Recipe courtesy of Jeff Mauro
Save Recipe Print
Meatball Parm Sandwiches
Total:
50 min
Active:
50 min
Yield:
6 to 12 servings
Level:
Easy
Total:
50 min
Active:
50 min
Yield:
6 to 12 servings
Level:
Easy

Ingredients

For the Meatballs:
For the Sandwich Build:

Directions

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.

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.

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.

Photograph by Ryan Liebe

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Swedish Meatballs

Recipe courtesy of Alton Brown

Excellent Meatballs

Recipe courtesy of Anne Burrell

Meatball Subs

Recipe courtesy of Rachael Ray

Comfort Meatballs

Recipe courtesy of Ree Drummond

Spaghetti and Meatballs

Recipe courtesy of Rachael Ray

Mini Meatballs

Recipe courtesy of Trisha Yearwood

Florentine Meatballs

Recipe courtesy of Rachael Ray

Baked Meatballs

Recipe courtesy of Alton Brown

Real Meatballs and Spaghetti

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories