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Meatball Sandwich Recipe

Recipe by Pedro M. A. Neves

This Italian-American classic features tender homemade meatballs simmered in a rich tomato sauce, then nestled into crusty bread with melted cheese. The Meatball Sandwich Recipe delivers comfort food at its finest, with aromatic herbs and savory meat creating an irresistible handheld meal. Served warm with sauce spooned generously over the top, it's a beloved staple that brings Italian flavors to the dinner table.

Ingredients

• 500g ground beef (80/20 blend)
• 100g fresh breadcrumbs
• 50g grated Parmigiano-Reggiano cheese
• 1 large egg
• 4 cloves garlic, minced
• 15ml whole milk
• 10g fresh parsley, finely chopped
• 5g fresh basil, finely chopped
• 3g salt
• 2g black pepper
• 2g dried oregano
• 60ml olive oil
• 800g canned San Marzano tomatoes (crushed)
• 1 small onion, quartered
• 6 leaves fresh basil
• 4 sub rolls or ciabatta rolls
• 200g fresh mozzarella, sliced

Instructions

1. Combine breadcrumbs and milk in a small bowl and let sit for 5 minutes until the breadcrumbs absorb the milk completely.

2. In a large mixing bowl, combine ground beef, soaked breadcrumbs, Parmigiano-Reggiano, egg, minced garlic, parsley, basil, salt, pepper, and oregano. Mix gently with your hands until just combined, being careful not to overwork the meat.

3. Roll the meat mixture into 16 meatballs of roughly equal size (about 50g each). Place them on a parchment-lined tray.

4. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the meatballs on all sides for 8-10 minutes total, turning occasionally. Do not crowd the pan. Transfer browned meatballs to a plate.

5. Pour off most of the oil, leaving about 15ml in the pot. Add the quartered onion and sauté for 2 minutes until fragrant. Add the crushed tomatoes and fresh basil leaves, stirring to combine.

6. Return the meatballs to the pot, nestling them into the tomato sauce. Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning as needed.

7. Slice the sub rolls horizontally without cutting all the way through, keeping them hinged. Lightly brush the inside with olive oil and toast them cut-side down in a skillet over medium heat for 2-3 minutes until golden and crispy.

8. Place two mozzarella slices on the bottom half of each toasted roll. Carefully transfer 4 meatballs into each sandwich using a slotted spoon, then spoon 60ml of tomato sauce over the meatballs.

Substitutions

• Use ground turkey (93/7 blend) for a leaner meatball sandwich with similar texture and flavor
• Substitute vegan ground meat and aquafaba (chickpea liquid) for the egg to create a plant-based version
• Replace Parmigiano-Reggiano with aged Pecorino Romano for a sharper, more assertive cheese profile
• Use gluten-free breadcrumbs for those with gluten sensitivities while maintaining moisture and binding

Tips

• Do not overwork the meat mixture when combining ingredients, as this will result in dense, tough meatballs; mix just until the ingredients are evenly distributed
• Brown the meatballs in batches rather than crowding the pan to ensure proper caramelization and develop deeper flavor in the sauce
• Make the meatballs ahead and refrigerate for up to 4 hours before cooking for easier handling and better flavor development

The meatball sandwich is an Italian-American creation that emerged in immigrant communities in cities like New York and Boston in the early 20th century, adapting Old World meatball recipes to American sandwich culture. While not traditional to Italy itself, it has become iconic in Italian-American cuisine and reflects how Italian immigrants adapted their cooking to available ingredients and local tastes in their new home.

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