Jul 14 2026
Restaurants›The Hideaway›Meatball Parm Sandwich Recipe

Meatball Parm Sandwich Recipe

Inspired by The Hideaway
Time1h 15m
Serves4

PORK BEEF VEAL MEATBALLS, MARINARA, FRESH MOZZARELLA, PECORINO ROMANO, HERBS

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Ingredients

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Meatballs

Marinara Sauce

Sandwich & Cheese

Method

Meatballs

  1. 1

    Make meatball mixture

    In a large bowl combine ground pork, ground beef, and ground veal. Add fresh breadcrumbs and pour in the milk; let sit 2 minutes to hydrate. Add the egg, minced garlic, chopped parsley, dried oregano, grated pecorino romano, salt, and black pepper. Using your hands or a flexible spatula, gently mix until just combined—do not overwork or mixture will become dense.

  2. 2

    Form meatballs

    Portion the mixture into approximately 16 meatballs (about 2 tablespoons or 1 to 1.25 ounces each). Roll gently between your palms to form compact balls without packing them tight.

  3. 3

    Brown meatballs

    Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if necessary, add meatballs and sear until well-browned on all sides, about 6–8 minutes total per batch, turning gently with a spoon or tongs. They do not need to be fully cooked through—just nicely browned. Transfer browned meatballs to a plate lined with paper towel.

Marinara Sauce

  1. 4

    Saute aromatics

    In a medium saucepan heat 1 tablespoon extra-virgin olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add the 2 teaspoons minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

  2. 5

    Build sauce

    Stir in tomato paste and cook 1 minute. Add the crushed tomatoes, dried basil, dried oregano, sugar (if using), salt, and black pepper. Bring to a gentle simmer.

  3. 6

    Simmer with meatballs

    Carefully add the browned meatballs into the simmering sauce, nestling them so they’re partially submerged. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes until meatballs are cooked through (internal temp 160°F/71°C) and sauce has slightly thickened. Stir occasionally and spoon sauce over meatballs while they cook. In the last 2 minutes stir in torn fresh basil leaves.

Assemble Sandwiches

  1. 7

    Prepare rolls

    Preheat broiler to high (or oven to 425°F/220°C). If toasting rolls, lightly butter cut sides of the 4 rolls. Place rolls cut-side up on a baking sheet and toast under the broiler or in the oven until golden, 1–2 minutes—watch closely to prevent burning.

  2. 8

    Portion meatballs and sauce

    Scoop 3–4 meatballs per roll (depending on size) with some sauce and place them on the bottom half of each toasted roll. Spoon additional warm marinara over the meatballs so sandwiches are saucy but not dripping.

  3. 9

    Add cheese and finish

    Top the meatballs with slices of fresh mozzarella (about 2 ounces per sandwich). Place the baking sheet back under the broiler (or in the oven) just long enough to melt the mozzarella, about 1–2 minutes. Remove when cheese is gooey and slightly bubbling. Sprinkle each sandwich with grated pecorino romano and a few torn fresh basil leaves. If you like heat, finish with a light dusting of red pepper flakes.

  4. 10

    Serve

    Place top half of roll on sandwich and serve immediately while hot. Provide extra marinara on the side for dipping.

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