-
Prep time
35 minutes
-
Cook time
40 minutes
-
makes
6-8 sandwiches
Author Notes
There are meatballs, and then there are pizzeria-style meatballs. When I was a kid, I would frequent my local pizza shop after school and be in awe of all the pizza topping choices, all the colors, all the fragrances. My go-to combo was a meatball sub with a ton of garlic (from the shaker on the counter) on top.
I wanted to pay homage to that experience with everything you find on a pizza counter, in a pizzeria-style meatball sub. I didn't add pepperoni to these sandwiches but you can (and you should).
—Romel Bruno
Continue After Advertisement
Watch This Recipe
Romel Bruno's Pizzeria-Style Meatball Subs
Ingredients
-
Meatballs
-
1 tablespoon
extra virgin olive oil
-
1
medium carrot, peeled and diced
-
2
ribs celery, diced
-
1/2
medium white onion, diced
-
1/2 pound
ground chuck
-
2 tablespoons
fennel seeds
-
1 tablespoon
ground black pepper
-
1 tablespoon
crushed red chili flakes
-
1 tablespoon
dried oregano
-
2 tablespoons
Kosher salt
-
1 cup
whole milk
-
2
large eggs
-
1 cup
panko breadcrumbs
-
Sauce
-
3 tablespoons
extra virgin olive oil
-
1/2
medium yellow onion, diced
-
2
cloves garlic, finely chopped
-
1
16-ounce can whole peeled tomatoes
-
Sandwiches
-
6
to 8 hoagie or hero rolls
-
1 cup
grated mozzarella
-
6
to 8 basil leaves, roughly chopped
-
Parmigiano-Reggiano to garnish
-
1/2
Fresh fennel bulb, diced
-
1/2 pound
ground pork
Directions
-
Heat a tablespoon of olive oil in a small saute pan over medium-low heat, and sweat the carrots, celery, and onion until translucent, about 3 to 5 minutes. Set aside and let cool to room temperature.
-
Mix ground beef and pork with the fennel, pepper, crushed red pepper, oregano, salt, bread crumbs, milk, eggs, and cooled carrot, onion, and celery until the mixture is emulsified.
-
Form approximately 2-ounce meatballs, place on a sheet tray, and refrigerate while you make the sauce. Meatballs can also be frozen for up to a week in a tightly sealed zip-top bag.
-
Heat 3 tablespoons of olive oil in a medium saucepan over high heat, add the onions, and cook for 2-3 minutes. Add the garlic and cook until fragrant and toasted, another 2 minutes.
-
Reduce the heat, add the can of whole tomatoes, and press down on the tomatoes with a fork as they cook to help them break down into a chunkier consistency. Cook for about 15 minutes over medium heat, then reduce heat to low and simmer.
-
Add a tablespoon of olive oil to a skillet over medium high heat, and sear the meatballs on two sides until crispy and golden brown (about 2 minutes on each side). Once seared, start adding them to the sauce over low heat and simmer for 15 minutes, or until cooked through.
-
Turn the broiler to high, and assemble the sandwiches on a baking sheet: add three meatballs and a few large spoonfuls of sauce to each roll, then top with mozzarella cheese and torn fresh basil.
-
Toast under the broiler until the cheese is melted and bubbly, top with Parmigiano-Reggiano, and serve immediately.
See what other Food52ers are saying.