Giant Open-faced Meatball Sandwich Recipe

Soak crumbs

Place fresh bread crumbs in a small bowl and pour whole milk over them. Let soak 5 minutes until the crumbs have absorbed the milk.

Mix meatball ingredients

In a large bowl combine ground beef, ground pork, soaked breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, dried oregano, Kosher salt, and freshly ground black pepper. Use your hands or a fork to gently mix until just combined — avoid overworking which makes the meatballs tough.

Form meatballs

Divide the mixture into 4 large portions (these are giant meatballs sized to top each open-faced slice). Lightly wet your hands and form each portion into a compact ball about 3.5–4 inches in diameter. Place formed meatballs on a tray or plate.

Sear meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs and sear on all sides until nicely browned, about 3–4 minutes per side. They will not be cooked through — browning adds flavor and structure.

Finish in sauce

After searing, transfer the meatballs into the simmering marinara sauce (see Marinara directions) and spoon sauce over them. Reduce heat to low, cover, and simmer gently until meatballs are cooked through to an internal temperature of 160°F (71°C), about 18–22 minutes depending on size.

Sweat 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 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Build sauce

Stir in the tomato paste and cook 1 minute. Add crushed tomatoes, dried basil, dried oregano, red pepper flakes, sugar (if using), Kosher salt, and freshly ground black pepper. Stir to combine.

Simmer

Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in torn fresh basil leaves in the last 2 minutes of cooking.

Reserve for assembly

Keep about 1 1/2 cups of sauce separated for spooning over the toasted bread; leave the rest in the pan for the meatballs to finish cooking in. If using the same pan for searing, bring sauce up to a gentle simmer before transferring meatballs into it.

Toast bread

Preheat oven broiler or oven to 425°F (220°C) on the broil setting. Brush each slice of bread lightly with softened butter and a teaspoon of olive oil. Place bread on a baking sheet and toast under the broiler or in the oven until golden and crisp at the edges, about 2–4 minutes — watch closely to prevent burning.

Assemble open-faced sandwiches

Place each toasted bread slice on a plate or baking sheet. Spoon a generous 1/4 to 1/3 cup of reserved marinara onto each slice. Set one giant meatball on top of each sauced slice. Spoon additional hot marinara over the meatball and around the bread so sauce soaks in slightly.

Add cheese and finish

Top each meatball with a slice of provolone. Place sandwiches under the broiler for 1–2 minutes, or until the provolone melts and bubbles slightly. Remove from oven, sprinkle with chopped fresh parsley and grated Parmesan.

Serve

Serve the giant open-faced meatball sandwiches immediately while hot. Provide extra marinara on the side if desired.