs butter (for toasting bread)

Inspired by Mr. Pickle's Sandwich Shop

Time55m

Serves4

Meatballs, Capicola, Pepperoni, Pepper Jack, Marinara Sauce, Jalapeños, Garlic Sauce

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Ingredients

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Meatballs & Meats

1 lb ground beef (80/20)

1/2 lb ground pork

4 oz capicola (thinly sliced)

4 oz pepperoni (sliced)

1 each large egg

1/2 cup fresh breadcrumbs

2 tbsp Milk

1/4 cup Grated Parmesan cheese

1 tsp minced garlic (for meatball mix)

1 tsp salt (for meatballs)

1/2 tsp black pepper (freshly ground)

1 tbs olive oil (for searing)

Sauces

2 cups marinara sauce (store-bought or homemade)

2 cloves garlic (minced for sauce)

1 tbs extra-virgin olive oil (for sauce)

1/2 tsp Dried oregano

1/4 tsp Red pepper flakes

1/2 tsp salt (for sauce)

Cheese & Toppings

1 cup pepper jack cheese (shredded)

1/2 cup fresh mozzarella (optional, torn)

1/4 cup pickled jalapeños (sliced)

2 tbsp Fresh parsley (chopped, for garnish)

Garlic Sauce (Drizzle)

1/2 cup Mayonnaise

2 tbsp Sour cream

1 tsp minced garlic (for garlic sauce)

1 tsp fresh lemon juice

1/4 tsp salt (for garlic sauce)

1 tsp water (to thin, if needed)

To Serve / Optional Base

4 each toasted hoagie rolls or slices of Italian bread

1 tbs butter (for toasting bread)

Method

Meatballs & Meats

Make meatball mixture

In a large bowl combine ground beef, ground pork, breadcrumbs, milk, grated Parmesan, minced garlic, egg, salt, and black pepper. Mix gently with your hands or a spoon just until combined—avoid overworking so meatballs stay tender.

Form meatballs

Portion mixture into 12 evenly sized meatballs (about 1.25–1.5 inches each). Roll gently between your palms to shape.

Sear meatballs

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed). Sear, turning occasionally, until browned on most sides, about 6–8 minutes total. They do not need to be fully cooked through at this stage.

Bake or simmer to finish

Option A (oven): Preheat oven to 375°F (190°C). Place seared meatballs on a baking sheet and bake 10–12 minutes until internal temperature reaches 160°F (71°C). Option B (simmer in sauce): Transfer seared meatballs directly into the simmering marinara (see next section) and cook 12–15 minutes until cooked through.

Sauces

Prepare marinara

In a saucepan, heat 1 tablespoon extra-virgin olive oil over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 30 seconds to 1 minute—do not brown. Add 2 cups marinara sauce, dried oregano, red pepper flakes, and 1/2 teaspoon salt. Stir and bring to a gentle simmer.

Combine meatballs with sauce

If you finished meatballs in the oven, add them to the simmering marinara and spoon sauce over them. Simmer gently 8–10 minutes so flavors marry and meatballs finish cooking. If you chose to simmer meatballs directly while searing, simply keep simmering until done.

Assembly with Cheese & Toppings

Preheat broiler (or oven to 425°F/220°C if toasting rolls in oven). Split the toasted hoagie rolls or place bread slices on a baking sheet and butter lightly.

Spoon a generous layer of marinara onto the bottom half of each roll. Place 3 meatballs per roll (or adjust to preference), then ladle additional sauce over meatballs.

Top each portion with about 1/4 cup shredded pepper jack and a sprinkle of fresh mozzarella (if using). Add 1 tablespoon sliced pickled jalapeños per roll or to taste.

Place assembled sandwiches under the broiler 1–3 minutes until cheese melts and bubbles. Watch closely to avoid burning.

Remove from oven and garnish with chopped fresh parsley.

Garlic Sauce (Drizzle)

Make garlic sauce

In a small bowl whisk together mayonnaise, sour cream, minced garlic, lemon juice, and 1/4 teaspoon salt until smooth. If sauce is too thick, whisk in up to 1 teaspoon water to reach a drizzling consistency. Taste and adjust salt or lemon as desired.

Drizzle and serve

Drizzle garlic sauce over the hot sandwiches (zig-zag across the top) or serve on the side for dipping.

To Serve / Optional Base

If serving as a platter instead of sandwiches: arrange meatballs in marinara on a serving dish, sprinkle with cheeses and jalapeños, broil briefly to melt, garnish with parsley and serve garlic sauce on the side. Serve 4 portions with toasted bread for dipping.