Italian Meatball Sandwich (8") Recipe
5 deliciously spiced meatballs covered with our delicious meat sauce topped with melted cheese served on our own Italian bread
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Ingredients
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Meatballs
Meat sauce
Assembly
Method
Meatballs
- 1
Soak breadcrumbs
Combine fresh breadcrumbs and whole milk in a small bowl; let soak 5 minutes until absorbed.
- 2
Mix meatball ingredients
In a large bowl combine ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Use clean hands to gently but thoroughly mix until evenly combined; avoid overworking to keep meatballs tender.
- 3
Form meatballs
Portion the mixture into five even meatballs (about 3.5–4 oz / roughly golf-ball to slightly larger). Roll gently to form smooth balls and place on a tray.
- 4
Brown meatballs
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add meatballs, leaving space between them, and brown on all sides, turning gently for 6–8 minutes total until a deep golden crust forms (they will not need to be fully cooked through). Transfer browned meatballs to a plate.
Meat sauce
- 5
- 6
Build the sauce
Add crushed tomatoes and tomato paste to the skillet. Stir to combine, scraping up any browned bits from the pan. Add dried oregano, dried basil, sugar (if using), salt, black pepper, and bay leaf. Bring to a gentle simmer.
- 7
Simmer with meatballs
Return the browned meatballs to the sauce, nestling them into the tomatoes. Reduce heat to low, cover partially, and simmer for 20–25 minutes until the meatballs are cooked through (internal temp 160°F/71°C) and the sauce has thickened slightly. Stir occasionally and spoon sauce over the meatballs as they cook. Remove and discard the bay leaf.
Assembly & finishing
- 8
Prepare roll
Preheat broiler or oven to 400°F (204°C). Split the 8-inch Italian roll and, if desired, lightly butter the cut sides. Toast cut-side up under the broiler or in the oven for 2–3 minutes until lightly golden — watch carefully to avoid burning.
- 9
Assemble sandwich
Spoon a few tablespoons of the meat sauce onto the bottom half of the roll to moisten. Place five meatballs on the roll, then spoon additional sauce over the meatballs to coat evenly.
- 10
Add cheese and melt
Top the sauced meatballs with 2–3 slices of provolone or mozzarella (overlap as needed to cover). Place the assembled sandwich open-faced on a baking sheet and return to the oven or under the broiler for 1–2 minutes until cheese is melted and bubbly. Remove when cheese is melted and slightly golden.
- 11
Finish and serve
Add fresh basil leaves, if using, to the sandwich and close with the top roll. Serve hot with any remaining sauce on the side.