My Ultimate Meatball Sandwich recipe was published at AT&T Food & Home, how fun is that?! When this recipe was featured last year, I made it with Ciabatta rolls purchased at the store. Now, we make these with French rolls made from soaked grains, so this delicious sandwich just got healthier. Tender meatballs dressed in savory tomato sauce, smothered in provolone cheese, and tucked into a toasted whole wheat garlic-cheese roll—oh, so good!
Ultimate Meatball Sandwich Recipe
The bread and meatballs can be made ahead of time and frozen for a quick, easy meal any night of the week.
1 Meatball Recipe (below)
1 recipe Whole Wheat French Bread [Sprouted Wheat]
1 jar tomato sauce
(any favorite, we prefer Bertolli Organic with some red wine added)
2 cloves garlic — minced
4 tablespoons butter
1/2 cup Parmesan cheese — grated
8 slices provolone cheese
1 pound ground beef
1 pound hot Italian sausage
1 pound ground lamb
1 medium onion — finely chopped
1/2 cup milk
1 1/2 teaspoons Worcestershire sauce
1/2 cup bread crumbs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon unrefined sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3/4 teaspoon granulated garlic
1 teaspoon Italian seasoning
1 teaspoon oregano
3/4 cup Parmesan cheese — grated
1/4 cup fresh parsley — minced
In a medium mixing bowl, beat egg with milk and Worcestershire sauce. Mix in the bread crumbs, salt, pepper, sugar, cheese, parsley and spices; set aside. Sauté onion in 2 tablespoons olive oil until caramelized.
Mix meats together, add spice mixture and onion; mix thoroughly. Shape into 1″ meatballs. Place meatballs on a rimmed baking sheet lined with parchment paper.
Preparing the sandwiches:
Place meatballs in sauce and simmer to meld flavors.
Slice the rolls in a manner that will facilitate the sandwich (I often slice and remove 1″ of the center of the roll to minimize the amount of bread). Mince garlic and mix into butter. Spread garlic-butter on cut side of each slice of bread. Sprinkle grated cheese on top of the garlic-butter and lightly toast under a broiler.
Arrange meatballs on one slice of the toasted bread as desired; cover with 2-3 tablespoons of sauce and top with a slice of provolone cheese.
Place the open sandwich under the broiler to melt the cheese. Top with the other side of garlic-cheese toast and enjoy.