Meatball Sandwich Recipe

Prepare pan and soak crumbs

Preheat oven to 375°F (190°C). In a small bowl combine the fresh breadcrumbs and milk; let sit 5 minutes until moistened.

Mix meatball mixture

In a large bowl add ground beef, ground pork, soaked breadcrumbs, egg, grated parmesan, minced garlic, chopped parsley, salt and pepper. Mix gently with your hands or a spoon until just combined; avoid overworking to keep meatballs tender.

Form meatballs

Portion the mixture into 12 even meatballs (about 1.5 ounces / 40–45 g each). Roll them gently between your palms to shape smooth balls.

Sear meatballs

Heat a large ovenproof skillet over medium-high heat and add olive oil. When shimmering, add meatballs in a single layer (work in batches if necessary). Sear 1.5–2 minutes per side until browned all over but not fully cooked.

Finish in oven

Transfer skillet to the preheated oven (or transfer meatballs to a baking sheet) and bake 8–10 minutes until internal temperature reaches 160°F (71°C). Remove from oven and set aside.

While the meatballs bake, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hickory liquid smoke, smoked paprika, garlic powder, onion powder, hot sauce (if using), salt and pepper in a small saucepan. Whisk to combine.

Bring sauce to a gentle simmer over medium-low heat. Simmer 5–7 minutes, stirring occasionally, to meld flavors and slightly thicken. If sauce is too thick, whisk in up to 2 tablespoons water to reach a spoonable but coating consistency. Taste and adjust seasoning.

When meatballs are cooked, add them to the pan with the sauce or transfer sauce to a larger skillet and toss meatballs gently to coat. Warm together 2–3 minutes so meatballs absorb sauce and glaze nicely.

Halve the french rolls lengthwise. Spread softened butter on the cut sides.

Toast the rolls butter-side down in a hot skillet over medium heat until golden, about 1–2 minutes, or under a broiler for 1–2 minutes; watch carefully to prevent burning.

Place 3 meatballs (or amount to preference) covered in Sink Hickory Sauce into the bottom half of each roll. Spoon extra sauce over meatballs.

Top the hot meatballs with a slice of provolone or mozzarella so it melts slightly from the heat (return to the oven or broiler for 30–45 seconds if needed).

Close sandwich with the top roll, garnish with chopped parsley, serve immediately with extra sauce on the side if desired.