Meatball Parmesan
Juicy, tender meatballs smothered in rich marinara, topped with gooey, golden provolone and mozzarella, all nestled in a perfectly toasted bun. This homemade meatball parmesan is the comfort food you didn’t know you were craving.
Servings: 6 People
Ingredients
- 5-6 Hoagie rolls
- 8-10 provolone cheese slices
- 1 cup mozzarella pearls optional
Meatballs
- 1 lb ground beef
- 1 lb ground sausage
- 1/2 cup panko breadcrumbs
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese grated
- 1 large egg
- 1 tsp garlic minced or paste
- 1 tsp onion powder
- 1 tsp oregano dried
- 1 tsp parsley dried
- 1 tsp pepper
- 1 tsp salt
Tomato Sauce
- 1 28- oz can peeled tomatoes
- 1/2 cup onion diced
- 1/4 cup water
- 1 sprig basil
- 1 tbsp garlic thinly sliced
- 1 tsp parsley dried
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp red pepper flakes
- 1/2 tsp sugar optional
Garlic Butter
- 4 tbsp butter softened
- 1/2 tsp garlic
- 1/2 tsp parsley dried
- 1/4 tsp salt
Garnish
- Parmesan cheese freshly grated
- Basil
Instructions
Meatballs
- In a large bowl mix together all ingredients listed under “Meatballs” except the ground beef and sausage.
- Allow the breadcrumbs 2-3 minutes to rehydrate then add the ground beef and sausage.
- Thoroughly mix until well incorporated. Use an ice cream scoop to portion and roll into balls.
- Transfer to a parchment line baking sheet and place in the fridge to firm up.
Tomato Sauce
- In a Dutch oven or large pot over medium heat, add olive oil.
- Sauté onions, garlic and red pepper flakes. Cook until the onions start to brown around the edges.
- Add a can of peeled tomatoes and water. Use a spoon to stir and break up the large tomato pieces.
- Season with salt, pepper, dried parsley and some sugar if the sauce is too acidic.
- Place the meatballs directly into the sauce. I know what you’re thinking, but this recipe yields the juiciest meatballs and cuts an extra step.
- Spoon the tomato sauce over the meatballs to make sure they are submerged.
- Add a sprig of basil, cover and allow to cook over low-medium heat for 1-2 hours.
Garlic Butter
- To a small bowl add all ingredients listed under “Garlic Butter” and mix thoroughly. Set aside.
Assemble
- Split the rolls down the middle and brush on the garlic butter. Then some provolone cheese, the cooked meatballs, mozzarella pearls and top with more provolone cheese.
- Place in the oven or toasted and broil until the cheese is melted and bubbly.
- Once golden brown, garnish with freshly grated parmesan cheese and basil. Enjoy!