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Restaurants›Newtown Road Italian Deli & Pizza›Meatball Parmigiana Grinder Recipe

Meatball Parmigiana Grinder Recipe

Name: Newtown Road Italian Deli & Pizzas Meatball Parmigiana Grinder Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 0.75 cups fresh bread crumbs; 0.25 cups whole milk; 1 unit large egg; 0.25 cups grated Parmesan cheese; 2 cloves garlic (minced); 2 tbsp fresh parsley (chopped); 1 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp olive oil (for pan); 1 tbsp olive oil; 0.5 unit yellow onion (finely diced); 2 cloves garlic (minced); 28 oz crushed tomatoes; 1 tbsp tomato paste; 1 tsp dried basil; 0.5 tsp dried oregano; 0.5 tsp sugar; 1 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes (optional); 2 unit hoagie rolls (6–8 inch); 8 oz mozzarella (fresh or shredded); 2 tbsp grated Parmesan (for finishing); 2 tbsp butter (softened, for toasting); 4 leaves fresh basil (optional, torn); 0.25 tsp salt (for rolls)

Inspired by Newtown Road Italian Deli & Pizza

Time1h

Serves2

Make Meatball Parmigiana Grinder Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meatballs & Base

1 lb ground beef (80/20)

1/2 lb ground pork

3/4 cups fresh bread crumbs

1/4 cups whole milk

1 unit large egg

1/4 cups Grated Parmesan cheese

2 cloves Garlic (minced)

2 tbsp Fresh parsley (chopped)

1 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbsp olive oil (for pan)

Tomato Sauce

1 tbsp olive oil

1/2 unit yellow onion (finely diced)

2 cloves Garlic (minced)

28 oz crushed tomatoes

1 tbsp tomato paste

1 tsp dried basil

1/2 tsp Dried oregano

1/2 tsp sugar

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 tsp red pepper flakes (optional)

Assembly & Finish

2 unit hoagie rolls (6–8 inch)

8 oz mozzarella (fresh or shredded)

2 tbsp grated Parmesan (for finishing)

2 tbsp butter (softened, for toasting)

4 leaves fresh basil (optional, torn)

1/4 tsp salt (for rolls)

Method

Meatballs & Base

Soak crumbs

In a small bowl combine bread crumbs and milk; let sit 5 minutes until absorbed.

Mix meatball ingredients

In a large bowl combine ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined — avoid overworking.

Form meatballs

Shape mixture into 12 evenly sized meatballs (about 1.5 inches / golf-ball size). Place on a baking sheet or tray while you heat the pan.

Brown meatballs

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if needed). Brown on all sides, about 8 minutes total, turning carefully so they form a crust but do not cook through. Transfer browned meatballs to a plate.

Tomato Sauce

Sauté aromatics

In the same skillet, reduce heat to medium and add 1 tbsp olive oil. Add diced onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, 1/2 tsp dried oregano, 1 tsp sugar, 1 tsp salt, 1/2 tsp black pepper and red pepper flakes if using. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Return browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer 18–22 minutes until meatballs are cooked through (internal temp 160°F/71°C) and sauce has thickened slightly. Taste and adjust seasoning.

Assembly & Finish

Prep rolls

Preheat broiler (or oven to 425°F/220°C if you prefer). Slice hoagie rolls lengthwise without cutting all the way through. Spread softened butter inside the cut sides and sprinkle a light pinch (about 1/8 tsp per roll) of salt on each. Place rolls on a baking sheet, buttered side up.

Toast rolls

Place rolls under the broiler 1–2 minutes until lightly golden — watch carefully to avoid burning. Remove from oven.

Assemble grinders

Spoon a generous amount of sauce into the bottom half of each roll, then place 5–6 meatballs per roll (depending on size). Spoon additional sauce over the meatballs to coat. Top each sandwich with about 4 oz (per sandwich if making two) of mozzarella, or a portioned amount if making multiple sandwiches.

Melt cheese

Return assembled sandwiches to the oven or under the broiler for 2–3 minutes until cheese is melted and bubbly. If using broiler, keep the oven door slightly open and watch to prevent burning.

Finish and serve

Sprinkle each sandwich with grated Parmesan and torn fresh basil leaves if using. Close the roll, press gently, slice in half if desired, and serve immediately while hot.