The Chef

Restaurants

Meals

Drinks

Restaurants›Tony's Pizza and Restaurant›Meatball Parmigiana Grinder Recipe

Meatball Parmigiana Grinder Recipe

Name: Tony's Pizza and Restaurants Meatball Parmigiana Grinder Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20); 0.5 lb ground pork; 0.75 cups fresh breadcrumbs; 0.25 cups whole milk; 1 to taste large egg; 0.25 cups grated Parmesan cheese; 2 tsp minced garlic; 2 tbsp finely chopped parsley; 1 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp olive oil (for skillet); 1 tbsp extra virgin olive oil; 1 tsp minced garlic; 2 cups crushed tomatoes (canned); 1 tbsp tomato paste; 1 tsp dried basil; 0.5 tsp dried oregano; 0.25 tsp sugar (optional, to balance acidity); 0.5 tsp salt; 0.25 tsp black pepper; 2 each Italian hoagie rolls (6-8 inch); 4 slices sliced provolone cheese; 0.25 cups grated Parmesan cheese; 1 tbsp butter (softened, for toasting); 4 leaves fresh basil leaves (optional)

Inspired by Tony's Pizza and Restaurant

Time1h

Serves2

Topped with homemade meatballs and parmesan cheese.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Meatballs

1 lb ground beef (80/20)

1/2 lb ground pork

3/4 cups fresh breadcrumbs

1/4 cups whole milk

1 to taste large egg

1/4 cups Grated Parmesan cheese

2 tsp minced garlic

2 tbsp finely chopped parsley

1 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbsp olive oil (for skillet)

Tomato Sauce

1 tbsp extra virgin olive oil

1 tsp minced garlic

2 cups crushed tomatoes (canned)

1 tbsp tomato paste

1 tsp dried basil

1/2 tsp Dried oregano

1/4 tsp sugar (optional, to balance acidity)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Sandwich

2 each Italian hoagie rolls (6-8 inch)

4 slices sliced provolone cheese

1/4 cups Grated Parmesan cheese

1 tbsp butter (softened, for toasting)

4 leaves fresh basil leaves (optional)

Method

Meatballs

Prepare binding mixture

In a small bowl, combine the fresh breadcrumbs and whole milk. Let sit 5 minutes so breadcrumbs absorb the milk (this keeps meatballs tender).

Mix meatball ingredients

In a large bowl, add ground beef, ground pork, soaked breadcrumbs, egg, 1/4 cup grated Parmesan, 2 tsp minced garlic, 2 tbsp chopped parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Using clean hands or a fork, gently combine until just homogenous—avoid overworking to keep meatballs tender.

Form meatballs

Portion mixture into 8 equal pieces (about 2 ounces / golf-ball size each). Roll each portion into a tight ball between your palms.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs in a single layer without crowding; brown on all sides, turning gently, about 6–8 minutes total. They do not need to be cooked through at this stage. Transfer browned meatballs to a plate.

Tomato Sauce

Saute aromatics

In the same skillet, reduce heat to medium and add 1 tablespoon olive oil. Add 1 tsp minced garlic and cook 30 seconds until fragrant, stirring to avoid burning.

Build sauce

Add 2 cups crushed tomatoes and 1 tablespoon tomato paste to the skillet. Stir to combine with garlic and any browned bits from the meatballs. Season with 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp sugar (if using).

Simmer with meatballs

Return the browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low, cover partially, and simmer gently 12–15 minutes until meatballs are cooked through (internal temp 160°F / 71°C) and sauce has thickened slightly. Taste and adjust seasoning.

Sandwich Assembly & Finish

Prep rolls

Preheat broiler to high (or oven to 425°F / 220°C). Split the hoagie rolls lengthwise without cutting all the way through. Lightly butter the outside cut sides of each roll.

Toast rolls

Place rolls butter-side up on a baking sheet and toast under the broiler 1–2 minutes until golden—watch carefully to avoid burning.

Assemble grinders

Spoon a generous layer of hot tomato sauce into the bottom of each toasted roll. Place 4 meatballs (or as many as fit) on top of the sauce in each roll, then ladle a little extra sauce over the meatballs to keep them moist. Top each sandwich with 2 slices provolone cheese, then sprinkle about 2 tablespoons (approx. 1/8 cup) grated Parmesan per sandwich and add fresh basil leaves if using.

Melt cheese and serve

Place assembled sandwiches back under the broiler or in a hot oven for 2–3 minutes until the provolone is melted and bubbly. Remove, let rest 1 minute, then serve warm.