Muffuletta Meatball Sub

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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 1 hr
  • Yield: 6 servings
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8 ounces capicola

8 ounces ham 

8 ounces genoa salami 

2 pounds ground beef (73/27) 

1 1/2 cups whole milk 

1 cup Italian breadcrumbs

1/2 cup grated Parmesan

1/2 cup diced onion 

1/4 cup fresh parsley leaves, chopped 

3 eggs 

Salt and freshly ground black pepper

Tomato Sauce:

2 tablespoons grapeseed oil

1/2 cup chopped carrots

1/2 cup chopped celery

1/2 cup chopped onions

1/2 cup sliced garlic 

1 tablespoon dried oregano

1 teaspoon fresh rosemary needles, chopped 

1/2 cup red wine 

8 cups canned diced tomatoes 

4 cups tomato puree 

1/2 cup tomato paste 

1/2 cup fresh basil leaves, thinly sliced

Salt and freshly ground black pepper


8 ounces pitted mixed olives

1/2 cup sun-dried tomatoes 

1 teaspoon fresh rosemary needles, chopped 

1 teaspoon fresh thyme leaves, chopped 

2 cloves garlic 

Freshly ground black pepper 

1/4 cup extra-virgin olive oil 


6 sesame hoagie rolls

6 tablespoons butter 

6 tablespoons grated Parmesan

3 tablespoons fresh parsley leaves, chopped 


  1. For the meatballs: Preheat the oven to 400 degrees F. In a food processor, combine the capicola, ham and salami, and pulse until the meats are chopped.
  2. In a bowl, combine the ground beef, chopped meats, milk, breadcrumbs, Parmesan, onion, parsley and eggs. Mix until combined. Make a small test patty and cook. Taste the patty and then sprinkle the meat mixture with salt and pepper. Portion the meatball mixture into 3-ounce balls and arrange on a sheet pan. Bake the meatballs until three-quarters cooked, about 20 minutes.
  3. For the sauce: In a pot, heat the oil. Add the carrots, celery and onions, and saute until tender. Add the garlic, oregano and rosemary, and saute for another 2 minutes. Deglaze the pan with the red wine. Add the tomatoes, tomato puree and tomato paste and stir to combine. Bring the sauce to a simmer and cook for 30 minutes, stirring occasionally to avoid burning.
  4. Stir in the basil and season the sauce with salt and pepper.
  5. For the tapenade: In a food processor, combine the olives, sun-dried tomatoes, rosemary, thyme, garlic and some pepper, and pulse until finely chopped. Add the oil to the mixture slowly, while pulsing.
  6. For plating: Bring the sauce to a simmer in a pot and add the meatballs. Simmer until the meatballs are fully cooked, and then hold hot until ready to serve.
  7. Split the hoagie rolls and butter each side. Toast the rolls on a hot skillet or saute pan. Spread about 2 tablespoons of the tapenade on the toasted roll and spoon 3 meatballs into each roll. Top each roll with some tomato sauce, Parmesan and chopped parsley, then serve.

Cook’s Note

A Mediterranean blend works best for the pitted mixed olives in the tapenade.

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