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Meatball Sandwiches

Meatball Sandwiches

Yield: 6 servings

Amazing comfort food... you can also make these a couple of days in advance. They freeze well for a quick addition to spaghetti when you need to fix a quick dinner. The cheese and breadcrumbs give the meatballs a smooth texture. Use a hearty bread like a hoagie roll or ciabatta. A hot dog bun won't hold up to the rest of the sandwich, and it might end up in your lap...


  • Sauce
  • 2 Tbsp. olive oil
  • 2 lg. cans crushed tomatoes with basil
  • 1 medium onion, cut into quarters
  • 1 clove garlic, minced
  • 1/2 tsp. oregano
  • Meatballs
  • 1/2 pound lean ground beef
  • 1/2 pound ground pork or veal
  • 2 cloves garlic, minced
  • 1 cup fresh bread crumbs (ciabatta or another hearty bread)
  • 1/2 cup milk
  • 1 cup ground (not shredded) parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • 2 eggs
  • 1/2 tsp. oregano
  • salt and pepper to taste
  • For the Sandwiches:
  • 6 ea. hoagie or ciabatta rolls
  • 1 1/2 cups shredded mozarella or provolone cheese


  1. To make the sauce, combine the canned tomatoes, olive oil, garlic, quartered onion, and oregano in a deep (at least 3 inches) covered skillet or stock pot. Bring to a simmer over medium heat. Stir occasionally and simmer uncovered for about 30-45 minutes. Reduce the heat slightly if the sauce boils too hard. While the sauce is simmering, assemble meatballs.
  2. To make the meatballs, soak the bread crumbs in the milk. Stir to make sure the bread crumbs are moistened evenly. Allow the mixture to stand for 10 minutes. Combine meat and remaining ingredients in a large glass bowl. Squeeze excess moisture from the bread crumb mixture with your hands; save the excess milk. Add the bread crumbs to the meat mixture. Use your hands to mix the ingredients together until they are evenly combined. Chill the mixture in the refrigerator for 15 minutes (do not leave the mixture in the refrigerator for more than an hour). Moisten hands with the reserved milk. Form meatballs about the size of a golf ball. Place the meatballs in a single layer in the sauce. Once all of the meatballs are in the sauce, reduce the heat to medium low and cover the pan. Simmer until meatballs are cooked through, about 15 to 20 minutes. Makes 18 meatballs.
  3. To assemble the sandwiches, split the rolls down the center and sprinkle 1/4 cup shredded cheese on the inside. Add 3 meatballs to the bun and spoon some sauce over the meatballs and cheese. Serve immediately.
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