Mom's Killer Meatball Sandwich Recipe

Thanks to Mom, I learned how to make this killer meatball sandwich, so killer that I included it in my recipe book, "The Encyclopedia of Sandwiches."

[ Also: Meatball Sliders Recipe | Wolfgang Puck's Meatball Subs Recipe ]

Mom's Killer Meatball Sandwich

    Prep Time: 30 minutes

    Cook time: 39 minutes

    Yield: Makes 8 sandwiches (with 3 meatballs per sandwich)

Mom's Killer Meatball Sandwich Ingredients

    Tomato Sauce:

    2 teaspoons olive oil

    2 shallots, diced

    4 garlic cloves, minced

    2 (28-ounce) cans crushed tomatoes, preferably San Marzano tomatoes

    1/2 teaspoon crushed red pepper flakes

    2 teaspoons salt

    1/4 cup fresh basil, finely chopped

    1/4 cup fresh parsley, finely chopped


    1/2 pound ground beef

    1/2 pound ground pork

    1 cup breadcrumbs

    1/3 cup grated Parmigiano-Reggiano cheese

    1/4 cup chopped fresh, flat-leaf parsley

    1 large egg, lightly beaten

    1/2 teaspoon salt

    1/2 teaspoon freshly ground black pepper

    1/8 cup olive oil

    1/8 cup canola oil

    24 cooked meatballs

    8 crusty Italian rolls, split lengthwise

    16 slices (about 1 pound) mozzarella or sharp provolone cheese

Mom's Killer Meatball Sandwich Recipe Instructions

    1. Warm oil in a medium pot over medium heat. Add shallots and garlic; saute 2 to 3 minutes or until translucent. Stir in tomatoes, crushed red pepper flakes and salt. Reduce heat to medium-low. Let sauce lightly bubble for 15 to 17 minutes, or until slightly thickened. Turn off heat. Stir in the fresh herbs.

    2. Place meats in a large bowl with breadcrumbs, cheese and parsley. In a small bowl, beat the egg with salt and pepper; add to the meat mixture. Mix the ingredients with your hands until everything is moist and the meat holds together. If it's too dry, add a bit of water or another beaten egg. If it's too moist, add more breadcrumbs. Once the consistency is right, use your hands to roll mixture into 1-1/2-inch balls.

    3. Place oils in a large skillet over medium heat. Fit as many meatballs in the skillet as possible without overcrowding. Cook about 2 to 3 minutes until browned; turn and cook another 2 to 3 minutes, until all sides are evenly browned. Place on a paper towel-lined plate to absorb excess oil. Repeat with remaining meatballs.

    4. Add meatballs to sauce and warm over medium heat 10 minutes, stirring occasionally.

    5. Preheat broiler. One at a time, add 3 meatballs to a roll. Top with sauce and 2 cheese slices. Place on a large baking sheet and repeat with remaining sandwiches. Broil 2 to 3 minutes or until cheese is melted and bubbly and bread is golden. Eat them while they're hot.

    Note: Meatballs can also be baked. Preheat the oven to 400 degrees. Shape as above and place them on a tinfoil-lined baking sheet (for easy clean up). Cook for 20 minutes, or until browned.

[ Also: Meatball Sliders Recipe | Wolfgang Puck's Meatball Subs Recipe ]

Recipe Variations

Substitute cooked Italian sausage for the meatballs to create a sausage sub. If you can't decide between these two delicious options, then add sausage to the meatballs for meatball and sausage sub.


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