Homemade pork and beef meatballs are served on sandwich rolls and covered in marinara and melted cheese for a filling, comforting sandwich.
- 1 slice bread
- 2–3 tablespoons milk
- 1 tablespoon olive oil
- 1/4 cup finely diced onion
- 1 clove finely diced garlic
- 1/2 lb. ground beef
- 1/2 lb. Italian sausage
- 2 eggs
- 3 Tablespoons grated Parmesan cheese
- 1/4 teaspoon dried oregano
- 3 tablespoons chopped fresh parsley
- 1 1/4 teaspoons salt
- 1/4 teaspoon paprika
- 1 1/2 cups marinara
- 6 sandwich rolls or baguettes
- 12 slices provolone cheese
- Preheat the oven to 350F.
- Place the bread in a small bowl and pour the milk over it to soak. Let it sit for a few minutes.
- Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until softened. Stir in the garlic and continue to cook until fragrant, about 1 minute more. Remove from the heat.
- Place the ground beef and Italian sausage in a large bowl. Wring the milk from the bread as much as possible and add the bread to the meat. Add in the cooked onion and garlic, eggs, Parmesan, oregano, parsley, salt and paprika. Gently combine all of the ingredients (this is easiest using your hands) and form into 20 1-inch meatballs.
- Place the meatballs into a casserole dish and place in the preheated oven. Bake until cooked through, about 30 minutes.
- Change the oven to broil.
- Heat the marinara in a small pan over medium heat.
- Open each sandwich roll, and place 3-4 meatballs on each. Cover with warmed marinara, then top with cheese. Place under the broiler and cook until the cheese has melted. (Keep a close eye on them – the cheese should melt quickly.)
- Serve warm.
Meatball recipe adapted from Joy of Cooking