There is something so warm and comforting about eating a meatball sandwich, especially in winter. I mean, what can be better than tender, juicy meatballs covered in rich marinara sauce on a freshly toasted baguette? Not to mention the melted provolone, fresh basil leaves and grated pecorino on top! The main key to a juicy meatball is not to overwork the mixture, or they will get tough. Also, browning meatballs before adding them to the marinara sauce brings out the flavours. I like to have an extra sauce so I can dip my sandwich into it if I want, and this recipe gives you enough sauce to do that. Moreover, if you still have extra sauce at the end, you can store it in the fridge and make pasta later!
Meatball Sandwich 9 Steps
In a large bowl, add ground beef, breadcrumbs, egg, finely chopped parsley, grated Parmesan, minced garlic, salt, pepper, nutmeg and chili flakes (if using).
Use your hand and mix everything together until well combined but do not overwork the mixture.
Once all ingredients are combined, roll into eight even meatballs (around 70 grams each).
In a large saucepan, heat 1 tablespoon olive oil on medium high heat.
Add meatballs into the saucepan and cook them until browned and fairly cooked, about 5-7 minutes.
Add the marinara sauce to the saucepan and bring it to a simmer. Cover it with a lid and let it cook for 20-25 minutes.
In the meantime, toast your sandwich bread with butter or olive oil.
Once the meatballs are done, place them on your toasted bread and put two slices of provolone cheese on each sandwich. Broil for 1-2 minutes or until cheese melts.
Garnish with grated pecorino or Parmesan, fresh basil leaves and enjoy.