Meatball Parm Sandwiches

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  • Level: Easy
  • Total: 50 min
  • Active: 50 min
  • Yield: 6 to 12 servings
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For the Meatballs:

3 large eggs

3/4 cup grated pecorino romano or parmesan cheese

1/2 cup fresh parsley, chopped

1 clove garlic, minced

Kosher salt and freshly cracked pepper

1 1/2 pounds ground beef chuck

1/2 pound ground pork

1/2 pound ground veal (if you don¿t like veal, just use more beef)

1/2 cup panko breadcrumbs

Olive oil, for frying

For the Sandwich Build:

6 ciabatta buns, split

1 16-ounce jar marinara sauce, warmed

1 pound fresh mozzarella, sliced

1 cup hot giardiniera, drained and roughly chopped

1 12-ounce jar roasted red peppers, drained and sliced into strips


  1. Make the meatballs: Preheat the broiler. In a large mixing bowl, whisk together the eggs, pecorino, parsley, garlic and some salt and pepper until it is all incorporated. Add the ground meats and breadcrumbs and, using your God-given hands, get after it and mix away. Do not overwork the meat or it will turn meatloaf-y. You want it loose and supple.
  2. Using your hands again, make 6 loose patties to match the size of your bread. Heat some oil in a large heavy-bottomed cast-iron pan (or use a griddle pan) over medium heat. In batches, fry the patties until golden brown, 4 to 5 minutes per side. Transfer to a baking sheet.
  3. For the sandwich build: Toast the split buns under the broiler, about 3 minutes. Spoon 3 tablespoons of sauce on top of each patty and top with a few slices of mozzarella. Place the patties under the broiler until melted and golden, 3 to 5 minutes. Place the patties on the buns and top with giardiniera and roasted red peppers. Cut in half and serve with the remaining marinara sauce on the side.