Target: 6 × 4 inches · landscape

Italian Meatball Sandwiches

60 min · 4 sandwiches

Ingredients

□ 1 lb ground beef, 80/20

□ 1 lb ground pork

□ 1 cup fine dry breadcrumbs

□ 1/2 cup whole milk

□ 1 large egg

□ 1/2 cup finely grated Parmesan cheese

□ 3 garlic cloves, minced

□ 1/4 cup chopped fresh parsley

□ 1 tsp dried oregano

□ 1 1/2 tsp kosher salt

□ 1/2 tsp freshly ground black pepper

□ 2 tbsp olive oil

□ 24 oz marinara sauce

□ 1/2 cup water

□ 4 Italian sandwich rolls, split lengthwise

□ 2 tbsp softened unsalted butter

□ 8 slices provolone cheese

1. Soften breadcrumbs with milk, then gently mix with beef, pork, egg, Parmesan, garlic, parsley, oregano, salt, and pepper.

2. Shape even meatballs and brown them in olive oil in batches; transfer before the centers cook through.

3. Simmer the meatballs, marinara, and water, covered, until the meatballs reach 160 F.

4. Butter and broil the roll faces until lightly golden; fill with meatballs, center the sauce, and add provolone.

5. Broil until the cheese bubbles, close the sandwiches, and serve hot with remaining sauce.

Cook’s note: Keep marinara in the center channel so the toasted roll edges stay firm.