MEATBALL Recipe

Soak breadcrumbs

In a small bowl, combine the breadcrumbs and milk. Let sit 5 minutes until absorbed and softened.

Combine meatball mixture

In a large bowl, add the ground beef and ground pork. Add the soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, 1 1/4 tsp salt, and 1/2 tsp black pepper. Using your hands or a fork, gently mix until just combined. Do not overwork—the mixture should be cohesive but still tender.

Form meatballs

Portion the mixture into roughly 12 even meatballs (about 2 oz / 55–60 g each). Roll gently between your palms to form smooth spheres. Place on a rimmed tray or plate, cover and chill 15–20 minutes to help them hold shape.

Sear 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). Cook 2–3 minutes per side until browned on all sides but not cooked through. Transfer seared meatballs to a plate.

Sauté aromatics

In a large saucepan or the same skillet wiped mostly clean, heat 1 tablespoon olive oil over medium heat. Add the diced onion and sauté 4–5 minutes until soft and translucent. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, 1/4 cup water or red wine (if using), dried basil, dried oregano, 1/2 teaspoon sugar (optional), 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir to combine and bring to a gentle simmer.

Simmer with meatballs

Gently nestle the seared meatballs into the simmering sauce. Partially cover and simmer on low for 20–25 minutes, stirring occasionally and spooning sauce over the meatballs, until meatballs are cooked through (internal temperature 160°F / 71°C) and sauce has slightly thickened. Taste and adjust seasoning.

Toast rolls

Split the hard sub rolls and lightly butter the cut sides. Place them buttered-side down in a skillet over medium heat or under a broiler until golden and crisp, about 1–2 minutes. Remove from heat.

Assemble subs

Place 3 meatballs (or desired amount) into each toasted roll and spoon hot sauce over the meatballs (about 1/3 to 1/2 cup sauce per sandwich). Top each sandwich with 2 slices of provolone or mozzarella. If you prefer the cheese melted, place assembled sandwiches on a baking sheet and broil 1–2 minutes until cheese melts and bubbles—watch carefully.

Finish and serve

Garnish with fresh basil or parsley leaves and a sprinkle of grated Parmesan. Serve immediately while hot.