There is something so warm and comforting about eating a meatball sandwich specially in winter. I mean, what can be better than a tender, juicy meatballs covered in rich marinara sauce on a fresh toasted baguette? Not to mention the melted provolone, fresh basil leaves and grated pecorino on top! The main key to a juicy meatball is to not overwork the mixture or they will get though. Also browning meatballs before adding them in to the marinara sauce bring out the flavors. 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 had extra sauce at the end, you can store it in fridge and make pasta with it later!
Recipe will makes 4 sandwiches.
500 grams ground beef
1/3 cup bread crumbs
1/4 cup parsley leaves (finely chopped)
1/4 cup grated parmesan
3 cloves garlic (minced)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon nutmeg
1/2 teaspoon chili flakes (optional)
1 tablespoon olive oil
400 milliliters marinara sauce (store bought or homemade)
8 slices provolone cheese
4 sandwich breads such as baguette
Fresh basil leaves for serving
Pecorino or parmesan cheese for serving
In a large bowl, add ground beef, bread crumbs, egg, finely chopped parsley, grated parmesan, minced garlics, salt, pepper, nutmeg and chili flakes (if using).
Use your hand and mix everything together until well combined but do not over work the mixture.
Once all ingredients are combined, roll into eight even meatballs (around 70 grams each).
In a large sauce pan, heat 1 tablespoon olive oil on a medium high heat.
Add meatballs into the sauce pan and cook them until browned and fairly cooked about 5-7 minutes.
At the marinara sauce to the sauce pan and bring it to simmer. Cover it with a lid and let it cook for 20-25 minutes.
In the meantime, toast your sandwich breads 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 sandwiches. Broil 1-2 minutes or until cheese melts.
Garnish with grated pecorino or parmesan, fresh basil leaves and enjoy.